Another five star experience in downtown Charleston. Circa 1886 is off the beaten path and a little challenge to find, but be persistent and you will be rewarded. We had a great meal last night, the service was great and the surroundings are lovely. The food is imaginative and incredibly tasty. We'll be going back.
The Macintosh does not diappoint! Chef Bacon is cooking at his best. The service is warm and the menu changes almost daily. I had the ricotta gnudi, the short rib ravioli's and the deckle. It was amazing you should run not walk to The Macintosh
My husband and I stopped in for a drink and a small bite to eat at the bar last night. Unfortunately we were not particularly impressed. I ordered the "Mac-hattan," which was the worst Manhattan I have ever had - it was really watered down and had ice chips floating in it, presumably from over-shaking. The octopus panzanella was not much better. The octopus was nicely cooked, but everything else on the plate buried the delicate sweetness of the octopus. The heavily buttered mushy croutons and roasted root vegetables were really fatty and heavy, the bitter greens on the plate could have been a nice contrast to the heaviness of everything else, but they were drowned in a dressing reminiscent of Hidden Valley Ranch. Basically it lacked balance and was crying out for some acid. On a high note, my husband enjoyed his rabbit and the Avery Ellie's Brown Ale on draft. We'll give them one more shot for a whole dinner, but my expectations will be a bit lower next time.
Yep - McCrady's lived up to it's great reputation when we dined there last night. The 4-courses with wine pairings was impeccable and the service outstanding. Expensive but worth it.
Had lunch there this week - terrific and very reasonable.
After not liking Queen Anne's Revenge since they opened, we went shortly after they changed their menu because we heard it was much improved. Wrong. Service was just plain abysmal. It took nearly 20 minutes to get drinks and the waitress reeked of cigarette smoke when she delivered them so it seems obvious where the delay was.
Of the six of us only one enjoyed her entree. My fish special entree was cold to the point the sauce had formed a skin. My partner's mixed seafood was tasty but salty, and the portion was tiny.
It has potential, but not so much that I want to go back.
We've been there once (a few months ago) after The Change.
My only impression is that it was a lot more difficult to find something on the menu I wanted to eat.
Very nice menu that changes based on what is the freshest available. We went with a group of 6 and shared a good selection of the appetizers and everyone enjoyed all, The Rabbit was very rich and tasty and the Fried Squash Blossom was unique and delicious. We also had a good selection of the various entrees with the beef Deckle being a big hit, also loved the Bone Marrow Bread Pudding as a side order. Only slight negative is that it is a very loud space which makes conversation difficult especially with a group.
Been here twice since the slow-open, and it is a welcome addition to the East Cooper dining scene. The pork cheeks and polenta appetizer will make you slap your Mama, and everything else we have had here thus far has been from very good to outstanding. Go now before everyone else catches on.
The best new restaurant in the area. Been there twice since they opened. Got to love how they cook fish; crispy outside, moist and tender inside and spiced incredibly well. Appetizers are amazing and try the Goat Cheese Cheese cake for dessert. I'll be back!
I like the new chef and management. It's much better these days.
I have never, ever had a bad meal here, and I eat here semi-frequently. I have always experienced the friendliest service here - is it slow at times - sure, but this place gets busy, so be patient. I would say come here for lunch or dinner because that is their specialty. The steak and seafood dishes are fantastic. Brunch is not bad but I think they're still getting their groove for brunch. Honestly - dinner here is where it's at. Steak tips with mushrooms is to die for - and no, I don't work at Queen Anne's - nor do I personally know anyone who does. With French and Italian parents, I know good food and Queen Anne's has it.
I would give it 0 stars if i could. Never in my life have I had cold, burned, soggy french toast. The waitress was horrible. I would sooner eat at a McDonalds before returning.
great looking bar and patio, had some awesome wings and bugers there saturday watching football
susieg wrote: "The “changing menu” only had one item changed. The fish entrée that was on the menu was switched from flounder to mahi mahi. Hmmm… interesting."
Changing the menu daily doesn't in any way imply that the entire menu is going to be different day to day. It means it'll change depending on what's fresh and available, which is exactly what you described. That's interesting?
Try flounder next to mahi. If you can't tell the difference, you should really stop writing 500 word essays every time you eat.
We went to Opal recently after being told there was a 1:15 wait at Basil across the street on a Tuesday night. Fine by me, as I had wanted to try Owens' latest venture anyway. We had a brief wait as walk-ins, but were soon (sort of) seated after a less-than-urgent busing of an empty table by the languorous male manager on duty. The space and the menu were impressive.
I had the housemade mozzarella appetizer and the tagliatelle described in the review in the C&P. Both were outstanding (unlike the ubiquitous susieg, I found the pasta dish to have plenty of flavor, and the portion was enough me, a male over 6' and 200lbs). My wife had the scallops, which were also very good. Despite being happy with my dinner, I still got a little bit of diner's remorse when I saw a plated version of that day's special of wreckfish...looked wonderful and was a huge portion/filet.
