Seared duck

Seared duck

Folks in the know, especially those from Kiawah, pack this adorable cottage on Johns Island nightly for sumptuous dinners, but the real stampede of bucket-listers come here for Sunday brunch, eager to sample Chef Neuville’s signature take on Lowcountry staples with a French-country flare. Order a $10 carafe of mimosas or the spiked Lowcountry Lemonade made with Firefly Sweet Tea vodka, then dive into the crème brulee French toast slathered with strawberries soaked in Grand Marnier. The hyper-local dinner menu includes favorites like fried green tomatoes with pimento goat cheese, the shrimp and crab with spicy hoppin’ John, the coq au vin half-chicken, and the braised short rib with veal broth, red wine, mashed potatoes, and spinach. End with a pluff mud pie, passion fruit creme brulee, or local seasonal ice cream, then treat your food coma to a peaceful moment beneath the nearby ancient Angel Oak, said to be the oldest living tree east of the Mississippi. —Allston McCrady (Dish, Winter 2019)

Restaurant Details

Chef Fred Neuville's Lowcountry menu with a French flair holds such gems as barbecue-roasted duck, bouillabaise, and grilled butcher's steak. Voted Best New Restaurant by CP readers.

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Hours: Dinner (Mon.-Sat.), Sun. Brunch
Price: $$$


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