Not everyone is ready to consume freshly shucked oysters and caviar in the mornings (though, why not?), so McCrady’s Tavern updated its menu with some new brunch-crowd-friendly items. Chef Orlando Pagan, who joined Sean Brock’s Gilded Age-inspired restaurant as the new chef de cuisine in April, added more updated, crowd-pleasing items.
A few of the existing favorites are still available, including the quiche lorraine, but now diners can order preserved lemon souffle pancakes with sorghum syrup or baked eggs with Carolina Gold rice boudin noir or a croque madame with country ham. Pastry chef Katy Keefe also creates a weekly brunch pastry, which is a pumpkin cinnamon roll this weekend.
McCrady’s Tavern offers brunch on Saturdays and Sundays, between 10:30 a.m. and 2:30 p.m. The restaurant has earned high praise from local critics for the dinner service, so brunch is worth a look.
Here’s the entire updated menu:
• Sean Brock Unveils Big Changes for Charleston Institution McCrady's [ECHS]
• Orlando Pagan Switches Coasts for McCrady’s Tavern [ECHS]
• McCrady’s Tavern Nails First Five-Star Review From Hanna Raskin [ECHS]