Charcuterie Plate

Jonathan Boncek

Charcuterie Plate

Chef/owner Brannon Florie, who has earned quite a reputation for himself while bouncing around various local kitchens, has finally landed with a restaurant that’s all his own, and its bold style and precise execution has earned it a spot on our Top 50 in town. Intense farm-to-table is the name of the game at the Granary. That means making charcuterie in-house from whole, heirloom-breed animals: duck prosciutto shimmering with fat, creamy pâté, and pistachio-laced mortadella. Small plates offer fresh, seasonal bites like watermelon with heirloom tomatoes, pickled red onions, basil, and mint and hearty combinations like 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 hanger steak and tender short ribs, too. 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 it 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 2014)

Restaurant Details

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

Features: , ,
Hours: L&D
Price: $$$

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