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High Cotton
199 East Bay St.Charleston, South Carolina
Downtown
(843) 724-3815
mavericksouthernkitchens.com
Tags: New Southern, Music Venue
High Cotton has long been the downtown favorite of serious Southern carnivores, with a noted in-house charcuterie program and a menu anchored by charbroiled steaks with a selection of classic sauces. Fresh local seafood and a superb local farm vegetable plate give fish and veggie lovers plenty to enjoy, too. The Maverick Kitchens group recently lured Joseph Palma, a College of Charleston alum who once worked under Chef Frank Lee at SNOB, back to the Lowcountry after an impressive run in New York and Washington, D.C., in the kitchens of renowned French chefs Yannick Cam and Eric Ripert. Palma promises to keep High Cotton moving forward as one of Charleston’s top fine-dining restaurants. The Sunday brunch, featuring the oysters florentine, steak and eggs, and dilly bean-garnished Bloody Marys, is still one of the best around, too. —Robert Moss Dish (Winter 2013)
Restaurant Details
This Maverick restaurant offers a delicious sampling of steaks and seafood with a variety of perfect accompaniments and sauces like bearnaise, cabernet, and more. A la carte menu.
Features: Online Reservations, Sunday Brunch, Dinner, Best of Charleston winner
Hours: Dinner (daily), Sat. Lunch, and Sun. Brunch
Price: $$$$$
Happy Hours
Mon, Tues, Weds, Thurs, Fri, Sat, Sun 4pm-7pm: $4 craft beer, $5 wines by the glass, $5 Maverick Private Label liquors, fried pimento cheese $7, fried portobello mushrooms $8, crispy pork belly $13, truffle popcorn $5, Folly River clams $14, and High Cotton steak burger $12
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Upcoming Events
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High Steppin' Trio (Music)
- Mondays
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Anne Caldwell and Larry Ford Trio (Music)
- Wednesdays
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Frank Duvall Trio (Music)
- Thursdays
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Frank Duvall Trio (Music)
- Saturdays
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Brian Widlowski Trio (Music)
- Sundays
Past Events
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Mother's Day Brunch at High Cotton
- Sun., May 12 2013
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Communities in Schools Lunch
- Wed., April 24, 11:30 a.m.-1:30 p.m. 2013
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Anne Amie Vineyard Wine Dinner
- Thu., April 4, 6:30 p.m. 2013
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