One of the perpetual complaints about downtown Charleston dining is the dearth of upscale lunch options: The problem’s particularly pronounced on Upper King Street, where burgers reign at midday. But a forthcoming lunchroom from Halls Chophouse may mitigate the problem.
According to an application filed with the Board of Architectural Review, the steakhouse wants to transform the former La Fourchette space at 432 King Street into “The Other Halls.” Although general manager Tommy Hall was reluctant to release any details, he revealed that plans include fine dining lunch service: The menu is still being developed. Continue reading
Victor Social Club, the new watering hole next door to the new Michael’s.
While the menu at the forthcoming Michael’s on the Alley skews High Steakhouse Classical, meaty developments from the century’s first decade haven’t been lost on head chef Aaron Lemieux: When the restaurant opens next Wednesday, diners will be able to saturate their steaks with house-cured bacon butter, or pair them with truffle fries and lobster mac-and-cheese.
More interesting, though, are the nods to current trends: Michael’s — one of three new John Street restaurants from Holy City Hospitality – is offering a side dish of cauliflower gratin and a horseradish beetroot crust for folks who are serious about wanting their beef cooked pink.
Other menu options include oysters Rockefeller, shrimp cocktail, bone marrow, beef tartare, crab gratinee and a pair of salads prepared tableside. The steak selection features a ribeye, tenderloin, Kansas City strip and petite filet; prime rib is identified as “our signature entrée.” (Prices have not yet been determined.) Continue reading
Katsu is still a Japanese steakhouse, but the North Charleston restaurant is rounding out its menu with a few Korean dishes in response to customer demand.
According to general manager Charles Rutherford, patrons of the 13-year old restaurant kept asking owner Ho Dong Lee to serve dishes from his homeland.
“I’d tell them about Mama Kim’s, but they said ‘there’s nothing up here’,” Rutherford says.
So starting Nov. 23, the menu will include bibimbop, bulgogi and Korean barbecue, prepared on the standard hibachi grilling table. “They get to see the show,” promises Rutherford, who’s also training kitchen staffers to make to-go orders. Continue reading
Another local restaurant is turning one, and it’s celebrating by crunching numbers.
According to a release from Burwell’s, the downtown restaurant overcooked just 12 steaks out of every 30,000 it served over the past year. “That’s a solid standard,” the release says. (Presumably, that number reflects the judgment of the kitchen, not its customers: If only a dozen out of every 30,000 customers complain, Burwell’s has assembled the friendliest group of eaters ever to grace a dining room.)
As for the temperatures the kitchen was trying to achieve, “80 percent (of steaks) were ordered either medium or medium rare,” the release reports.
No word on whether any steaks were sent back for undercooking.