My only complaints were the lackadaisical manager and an earnest waitress who, unfortunately, had a profoundly funky smell to her, like she had not washed her uniform in days. Back of the house, great job. Front of the house, a few issues to "clean up" before this place is a true star. We will return.
The food here is bland and uninspired at best and the service is clumsy and disinterested. They seem to want desperately to be Mt. Pleasant's answer to Lucca, but they can't pull it off...
asdf - My comment about Chef Lata being rooted in the past wasn't about his point of view, it was about a lack of growth. He's not on the leading edge of modern cuisine. Maybe he doesn't want to be, I've never spoken to him. I was led to believe he was, though, and I was just sharing that for the people who are looking for that kind of dining experience.
isidella - Clearly my ability to recall a name has a profound bearing on my ability to provide commentary on dining. I get chefs Robert Carter and Robert Waggoner mixed up all the time. It's embarrassing for me but they've never made an issue of it, so why should you?
The ambiance in a restaurant sets a mood. The one in FIG wasn't appropriate to me for the price point. Other people may disagree, that is their call. My review was my opinion.
One of the best meals I've ever had in Charleston. Incredible service and attention to detail. Gorgeous new interior. LOVE IT.
In a blink of an eye it seems new restaurants are cropping up all over the area. Opal Restaurant and Bar is one of the newcomers and it deserves its’ just due.
We went to Opal when they were open just three weeks and I must admit I was impressed. Although I found the dining area to lack warmth and energy in its décor, the entryway is just spectacular. If Chef Patrick Owens and the Opal Dining Group wanted a “wow” factor when you enter, they hit the mark without question.
We made reservations and I wondered if we actually needed to. After all, it was a new restaurant in Seaside Farms shopping center and not too widely publicized. Thankfully we had the reservations after all. When we arrived there was already a 45 minute wait for tables and it was only 6:30 p.m.!
We were quickly seated and our server immediately approached the table. He was intimately familiar with the menu and told us that he also worked at Langdon’s, which is this restaurant’s sister concept. A recent local article about Opal stated that the “menu changed daily”. I thought this was an aggressive approach to a new restaurant opening. It was the same plan that Sean Brock had with Husk and when we dined there during the first few weeks our entrees took over an hour to hit the table. I hoped that we would not experience the same thing at Opal.
As we looked over the menus it appeared I had a different menu that the other three folks at our table. The server quickly explained that I had “last night’s menu” and replaced it with the correct one. But get this… The “changing menu” only had one item changed. The fish entrée that was on the menu was switched from flounder to mahi mahi. Hmmm… interesting.
We started with 3 appetizers. It’s unusual for us to order dinner and appetizers, but things looked very interesting. The Heirloom Tomato, Basil, Purple Onion and Valdeon received rave reviews. The tomatoes were incredibly fresh and tasted as if they were picked that afternoon. The Salad of Local Herbs and Lettuces with Fresh Ricotta and Tomatoes was scooped up in a New York minute - again, a fan favorite.
My Spicy Local Shrimp Bruschetta with Chiles and Garlic could have been a meal in of itself. Two very large toasted slices of crispy crusted bread were topped with heavenly, perfectly cooked, spicy shrimp. Reluctantly I shared it. But when I go back to Opal this appetizer is definitely on my repeat list.
Our entrees were perfectly timed and served piping hot. Two diners ordered the Sweet Bay Acres Crispy Chicken Breast with Arugula, Heirloom Tomatoes, Fennel, Prosciutto and Vincotto. The gents thought this dish was superb and I had a hard time bartering for a taste. The Seared Diver Scallops, Brunoise of Local Zucchini, Tomato, Corn, Israeli Couscous and Brown Butter was a big win. Usually someone that eats half of her entrée and takes home the other half finished this - hands down!
When ordering my entrée of house made Tagliatelle with Pork Sausage, Broccolini and Marjoram our server told me that it was not a “large portion” (pasta prices ranged from $15 - $17), and he was right. My dish was the smallest of the entrees and unfortunately the most disappointing. The pasta was a bit mushy, which I could tolerate, but the dish overall was bland and lacked flavor.
I would say though that like Langdon’s this restaurant is a bit pricey. We were interested in the Charcuterie & Cheese but one small sampling was $5.00 and it went up to $41.00 when the offer was increased to 12. We saw this delivered to another table and based on the portion sizes it seemed overpriced. I can’t speak to the flavor because it looked great, just expensive.
Despite my pasta snafu we still managed to leave the restaurant very full and plan to return. I was very impressed that despite only being opened three weeks the restaurant ran like a well-oiled machine.
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