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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.
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.
Realistically, I should have seen this coming. For days, nay, weeks, leading up to that first encounter with The Establishment, everyone tried to warn me. "Have you been?" friends asked, voices lowered. "Promise me you'll go to The Establishment," texts read. As I passed by strangers on the street, the message their eyes seemed to implore was all too clear.
Described as seafood-centric, The Establishment plans to emphasize unpretentious preparations, such as buffalo-style Cherrystone clams and a halibut chop with roasted green garlic jus. Matt Canter, formerly of The Park Cafe, will lead the kitchen; Brad Mogan, late of Rappahannock Oyster Bar, will serve as general manager.
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.