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.
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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.