If I told you that in the unsuspecting city of Charleston, South Carolina, you could find a chef with talent that is on par with the Grant Achatz's and Wylie Dufresne's of the world, you would probably tell me I am making that up. But I assure you that it's true. Sean Brock, all of 29 years old, is not only one of America's great chefs, but surely the least well known considering the size of his talent. Working out of a historic tavern that has been located on this site since 1788, Brock and a kitchen staff of 5 turn out 17 course extravaganzas involving every contemporary and cutting edge culinary technique known to mankind.
The tavern that houses McCrady's is the most unlikely setting for contemporary cuisine Mrs. P and I have come across yet. Based on the look and feel of the place, it would be more in keeping for the kitchen to send out dishes like turtle soup and roasted racks of lamb with stuffed potatoes rather than a soup of local corn that is laced with vaudovan and lamb served with sous vide broccoli stems. But much to our astonishment, Chef Brock kept pounding our table with one unique creation after another until we were ready to bust.