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Starting this Sun. Sept. 2 at 10:30 a.m., diners can feast on chef Matt Canter's dishes, which, at least in the evening time, our food critic described as "pretty as a picture," "simplicity made elegant," and "love sonnet status."
The brunch menu will include items (ranging from $7-$22) like shrimp and polenta with roasted red pepper; lardon and poached egg; French toast with bread pudding, fig preserve, and mascarpone; crunchy and tender seafood croquettes with saffron; savory smoked fish with celery seed, caraway, and capers; fresh from the fryer donuts topped with caramel and tart dried blueberries; cornflour dusted snapper with gribiche and watercress; swordfish salad with Castelvetrano olives, crouton egg, and potato; and steak with blistered okra, fried onion, and jus round.
On City Paper
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.