On Tuesday night, my bestie Danielle came to town for work. We made reservations at The Granary, a new restaurant in Mt. Pleasant. I can’t tell you how many times I had heard how great this place is, so I was pretty excited to check it out. The menu highlights foods from farms around the Lowcountry, and almost everything on the menu is purchased within 25 miles of the restaurant. Keeping it local is definitely still trending. As it should be.
I love the inside of this restaurant. It’s dimly lit but very welcoming and spacious. In addition to booths, there is a community table that overlooks the open kitchen. You can easily see the staff, including head chef Brannon Florie, working hard at creating wonderful dishes. Let’s dig in!
Our server, Will, gave us so many recommendations and did a wonderful job describing all the dishes. We could tell he really enjoyed everything which made it even harder to choose. We were quick to decide on our first appetizer though.
Charcuterie Plate | sausage, salami, lardo, pickled radishes, homemade pickles, toast and stone ground mustard.
I didn’t love any of the meat, sadly, but really enjoyed slathering those pieces of toast with the mustard and pickles. Danielle liked the meat though, and typically she is the meat eater of this duo, so you can take her recommendation. ;) Our second and third dishes were more up my alley.
Brussels sprouts | maple, shallot, garlic
Oh. My. God. One bite in, I think I felt a tear. Now I really like Brussels sprouts–I always have–but these were just incredible. Both of us kept saying how flavorful they were. The picture does not do them justice–you must try these!
Seared Scallops | cauliflower purée, Brussels sprouts leaves, horseradish vinaigrette
We both really liked this dish too. I’m always impressed when scallops are done right, as they can very easily be overcooked. These melted in my mouth. I also noticed a hint of citrus in the cauliflower purée which made them even more interesting.
Splitting a few plates is the way to go at The Granary, as the portions are on the smaller side, so we decided to share an entrée as well. And don’t be discouraged by smaller portions; each dish is so well prepared and of great quality that you’ll be very satisfied.
Beef short ribs | stone ground grits, baby carrots, broccoli rabe, gremolata
At first glance, I assumed I would need a knife to cut the short ribs, but no no no. So tender. They sat atop the most heavenly bowl of grits. I couldn’t get over delicious they were, so naturally I exclaimed “OMG what’s IN this?” The server laughed and replied, “Butter. Heavy cream.” Oh. Yeah. Didn’t need to know that.
Overall, I enjoyed the scallops and Brussels sprouts most. I always lean toward seafood and vegetable-based dishes so it makes sense. There are so many dishes that I want to try on my next visit: the kale salad, the braised lamb, and the cioppino. One of their lunch items is a beet soup. Seriously. As of last week, they’re open for Sunday brunch, so you have plenty of opportunities to go!
Which of these dishes would you enjoy the most? Locals, have you been? What did you have?