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, ever-changing menu includes favorites like garlicky escargot, fried green tomatoes with goat cheese, crispy pork belly, smoky pulled duck barbecue with cool blue cheese creamy coleslaw, melt-in-your-mouth butcher’s steak, and Flintstone-sized portions of pecan-smoked braised short ribs or lamb shanks with sides like truffle grits or a bright succotash. End with a boozy Derby pie, sticky bun bread pudding, or seasonal cobbler, 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 2018)

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.

Features: , , , , ,
Hours: Dinner & Weekend Brunch.
Price: $$$


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