Before it opened, Lower King eatery Gentry Bar & Room piqued interest because two big-name Gullah chefs joined the project, but Charleston City Paper critic Vanessa Wolf says “... Gullah influences anticipated from celebrated Chef Marvin Woods feel more or less absent.”
She tries the hot deviled crab dip, which turns to be a crab cake: “If you really do want to serve this thing as a dip, here's a tip: Mayo.” The cured salmon is “drowning in sesame oil.” The Lowcountry boil is "super meh."
What should customers order? The hangar steak is “unexpected pleasure,” the wreckfish is “an interesting dish,” and the fried chicken is “not to be missed.”
The Post and Courier critic Hanna Raskin tries out all the vendors at NoMo newcomer The Workshop. Raskin recommends the pepperoni pizza at Slice Co., a green chile enchilada with chicken from Juan Luis, bibimbap from Kite Noodle, and a rice bowl with chicken thighs from Pink Bellies.
• Famed Gullah Chef Charlotte Jenkins Joins Team at The Gentry [ECHS]
• Gentry Bar & Room Packs Flavor, but Lacks Focus [CP]
• Charleston's Fancy Food Court, Workshop, Produces Some Hits, Some Misses [P&C]