Rabbit loin with sausage and bacon

Jonathan Boncek

Rabbit loin with sausage and bacon

Both seafood lovers and serious carnivores can find much to love at High Cotton. Steak Oscar and N.Y. strips anchor the selection of steaks and chops, and a range of game dishes offer more adventurous treats. Thin slices of cool antelope carpaccio are drizzled with sharply smoked paprika aioli, while a thick elk shank is braised osso bucco-style and served in a skillet with pearl pasta, green peas, and a hearty brown gravy. They’re balanced by fresh local seafood like pan roasted grouper and grilled swordfish with sweet potato, celery root and tasso hash. The atmosphere is clubby but elegant, and the weekend brunch — long a local favorite — features live jazz by local musicians and hearty plates of crab cake eggs benedict, fried oysters florentine, and andouille-laced shrimp and grits. —Robert Moss Dish (Winter 2015)

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: , , , ,
Hours: Dinner & Weekend Brunch
Price: $$$$$

Happy Hours

Mon, Tues, Weds, Thurs, Fri, Sat, Sun 4pm-6pm: $5 Maverick private label liquors, $5 Maverick wine, $5 Maverick specialty cocktails and $4 Draft Beer. Available in the bar area only.

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