McCrady’s
White Bird – Rum, Blueberry Shrub, Velvet Falernum, Kaffir infused Salers
Local Butter and Olive Oil, Sourdough, Red Fife with Yellow Grit and Benne Seed Bread, Italian Ciabatta
Manhattan Copa – Cherry and Vermouth Cured
Cracklin – Puffed Rice with Kimchee Puree and Dried Scallop
Shrimp Fritter – Sea Island Red Flour, Vinegar Powder, Esplette
Ambrose Potatoes, Buttermilk, Celery, Basil – Confit and Fried
Ember Cooked Tomatoes, Clams, Zucchini, Lemon Thyme
Lightly Smoked Trout, Peach Mostarda, Fennel, Grilled Cucumber, Cucumber Puree
Charleston Ice Cream – 2 Year Barrel Aged Anson Mills Rice, Old Bay, Butter, Benne Seed, Whey, Rooftop Herbs
Grilled Duck Heart, Husk Cherries, Fermented Corn, Whole Corn, Marigold
Duck Roasted on the Bone, Zucchini, Cherries, Marjoram
Dry Aged Kathadin Lamb, Black Truffle, Chanterelle, Raspberries, Shiso
Whole Figs and Fig Sorbet, Birch Yogurt, Sunflower Crumble
Blueberry, Corn Cake, White Chocolate, Stone Fruit
Americano
Mignardises – Benne seed Madeline, Scuppernong Gelee
A remnant of a time long past with the original building dating to 1778 and past diners including George Washington McCrady’s would be a special place even without the sourcing, passion, and talent of a James Beard Award winning chef but with all of the above taken into account and a culinary team led by Sean Brock it goes without saying that McCrady’s should be the centerpiece of any culinary trip to Charleston. A truly charming restaurant with staff that is not only educated and engaged but educational and engaging about both the province and preparation of the food as well as facts about the property nearly every aspect of my experience at McCrady’s was the result of a kitchen and front of house in perfect harmony and placing focus squarely on the plate every single item, inclusive of canapés and mignardises, was remarkable both on its own and in its contribution to the tasting menu which unfolded over the course of three hour, both forms of duck, the potatoes, and the Charleston Ice Cream all amongst the best dishes I tasted during our trip South.
