Awesome brunch with great shrimp and grits
Great food, great view and great service
The food's usually pretty good, but the service is so, so bad. I've been six or seven times in the last year or so and I still have yet to get the sides that I actually ordered with my entree. Doesn't matter what day we go or what meal we're eating...it's kind of amazing. They need to implement some kind of ticket system, because what they're doing behind the counter right now clearly isn't working.
We first went to Home Team right after they opened, which was probably five or six years ago. We weren't impressed and haven't been back since. Friends said the recipes had been tweaked, and after the recent USA Today accolades we decided to give them a second try.
I ordered a half rack of ribs with mac and cheese and butter beans. The first surprise was when I cut into the ribs and discovered they were spare ribs, not back ribs. That was my own mistake for not asking so I sucked it up. The second surprise was when I found the membrane had been left on the back of the ribs. When cooked it turns into a plastic-like sheet that is disgusting to eat and difficult to remove, so most places do it before cooking. I picked off as much as I could.
Once I got past those two issues I was pleased to find the ribs were cooked very well. They had a nice crust on the outside, an obvious smoke ring, and the texture was excellent. They just didn't have any flavor. There was a bare hint of smoke and the crust on the outside had no obvious seasoning. It was tasty in a roasted pork kind of way, but not at all satisfying in an "I want bbq ribs" kind of way. Which is why I was there, so it was really disappointing.
I thought I could salvage it with some sauce. I'm not a fan of the vinegar and chili flake mixture so I skipped that and started with the Red Sauce. It tasted like a vinegar sauce with some ketchup added, but vinegar was the dominant flavor. I switched to the Sweet Red sauce. Basically it was the Red sauce with slightly less vinegar and more sugar. Finally I gave the Mustard Sauce a go. There was a pungent mustard powder flavor and a very strong vinegar component, which was followed by a very sweet honey-like flavor. None of the sauces worked for me, either being overly vinegary or overly sweet.
The macaroni for the mac and cheese was cooked perfectly. It was in a very watery, salty, white sauce that tasted vaguely cheesy. It wasn't bad but it wasn't appealing. The butter beans were also cooked nicely but they were really salty.
Overall everything was cooked well but for me the flavors were way off. All the sauces tasted too strongly of vinegar or were too sweet and the sides were extremely salty. That was how I felt when they first opened, and that's how it still is.
AGAIN......and when might 'BABY FAT' be returning to ARTS.....if they are still together...they're a truly good sounding bunch of guys...:) :) :) :) ...and it's all SUPER good while listening-watching them at ARTS.....
......and when might 'BABY FAT' be returning to ARTS.....if they are still together...they're a truly good sounding bunch of guys...:) :) :) :) ...and it's all SUPER good while listening-watching them at ARTS......while munching down on 'a hamburger & fries .....yummy....
......and when might you book 'The Beach Brothers' again...that's Frankie McNeil, Mike Suggs and others, please...:) :) :)... I enjoyed a great meal at Tru Blues, the last time I was there when 'The Beach Brothers' were your entertainment....:)
Went for the last time on Mother's Day weekend. The food was poor along with the service. We used to love the place...now we will leave it for the tourists.
went on Mothers Day, food was nothing but average, drinks were poor and service nothing special either, not going back..
This place closed it's doors over a year ago...but it was a great Venue to hear great musicians.......
This is why I don't review on here any more. You give a thoughtful honest opinion and some PBR drinking idiot slams you for too much information. They would rather see reviews like "This place rocks, can't beat dollar PBR's"
I read brewengineers review and am looking forward to trying this establishment. 3 stars by the way is a recommended place and a very good rating. What negativity was in the review, it seemed honest and well thought out. The majority of the people on this site throw 5 stars around so that it has become utterly meaningless. 5 stars is the place if you are visiting for only one day, you have to get there.
1 star- acceptable quality
2 star- good quality
3 star- very good quality
4 star- superior quality
5 star- exceptional in every way- food drink decor service
there are 232 four star and above restaurants in city paper's guide. Honestly, there are probably less than 10. In Charleston though, we have 5 star bagel shops??
