Poogan’s Porch
Buttermilk Biscuits
Fig Cosmo – Feigling Vodka, Cranberry, Lime, Orange
Sparkling Blueberry Lemonade – La Bubbly, Lemonade, Van Gogh Acai Blueberry Vodka
Grilled Peach and Strawberry Salad – Balsamic Reduction, Spicy Salted Cashews
Mac n Cheese – Country Ham and Aged Smoked Gouda
Fried Green Tomatoes – Pecan Encrusted Goat Cheese, Fruit Chutney
Pimento Cheese Fritters with Green Tomato Jam
Chef Isaac’s She Crab Soup with dry Sherry and Chive Oil
Buttermilk Fried Chicken – Two Double Breaded Breasts, Pimento Slaw, Butter Whipped Potato
Pan Roasted Duck – Cast Iron Roasted Breast, Potato Dumplings, Fresh Arugula, Duck Confit, Pecorino, Merlot Gastrique
Chocolate Strawberry Bread Pudding
Banana Pudding – Vanilla Pudding, Fresh Sliced Banana, Sugar Cookie Crumble, Chantilly Cream
Bourbon Texas Sheet Cake – Chocolate Fudge Cake, Salted Caramel, Strawberry Ice Cream
Chocolate Pecan Pie – Bourbon Caramel, Buttermilk Smoked Bacon Ice Cream, Brown Sugar Cream
Located adjacent to HUSK and featuring the same updated Victorian stylings and southern sensibilities as its neighbor my family had perused the menu at Poogan’s Porch the night prior and decided it would make a lovely spot for dinner while I dined at FIG, the late reservation fortunately allowing me to arrive mere moments after they had ordered drinks. A large restaurant from the outside and, like HUSK, divided into many rooms with well-mannered service the menu at Poogan’s Porch appears to be a time honored one with many classics dating back as far as the 1970s opening plus a few daily specials and selecting widely from the appetizers while adding a pair of mains plus desserts a rather diverse menu of Lowcountry classics was put together with largely impressive results save for an underwhelming salad, overly salted macaroni, and well prepared though not particularly memorable duck. Beginning with the restaurant’s signature biscuits – as good as any we experienced in Charleston and replenished freely – and progressing through tender fried green tomatoes, fritters of spicy pimento cheese, and she crab soup finished tableside with sherry before delving into crispy fried chicken smothered in buttermilk gravy it was without a doubt the restaurant’s more “southern” dishes that shined the brightest and similarly when it was time for dessert there was no denying that as much as I enjoyed the bread pudding it was a distant fourth to the other selections, particularly the bubbling pot of bourbon caramel topped with chocolate and a quickly melting scoop of rich, smoky ice cream.
