Charleston

I don't think my writing can possibly give the meal we enjoyed at Charleston the respect it deserves. It was without a doubt the best meal of my life. Everything was stellar. It was impeccable service and the food was to die for.

I mentioned in our reservation that my friend and I were Culinary Institute of America students. The owner and chef of Charleston is an alum of our school. The maitre'd was thoughtful enough to give us prime kitchen viewing seats.


My dad opted for the tasting menu with wine pairings, but my mother, myself and my friend shared a bottle of Malbec.

The menu of Charleston is a tasting menu. You can opt for 3-6 courses which aren't tiny but aren't huge either. I opted for three courses and then sampled some of my friend's and parents. The majority of the plates are going up except for a couple of my parents I did not sample (somehow!). I'm going to try to break this up into courses as best I can. My dish ordered is the first one pictured.


Amuse: Cheddar-potato bisque


1st courses:

Shrimp, andouille sausage, and real grits


Seared Hudson Valley foie gras


Complimentary cornmeal fried oysters from Chef Wolf


2nd courses:

Roasted golden beet salad with watercress


Wild rockfish ceviche


3rd courses:

Grilled veal sweetbreads-yes its thymus gland, but it was awesome. R actually ordered it.


Seared tuna with nicoise olives (Dad's)


4th courses:

Pan roasted pheasant breast with tomato saffron risotto


Grilled bison tenderloin


Bacon wrapped beef tenderloin with brioche toast and fresh artichokes


Cheese:




Desserts:




Compliments of the pastry chef


Almond-butterscotch cake with maple ginger ice cream and poached gala apples






Dried Cherries & Figs with Ricotta Cream Strudel, Ice Cream Duo of Port & Toasted Almond


Crème Brûlée Trio: Coffee, Coconut-Lime & White Chocolate-Grand Marnier


This meal makes me consider switching to culinary it was that good. Its also the type of kitchen I could see myself working. Our food came out in a timely manner and at appropriate temperatures, but was also not rushed. Every member of the staff we spoke to was knowledgable about what they were presenting be it bread, cheese, or explaining the menu. The kitchen worked efficiently and quietly under Chef Wolf's expediting. Every bite was just jaw droppingly good. To top off this one of a kind meal, the Chef came over and introduced herself to us early in the night and at the end of the night, our server presented us with signed copies of the menu from Chef. Mine is going on the wall of my dorm. It was just such an inspirational meal. I truly can not get over it.