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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.  

 

Phone

(843) 216-3830

Location

835 Coleman Blvd.
Mount Pleasant, SC 29464

Hours

Monday - Thursday:
5 - 10PM 

Friday & Saturday: 
5 - 11PM

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

EMAIL

Contact Us

Book your reservation at The Granary on Resy

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

Featured Oyster Friday! Enjoy half price featured oysters every Friday from 5 to 7 p.m. #thegranarysc On Monday, The Granary will be opening early to serve happy hour from 3 to 7 p.m. to celebrate the eclipse. #thegranarysc A great shot of our veggie flatbread by @paywithsnakes | #thegranarysc It's Lobster Roll Monday! