Narrow Search

  • Show Only

  • Category

  • User Ratings

  • Narrow by Date

    • All
    • Today
    • Last 7 Days
    • Last 30 Days
    • Select a Date Range

Comment Archives: Locations: Restaurants: New Southern

Re: “Hominy Grill

i disagree my food was really good and the portions were fine, the one thing i will say the host told us there were no seats available inside, only 3 tables were being used, and only had outdoor seating, it was pretty cold outside (getting caught up on my reviews), and when we left there were still tables that had not been touched, so that didnt sit well with me, but whatever still had a really good meal

1 of 2 people like this.
Posted by erinsloan on April 27, 2011 at 11:25 AM

Re: “Anson

I found the bar staff to be a bit overwhelmed with a normal bar crowd and a bit disingenuous. Waitstaff was great!

Posted by as54588 on April 4, 2011 at 1:04 PM

Re: “Anson

It might sound corny, but “Awesome on Anson” is the only way that I can describe this restaurant.

Many people have told me that this was a great place to eat, but I have to admit I was more than surprised at how good it was. Tucked away just shy of the Historical Market district Anson is one of Charleston’s true hidden gems.

We landed there without reservations on a rainy night and were quickly seated. The restaurant is casually elegant, welcoming and has a menu with a variety of both low country favorites and traditional fare. Our server was outstanding throughout our dining experience and quickly attended to our every need. A native Charlestonian she was very knowledgeable about the menu and the items that we asked about. She immediately brought us hot, sliced bread with soft, whipped butter. I was to find out that my husband’s pet peeve is cold, hard butter served with fresh, warm bread. After all these years… who knew? Both were excellent.

I did ask her, “Before we fall in love with an item on the menu, are there any specials?” She did mention one, but it didn’t interest us. We then ordered our first course.

The Crispy Risotto Cake with Serrano ham, a few grilled shrimp and a delicate cream sauce was something that I had never seen before, yet alone thought of cooking. We were to find that the Chef is not only talented, but very creative.

The Crispy Risotto Cake had a tasty crisp shell but was light and airy inside, something that you wouldn’t expect for a risotto, yet alone a fried one… to die for.

My salad – The Fried Oysters & Bibb Lettuce was tossed with a subtle dressing and the oysters were lightly battered and served piping hot. This alone could have been dinner.

As we ordered our dinner I decided for something on the lighter side. When I ordered the Pan Steamed Mussels our server said, “I think we’re out of them, but I’ll check.” Back to the menu I went. Upon her return we found out that they did in fact have them that night. Yeah!

My husband then ordered the Braised Beef Short Ribs, something that he’d decided upon after briefly scanning the menu. “We’re out of those tonight,” our server lamented. She mentioned that “because of Lent we sell out of those quickly on Thursday and Friday nights.” This made me smile. As a kid, “Lent” to me was filled with Friday fish fry’s, tuna, salmon and whatever fish dish my mom could create for what seemed to be an unending period of time. Maybe this season was treated differently in the south???

So after feeling like we were in a Seinfeld episode we asked her if there was anything else that they didn’t have so we had a fighting chance to order dinner. She said that everything else was available.

After a wait that seemed a tad lengthy, but in every way worth it, our entrees were delivered. I did land on the Pan Steamed Mussels that were served with crisp French fries. The mussels were tossed in a light broth of garlic, jalapenos, white wine and parsley. The French fries that accompanied them were crisp, hot and well seasoned. Although actually somewhat full from our appetizers it was a type of meal that you couldn’t stop eating.

The Double Cut Fried Pork Chop was all that and a bag of chips! It was nicely breaded and had a great flavor, but the stars of the plate were without question, the side dishes.

There are many restaurants that are leaping on the Mac ‘n Cheese train. Flavors are added, toppings too. But to me, Mac ‘n Cheese takes me back to when my mom made it years ago. She was a tiny Polish woman who kept things simple and added four basic ingredients – shredded cheddar cheese, milk, butter and elbow macaroni. When I’m sick this is the dish that I ask for. It’s sheer comfort food at its best and “smoked gouda”, “lobster” and/or bacon is not needed. The Mac ‘n Cheese served here mirrors my mom’s and could be the best I’ve tasted since she made it so many years ago.

