click to enlarge Virginia oyster

Jonathan Boncek

Virginia oyster

A decade after taking the helm at McCrady’s Restaurant, Executive Chef Sean Brock engineered a revamp that split the original restaurant in two, creating the larger-format McCrady’s Tavern and the new McCrady’s, a 15-course tasting room that Brock describes as “the restaurant I've always wanted to have.” You buy a ticket in advance for one of two nightly seatings, and receive in return a highly-choreographed 15-course meal with impeccable wine pairings. The plates are both artful and playful, balancing rich, intense flavors with delicate nuances — a slab of 65-day aged ribeye dusted with black truffle, a single lightly-poached shrimp served atop an orb of “Charleston ice cream” (Carolina Gold rice), a tender sea scallop nestled between an earthy swirl of brown butter and ethereal, sea-like foam. The setting and service strike an equally delicate balance between high-end luxury and relaxing informality — an impressive step forward for a long-time Charleston dining institution. —Robert Moss

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Hours: Dinner
Price: $$$$$

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