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The Establishment wants to expand their menu into the homes of their customers, offering up customized menus for each client and event. "We have been consistently doing multiple dinners every week," said restaurant general manager Brad Morgan.
While Georgia might officially be named the Peach State, "South Carolina actually produces far more peaches," asserts The Establishment's Executive Chef Matt Canter. It was from this nugget of truth that Chef Canter decided to make The Establishment's new summer dish focus on our most popular fruit.
With a standout holiday dinner at The Establishment still on my mind, I decided to pop in for brunch with a friend on a recent spring afternoon. It's hard to imagine a more ideal downtown venue for a leisurely midday meal. Seated at the edge of Charleston's famed South of Broad neighborhood, the stylish eatery is bound by the harbor to the east and the Four Corners of Law on its west side. The Broad Street location delivers the best of two worlds: the restaurant is at once central yet removed from restaurant row, promising an amazing dining experience with world-class shopping and antebellum mansions a short stroll away in either direction
One of Broad Street's newest addresses is home to a restaurant determined to upend the status quo—not exactly what its name suggests. Just shy of a year ago, The Establishment hung its shingle amid those of lawyers and bankers in Charleston's traditional business district. It was an unlikely location for an eatery. The focus would be seafood, but in a sprawling setting that reads more like upscale steak house than fish house.
Canter's food is local, seasonal, and sustainable. His market-driven menu features two sections: "Taste" and "Savor." The former includes small plates easily combined for a meal of exploration, and the latter bears more heft with creative compositions of the Lowcountry's fields and forests. Local shrimp, plated over a kaleidoscope of vegetables, spark taste buds with tarragon. A buoyant boudin de mer (sausage of the sea), striped with translucent zucchini, sparkles in a citrusy escabeche. Mackerel, cured in beet essence, glistens on a wide swath of dill-perfumed crema. Crispy fingerling potatoes marshal this dish to a delicious finish-the sea, made manifest.
The best way to celebrate Labor Day weekend? Not laboring at all. Indulge in The Establishment's new Sunday brunch menu before hitting the surf, sand, or bed.
The Establishment will open at 28 Broad St. on May 17. With a focus on fresh and sustainable ingredients from local and regional farms, purveyors and fishermen, executive chef Matt Canter will highlight seafood inspired by the city's vibrant and historic charm. Diners can enjoy the coastal flavors of Charleston in both small and large plates. Initially opening for dinner service Tuesday through Saturday beginning at 5 p.m.