, the newest restaurant of James Beard Award-winner Chef Sean Brock
and the Neighborhood Dining Group, opens Nov. 8 at 76 Queen St., Charleston
The menu will be changed daily, Brock
said, and only Southern ingredients will be used to prepare meals.
That has been a challenge, he said.
Salt was especially difficult to find in the South, and it is an essential ingredient, he said. He was able to find salt that is mined in Avery Island, La., better known as the home of Tabasco sauce.
Chocolate was also a challenge, but he found a supplier in Nashville.
“We found a guy who built his own little chocolate factory. He buys raw beans and then processes them completely. It is so good.”
Brock said the search for Southern ingredients has taught him and his staff so much.
“It makes us better chefs. We’re making our own vinegar; we’re growing our own olives out back.”
One especially cool feature of the restaurant’s new web site is a couple of interactive dishes. When you click on a roasted grouper dish, you learn the grouper was caught by Mark Mahafka of Abundant Seafood in Charleston, the shrimp were caught by Kimberly Carroll of Raul’s Seafood of Charleston, the corn was grown by Pete Ambrose on Wadmalaw Island, the cowpeas were grown by Joseph Fields on John’s Island, and the benne (sesame seeds) was grown by Anson Mills.
On the Tuesday before opening day, Brock, chef de cuisine Travis Grimes, and the staff were preparing for a practice run dinner for friends and family.
Brock will be overseeing the new restaurant as well as McCrady’s (http://www.mccradysrestaurant.com/).
The restaurant is in an old Victorian home that has been renovated. Next door, a bar has been built in what was a brick shell.
Reservations can be made on the restaurant’s Web site.