We here at Craftsmen appreciate all reviews and comments, both positive and negative. We are brand new and know that we have plenty of room to grow into our identity. I do feel that we are offering a very good product that is unique to our dining community by focusing on offering a good selection of beers and casual, well executed food that is intended to elevate the drinking experience. As far as pricing is concerned, we feel that we have placed ourselves on the moderate end of the spectrum, but rare beers and specialty beers are always going to cost more. The beer community is a friendly one, full of camaraderie and a desire for everyone to succeed in the quest to make people happy. That is something we believe in at Craftsmen, too. So thanks to everyone who has been in or will come in the future, and know that we are listening and working hard to become a great addition to an already fabulous dining scene.
"Basically, your negativity in the review stems from your own misunderstandings and lack of knowledge"
Really? I don't believe I "bashed" them at all. I apologize for not remembering the menu to the exact wording. So I didn't correctly state the sections properly. That doesn't change the fact that they separate hoppy beers, then mix in other categories. What is "mash" anyways? There weren't many specialties on there. Just some random normal brews. Honestly, it wasn't negative criticism, just a bit of confusion I thought could be corrected to help people find a certain beer. I never stated there were 5 sections, BTW.
Also, I am not exactly well versed in french cuisine, nor were the other people eating with us. No one was really upset about the egg on top, and it is not really a negative comment. The overcooked pork belly was a bit disappointing, but didn't hurt the sandwich too much.
From your knowledge of everything on the menu, and your joining this site just to attack my review, I can guess that you either work there or have a connection to this place. Why do people feel that they need to attack honest reviews on CCP? I didn't dislike this place, but felt the beer selection could use some work. I also was kind about the food, as it is a new place. I didn't give this place 3 stars because of the menu or an egg on top of the sandwich. It got 3 stars because it is a beer bar that has mostly basic beers from different breweries (a complaint I have heard from many people who have visited), and the food wasn't amazing (flavor wise, nothing to do with layout). It also got 3 stars because of pricing being a touch high. I had every intention to return after it has been open for a couple months and seeing if things were really falling into place. At that time, I would add a new review.
Brewengineer, though the other commenter certainly showed his ass, your review really could use work. I say that because you're bashing them about things you don't even understand. I frequent that establishment since opening. Firstly, their beer menu is not at all broken into flavor profiles. They're categorized in 4, not 5 sections; ipa, locals, sessionables, and "mash". The mash is just one offs and specialties that didn't fit into the other 3. There is no "malt forward" section that you described so there goes all that griping you had about them not fitting out the window.
Secondly, that sandwich you had is called a croque-madame. It's an old French dish and meant to be eaten with fork and knife.
Basically, your negativity in the review stems from your own misunderstandings and lack of knowledge.
"Fucking obnoxious review."
What is obnoxious about writing a thorough review with likes and dislikes, coming from someone who has worked in the industry and been pushing/drinking/brewing craft beer for over a decade? Maybe I should have just used your intelligent review model, and stuck to three sentences and no real content. That will really help the restaurant improve things. Maybe next time you bless someone with your own criticism, you could actually just add a review or contribute something meaningful.
Fucking obnoxious review.
I finally made it into the peninsula to visit Craftsmen Kitchen, after a couple month wait for opening day. When you first walk in the door, you can tell there was a lot of money invested into design and decor. I really enjoyed the ambiance with the focus around a beautiful series of bars. There was plenty of space inside, and also an outdoor area with 4 large picnic tables.
