Concierge.com's insider take:
There aren't many accolades that McCrady's and its chef Sean Brock haven't won: Brock was the recipient of the 2010 James Beard Award for Best Chef Southeast, among other honors, and sommelier Clint Sloan's wine list is nationally renowned. Make no mistake, McCrady's is still the big-night-out restaurant in Charleston, and it helps that the space itself is gorgeous, with a bootlegger-worthy entrance, tucked away in a romantic brick alley off historic East Bay Street, that gives virtually no hint of the expansive rustic-chic interior within, all brick arches, exposed beams, and candlelight. The food is perfectly seasonal and stringently local, and every farmer, harvester, fisherman, and local food-crafter who contributed to it is duly thanked in the menu. You might be tempted to write a few thank-you notes yourself after tasting what's on offer: Familiar ingredients are prepared in ways designed to surprise and inspire, as with an heirloom tomato salad made spicy and tangy with jalapeño and smoked corn; or juicy, perfectly brined roast chicken atop strips of grilled cucumber. The chef's tasting menu changes nightly but is always a great bet, jam-packed with local seafood and produce.Siobhan Adcock, originally published on Epicurious.com
Open Sundays through Thursdays 5 to 9:30 pm, Fridays and Saturdays 5 to 10:30 pm.
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