Meeting Street has a new Italian restaurant — and it didn’t come from down the road.
V Modern Italian Restaurant is now open at 465 Meeting Street, on the ground floor of the Greystar Corporate Headquarters. The 6,305-square-foot space last housed The Select.
The pedigree is European. The menu was developed by chef Stefano Ciotti, best known for earning a Michelin star at Nostrano in Italy. Where Nostrano runs precise small plates, V Modern leans communal — bigger, shareable, designed to spread across a table.
A restaurant that doesn’t stop being a restaurant.
The whole concept is built on a European pattern Charleston doesn’t see often: a dinner spot that morphs into a drinks destination as the night goes on. You sit down for pasta. You stay for negronis. The room slowly tilts. That’s not a small operational ambition. Most Charleston restaurants pick a lane.
What’s on the plate.
A meal might start with char-grilled oysters topped in herby breadcrumbs, or burrata floating in a sauce infused with limoncello and truffle oil, executive chef Gerald Wise told the Post & Courier. The pizza section is sourdough — the “sweet hot Italian” runs spicy soppressata, chili-infused honey, mozzarella, red onion, chili threads, Parmesan, rosemary, and thyme. That’s a lot of pizza for one slice to do.
The pasta program features cavatappi corkscrews coated in a tomato sauce enhanced with lobster stock, shallots, and cream. Lobster ravioli, chicken Parmesan, and pork chop with roasted peaches round out the entrées.
The price story.
Per-person check averages around $65. Entrées run from a $19 alfredo to a $48 ribeye with broccolini. By Charleston standards in 2026, that’s a relative bargain in a downtown room of this scale.
The hours tell you what they think they are.
V Modern runs 4–10 p.m. Monday through Thursday, 4–11 p.m. Friday, 3–11 p.m. Saturday, and 3–10 p.m. Sunday. The Friday and Saturday closing time matters. Charleston has plenty of rooms that go quiet by 10. V Modern is positioning itself for the late hour. It’s an ambitious opening in a tough city for ambitious restaurant openings. We’ll see.
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