4 Cannon Street, Charleston, S.C. 29403
Once upon a time there was an eager blogger that was invited to a sneak peek preview of a new happy hour menu. She was so excited that she arrived a week early! Okay, it happens! So when the event actually happens I will update this review! Not to be deterred, my husband and I did try a couple of cocktails off the new menu, and they were fantastic! We ordered some nibbles from the regular menu since we will be tasting the new happy hour menu items next week. Better early than late right?
Sneak peek at the new happy hour menu!
Since we were here we might as well saddle up to the comfy bar and have a round or two!
That is a very nice community table!
The Dirty Green Tomato with pickled green tomato juice and vodka or gin. I chose vodka and it was very light and refreshing. It mimics a dirty martini but instead of the salty olive brine the pickled green tomato juice added a nice slightly tart flavor. So good!
Crispy eggplant with spiced honey, Ricotta Salata, on eggplant hummus. That was how it was described on the menu but there was a lot more going on in this dish! The spices on the eggplant were scrumptious and the basil really brightened the dish! A perfect hint of honey rounded out the bold flavors.
Pine nuts and capers! Two of my favorite flavors! Summer squash with Burrata, Sungold Vinairgrette, pine nuts, mint, basil and fried capers! This was a perfect light summer dish. My husband is not a huge fan of squash so I lucked out and got to have most of this myself! So yummy! Each bite was a bit different and kept me coming back for another.
This mule right here! I have tried a bunch of mules all over Charleston. I love ginger beer so it’s something I will always order if it’s offered. This mule knocked it out of the park! Last Port Mule with Bison Grass vodka, banana, ginger, lemon and Cava.
This was my view from the end of the bar.
Bone Marrow Brûlée with toasted sourdough, and parsley salad. They had me at bone marrow! The sourdough was buttery and toasty. The parsley salad with pickled red onions and celery were a welcomed addition to the bone marrow brûlée. This dish hit all notes for me. Crispy, creamy, rich, fresh, citrusy, and salt and pepper to my taste. Simply perfect!
“Do you want the last piece?” he asked. Honey, I didn’t want to even share it! Why yes thanks, don’t mind if I do!