Your home is about to get a whole lot classier, now that The Establishment is introducing in-home dining and catering options.
In less than two years, The Establishment has become known for their exquisite seafood centric dining and spacious private rooms (their biggest private room, The State Room, can hold up to 45 people).
The restaurant even had food critic Vanessa Wolf waxing poetic in her July 2018 review, and Wolf named The Establishment's razor clams one of the top 10 things she ate last year.
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 in a press release.
"We wanted to find a way to expand our abilities and capitalize on those multiple Friday and Saturday dinner requests."
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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.