New Feature - Conversations With The Owners

Conversations With The Owners


We've started a new series here at Dining Around Charleston called "Conversations With The Owners".  Each month we'll sit down with the owners of some of your favorite Charleston restaurants and get their view on the industry, how they run their restaurants, where they see the industry going and anything else they'd like to talk about. 

Since, we started Dining Around Charleston, I've been focused on reviewing the areas restaurants and providing you, the viewers, with my thoughts on my experiences.  In starting this new section we hope to achieve a balance in our reviews by giving the owners a chance to provide feedback and their thoughts on the industry. 

We hope you enjoy this new feature and if you'd like to have me sit down with the owners of your restaurant please contact me directly at susie@diningaroundcharleston.com

In the meantime, Happy Dining and we'll see you around Charleston's gems and dives as we continue to explore the cities hidden jewels.

Sincerely,

Susie Gorsline

Chief Blogging Officer

Dining Around Charleston

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Lowcountry Oyster Roast 2011

At Boone Hall Plantation January 30 10:30 - 5:00PM

It's oyster season in Charleston, SC.  Join other oyster lovers in celebrating that salty delicacy.  This annual Oyster Roast will be held Sunday January 30th, 2011 from 10:30 AM to 5:00 PM, and gates open at 10:30 AM.  Boone Hall Plantation will host this annual Charleston event as usual, located right off of Highway 17, on Long Point Road. 

Tickets are $12 in advance or can be purchased at the gate for $15. Tickets can also be purchased in advance at all Southcoast community banks. Kids 10 and under are admitted free with accompanying adults.
To purchase advance tickets online, click here.  

Sunday, January 3oth…An oyster-lover’s dream … It’s early on a cold Sunday morning and two gigantic tractor trailers filled with 65,000 pounds of oysters roll onto the back lawn of Boone Hall Plantation... the prelude to the Lowcountry Oyster Festival.  Highlights of Sunday’s “rain or shine” Main Event include the legendary “Oyster Shucking & Eating Contest,” selection of domestic and imported beers, live entertainment on the Main Stage, and a Kids Corner (complete with pony rides and jump castles). 

For those who are not keen on the mighty mollusk, there will be alternate food selections from Gilligan's Steamer and Raw Bar, A.W. Shuck's Seafood Restaurant, North Towne Greek Restaurant, Red's Ice House, Wild Wing Cafe, Grindz Burgers & Brew, Jim 'N Nick's Bar-B-Q, and Hyman's Seafood Company. 

2011 Lowcountry Oyster Festival at Boone Hall Plantation

Boone Hall Plantations & Gardens

1235 Long Point Road

PO Box 1554

Mt. Pleasant, SC 29465

Ph 843-884-4371

Fx 843-884-0475

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Halls Chophouse, Charleston, SC

A Cut Above....

Bar At Halls Chophouse

There is only one word that could describe our recent dining experience at Halls Chophouse – perfect!  In an era where great service and unbelievable food seems hard to find, at Halls Chophouse it is plentiful.

I must admit that I’m not a big red meat eater. Even though we’ve walked by Halls and have been intrigued, I haven’t had the desire to eat there. Let me say that those words are a thing of the past.

Invited by our friends Dean and Lisa for a birthday celebration, we were looking forward to trying it out.  Let me just say that Halls Chophouse exceeded our expectations.

Upon our arrival we were quickly greeted by a gentleman who not only shook our hands, offered to take our coats and offered to put the flowers that I was carrying into water (they were a gift).  He also mentioned that he was Billy Hall and if there was anything that he could do for us during the evening, we should not hesitate to ask.

Since we were a tad early for our dinner reservation we met our friends at the bar and enjoyed a beverage.  Service there was stellar.  Beverages were delivered promptly, glassware was sparkling, frosted if needed and the bartender was friendly, yet not intrusive.  When we went to inquire about being seated (since we had passed our scheduled reservation time) we were told, “When you are ready, so are we.  Take your time.” 

Dining Room

Upon departing the bar and heading upstairs to the dining area, servers were quickly called to carry our drinks for us.  A large bottle of sparkling water also ordered would be, “Taken upstairs for us”. 

We were quickly poured water and greeted by our server, Kara (I’m sorry if I am spelling her name incorrectly as it could be Cara).  She offered some suggestions and also told us the specials.  Piping hot sourdough bread and creamy butter were quickly brought to the table. Any and everyone on duty that walked by were quick to say “Happy Birthday” to our friend, which was nice.

1/2 Chop Salad

After some deliberation we landed on what we would order.  The French onion soup was served hot, with a pile of melted cheese and crispy fried onion strings, the ½ chopped salad was a cool mix of great flavors with a crisp ring of chopped bacon encircling it. My “simple salad” was fresh, lightly dressed and topped with dates, goat cheese and halved grape tomatoes.  We could not wait for our entrees to arrive.

Before you knew it our table was being cleared.  The service style for lack of a better analogy could be described as “ants on a cookie”.  People were all over the table, and then just as quickly, they were gone.

