Big, hearty meals in a casual atmosphere are still the draw at this Mt. Pleasant roadside restaurant, but Executive Chef Brannon Florie has been winning new admirers with beer-paired dinners and creative specials. Appetizers range from the down-home (deviled eggs, fried green tomatoes) to the upscale (pan-seared scallops with bacon truffle oil, lobster corndogs with champagne mustard and green tomato ketchup). Local flounder and shrimp share the entrée menu with aged New York strips and a super-thick smoked pork chop with mac and cheese and collards. An array of produce from local farms is supplemented by heirloom tomatoes and other treats grown right there in the on-site garden, giving this roadside kitchen an uptown attitude and a serious eat-local flair. —Robert Moss, Dish (Summer 2012)
Classic American fare with a focus on fresh and seasonal ingredients.