Not to be out done, Mac ‘n Cheese’s companion was Collard Greens, but not just any collard greens. These had a nice bit of spice to them (red pepper flakes we were told) and were incredibly flavorful. I found myself trying to distract my husband so that I could steal some from him.

As I wrote this I tried to think what restaurant in Charleston we liked more. It’s right up there to us as one of the best of the best. I actually had to use my Roget’s Thesaurus to find enough adjectives to describe our visit. In looking up the word “perfect”, I saw many suggestions, but “flawless” fit the bill perfectly.

1 of 2 people like this.
Posted by susieg on April 1, 2011 at 12:09 PM

Re: “82 Queen

Went during restaurant week. They did the dumb thing of cutting corners because it was less expensive. I won't be back. typical of Charleston.

1 of 2 people like this.
Posted by TR on February 21, 2011 at 4:32 PM

Re: “Hominy Grill

I love Hominy Grill. Yes, it does get packed so plan ahead or get there early. To me, it's always been well worth the food. I'm a breakfast person so this place is FANTASTIC for me.

1 of 3 people like this.
Posted by Pepper.Potts on February 17, 2011 at 8:38 AM

Re: “Hominy Grill

The last time I took people here was the last time I visit.

The portions are really getting skimpy - I would have to order 2 entrees to avoid being hungry and I'm 5'11 160lbs.

And the food is not as good as it used to be - it's getting downright insipid.

Forget these guys - they are completely resting on their laurels.

3 of 4 people like this.
Posted by Nate D on February 16, 2011 at 1:48 PM

Re: “Hominy Grill

I can't believe these reviews. The food here is incredible. I've been here for breakfast, which was good but probably a little too hyped up. Fine, let the tourist go here for breakfast...
I went here for dinner for the first time on Monday night and I actually woke up thinking about my food from the night before. It was incredibly delicious. There were four of us and all of our food was delicious, one had shrimp and grits, one had cajun meatloaf and one had trigger fish with cheesy deep fried grits. I had lima beans, mac and cheese, mashed sweet potatoes and corn bread. I could eat these for the rest of my life. Not to mention that we all drooled over the menu and all had a really hard time deciding what to order.
Our waitress was helpful with helping us choose, very friendly and attentive.
I can't wait to come back here for dinner.

6 of 8 people like this.
Posted by SarahKate on February 15, 2011 at 4:01 PM

Re: “82 Queen

Not sure if it was because it was restaurant week or what, but I was expecting a lot out of this restaurant. My appetizer (crab cake) was pretty good, but those I were with (there were a total of 8) were just simply unimpressed by there courses. The entree was decent honestly, but my friends at my table seemed to be picking at their food somewhat, and my entree definitely had something left to be desired. 82 Queen has a reputation for being one of the better restaurants in Charleston, which means a lot in this city, and unfortunately there was nothing to set it apart (except for the whopping price--Thank goodness for restaurant week). Needless to say, I probably won't be going back to pay regular prices for mediocre food.

Also, something that really bummed me out was that I had tasted the mac & cheese from 82 Queen at the Charleston MacOff, and it was absolutely phenomenal there. When we ordered a side at the restaurant, it was nothing like what they were serving at the competition. It was still good, but at the MacOff it was oozing with different types of cheese and had all sorts of spices and collards mixed in with cream cheese and absolutely baked to perfection. Tonight I was served something that I could've made (probably better, honestly).

Overall, pretty unimpressed, and yes, I understand that restaurant week is busy, but when you run and operate a really nice and well-respected restaurant, restaurant week isn't an excuse to slack off on service or the food, and my party definitely have had better elsewhere.

1 of 2 people like this.
Posted by mecross on January 20, 2011 at 10:40 PM

Re: “Poogan's Porch

Poogan's Porch is fabulous! Wonderful atmosphere, great food. We have never had a bad meal and we've been going at least once or twice a year for many years!

