Located in Goose Creek, MOMO kitchen + market is a purveyor of American dining from esteemed Chef Justin Moore
Photos by C. marie
MOMO is founded on the principle of being creative and having fun in hopes that our guest will share our excitement. It is shaped by our craftsman approach to cooking, the culture of our city, and the products of our local farmers and fishermen.
At MOMO we want our guest to know that it is possible to have wonderful, creative, and innovative cuisine outside of downtown with the same standards and quality that you would experience from a fine dining restaurant to artisinal deli. .
Our menu options are seasonal and change based on the ingredients availability and inspirations of the kitchen. We take pride in our values and hope to continue to grow and support the local food community.
5 South Alliance Dr
Goose Creek, SC 29445
A native of Columbia, S.C., Moore attended the Art Institute of Atlanta after being in the Marine Corps. He gained extensive experience being the Executive Chef in kitchens ranging from Atlanta’s Peachtree Club, Wyndham Hotels and Resorts, Georgia World Congress Center, the Atlanta Braves 755 Club, and Charleston institution Carolina’s. Leaning on his experience he has been a consultant to many restaurants in the Charleston area. Raised in a family that connected with food and ingredients through home-cooked meals and family dinners, Moore developed his passion for food helping gather produce from the family garden, pickling peppers with his grandmother, and picking peaches with his grandfather a peach farmer. Moore brings the values of his upbringing and professional experience to the kitchen at MOMO. His vegetable driven menus will feature regional seafood and game as well as nitrogen milkshakes.
With a goal of tasting his way through the local dining scene, Moore is immersed in Charleston’s flavors as well as its unique and highly multicultural dining scene. "One of the first things I set out to do was to meet as many local suppliers as possible," he says, delighting in the abundance of choice available in Charleston, including seafood, produce and vegetables that set the FARM to STREET movement in motion.
Review: MOMO in Goose Creek shows restaurants don’t need Charleston address to wow
By Hanna Raskin email@example.com
Shrimp-and-grits hasn’t been a Lowcountry signature for very long, but the dish has more than made up for lost time with ubiquity.
In Charleston, the combination is inescapable. A staggering number of area restaurants would sooner stop offering water than issue a menu without shrimp-and-grits, which was scarcely considered appropriate dinner fare prior to Upstate native Bill Neal serving it at Chapel Hill’s Crook’s Corner in the 1980s.
In fact, there are so many shrimp-and-grits interpretations sold citywide that an entire classification system has emerged to help eaters make sense of them: In the shrimp-and-grits kingdom, there is the phylum Brown Gravy and phylum Tomato Sauce; order Bacon and order Andouille Sausage; genus Adluh and genus Anson Mills.
Personally, I’m partial to a smattering of coarse grits capped by shrimp seasoned with salt and pepper, with a bottle of vinegar-rich hot sauce on the side. But plenty of people I respect are high on pork and dairy in their shrimp-and-grits, which complicates the task of naming local favorites. Or, as a recent urgent-sounding message in my inbox put it, “What are your Top Five Places to Get Shrimp and Grits in Charleston?”
Reader, I shirked him. Rather than sort through all of the potentially contentious factors, I faked an out-of-office message and went to my next review meal.
If only I’d waited to respond! Perhaps because I had shrimp-and-grits on the mind, it was the first thing I ordered when I arrived at MOMO Kitchen + Market, the compact restaurant that chef Justin Moore opened last summer in Goose Creek…
Simmer down, dumpling fans: There are no momos at MOMO.
But chef Justin Moore has brought a range of dishes to Goose Creek that weren’t previously available there in a restaurant setting. Choices include tater tot poutine, a chimichurri steak sandwich and a hot dog topped with feta and avocado, customers might never miss the South Asian dumplings.
Moore’s last high-profile local job was executive chef at Harold’s Cabin. He briefly ran MOMO as a food truck before settling down at 5 S. Alliance Drive, Suite F. “It’s finally coming together after 20 years of getting my butt kicked in restaurant kitchens,” he told The Post and Courier’s Stephanie Barna in May.
In addition to salads, sandwiches and a daily fish plate, MOMO serves beer and wine, and sells various to-go items.
MOMO is open 11 a.m.-9 p.m. Monday-Saturday. For more information, call 843-572-7287, or visit momocharleston.com.