Perfect Fit

Vinea Courtyard Kitchen finds its niche on Daniel Island

words by WENDY SWAT SNYDER   |  Photos by Jim Somerset

Daniel Islanders are celebrating the community’s newest eatery, Vinea Courtyard Kitchen—a stylish gathering place perfect for both date night and evenings with family and friends. Created by Nick and Kelly Ruhotina, the husband-and-wife team behind Nick’s German Kitchen in Mount Pleasant, the new concept welcomes with a lively bistro vibe and accessible menu showcasing culinary classics with a European point of view.

Vinea opened in September 2025, thanks, in no small part, to a bit of serendipity. Unable to find a location that “spoke to them,” the couple put plans on the back burner for another property—until the owner of Sermet’s Courtyard reached out to them. “When you stop looking, things come looking for you,” muses Kelly, Vinea co-owner and front of house manager. “Sermet Aslan has been a friend for many years. He asked Nick if he was interested in taking over his restaurant when he retired. It couldn’t have worked out any better—for all of us.

Aslan’s culinary concept was similar to several the Ruhotinas had done in past restaurants in both Mount Pleasant and Germany where they lived for several years—Nick is a native of Bosnia. It was a natural fit for them to adopt Aslan’s Mediterranean-style menu and make it their own. “The location calls out to you and tells you what the right concept is for it,” notes Kelly. “And Nick was excited to return to old favorites—European-inspired dishes he hadn’t cooked for a while. For us, it just felt like coming home.”  

“It’s really important for us to be a neighborhood restaurant, and not just a special occasion place you go to once a year,” says Nick. French, Italian, German and Austrian influences direct the comfort forward cooking the Ruhotinas are known for. “We have a concise base menu of favorites that evolves seasonally,” explains Kelly. “And we incorporate specials that reflect an ingredient that inspires Nick in the moment. He’s been cooking for years and has a vast repertory to draw on.”

A collaborative effort unfolds daily in the Vinea kitchen: Menu creation and prep work are Nick’s domain, delivering completed dishes is the responsibility of chef de cuisine Mason Griscom. Together, they explore new ideas to add to the restaurant’s menu.

The chefs connected over a shared European culinary background: Griscom grew up in southern Louisiana, immersed in French and creole cooking. After earning a culinary degree from Tyler Junior College, he was selected to attend The Fort Worth Club, a Platinum Club of the World, where he gained experience in fine dining and international cuisine. He went on to work for a Parisian chef in a small, 30-seat restaurant. “It changed my whole perception of how cuisine is executed,” explains Griscom. “While our concept was French, I learned how influential European cuisine is here and around the world.”

The late winter evening my guest and I visited, Kelly was greeting guests as they arrived. We were expertly guided through the menu by our server, Travis Galloway, and decided to start with the tomato mozzarella tower Griscom calls a “cool play on a classic dish.” North Carolina tomatoes were layered with velvety mozzarella and splashed with Balsamic vinegar—a refreshing start.  

Our grilled octopus appetizer was very tender, with a flavorful char, and finished with a housemade garlic oil and harissa sauce that added heat and sweetness. Potatoes fried with a hint of rosemary were a delicious accompaniment. The pork scallopini special was very flavorful and a specialty of Nick’s. The well-seasoned cutlet was dredged in seasoned breadcrumbs like a German schnitzel. Nick’s signature spaetzle and a dollop of a veal bolognese sauce added depth.

We tasted why Vinea’s made-from-scratch pasta and seafood dishes are top-sellers. The Shrimp Aglio Olio e Peperoncino was outstanding. The North Carolina shrimp were perfectly cooked, as was the fettuccine. Serrano pepper and white wine produced a sauce with a bit of heat and amazing flavor.

 The French classic crème brûlée was not overly sweet. The addition of Nutella gives it a fun spin. We loved the plum streusel—a classic crumble Nick grew up eating, which he now imports from the same German bakery. The fruity dessert was moist and dense, with the perfect ratio of sweet to tart plums. A must-have.

Vinea Courtyard Kitchen brings a new experience to Daniel Island. And with a ferry steps away shuttling diners to and from downtown Charleston, the place is fast becoming a dining destination throughout the Lowcountry. 

Vinea Courtyard Kitchen

Modern European Restaurant
115 River Landing Drive Daniel Island
vineakitchen.com
Follow @vineakitchen
Reservations on Resy, or call 843-471-1777

Don’t-Miss Dishes & Drinks
Signature spaetzle
German plum streusel

WHEN TO GO
Dinner only (closed Sunday and Monday). Live music & dining in the courtyard, weather permitting

MEET THE MAKERS
Limehouse Produce
Crosby’s Seafood

NEIGHBORHOOD NOTES
Walkable trails, fountain overlooking Wando River Daniel Island Ferry: diferry.com

Price
$$—$$$