Fish is a bit of a step away from the Lowcountry food we'd been getting our fill on. It's a restaurant that feels a little fancy and pub-style at the same time. Local ingredients that have a French approach with the caress of Asian flavours. A marriage of styles that felt like the perfect way to round off our Charleston experience.
A freshly corked bottle of vino and a couple of tasty dishes was all this pair needed. A pink, rosy fan of roasted Long Island duck breast (24) with asparagus, mushrooms and mac & cheese "spring roll". The spring roll was more akin to a filo tart, which is fine, as it was freakin' delicious. Loved the addition of fresh blueberries.
Equally delicious were the 72-hour short ribs (29); cooked sous vide with no bones in sight. A bordelaise sauce added richness, a tomato, fennel & goat cheese "pie" posed as the vegetable component and the most stupendous bacon fries tried to steal the limelight. These little beauties were like long tater tots, just mixed with bacon.
A peach tatin cake (6) was up for sharing; spongy and dense almost like French toast, tangled with fried strips of pastry, hazelnut brown butter ice cream and a blackberry saké sabayon. We may have been in the south, but it was nice to cap things off with something that wasn't "the norm".
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