clock menu more-arrow no yes mobile

Filed under:

Sean Brock Reveals More Menu Teasers from McCrady’s Tavern

And a peek at the inside

McCrady’s Tavern Logo
McCrady’s Tavern Logo
Erin Perkins is the editor of Eater Carolinas.

In case you missed it yesterday, chef Sean Brock unveiled his vision for the updates to the 2 Unity Alley address as McCrady’s Tavern. In addition to his overall idea for the restaurant as an affordable, lively nod to the Gilded Age, he also teased at some menu items.

The Tavern is an idea that's been bouncing around in my head for a few years now. I've always been obsessed with Pre-Depression American cooking. The food after the Civil War, and before the Great Depression, the Gilded Age, was a really, really cool moment for American cooking. This is when people were inventing things like baked Alaska, oysters Rockefeller, and lobster newburg and thermidor.

After the big release, Brock started posting photos of the research and development dishes that will make their way to the menu come August 11.

Flounder Vin Blanc:

Beet Au Poivre:

•Beet au poivre• eats like a dry aged NY Strip, served with blue cheese and watercress @mccradystavern

A photo posted by hseanbrock (@hseanbrock) on

And a look at the updates to the dining room:

Exciting things happening @mccradystavern

A photo posted by hseanbrock (@hseanbrock) on

Keep an eye here for more updates to the opening of McCrady’s Tavern.