{"id":22574,"date":"2025-04-01T00:06:00","date_gmt":"2025-04-01T04:06:00","guid":{"rendered":"https:\/\/sasee.com\/?post_type=essay&p=22574"},"modified":"2025-03-21T13:10:15","modified_gmt":"2025-03-21T17:10:15","slug":"danielas-downtown-charlestons-new-community-deli-market","status":"publish","type":"essay","link":"https:\/\/sasee.com\/ro\/essay\/danielas-downtown-charlestons-new-community-deli-market\/","title":{"rendered":"Daniela\u2019s Downtown\u2014Charleston\u2019s New Community Deli & Market"},"content":{"rendered":"\n

By Tammie Hughes<\/a><\/p>\n\n\n\n

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Chef Natasha Cline and her partner recently sold their King Street venue, Uncork, and Natasha couldn\u2019t be happier to trade in the night shift for early mornings and sunny afternoons. Nestled among the revitalized area of Cannonborough\u2014Elliotborough, the 132 Spring Street location is buzzing with patrons who are in love with the new European-style deli and market.<\/p>\n\n\n\n

The market boasts a blend of locally made goods, European imports, and everyday staples like butter and eggs. There\u2019s a nice selection of wine, pasta, sauces, olive oils, jams, condiments, meats, cheeses, crisps, assorted breads, and various fresh produce items. It\u2019s convenient for the neighborhood and is a lovely community gathering spot to grab an espresso or latte, a freshly made flaky pastry, a few provisions for dinner, and a bottle of wine.<\/p>\n\n\n\n

\u201cThe hot peaches have become a must-have for the locals, and the Spanish smoked olive oil is amazing!\u201d Natasha describes some items on the shelves.<\/p>\n\n\n\n

The deli highlights fresh salads, tasty pizzas, charcuterie boards, scrumptious subs, and deli sandwiches. The outdoor space behind the market is being prepared to welcome beautiful sunny mornings and warm afternoons\u2014enjoy breakfast and lunch, inside and outside, or opt for grab-and-go. They also have amazing pastries and quiches from the nearby French bakery, Saveurs Du Monde<\/strong>. https:\/\/saveursdumondecafewestedge.com\/<\/p>\n\n\n\n

\u201cThe menu will change seasonally, and we will add more breakfast and lunch items soon!\u201d Natasha informs.<\/p>\n\n\n\n

I\u2019ve highlighted a few of the subs to try.<\/p>\n\n\n\n

Breaded Chicken Cutlet <\/em><\/strong>with sun-dried tomato aioli, fresh basil, and a balsamic reduction.<\/p>\n\n\n\n

French Dip <\/em><\/strong>with sharp cheddar, horseradish mayo, caramelized onions, Dijon mustard, and au jus.<\/p>\n\n\n\n

Cold Cut <\/em><\/strong>with a trio of salami (Genoa, Tuscan, and Calabrese), smoked provolone, fresh arugula, banana peppers, basil mayo, and oil & vinegar.<\/p>\n\n\n\n

Daniela\u2019s Downtown is an homage to Natasha\u2019s late mother. Cline\u2019s culinary path burgeoned from the time spent cooking at home with her German-born mother and helping out at the Washington, DC-based deli her South American stepfather operated in her youth.<\/p>\n\n\n\n

\u201cI wanted to honor my mother\u2019s life in a way that I could express it, out into the world.\u201d<\/p>\n\n\n\n

\u201cI was always around food talk and preparation. I have memories of my stepfather picking me up so I could dress my pizza before it went in the oven, and whenever my mother would cook for the holidays or family gatherings, the house would smell amazing; it was an all-day event\u2014this is when she would share techniques with me. And I hold dear memories of helping my grandmother in her garden, picking strawberries and stringing green beans,\u201d Natasha remembered.<\/p>\n\n\n\n

Natasha moved from Virginia to Charleston in 2010 and started working with chef\/owner Robert Stehling at the beloved Hominy Grill on Rutledge Avenue (which closed in 2019). It was an institution in Charleston, known for its fresh take on classic Southern fare.<\/p>\n\n\n\n

\u201cHominy was truly a Charleston staple, and Robert was a James Beard award-winning chef. Then I was the head chef at Five Loaves, before Uncork.\u201d Natasha shares her experience.<\/p>\n\n\n\n

When asked about leaving Uncork\u2026<\/p>\n\n\n\n

\u201cI loved the creative freedom there and learning the business side of things when I became a managing partner. It was a great experience, and that time of learning and honing my skills also allowed me to focus on what gave me joy at work. About three and a half years ago, I sat down with my business partner and told him I wanted to transition out of the nighttime bar life and start working with people of the day. I always wanted this [Daniela\u2019s] from the start.\u201d<\/p>\n\n\n\n

