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One of the greatest achievements of the
restaurant has been the purchase of a 3-acre farm on Wadmalaw Island. Chef
Sean Brock and his staff leave the mainland daily, cross the Church Street
bridge, and follow Maria Thun's biodynamic planting calendar; the team goes
about planning menus and planting the crops which will sustain them. The
kitchen team is not limited by what is for sale at the market; produce for
the restaurant is sourced from the farm.
Recommended articles and reviews:
Charleston City Paper /
ChuckEats /
Tom Colicchio /
Fodor's /
Forbes Travel Guide /
Frommer's Guide /
The Foodandbeermonger /
GAYOT
/
David G. Heiser /
journey POD /
Southern Living /
viCARIous
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GAYOT |
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FORBES TRAVEL GUIDE |
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14/20 |
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Dinner
Sunday to Thursday
5:30 p.m. to 10:00 p.m.
Friday and Saturday
5:30 p.m. to 11:00 p.m.
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Address: |
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McCrady's Restaurant
2 Unity Alley
Charleston, South Carolina 29401
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Phone: |
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(843) 577 0025 |
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Fax: |
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(843) 577 3681< |
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Email: |
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info@mccradysrestaurant.com |
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Executive Chef: |
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Sean Brock |
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Executive Pastry
Chef: |
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Winburn Carmack |
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Sous
Chefs:
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Travis Grimes,
Tim Moody,
Matt Russell |
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Sommelier: |
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Clint Sloan |
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General
Manager: |
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André Guillet |
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Owner: |
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Tony Baker |
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Official Site: |
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[website] |
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