1 of 2 people like this.
Posted by surfsolar on January 7, 2011 at 10:00 AM

Re: “Husk Restaurant

Admittedly this review may be a tad bit on the long side. There is just so much to say about Husk, that try as I might to make it manageable, it may not be. There, you’ve been warned.

We were excited to be having dinner at Husk with friends. One of our favorite restaurants in the city is McCrady’s where Sean Brock is also the chef. I was thrilled to see as reported by the Post and Courier that opening night was like a well-oiled machine, as there are usually a few speed bumps with a new restaurant opening.

Our reservations were for a Monday night. You would think that a Monday would not be that busy, but it certainly was. Nestled between the restaurants 82 Queen and Poogan’s Porch lies Husk. It is a beautiful conversion of a 19th century home with a “freestanding” bar in an adjacent building – also breathtaking.

After many ooh’s and ah’s (by us) we were met by a group of hostesses and quickly seated in a quiet room upstairs. The room had about 8-9 tables. The décor was also simple, yet extremely well done. There was no background music playing when we arrived, but that came on a little later and added to the atmosphere.

Our waitress, Kaitlyn, would prove to be the highlight of the night. She was personable, attentive, suggestive, and extremely well trained. She mentioned that she had one week of “sit down” training and then another week of “Friends and family” and local chefs for dinner as practice. When we asked how business was she stated that they have been sold out every night. No surprise here, this had to be the hottest game in town.
When reviewed the drink menu we were surprised to see wines categorized by minerals, i.e. “granite”, etc. It was very confusing. There beverage list also was a listing of classic Southern cocktails, also interesting, but not that inviting.

Kaitlyn was very helpful with the wine selections and when I went to order a Stoli Cosmopolitan (I know, passé), the Husk standard of “If it’s doesn’t come from the South, it’s not coming in the door.” came into play. Kaitlyn explained that since they could not get a “southern produced” cranberry juice they do not serve it. She quickly enticed me with a classic southern cocktail, a “clover club”. Unfortunately her description was much better than the taste. It was also served in an old fashioned champagne glass. A different spin, but I found myself thinking that the drink was very small, like a Dixie riddle cup.

I would also mention that they were out of sparkling water and the soda water served with lime was rather flat. But hey, they’re busy, these are just small details.

Hot, fresh baked rolls topped with honey, a little salt and local benne seeds arrived right after the beverages did. They arrived in a small burlap bag (next to the Pork Rinds in the photo above) that we thought had to have something to do with grains, seeds, rice, but it didn’t. Kaitlyn explained that they are old coin bags from a local bank. I still don't understand how they fit with the rest of the themes, but they were definitely a conversation piece. Also served with some “flair” as the top was removed, was some orange butter. I thought the gentleman who delivered it said “honey butter”, but it was actually pork butter. Yes, you heard me correctly. Made from pork lard, homemade mustard, ketchup and hot sauce combo, certainly an acquired taste. Personally it reminded me of bacon grease and did not care for it. We all thought this was not a value add.

Our appetizers, HUSKpuppies and Fried Pork Rinds took 25 minutes to arrive. I thought “Ut-oh, no one else around us is eating either.” – Usually a sign of a kitchen in trouble. Both of the dishes were hot and flavorful, the puppies served with an interesting spicy dip. But I thought that they might have been a tad over cooked (the HUSKpuppies, that is).

Tick tock, tick tock, time went on. Forty minutes, yes, forty, after the delivery of our appetizers our dinners arrived. During the time we were waiting Kaitlyn made some idle chit-chat and then did the “missing (wo)man formation” and we didn’t see her. We didn’t blame her though, it appeared that Husk’s kitchen had stumbled, and we were right.


I also want to add that as we are waiting the table next to us is delivered what appears to be HUSKpuppies, only theirs are this wonderful light golden brown, and very appealing. I asked Kaitlyn what they were and she confirmed that our suspicion was right - we were served very overcooked, but tasty puppies. I had puppy-envy.

