The newest, hippest restaurant on the block just opened on 210 Rutledge Ave., downtown Charleston. “Makan,” which translates to “to eat,” is the inaugural solo venture of chef and owner James Wozniuk. This restaurant embodies Wozniuk’s culinary dream, a vibrant celebration of his profound love for Malaysian cuisine and culture. A seasoned chef with extensive experience exploring East Asia, Wozniuk invites diners to savor the exquisite beauty of Malaysian food, meticulously prepared with passion and authenticity. In addition to the delightful dishes, guests can enjoy a versatile beverage selection that thoughtfully incorporates a wide array of Malaysian ingredients, enhancing the overall dining experience.
Chef James Wozniuk has garnered numerous accolades from esteemed culinary authorities, including the Michelin Guide, which awarded Bib Gourmands to both Maketto, Spoken English, and The Rammys. His global recognition as a chef-to-watch is further solidified by the Restaurant Association of Metropolitan Washington nominating him for Rising Star Chef and Zagat naming him one of the Top 10 Under-the-Radar Chefs to know in D.C.
Wozniuk boasts a distinguished history at iconic Washington, D.C. establishments such as Lyon Hall, Brabo and Marcel’s. His culinary journey includes extensive travels through Malaysia, Thailand, Laos, Cambodia, Vietnam, Japan, Taiwan and Hong Kong, where he immersed himself in the rich tapestry of Asian food and culture. Most notably, James was the opening chef at Maketto, which was named The Rammys’ 2016 Restaurant of the Year, and co-CDC at Spoken English, which earned The Rammys’ Best New Restaurant 2019. He was a semi-finalist for the James Beard Foundation award in 2019, located at The Line Hotel.
Thirsty Crow, Chef James’ neighborhood sports bar with East Asian bites, is conveniently situated beneath Makan. Additionally, Makan’s ghost kitchen, SPICEBIRD, offers health- conscious, family-friendly, East Asian roast chicken, further showcasing the chef’s culinary versatility and commitment to excellence.
This menu is a celebration of regional ingredients and culinary techniques, skillfully blending diverse cultural flavors into a delicious mosaic. Drawing from his extensive travels throughout the country, the chef’s unwavering dedication to authentically capturing the nuances of this cuisine is evident. Guests will delight in dishes such as chicken or paneer satay and dry beef curry rendang, alongside locally sourced seafood that pays homage to the abundant offerings of South Carolina’s waterways. Notable dishes include shrimp with “stink beans,” Sambal tumis and tamarind chili, each a testament to the rich culinary heritage and natural bounty of the region.
To explore the menu and learn more about Makan visit online at www.makanchs.com.
By Brooke Kaping