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.” Although, as of summer 2018, Brock officially cut ties with all of his restaurants except for the Husk empire, he assured his fans in a press release that, “I have full confidence in these chefs and know that they will continue to deliver the creative, locally focused, ingredient-driven cuisine that our guests have enjoyed at the restaurants over the years.” So go ahead and settle in for an evening of that ingredient driven cuisine — choose from one of six 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 (Dish, Winter 2019)

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Hours: Lunch, Dinner (Daily), Weekend Brunch
Price: $$$$$

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