I had the pleasure of dining at McCrady's last week for the first time. It was outstanding. The flavors were bold and bright, the preparations innovative and surprising, and the service was friendly and professional. Wife and I had the 7-course tasting menu with the paired drinks. Everything was delicious and cooked perfectly. Since my wife has some dietary restrictions, we let them know in advance and Chef Brock and the staff were more than accommodating.
McCrady's is a study in contrasts. It is in the touristy part of town, but tucked, half-hidden, down a narrow alley. It is in a classic, historic building, but serves state-of-the-art contemporary cuisine. It makes use of the globalized techniques of molecular gastronomy, yet has strong adherence to local (and sometimes chef-grown) ingredients.
I won't go through my dinner course-by-course, but here are some highlights: I really enjoyed the crab with frozen coconut, coconut powder, lime, and a "jellyfish" of pineapple ponzu. I loved the cylinders of cauliflower and dabs of saffron-laced lemon gel that accompanied the scallops. The pickled clams swimming in a broth beneath a crispy-topped piece of grouper were really interesting (in a good way). The cube of pork belly was pig at its best. The mint ice cream served with one of the desserts was like eating a creamed mint leaf -- pure fresh flavor.
We were very happy with our food and experience there, and I look forward to a return visit next time I am in Charleston.
2 Unity Alley, Charleston, SC 29401
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