Not the greatest place to go if you are into actually listening to music. The highs (treble) bounce all over the cavernous box, and I'm pretty sure the MO is to crank up the volume to an ear splitting level because the monkeys at the bar are yelling drink orders and clanking beer bottles. I've seen artists ask the crowd to quiet down (e.g. JJ Grey, Amos Lee), and it just didn't happen. I also noticed that they haven't come back. The vibe in there is "college party", with the music appreciators crammed in the snake pit in front of the stage.
Overall, the layout isn't conducive to having a place to post up, have space, and enjoy the music...if you creep to the back for space you're forced to observe the party-goers and their noise. Best place in town for actual "dialed in" music levels is the Pour House (except the Music Halls of course, but you're sitting down then)...the PH shows don't start until 11, so you better be a night owl.
nice but way overpriced
To help with the throttling of "Matt Gallo", he was created on May 18th and managed to have lunch at both locations on that same day (look it up, it's hilarious).
I've been there twice, and I liked the selection and the bar service was fine. It's on James Island (I've lived here for seventeen years), and I applaud a place when it takes a real crack at it. I can't speak to anything but the list and the aforementioned bar service, but if there's Ballast Point on tap, and Green Flash, Stone, two Terrapins and two Founders in bottle form--and these are all IPAs.
But these are also grocery store beers, and I have a hard time paying six bucks for a ubiquitous Goose Island or a Sweetwater IPA, four times what I pay at the Teeter. I'm certainly not paying for the sweet vistas of asphalt and the muted silhouettes of an electrical substation and a Money Man Pawn, and if I'm reading some of these reviews right, and a possible response to this review might be "if you don't like it, stay home", be careful..I have a screened-in porch, a 60" TV, and a $14 growler of Jade. More later when I try the food.
P.S. "lovesdogs6957" was created on May 17th and has one review to date...
I agree with the "weird identity crisis." We went for date night, which was definitely a mistake. All seating is group seating. Unless you want to sit at a bar, or at a table with other confused couples, this is not a date night spot. It was dressed in stainless steel, served wine and charcuterie but yet nachos and beer? And the peanuts on the floor? The service was okay at best. Not trying to rip on the place, but I was genuinely confused. I guess the fact that it's trying to be everything and has group seating means it would truly be an excellent place to meet a bunch of friends. Maybe I was just expecting something different, but I wasn't excited about this place.
Dellz is awesome. Mozzo is good. East Bay is below average. Momma Goldberg is shit.
Very disappointing experience, received an estimate on phone for $40 for cascade and chain to be replaced on my old Trek. When I dropped the bike off, they upped the maximum potential estimate to $60 with no change in the scope of work. When I picked the bike up, they charged me $72. their explanation was they always need to adjust the derailer (sp?) when they replace a cascade and chain. When I questioned the manager on why it was not included in the first two estimates he blew me off as if I was trying to take advantage of him. There are several bike shops in Mount Pleasant, I suggest you shop around.
The only thing that I liked about this school is they did teach me a lot. In the same since though I attended this school over 3 years ago and my picture is still not on the web sight and I have not gotten any calls for any auditions (probably because my picture isn't on the website) and they have done nothing to help me toward my dream. I understand the prices as much as I don't like them and even though I don't think its fair to have to take another class after I have paid you over $700 to take 1 you have to spend money to make money, but I refuse to spend anymore money with this school. So I say Millie Lewis of Charleston is not the school you should attend if you are serious about your acting career!!!
When I went there months ago, the service was dog slow.
Not bad but nothing special. I remember once when they tried to charge me a dollar for a Styrofoam cup of water. Smoaky Oak on JI is better IMO.
Really disappointing. The good reviews were the reason I decided to go there. I guess I should have known better as soon as I saw the buffet setup. There are about a thousand bottles of their sauce in there, so it seems like they are trying to sell sauce rather than good food.
I picked up a pound of Pulled Pork (I like BBQ sandwiches) and a large Mac and Cheese to bring home and share with my friends. The meat was sort of soggy, and had clearly been reheated. There was no flavor to it. There was no bark or crust. I could not detect any smoke flavor. Contrary to their slogan, the only way to get any taste from this was to sauce it up. Their sweet sauce was really good.
The Mac and Cheese was the worst I have ever attempted to eat. I mean really bad. I appeared to have been made many days prior. One of those microwavable cups of Kraft would have been a far better choice. I threw most of it away.
Hard to believe how difficult it is to find good BBQ in Charleston. Don't get me started on Home Boy Team Robbery BBQ - They suck too.
The food isn't bad at all, and the prices are in line with what you get but - as many other reviewers have noted - the owners and some of the staff are overfamiliar to the point of creepiness, and it comes across as insincere. Lay off the gladhanding - you're trying way too hard.
All these ridiculously verbose five-star reviews from users with no other reviews - hello, cantw84sumr, Laura M. Dixon, marks0112, maddiecakes? These have all the - uh - hallmarks of being shills for the restaurant.
