When we recently visited my in-laws in South Carolina, my husband and I were able to reserve one evening for a date. Since it was a Sunday night, many of my choice restaurants were closed. Scrambling to find a replacement, we stumbled into McCrady’s, and what a stumble it was.
McCrady’s employees spend each morning at their own farm, over two acres located outside of Charleston. There, led by Executive Chef, Sean Brock, they grow 85% of the restaurants’ ingredients. The restaurant itself is housed in a tavern that opened shortly after the Revolutionary War and secretly sits on the pedestrian-only, Unity Alley. My husband and I chose to dine in The Bar—a warm, comfortable room that once lodged the guests’ horses. Arched brick cave-like spaces provided a private and comfortable backdrop for the three-hour meal that followed.
A most-impressive wine collection kick-started an evening that consisted of deliciously moist and tender beef short ribs, accompanied by grits and pickled mushrooms; perfectly roasted scallops, served on a bed of black truffles, sunchokes, and radishes; and the star of the evening, a plate of house-made charcuterie. Directly from the farm, we were served succulent lardons, savory duck sausage, and smoky meats that provided a perfect pairing with our wine selection.
Two bottles of wine later and after managing to close the restaurant, my husband and I talked about this most memorable meal all the way home. McCrady’s provided the quintessential Charleston experience: A marriage of historical charm with the pride of the south—food, glorious food. Details: www.mccradysrestaurant.com
Featured image from www.mccradysrestaurant.com