Friday, March 27, 2015

The Granary

Welcome to your next favorite dinner in Charleston.  The Granary serves up a locally sourced menu boasting a long list of farms and purveyors.  (see the list here)  Whether it's a moscow mule, some charcuterie, or a delicious meal you are looking for, you know it will be fresh.

Charlesmopolitan was honored to have been invited, along side other local media talents, by executive chef Brannon Florie to enjoy the newly expanded menu.  We hopped, skipped, and jumped over to The Granary on Tuesday evening to get our hands on some delicious food. 

It's all locally farmed...

A splash of the J. Lohr Pinot Noir to taste...

That's a, "yes please!"

Cheers to The Granary's expanded menu...

We wanted to try everything on this menu, it was difficult to narrow it down.  The butcher plate was tempting but we passed it up for some starters and saved the charcuterie for a happy hour visit in the near future, I can't hardly wait.

Excited about our dinner, we played at the table like little kids in a candy store.

Meet Lindsay, who heads up marketing and events, and the general manager Patrick.

You can tell they work hard but know how to have fun too.

Back to dinner, we started with the scallops (I don't pass anything up with blood orange) and the brussel sprouts in an amazing maple-sherry gastrique.  

What's that?  You aren't a big fan of brussels?  Now you are, chef Florie makes them taste like candy.  He mentioned there was a patron who actually asked for some vanilla ice-cream with his brussel sprouts for dessert.  

The blood orange and scallops work so well with the fennel puree.  It is a fantastic dish to start with.

The deeper you go into the bowl of brussels, the better they taste and you only end up wanting more.

Hello, this is a burger that dreams are made of.  Mark added foie gras to the top of his dream.

Here is the smoked pork chop in rutabaga puree, with roasted root veggies, collards and farro.  

Everything played nicely in this dish as well.  The root veggies and apple-bacon gastrique complemented the smoked flavor of the pork chop. 

Did I mention Mark's burger comes with truffle fries?  If you haven't yet had a truffle fry you are in for a treat.  I helped him clean his plate by enjoying a few of these fries.

Meet chef Brannon Florie.  He grew up in Charleston where he spent his early years learning from his grandparents how to farm and live off of the land.  This experience has proven to be very valuable to his career.  Florie has a long history of restaurant experience, read his bio here.

Kevin was our excellent server who was very patient with my photo snapping and whatnot.  

We were stuffed but Kevin advised us that we must at least indulge in a slice of the buttermilk pie.  Good advice!

Did I mention you get a party favor to bring home after dining with The Granary?  Yes, delicious pickled green tomatoes and pickled shallots with jalapeƱos.  I accidentally ate both jars at lunch the next day and didn't leave poor Mark any to taste.  

Granary- a storehouse for grain or a region that produces great quantity of grain.

I am not sure which I am more excited to try first, Sunday brunch or happy hour for the butcher plate (it's prepared in house).

Thank you to The Granary and chef Brannon Florie for sponsoring this blogpost and for such an amazing evening.

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