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Recent Comments

Re: “Burwell's drops like a hot rock on the dining scene

I won't even get into it since we too love macintosh and have a huge respect for Bacon, Lata, Deihl, Carter and the others that have been valuable to this great town. We have personally met 3 of the four and so many more at Burwell's.

We don't pass the buck, as we evaluate our culinary standards and ideas every day, and I think it's why so many people enjoy Burwell's. We take risks. We let the people speak. We also respect others from the Hall family to Adam and Mike. We have the same cuisine offered anywhere else and throw in some differences to be exactly that - different. The idea of being different was out of respect for these people and all there kindness during our massive overhaul. We have no marketing other than a happy hour ad in the paper. This one ad we stuck our neck, thinking the review would come even close to the hundreds of patron reviews. That you are correct, we are reevaluating and obviously surprised by the entire scenario. Our only agenda is to meet others, do our best, be honest with one another, and add value to Charleston. One would have to come here to see that, as do many F&B peers.

We offer two to four items on the rock out of dozens, and by guest request since so many enjoy it. It's a twist on pan searing... not a big jump guys!! And as for the "salesmanship," again just an attack without the full story! A vendor asked us to unload 9+ Wagyu Ribs since no one else would. No one wanted the monster priced "Butchers Butter." We took it to help them, and he turned it into his version. And he should have grilled it as many guests did. We sold the entire case for them. It is the best... anyone found better? 12+? So good, so expensive, no body would take it. These "marketing strategies" were made clear and the "salesmanship" was passion for such rare beef. We are not trying to win James Beard... we are trying to be different, innovative, and take good care of our guests.

We are sorry some of our guests and many peers were upset knowing the "writers connections" create bias, as obvious in parts of the article, and even noted by those in the know. We've had our fair share of calls, and by Chef's and restaurant owners... That is why this is this is not good for Charleston. Most of us value one another, and don't play favorites. The whole is bigger than anyone. We love many other restaurants in town, including Mac, support them, and don't comment negatively as it begins silly squabble though the city as a whole. We have great respect for Chef Bacon, Lata, Deihl, and so many others. Even Chef Deihl noted this as one of his favorites, and actually loved the rock. Go figure? Listen to a James Beard Southeast finalist chef, or a single writer with or without an agenda. Cause we don't know, and we did listen to him. In the end, which would you choose? We will continue to support the other restaurants, Cypress included, as well as appreciate all those that have come in to see why the reviews have been so positive at Burwell's Stone Fire Grill. We value others... Simple marketing plan and all we know to do.

9 of 24 people like this.
Posted by DowntonK on January 10, 2013 at 9:35 PM

Re: “Burwell's drops like a hot rock on the dining scene

Thanks Steve, and possibly true. I won't comment on that. More importantly, just read the reviews of "diners with no agenda other than taking time out of their lives to post their experience," and the real story comes through well beyond any agenda. He says Burwell's is tearing it up on Restaurant Reviews: TRUE, and for good reason... Cool renovation, local culinary team, top grade beef, strict aging policies, fresh fish, detail oriented standards, innovative ideas, and having a passionate staff fueled by our guests and getting enormously positive reviews. That is not the "Power of that Marketing Sizzle." It's actually the complete opposite - no PR or Marketing - Just plain ole hard work and food people seem to enjoy. We have three or four items on the Rock, (that's it) out of dozens wood fired, sauteed, pan seared, Sous vide, Braised, and everything else completely overlooked.

We'd be happy to sear it for you, as that's on the menu too.

10 of 24 people like this.
Posted by DowntonK on January 10, 2013 at 1:46 PM

Re: “Burwell's drops like a hot rock on the dining scene

No worries, foodmanicing. We are looking forward to your return visit. Only ouch is how "opposite" from the truth it is. So far from the truth, it makes you wonder why? We just keep working hard, providing best food we can find at a great price, and try to be a value to this great city.

P.S. the space-age material he was noting... porcelain!! shhhhhh.

13 of 30 people like this.
Posted by DowntonK on January 10, 2013 at 10:17 AM
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