What is your Local Plate Special? Our entire philosophy is based around The Local Plate. However, there are certain dishes that highlight Spring and they are only available right now like the soft-shell crab with English pea puree, sautéed pea shoots, English peas, our house-made pancetta and baby carrots, drizzled with a preserved lemon vinaigrette. It really shows off spring in the Lowcountry.
Give us a brief history of your restaurant. The Grocery is a restaurant that carries the philosophy of an old corner grocery where the shelves were dictated by what the farmers, fishermen, and butchers would bring to the store. Our menu has the same approach. We are inspired by the ingredients and we deliver a "fine dining" approach to food and service in a relaxed environment.
Who are your local providers? Kimberly's Crabs, Chris Grimes from Our Local Seafood, Mark Mahalfka for fish, Keegan-Filion Farm for Pork, Righteous Ranch for Pork, Thackeray Farms, Ambrose Farms, Sidi Limehouse, Rebellion Farm (new kid on the block doing incredible things), plus many others.
Why have you decided to source local? It was never a decision that was made. We simply are looking to source the best ingredients through people we can forge relationships with to ensure we provide the best product possible to our guests.
What is the greatest need in our area that would ease the process of sourcing local? The federal regulations on meat processing make it difficult for farmers to provide their product. It would be great if there was a plant closer to Charleston.
What is the fan favorite local menu item? Herb gnocchi with stone crab, English peas and lemon cream.