One of the cornerstones of dining when sitting down to eat in Charleston over the past decade has been to eat at McCrady’s. The offerings of Sean Brock, a James Beard Award winner, has helped satisfy the hunger pangs of both residents and visitors to the area.
However, on July 30th, Brock’s version of this local insitution that’s been around since 1778, temporarily closed down. In its place will be a tribute to its origins, with the opening of McCrady’s Tavern, which will offer dinner options beginning August 11 and add lunch considerations two weeks later. Meanwhile, the new McCrady’s will open sometime in next nonth and offer an intimate setting, with just 22 seats available and an open kitchen right in the dining room.
Brock has undertaken a great deal of research into what appeals to the new arrivals in the Tavern. Having gained an affinity for the period between the end of the Civil War and the start of the the Great Depression, he’s looking to come up with some of the iconic dishes that were developed by chefs over those six-plus decades. He specifically noted standards like lobster newburg, oysters Rockefeller and baked Alaska as examples of the types of new avenues to pursue.
Another area that’s caught his attention deals with French cooking aesthetics that developed in the latter portions of the 1980’s. The hope is that a mix of the old eras with the innovative concepts of today will extend McCrady’s legacy another 238 years.