Lowcountry Inspired Modern American Cuisine


Located in Mount Pleasant, The Granary serves Lowcountry-Inspired New American Cuisine from esteemed chef Brannon Florie.

The Granary delivers downtown sophistication with its Lowcountry inspired menu. Crafted by esteemed chef Brannon Florie, The Granary’s menu focuses on the seasonal bounty of the region with ingredients that are sourced from local farms and purveyors. The menu boasts a selection of starters, vegetables and entrees that feature both familiar and approachable Southern staples. Entrée highlights include duck cassoulet and Shem Creek shrimp and grits, as well as smoked barbecue spiced pork chop.

The bar program, led by beverage manager Roderick Weaver, complements chef Florie’s Lowcountry inspired menu featuring an abundant selection of craft cocktails, wine and beer for the spacious 50-seat bar. Cocktails are available on tap, such as the seasonal punch and Firestarter, as well as untapped with twists on classics like The Granary Gin & Tonic and The Maine Stay.

The contemporary restaurant’s interior features dark wood tables, high ceilings, industrial chandeliers and antique farm stools. Guests are invited to dine in the large booths, at the raw bar, in the extensive bar area or out front in the al fresco dining area.  



(843) 216-3830


835 Coleman Blvd.
Mount Pleasant, SC 29464


Monday - Thursday:
5 - 10PM 

Friday & Saturday: 
5 - 11PM

Brunch: 10AM - 2PM
Dinner: 5 - 9PM


Contact Us

Book your reservation at The Granary on Resy

Reservations are strongly encouraged. Call (843) 216–3830 or book online with Resy.

Brannon Florie

Executive Chef / Owner

A passionate proponent of the Lowcountry and native Charlestonian, chef and restaurateur Brannon Florie is working to keep the soul of Southern food and hospitality alive. These ideals permeate his many different endeavors, including restaurants The Granary, On Forty-One and Pier 41, as well as Florie's Events and Floking Artisan Products. No stranger to hard work, Florie landed his first managerial position at the age of 17. He spent the next decade honing his business, management and culinary skills across the country working for well-known brands such as Carlson Worldwide E-Brands and Walt Disney World Resorts and Restaurants. Upon his return to Charleston, Florie quickly became an integral part of the flourishing food and beverage community. In addition to earning praise as executive chef at The Boathouse at Breech Inlet, 17 North Roadside Kitchen and The Granary, he consulted in the opening of such popular restaurants as The Rarebit, Big John’s Tavern and King Street Public House. In all of his endeavors, Florie aims to honor the relationships he has built with local farmers, fisherman, brewers and distillers. Even his plumber and electrician are personal friends and Mount Pleasant locals. His desire to give back to the community is exemplified by his involvement with local charities such as East Cooper Meals on Wheels, East Cooper Land Trust and Lowcountry Land Trust. He is a member of Charleston Brown Water Society and the founder of Charleston's first free Food and Beverage Employment site. Outside of work, Florie spends his time enjoying the company of his wife and two daughters, with whom he resides in Mount Pleasant.

Steve Palmer

Managing Partner

A veteran in the hospitality industry with more than 20 years of experience, Steve Palmer formed the Indigo Road restaurant group in 2009 as the managing partner of Oak Steakhouse. Palmer also brought upscale Japanese cuisine to the Lowcountry when he opened O-Ku in March 2010, which was named one of Esquire’s 20 Best New Restaurants of the year and one of the Top 50 Hot Spot Restaurants in the nation by OpenTable. In June 2011 Palmer opened The Cocktail Club, offering an extensive selection cf craft cocktails in a handsome atmosphere on upper King Street. The Macintosh rounded out the Indigo Road’s family of restaurants when it opened in September 2011 downstairs from The Cocktail Club.

Chris Wehking

Chef de Cuisine

Charleston native Chris Wehking began his culinary career over a decade ago at Just Fresh, in the very building that is now home to The Granary. He went on to pursue an electrical engineering degree at Winthrop University. Unable to shake his passion for cooking, he took a position at 17 North Roadside Kitchen where he met his mentor, chef Brannon Florie. Next Wehking honed his skills as chef at Our Local Foods, assisting Florie in the opening of the kitchen at Rarebit. Florie chose to bring him on as sous chef when opening The Granary, where his dedication and work ethic earned him the title of chef de cuisine. Wehking enjoys using his extensive science and experiment-oriented background to test his hand at new charcuterie and pickling techniques, contributing significantly to the Granary’s impressive charcuterie program. Like any passionate chef, the kitchen is his “home away from home” and the staff, his second family. Having spent years working alongside Florie, he shares in his love for innovative cuisine with a foundation in quality, seasonal and local ingredients.    

