Farmer's Plate

Jonathan Boncek

Farmer's Plate

Warehouse isn’t what you think it is. The only thing it has in common with a warehouse is the big open space. And it’s certainly not a sit-down, formal dining hall. It’s a bar, and a good one at that. Lively and energetic, this gathering place has bubbles, wine, artisan cocktails, and a worthy selection of craft beers. Chef Emily Hahn keeps the offerings elevated by serving upscale bar food. Bar nuts, olives, and deviled eggs make for great snacks and fancified sandwiches, like a reuben with house corned beef and pork belly pastrami, always hits the spot. A steady line-up of small plates includes sinful Memphis-style confit wings and twiced baked potato skins with pork BBQ boiled peanuts, chow chow, and Holy City Pluff Mud Porter cheese. If you had to pick one dish, go with the lamb meatballs with local field peas, baba ganoush, and cucumber yogurt — you won’t regret it. —Eric Doksa Dish (Winter 2015)

Restaurant Details

Chef Emily Hahn puts together a menu of sharable creations like lamb meatballs and trotter and shrimp spring rolls. Plus, grown-up grilled cheese sandwiches.

Features: ,
Hours: Dinner & Sun. Brunch
Price: $$

Past Events

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