Charcuterie Plate

Jonathan Boncek

Charcuterie Plate

At The Granary, chef/owner Brannon Florie, who helped create the menus for many of Charleston’s more noted restaurants, has found a home for his own bold style and precise execution. Intense farm-to-table food is the name of the game, starting with charcuterie made in-house from whole, heirloom-breed animals: duck prosciutto shimmering with fat, creamy pâté, and pistachio-laced mortadella. Small plates offer hearty combinations like pork fried Charleston Gold rice with confit duck leg or pork belly over stoneground grits with an over-easy egg. The larger mains include seasonal fish and a cioppino of local crab, shrimp, and clams in a White Thai broth, and there are big red meat pleasers like tender short ribs and grilled hanger steak. From the first bite, the smoked pork chop is stunningly crisp, salty, and smoky, and it’s become a favorite of The Granary’s fans. It’s all rounded out by a selection of creative, well-made cocktails and a serious craft beer lineup, giving diners East of the Cooper a dose of contemporary snout-to-tail eating right in their own backyards. —Robert Moss Dish, Summer 2016

Restaurant Details

Quality farm-to-table fare for the Mt. Pleasant folk from Chef Brannon Florie.

Features: , ,
Hours: Dinner
Price: $$$

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