Deviled egg trio

Jonathan Boncek

Deviled egg trio

This newly transformed waterfront venue combines the best of many worlds. With multiple interior dining areas, indoor and outdoor bars, a covered deck and couch-lined dockside patio, diners can choose the seat that best suits their mood. That could be enjoying soy caramel-glazed short ribs with house-made ramen noodle gnocchi beneath handcrafted chandeliers inside, or biting into luscious shrimp beignets on the outdoor patio while watching pelicans skim the water. Chef Katie Lorenzen-Smith rocks the house with serious skill and a Southern-meets-Asian-meets-international flare. The house-made charcuterie board is a must, as are lobster wontons, duck meatloaf, and brick oven flatbreads (we love the glazed fig and prosciutto with fontina cheese and wild arugula). With a wide selection of adult beverages to help wash it all down, and with gorgeous sunsets over Shem Creek to boot, this new hot spot is just taking off. —Allston McCrady Dish (Winter 2015)

Restaurant Details

From soy caramel-glazed short ribs with house-made ramen noodle gnocchi beneath handcrafted chandeliers inside, or biting into luscious shrimp beignets on the outdoor patio while watching pelicans skim the water, Chef Katie Lorenzen-Smith rocks the house.

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Hours: Lunch & Dinner

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