The menu was very basic. One side had appetizers and smaller dishes. The other side featured more entree-like options. The waitress also gave us a large tap/bottled drink menu. My first thought, after glancing at the drink menu, was that it contained a lot of confusion. They tried to split things up by flavor profile, but didn't really get it right. There was a section for hoppy/IPA type beers, a section for local brews, a section for malt forward beers, and one other that I can't remember. The IPA/Hoppy section was fine, and featured many great brews. I am not sure there was a reason to separate the locals from the style based menu, as we didn't know exactly what flavor profile fit some of the local brews. The malty beer section was a complete cluster. There were pale ales (Hoppy), belgians, browns, and stouts all mixed in there. Those styles do not all fit the same flavor profile. I would have preferred them to not worry about style and just list all beers by brewery, or perhaps take time to separate by more than a couple flavor profiles. I didn't take time to check if most of the beers listed on the menu were actually on tap, but I didn't have any issues with my orders. The beer selection, while numerous, was not really impressive for a craft beer bar. It seemed like the had the normal basic offerings from many breweries, without carrying many seasonals or limited releases. I found it difficult to pick out a beer I really wanted to drink, but I am probably pickier than most patrons. I did like the option to have 8oz or 16oz pours, but I am not 100% sure the tumblers they use actually hold 16oz. The prices were a touch high, but that could be par for the course when you are a block from the market. The beers were served in clean glassware and seemed to be about the right temperature. My only suggestion there would be to use proper glassware for the style, but that is really asking for a lot.
Once we had a few drinks, we decided to order a few food items. We wanted to try two appetizers and a couple sandwiches. We ordered the Scotch Eggs (hard to find in the low country) and General Tso's Chicken Wings. The wings were really tasty, and they nailed the sauce. It was a nice mix of sweet and spice, and went well with the base crispy wings. The scotch eggs were not exactly what I am used to, but still very good. You only get one large egg, cut in half, so take note if you are sharing with a few people. My main course was the burger, which is made with house ground beef and some added pork belly in the mix. Pork belly makes for some delicious burgers, but also prevents you from getting a rare or medium-rare burger. It took quite a while to receive my burger, but we were in a large party. The burger comes with some thick cut fried potato rounds, but you only get 4 of these. If you are really hungry, it is better that you order more than just the burger. I did enjoy the seasoning on the burger, and would eat it again. I do wish there was more of a side with this. The other dish we got was the crispy pork belly sandwich. Basically, this is a piece of fried pork belly, between two pieces of toast, with a fried runny egg on top. I am not sure why the egg goes on top, as it makes the dish excessively messy. The belly was a touch overcooked, but the whole sandwich was still pretty good. This also cam with the small side of fried potato rounds.
Overall, I think this is a place worth checking out if you like craft beer. They are still very new and will probably be working on things like tap offerings and food. I think my expectations were a bit too high, due to years of drinking craft beer. I will likely return to see if they fall into a groove with food and beer selection. I wish them luck and much success. I am still happy to see another craft-centric bar in downtown Charleston, which covers a growing market of better beer drinkers.
I would disregard any review written during restaurant week... kind of a given there.
Cypress is excellent. Been going there since they opened and it is always a favorite, even when new and great places open.
Have not been to RB's much since it was supersized to a three level monstrosity on "The Creek", but met some friends on top last Saturday and I must say the experience was very pleasurable. I was somewhat concerned about the food quality based on previous visits, but something has definitely changed for the better because the entrées passing by our seats at the bar looked, smelled, and likely tasted spectacular. While my party did not order any main dishes from the dinner menu, the selections we did sample were definitely fresh, flavorful, and delicious. The blackened salmon Caesar salad was so much better than any other similar one in this town with a large portion of nicely seasoned fish, soft-leafy spinach, and real Caesar dressing it could easily be enjoyed independently as a satisfying meal. The fried onion rings are lightly battered to perfection and extremely addictive. I mention this because I am not a big fan of onion rings and for the most part avoid them entirely. Other samplers were equally well prepared with fresh ingredients and served at the correct temperatures. The place was busier than normal possibly due to some large wedding, prom night, and private parties yet the service did not seem to suffer. How the lone bartender was able to handle the constant waves of patrons and remain as friendly and accommodating as she was is beyond me. Other “so called” bartenders in Mount Pleasant and downtown Charleston could learn much from this young lady. Everyone in my group, some of whom were from out of town, really had a great night on Shem Creek and that is not so easy to accomplish anymore. True, the “overkill” parking lot signage needs to go and the nautical theme is a bit over the top, but Ronnie Boal’s seafood palace beside the shrimp docks is providing quality local waterfront dining and, like the man himself, will still be there in one form or another when the rest go down with the ship.
Awesome Bar! Fantastic bartenders, and always make people feel welcomed!
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