Broiled Maine Lobster

Dinner arrived, all at once as multiple food servers descended upon the table. My Maine Lobster was steaming hot and the size of my arm, the Cedar Planked Broiled Salmon was in fact served on the plank with an accompaniment of succulent tomato and cucumber yogurt sauce.

But the crowning event had to be the steaks.  The Bone in Rib Eye and the (32 oz.) Bone in Porterhouse were a sight to behold.  Not only beautiful, but they were cooked perfectly.  As we ate our meal someone remarked, “Oak Steakhouse should be embarrassed.”  We couldn’t agree more.

Bone In Rib Eye

We ordered a few side dishes (since a half a cow wasn’t enough…), and the servers plated them for us, coming back frequently to see if we’d like anything else.  This was simply a terrific team approach.

Upon leaving Mr. Hall was at the top of the stairs shaking everyone’s hand, wishing them Happy New Year and inviting everyone back.  At the bottom of the stairs Billy Hall was doing the same.  I even saw him hug a few people and again wished our friend Happy Birthday.

As we walked to our cars we could not get over what a “Wow” experience this had been, truly a cut above.   I can’t wait to go back.

After dining at Hall's Chophouse we had the opportunity to sit down with the owners and the chef for an in depth interview. You can read more about what they had to say here.

  We gave Halls Chophouse 5 out of a possible 5 plates!

Lowcountry Live Did A Piece On Halls That's Here...

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Rice Market, Charleston, SC

Low Country Dining Shouldn't Mean Low Flavor Dining.

Bar at Rice Market 

The Rice Market is a place that you want to see be successful.  A beautiful renovation, a great location, and local restauranteurs all could be a recipe for tremendous success.  Not so much on the night we were there.

First, let me say that the restaurant is beautiful – elegant, yet warm, and very pretty. They have also added an expansive patio area, which in the spring, I would imagine, could be a lot of fun.

Patio

We found the staff on shift that evening attentive and very personable.  One of the waitresses was even kind enough to open the door and welcome us in. The restaurant however, was very slow so we chose to sit at the bar versus at a table in the empty dining room.

Shawn our bartender was delightful.  As you know one of my pet peeves is when a server doesn't introduce themselves.  Shawn went beyond the intro and inquired as to whom we were, how long we've lived here, etc.  He was very engaging.  And now on to the menu…

Lettuce Wraps

We started with the Lettuce Wraps that featured basil and cilantro diced chicken, rice noodle crisps, cashews, carrots and a lime peanut sauce. Unfortunately, this was not a winner. The portion was small, the chicken was dry and the sauce was very bland.  A flavor profile that we would come to see in all of our food that evening.

Although the menu is not small, it still feels limited.  I asked Shawn what he liked on the menu. One of the things that he suggested was the Bacon Wrapped Wood Grilled Crispy Pork Tenderloin. It sound very interesting but it was served with marinated cucumbers.  I asked Shawn if I could substitute something else for the cucumbers.  To my amazement he said that, “The kitchen was getting used to the menu, and no substitutions were allowed.”  Counting the two of us there were 10 people in the restaurant – how tough could this be? 

Rice Market Fried Chicken

Another suggestion was the Rice Market Fried Chicken served with Hoppin’ John, Seasonal Vegetables and Red Eye Gravy.  Shawn explained that the Red Eye Gravy was made with veal stock, coffee, tomatoes and spices. I asked Shawn what Hoppin’ John was and he struggled with an answer. Luckily, there was a manager perched at the end of the bar doing paperwork. When Shawn tried to ask him what was in Hoppin’ John the manager mumbled “black eyed peas” and walked away.  At a time when there were so few customers, you would think he’d want to win some of us over.

We also ordered the Wood Grilled Moroccan BBQ Lamb Chops with Moroccan style rice, and house made Harrisa (a hot chilli paste typically found in North African cooking). We waited anxiously for our dishes to arrive.

Moroccan Lamb Chop

Not surprisingly our meals were served by a food runner in no time.  They were hot and looked great.  You know, another one of my pet peeves is when the food served is not hot.  Hot food served fast usually wins me over.

However, this was some of the blandest meals I’ve eaten in a while.  Shawn mentioned that he was taking suggestions for the chef, etc., and before I could even say anything, he said, “We have been getting a lot of comments that things are bland.” Even the Red Eye Gravy tasted bland. Zero, I mean zero flavor.

As for the lamb chops..... They served 3 , 2 of which were fine both in size and the temperature. But the third little chop was about the size of a quarter and way over done.  I mean beyond well done.  Getting three of the same size chops shouldn't be that hard either.

One of the owners has been quoted as saying that the design of the restaurant was important and, “We want people to go to the space for the space.”  I get that, and the restaurant looks and feels great. Now how about going to the space for the food, which as of right now, is a big disappointment.  

We gave the Rice Market 3 out of a possible 5 plates..

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