The food quality has taken a serious nose dive like just about every restaurant in town eventually does. When ingredients are missing from dishes as they are described on the menu, and a lack of consistency in preparation becomes evident, it usually means the owners are off someplace enjoying the spoils of their initial success. Of course, the reality of a food and beverage business is that it can be like a demanding and unforgiving mistress. If ignored or neglected one might return some day to find her gone like Cinderella at midnight. Fortunately, the service is still super here and the bartenders are the finest looking females on the planet. Since most in Mount Pleasant only care about where to get a drink on next, SOL has some time left at the Ball. The clock is ticking loudly in the kitchen though.
Too Meat Lovers, take notice. Nice Restaurant, however when you buy there top steak a 32oz porterhouse cooked WARM RARE for $72US you would expect exactly that. Steak that arrived was a mere T-bone not porterhouse and maybe 24oz at best. I know some of you will say that there is shrinkage due to cooking and the weight of the bone, but having had this steak there before, there was a noticeable change in size this time. I feel is you are paying the prices for there steaks at least make it close to the weight advertised. Enjoy at your own risk.
The oysters were very good..... The chicken was greasy and over spiced ... Had a dozen good oysters then the bill came at $70.00... Was still hungry sorry never again
Striving for authenticity of a neighborhood oyster house this falls flat. Expensive for what it is and the sides are lackluster.
I have to say, I don't know what the big deal is with this place. The service was ok but everyone on the waitstaff looked hungover; granted, we went for Sunday brunch so I suppose that's understandable. Food was also just ok, really nothing to write home about but nothing was outright bad. The most egregious part of our experience was the lack of cleanliness in the bar area. There are stains on the drop-ceiling tiles, duct tape on the chairs, grease on the bar, dust in the air vents, etc. This place would greatly benefit from a thorough cleaning and a fresh coat of lighter paint; the dark green interior makes the place feel grimier than it is.
Be prepared to walk through a cloud of cigarette smoke as you enter. Seems they could put that out back.
Once the food was very good, now not so much.
I actually have to reverse some of the previous comments and say I almost always have great service but my food is almost always messed up.
The wait staff do revolve and some are good and some are bad but it is the bartenders that make it. There are two guys that tend bar that I will look for when I go - Jack is one and then another guy that I have never caught his name. Both are amazing and always remember you. My husband moved out of town for 3 months for work and when he came back the not only remembered him but served up his usual with out a question asked.
The food is another story - I have been to all of the Sesame locations on more than once occasion and when I lived downtown I was in Five Loaves every other week. The owners know what they are doing when it comes to food. The recipes are to die for... this location always seems to mess stuff up in the kitchen though. When I first started going in 2011 it was great and I was in there once a week but they have slowly gone down hill. Now it is to the point where I just take the hike to the Mount Pleasant location to get my burger fix. Of the past 6 time I have been in there I sent my burger back 4 for not being done (I was pregnant so I had to order well done and every time it was still very red and bloody) and once there was a white plastic wrapper in my salad. Yes a wrapper. Not a small piece. Larger than my thumb and bright white - with some kind of muck on it. That was my last visit.
The food is good and the bartenders are friendly but the kitchen staff is terrible. Just go to the other locations.
We went on a cold, rainy, weekday evening a couple of weeks ago. Edmund's Oast had only recently opened and it was packed, which we expected. The space was nice and you'd never know it used to be a decorative hardware store. As soon as we walked in I knew it was the wrong place for me, though. I don't own skinny jeans or a plaid shirt with snaps. I don't wear loafers without socks and a sweater around my neck. These trappings, along with a zeal for obscure pale ales, seemed to be key components of the clientele.
We were seated at a communal table and given menus, which we could barely read between the very low light and the poor choice of font. I hadn't heard of any of the beers so I had to ask for something that wasn't hop-driven since I don't like bitter beers. The server recommended two and I chose one at random. It was pretty good but not especially memorable.
We ordered a small charcuterie platter ($12) and roasted Brussels sprouts ($6) to start. For main courses we tried the seared triggerfish ($26) and miso rubbed pork loin ($26). Both the Brussels sprouts and charcuterie were tasty, but both portions were very small. The triggerfish was slightly overcooked and a minuscule portion, but tasty. The miso rubbed pork loin was cooked nicely but also small and almost devoid of flavor. Miso packs a punch but it was completely missing. The dashi had not even a hint of the smoky ham hock flavor that was promised. I love pea pistou but this tasted like a parsley chimichurri instead. In general I felt the food was okay and had potential but was overpriced by about 25%.
I wouldn't mind going back when it warms up, sitting outside at a table and having a beer, then moving on somewhere else for a meal.
I've been back a few times lately, and my opinion of the place has changed. The new guy cooking the oysters has no idea what he is doing. He overcooks them and only puts out tiny portions, which are scoffed up by the fat ladies waiting like hyenas at a road kill. They steal all the bivalves and hoard them in their little plastic baskets. I waited two times for over 15 minutes for oysters, only to be able to eat about 4-5 dried up little things that resembles old shoe leather. I won't return until they get someone there who knows what they are doing, and someone from the management to reign in those pigs along the side.
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