Chef Jeremiah Langhorne, Pastry Chef Sean Ehland, Mixologist Ryan Case and Sommelier Cappie Peete of McCrady’s – Charleston, SC

2 Unity Alley
Charleston, SC 29401
(843) 577-0025
Hours: Sun-Thu 5pm-9:30pm; Fri-Sat 5pm-10:30pm

Off a small alley in downtown Charleston, Sean Brock’s McCrady’s feels much like a tavern with large fireplaces, brass chandeliers, and a long, generous bar that’s manned by one of the city’s best bartenders, Ryan Casey. But for worshippers of Southern cuisine, this is the space that launched Brock (and arguably Southern cuisine) into the international culinary playing field.  The kitchen crew now led by Chef de Cuisine Daniel Heinz (Jeremiah Langhorne, with whom we tasted, departed in the fall) uses exclusively Southern ingredients, often taking far too many bushels of produce off local farmers’ hands—cooking what they can and preserving the rest. This isn’t down home food; Brock’s cooking here (less reliant on molecular techniques than in earlier years) takes good, honest ingredients and reimagines them as elegant compositions with a voice that’s both Southern and cosmopolitan. Add to that a 5,000 bottle wine cellar and Sommelier Cappie Peate, who deftly pairs juice with Brock’s cuisine. Pastry Chef Sean Ehland flanks the latter portion of the meal with spare desserts whose flavors speak to his time as a savory chef. Such a dynamic crew is supplemented by a resident rooftop farmer, a house fermentation guy, and a fleet of stages and cooks.

Recommended Dishes:
  • Calico Scallops, Charred Kohlrabi Purée, Country Ham Barigoule, Black
  • Seared Trout, Southern Succotash of Squash, Zucchini, and Fava Beans,
  • Carolina Gold Rice, Carrot Crémeux, carrot Sorbet, Grapefruit, and Coriander Syrup

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