Natasha worked with Charleston Culinary Tours <\/strong>at Uncork and continues to participate with the tour group at Daniela\u2019s. https:\/\/charlestonculinarytours.com\/food-tours\/farm-to-table-experience\/<\/p>\n\n\n\n

\u201cIt\u2019s their Farm-To-Table Tour. The group selects items, and then I prepare a meal from those ingredients while they go on a walking tour of the Cannonborough area, and they return to eat. It\u2019s very community-focused and supports local small businesses.\u201d<\/p>\n\n\n\n

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Daniela\u2019s is a community gathering spot where you can enjoy pastries while sipping on an espresso. It is also a convenient place to grab market staples and unique provisions and a great place to get prepared takeaway foods.<\/p>\n\n\n\n

\u201cThe community has been so warm to us, and we\u2019re collecting local regulars. I want this to be a hub for people to meet and connect. There are so many things we can do here, lots of opportunities, so it will be ever-changing, and that\u2019s the fun part!\u201d Natasha replied.<\/p>\n\n\n\n

Natasha has fabulous ideas, and her enthusiasm shines through in so many ways. I can\u2019t wait to see more of what she has planned for this little corner of Ashley and Spring Streets.<\/p>\n\n\n\n

Daniela\u2019s Downtown Market & Deli
132 Spring Street
Charleston, SC 29403
843-203-4546<\/p>\n\n\n\n

SIDE NOTE:<\/p>\n\n\n\n

While conversing with Natasha, I discovered that the venue (Daniela\u2019s Downtown) participates in a \u201cGoodie Bag\u201d program that connects locals with bags of items nearing expiration.<\/p>\n\n\n\n

It\u2019s a win-win-win!<\/strong><\/p>\n\n\n\n

The businesses (partners) offer deeply discounted items in the \u201cgoodie bag\u201d\u2014capturing funds that would otherwise be lost, the local patrons (customers) benefit by receiving low-priced premade foods and\/or provisions for an at-home dinner, and the planet benefits with less greenhouse gas emissions from the reduction of food waste. The Boulder, Colorado Goodie Bag Food Co. <\/strong>handles the entire transactional process within the app. This new practice is spreading across cities nationwide. It adds value for the business, is a great deal for the customer, and lessens the environmental impact of surplus food. www.goodiebag.co<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

By Tammie Hughes Chef Natasha Cline and her partner recently sold their King Street venue, Uncork, and Natasha couldn\u2019t be happier to trade in the night shift for early mornings […]<\/p>\n","protected":false},"author":7,"featured_media":22575,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"_tec_requires_first_save":true,"_gspb_post_css":"","_EventAllDay":false,"_EventTimezone":"","_EventStartDate":"","_EventEndDate":"","_EventStartDateUTC":"","_EventEndDateUTC":"","_EventShowMap":false,"_EventShowMapLink":false,"_EventURL":"","_EventCost":"","_EventCostDescription":"","_EventCurrencySymbol":"","_EventCurrencyCode":"","_EventCurrencyPosition":"","_EventDateTimeSeparator":"","_EventTimeRangeSeparator":"","_EventOrganizerID":[],"_EventVenueID":[],"_OrganizerEmail":"","_OrganizerPhone":"","_OrganizerWebsite":"","_VenueAddress":"","_VenueCity":"","_VenueCountry":"","_VenueProvince":"","_VenueState":"","_VenueZip":"","_VenuePhone":"","_VenueURL":"","_VenueStateProvince":"","_VenueLat":"","_VenueLng":"","_VenueShowMap":false,"_VenueShowMapLink":false,"_tribe_blocks_recurrence_rules":"","_tribe_blocks_recurrence_description":"","_tribe_blocks_recurrence_exclusions":"","footnotes":""},"essay_type":[46],"essay-category":[101,93,100],"class_list":["post-22574","essay","type-essay","status-publish","format-standard","has-post-thumbnail","hentry","essay_type-features","essay-category-businesses","essay-category-food-drink","essay-category-local"],"blocksy_meta":[],"acf":[],"_links":{"self":[{"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/essay\/22574","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/essay"}],"about":[{"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/types\/essay"}],"author":[{"embeddable":true,"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/comments?post=22574"}],"version-history":[{"count":0,"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/essay\/22574\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/media\/22575"}],"wp:attachment":[{"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/media?parent=22574"}],"wp:term":[{"taxonomy":"essay_type","embeddable":true,"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/essay_type?post=22574"},{"taxonomy":"essay-category","embeddable":true,"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/essay-category?post=22574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}