Lindsay Lenehan

General Manager

Raised in a family of multi-generational professional horseman on her family farm in Cleveland, Ohio, Lindsay Lenehan grew up surrounded by hard working individuals. Choosing to forego the family business, Lindsay attended American University in Washington, D.C. In 2006 she graduated Magna Cum Laude with a B.A. in Public Communication and quickly dove head first into a passionate career in the music industry. For eight years she took on roles as a Talent Buyer, Event Coordinator and Music Publicist in San Francisco, C.A., New York City, N.Y., and Philadelphia, P.A, to name a few. In 2014, Lindsay left the hustle and bustle of big city living and headed to Charleston, S.C., where she took a hostess position at The Granary while waiting to begin training as a yoga instructor. Impressed with the restaurant’s exceptional focus on hospitality, she quickly fell in love with her work at The Granary and chose to forego her teacher training for a career in food and beverage. With an intense work ethic and desire to learn, Lindsay quickly became an integral part of The Granary's growing team as the General Manager. Today Lindsay lives in Park Circle with her boyfriend and is a partner in FloKing Artisan Products in addition to working with The Granary. In her free time, Lindsay enjoys practicing yoga, live music, spending time at the beach and tasting all of the exceptional cuisine Charleston has to offer.

R H Weaver

Beverage Manager

With nearly two decades of experience, Roderick Weaver is no stranger to Charleston’s food and beverage scene. Like many hard working individuals, Weaver began his passion for the hospitality industry first as a server and worked his way up to a restaurant and bar manager where he began mastering the art of mixology. When it comes to cocktails and spirits, Weaver is a devoted individual who believes in honoring the classics. For five years, Weaver was immersed in the culture of James Beard Award-winning Sean Brock’s restaurant as director of cocktails and spirits at Husk. During his time there, Weaver gained a respect for the complexity of ingredients, specifically inspired by the byproducts they yield. Weaver finds his creativity in crafting drinks by exploring and reworking childhood memories such as the taste of cookies from daycare or fruit punch from his second grade pool party. Outside of the bar, Weaver started his own consulting firm, BarWeaver Consulting, in 2013. Through his consulting firm, Weaver created the bar program at Lewis Barbecue, a local favorite and rising star in Charleston in 2016. When he’s not behind the bar crafting that perfect cocktail, Weaver enjoys spending time with his wife and daughter.

Victoria Feigenbaum

General Manager

With an impressive resume and notable experience, Victoria joins The Granary team as general manager. She comes to The Granary from The Indigo Road’s Oak Steakhouse where she previously served as assistant general manager. After moving to Charleston in 2015, Victoria put her love of wine to good use working at Mira Winery where she gained a well-rounded perspective of the hospitality industry as well as extensive wine knowledge. Prior to making the move down South, Victoria worked at some of the top restaurants and steakhouses in the country. While in Washington, D.C., Victoria worked at BLT Steak, where she served some of the capitol’s top officials, and Mastro’s Steakhouse, which was named one of Gayot’s top 10 steakhouses in 2014. Previously, Victoria worked alongside James Beard award winner, Chef Eli Kulp, at in Philadelphia’s Rittenhouse Square. Outside of work, Victoria enjoys playing the piano and pursuing all other art forms, spending time with her husband and Great Dane, and exploring Charleston’s restaurant scene.

Media Contact:

Phase 3 Marketing and Communications

Lacey Outten


February 2017. Charleston City Paper; “Chef Brannon Florie Shares The Granary’s New Menu”

January 2017. Queen of the Food Age; “The Granary to Reopen in Mount Pleasant”

January 2017. Holy City Sinner; “The Granary to Reopen on Coleman Blvd. Next Month”

January 2017. Eater Charleston; “The Granary Moves to Coleman Boulevard With Familiar Flavors, New Faces”

January 2017. Charleston City Paper; “Roderick Hale Weaver Says Farewell to Lewis Barbecue, Hello to The Granary”

January 2017. Post and Courier; “The Granary Set to Return With Raw Bar, Patio and Roderick Weaver”

October 2016. Lifestyle Magazine; "Southern Fare with a Sophisticated Flair"

September/October 2016. Mt. Pleasant Magazine; "Golden Spoon Awards" winner

Summer 2016. Dish Dining Guide; "50 Best Restaurants in Charleston"

April 12, 2016. Local Palate-Recipes; "Clams with meyer lemon, cara cara, navel, satsuma, mandarin”

Spring 2016. Thrillist; "Best restaurants in Charleston Right Now" by Stephanie Burt

April 6, 2016. The Charleston Scene; "The Lowdown: Seven signs of spring on Lowcountry Menus" by Stephanie Burt

March/April 2016. Mount Pleasant Magazine; "Warranting Praise From Foodies and Critics Alike" by Kalene McCourt

February 19, 2016. Eater; “Top 25 Places to Eat Brunch in Charleston” by Erin Perkins

February 3, 2016. City Paper; “Taste-testing nearly 30 dishes in Limehouse Produce's Citrus Celebration” by Jessie Hazard

Winter 2016 Edition. Charleston City Paper Dish Dining Guide; "Introducing the Dish Top 50" by Robert Moss

Winter 2016 Edition. Charleston City Paper Dish Dining Guide; "They Can't Be Beet" by Robert Moss

February 2016. Mt. Pleasant Magazine Golden Spoon Awards; "Best Upscale Restaurant"    

February 17, 2016. Charleston City Paper; "Searching for Nashville Hot Chicken in Charleston" by Robert Donovon

February 3, 2016. Charleston City Paper; "Taste-Testing Nearly 30 Dishes in Limehouse Produce's Citrus Celebration" by Jessie Hazard

January 6, 2016. Post and Courier Raskin Around; "Four Strong Choices for Restaurant Week Steak and Cake" by Hanna Raskin

January 2016. Thrillist; "Best Brunch in Every Charleston Neighborhood"