Tasting menus may be coming under fire in the national food media, but we’d be hard-pressed to pass up the tasting menu any night of the week at McCrady’s since they know how to do it right. A recent lineup started with Capers Blade oysters cooked in embers with country ham fat and elderberry capers and went all the way to a jasmine-cured egg yolk with sumac and yogurt for dessert. In between it dipped into a veggie plate of satsuma, wild fennel, and smoked beets and a pork dish with turnip, kale, and beech mushroom. There’s no shortage of passion, skill, wit, and whimsy in evidence at McCrady’s. Executive Chef Sean Brock and his Chef de Cuisine Jeremiah Langhorne continue to blow minds. Their creativity is unmatched. The menu is designed to allow diners to pick dishes and craft their own tasting menu (four courses for $65). You can go a la carte, choose a three- or four-course option, or opt for the seven-course chef’s tasting menu, which is always a worthwhile adventure if your pocketbook’s up for it. The bar is an attraction in and of itself, with a big list of pre-Prohibition cocktails, a changing menu of amazing bar snacks, stellar wine selections, and a cozy setting. —Stephanie Barna Dish (Winter 2013)
James Beard Award winner Sean Brock oversees the innovation in this esteemed kitchen where the food is anything but boring.
Features: Online Reservations, Dinner, Best of Charleston winner, Non-Smoking
Hours: Dinner (daily)