Seared duck

Seared duck

The French influence here runs long and deep, all the way back to the Colonial era when French Huguenots fled religious persecution and settled in Charleston. Chef/owner Fred Neuville celebrates that French-Lowcountry fusion by packing his menu with classics like coq au vin, braised lamb shank, and seared duck confit alongside hearty country fare like The Rib, a 16 oz. pecan-smoked barbecued short rib that has become legendary. The Fat Hen reflects the personality of Neuville — friendly, comforting, and authentic, serving his community well by providing quality fare at reasonable prices. The Johns Island and Kiawah crowds have returned the favor by packing the place every night. Sunday brunch should not be missed. Chicken pot pie, duck and apple sausage gratin, and a barbecue brisket and mac and cheese open-faced sandwich are sure to make your Sunday afternoon a lazy one. —Stephanie Barna Dish (Summer 2014)

Restaurant Details

Chef Fred Neuville's Lowcountry menu with a French flair holds such gems as barbecue-roasted duck, bouillabaise, and grilled butcher's steak. Voted Best New Restaurant by CP readers.

Features: , , , , ,
Hours: D, nightly. Weekend Brunch.
Price: $$$

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