When our meal was delivered it was a big disappointment on many fronts. First, none of the items were hot. I mean zero, zilch, Zippo. I’m ok waiting a long time for a meal, but after the waiting, I want it to be great. The Duo of VA Lamb, Stew of Anson Mills Farro, Tomato and Courgettes with Green Tomato Jam appeared to be the most flavorful. The Wood Fired Keegan Filion Chicken, Potato Gratin and Bok Choy, Sage-Lemon Jus was served in a unique skillet, but as it was delivered it was tipped in some way that everything was pushed to one side and the details of the presentation were completely lost.

The Hagood Mills Cornmeal Dusted Triggerfish, Potato Puree, Red Mustard Glaze and LA Citrus Glaze was nicely cooked but the glaze was a very odd, shocking green overpowering sauce that took away from the meal.

The TN Foie Gras and Sausage Stuffed Quail with Cornbread Puree and Sea Island Red Peas, Apple Jus was not good. The quail was overcooked and the peas undercooked. I thought about sending it back, but knew it would be an eternity before we got it. The side of SC Lady Peas, Butter Bean and Tomato Succotash that we ordered for the table was undercooked and ice cold.

Kaitlyn checked back and we said things were ok. She apologized for the kitchen’s delay. We later would overhear her at the table next to us upon introducing herself that “Things had gone so smoothly every night, except tonight.” A gentleman (a manager?) stopped by our table and asked if our dinners were “to our liking”. None of us responded and he turned and walked away. Talk about a missed opportunity.

If the kitchen is going down in flames at a new opening, I get that. I’ve personally been involved in well over 100 restaurant openings and things often don’t go as planned. But I would have expected a much better meal service. If our meals aren’t great, heck, we’ve waited about an hour as it is, start them over and get it right. Let us leave with, “It took some time to get dinner, but boy, was it terrific.”

We passed on dessert and asked for our check. Kaitlyn explained that our drinks were being comp'ed because of our long wait. Comping two glasses of wine, a cocktail and a glass of soda just didn’t do much to make up for the long wait.

On the drive home we of course, talked about our experience. We said we would give Husk another try, but maybe after the first of the year when they’ve gotten their sea legs. Our review certainly won’t hurt them as people always want to give the hottest spots a try. Upon leaving at 8:30ish, there was a 90 minute wait – on a Monday night!! Poogan’s Porch and 82 Queen remained almost empty with parts of the restaurants darkened. For more on ths post visit us at http://diningaroundcharleston.com

4 of 7 people like this.
Posted by susieg on January 6, 2011 at 12:04 PM

Re: “Husk Restaurant

Husk does the Haute Down Home thing well, in a highly attractive package and hits most of the high notes.

1. Excellent presentation, atmosphere, design and setting
2. Copious bourbon list, good draughts, didn't look at the wine
3. Attentive and very good staff
4. The entrees were $22 and up... at this price point I expect consistent "wow." The food was very good but not consistently exciting: the beef tenderloin was the chief culprit. My duck came with this quinoa and butternut squash side and the whole thing was delicious. The cornbread and "finest hams" appetizer were both really terrific.
5. EVERYTHING has meat in it. The cornbread has bacon (YUM), the butter has pork reduction, the veggies have pork. That's not a complaint, just an FYI.
6. The bar doesn't have the capability of making anything interesting for pregnant ladies. Another down-check compared to other downtown competitors. A small complaint, meaningless for most.

I was a little confused as to why people go to $120/couple meals and dress like they've just wrapped up errands at the mall. I'd say half of the patrons were dressed too casually. Yeah, I know... it's Charleston, but these weren't all tourists.

4 of 7 people like this.
Posted by factoryconnection on January 4, 2011 at 10:28 AM

Re: “High Cotton

Was in for dinner last night, and once again they did not disappoint!!! The pork belly appetizer with apple tart is off the charts!!!! They just expanded their bar and music to trios and a whole new mix of musicians. This place has been around for over 10 years, and there is a very good reason why. It's a must whether you live in Charleston or visiting for a long weekend

Posted by HCGM on December 30, 2010 at 11:49 PM

Re: “Husk Restaurant

Spent an hour at the bar two nights ago, awesome experience, one of the classier bars I've been to in Charleston and the pre-prohibition cocktails are bangin.

