New Orleans flavor is all around The Glass Onion's menu

Charles Vincent grew up in New Orleans, surrounded by great food. His early exposure to dishes such as trout amandine and barbecue shrimp refined his palate and gave him a taste for the culinary life.

Working in the restaurant business since he was 14, he was 19 when he held a position at Emeril Lagasse's Delmonico. While there, he met another employee, Sarah O'Kelley, now one of Vincent's two partners in The Glass Onion.

Vincent has a passion for cooking and eating that was instilled in him from his family, and they are recognized on the GO menu. The tartar sauce is inspired by his father, the grillades come from his mother and the pot roast is named for his Aunt Elizabeth. The famous GO po' boys also are largely due to Vincent's longing for a proper New Orleans po' boy.

Q: You love to plan travel around food destinations and ideas. What has been your favorite "food trip?"

A: I would say my favorite food trip was to Oaxaca, Mexico. I especially loved the seafood in Puerto Escondido -- Octopus El Diablo and oysters straight from the ocean.

Q: Your family is well-represented on the GO menu. How do they feel about that?

A: They are proud to be a part of the food here. My mother and aunt always say it was my father's dream to open a restaurant -- so in a way, I guess I'm living out that dream.

Q: How is running a business with three partners? Do you guys each take on a specific role in the business?

A: I won't lie -- it is a challenge, a constant compromise. But it is very nice having someone to lean on and stimulating to bounce ideas off each other.

Q: You grew up in New Orleans. How important is the New Orleans cuisine in what you do now?

A: New Orleans will always play a significant role in the food I create. That cuisine is my culinary foundation, and it comes into play whether I am remembering a dish from my childhood or one from my days cooking at Emeril's. However, I have really honed my skills here in Charleston, thanks to people like Mike Lata.

Q: Did you expect your concept to be so successful in Charleston or has any part of it been a surprise?

A: Of course, I am happy with the success we have had, but in a way, I am not surprised. I always thought New Orleans food ideas would play out well elsewhere -- really just the general idea that good food should be a part of every day. There is no need to wait for a special occasion to eat well; every day is a special occasion. That's the idea in New Orleans and here at the GO.

Q: What is your favorite thing on the GO menu?

A: It changes every day, but today it would be our Blue Plate: Bucatini with Keegan Filion Pork Confit, Cabbage and Creme Fraiche.

Q: What is your guilty pleasure food?

A: I have to name a few: pork belly, sweetbreads, FIG's potato puree with bordelaise and Five Guys cheeseburgers.