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)
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
Mon, Tues, Weds, Thurs, Fri 4pm-7pm: $5 Maverick Private Label liquors, $5 Maverick wine, $5 Maverick specialty cocktails and $4 Draft Beer. Happy Hour prices are available in the bar area only.
Thu., Nov. 28, 1-7 p.m. 2013
Wed., Nov. 13, 4 p.m. 2013
See all past events at High Cotton »