2 of 7 people like this.
Posted by a long lost charlestonian/cofc grad on December 16, 2010 at 1:38 PM

Re: “Husk Restaurant

How do you manage to double post after seven hours?

Posted by mat catastrophe on December 15, 2010 at 9:33 PM

Re: “Husk Restaurant

Michelin rating? Are you serious? This joint isn't close to being a Michelin star. The only thing it might be close to is the flavor of a used tire. For a place that talks about fresh local ingredients and how much love the have for product they sure do treat that food like a bastard step child. After eating there the only love and passion I could sense from the place is their love for themselves and ripping people off. This place is a hoax and nowhere near the quality the smoke and mirrors make you believe. Bottom line the cooking skills shown in food I've tasted exhibited no skill or craft. Only a Chef way over his head with a huge ego.

8 of 14 people like this.
Posted by Whatascam on December 15, 2010 at 6:16 PM

Re: “Husk Restaurant

"you locals are all whiney"???

I just love when some douche bag moves here and attacks some other douche bag that moved here two years ago and assumes 2nd douche bag represents the "locals". Chances are much greater that the posters you're refering to are just like you, fleeing some shithole town and now pretending you're so damn sophisticated because you're smart enough to not eat at Pizza Hut when you don't want pizza. Kudos to you for "putting your server to the test." I'm sure it's much appreciated.

That said, I can't wait to eat at Husk. You guys are pretty fuckin whiney.

9 of 13 people like this.
Posted by Jaxx on December 15, 2010 at 5:28 PM

Re: “Husk Restaurant

These stars are for the burger.

2 of 3 people like this.
Posted by Guy on December 15, 2010 at 2:14 PM

Re: “Husk Restaurant

Michelin rating? Are you serious? This joint isn't close to being a Michelin star. The only thing it might be close to is the flavor of a used tire. For a place that talks about fresh local ingredients and how much love the have for product they sure do treat that food like a bastard step child. After eating there the only love and passion I could sense from the place is their love for themselves and ripping people off. This place is a hoax and nowhere near the quality the smoke and mirrors make you believe. Bottom line the cooking skills shown in food I've tasted exhibited no skill or craft. Only a Chef way over his head with a huge ego.

17 of 26 people like this.
Posted by Whatascam on December 15, 2010 at 11:15 AM

Re: “Husk Restaurant

Wow, you locals are all whiney. Do not write a review if you did not eat at the restaurant. Look at the menu before you make a reservation. If you see that the menu is pork/meat cenric, it might not be the resturant for you. When I eat at Le Bernardin each December, I know that 90% of the menu is fish, and it is prixe fixe. Restaurants should not have to accomodate everyone's diet. Hate pizza, do not eat at Pizza Hut, don"t like BBQ, do not eat at Melvins. It is really easy.

I posted on both UrbanSpoon (search for "Myverismo" on Urbanspoon)and Open table that I feel Husk is the nearest thing to a one star Michelin restaurant anywhere in the south, and I have dined at a number of 1,2,and 3 stars. Their wine list is the biggest weak spot. With service also not being at Michelin levels (a better front and back waiter service could improve the experience, this is managmements short coming), but still really great service (Katlyn was my server). My experience here supurb. The food was refined, well plannd, an executed very well. The corn bread was a bit greasy, but that is my only food complaint. All the dishes were under $30, and my server could answer all of my questions, and I put a server's knowledge to the test. This has trumped FIG and McCrady's as best in Chucktown, easily.

3 of 6 people like this.
Posted by myverismo on December 10, 2010 at 11:52 AM

Re: “Husk Restaurant

It takes more than local vegetables to make a restaurant great.

9 of 11 people like this.
Posted by asdf on December 10, 2010 at 12:59 AM
Classified Listings

Powered by Foundation   © Copyright 2017, Charleston City Paper   RSS