Southern Fare with a Sophisticated Flair 12

Step into the Granary

What makes something local? Is it perfectly-aged braised meats, butchered and prepared in-house? Is it garden-fresh produce harvested right from your neighborhood farmer? Or is it never-frozen fish caught straight off Shem Creek? Whatever local means to you, the Granary is sure not to disappoint.

Hailing from Charleston, South Carolina, owner and executive chef, Brannon Florie, prides the Granary on locally sourced ingredients and its involvement in sustaining the spirit of Carolina farming.  The Granary offers New American fare influenced by Southern cuisine and traditional French cooking techniques. With a menu that centers itself on the abundance of regional resources available year-long, an always-fresh, always-in-season menu is just one feature that distinguishes the Granary among other neighborhood restaurants. “There are very few restaurants other than us in Mount Pleasant that change up the menu more than seasonally,” Florie pointed out, “but we could change the menu up to four times in a month depending on what is fresh or in season.”

In addition to an ever-changing menu, the time, care, and effort put into the creation of each meal goes beyond what most others are willing to give. With preparation that can take anywhere from seven months to a year, it is easy to see that each meal in this kitchen is cooked with plenty of love.

“The time to cure, brine, and dry age can be anywhere from three months to a year for our charcuterie, thirty days for our dry age burger, and seven days for our cured bacon,”

No matter what your selection, one thing is for certain: the passion for quality that Chef Florie and Chef de Cuisine, Chris Wehking, share is enough to transcend any ordinary dining experience.

Another great source of esteem lies in the Granary’s charcuterie program. In 2010, Florie was fortunate enough to take several classes in New Orleans, where the delicious charcuterie boards of cured meats, jams and pickled vegetables inspired him to delve deeper into the complicated art of charcuterie making. “The Granary was a concept that I wanted to do for years, and my love for curing meats and pickling vegetables needed to be expanded,” he spoke enthusiastically, “I was determined to do something similar in Charleston.”

As for Florie’s personal favorite creation? “There are so many over the years that I love,” Florie confessed. “However, my favorite at the moment is our Floking Artisan Products red jalapeno hot sauce. My chef, Chris Wehking, and I created this salty, vinegary hot sauce that I have to put on everything.”  Other proud recipes include kimchi, macaroni and cheese sauce, braised collard greens, smoked pork chops, pulled pork rub, and fried chicken preparation.

Whether you are searching for savory brunch with friends, or a succulent dinner of duck prepared two ways with family, the Granary guarantees to serve Southern hospitality and a dining experience that you and yours won’t soon forget.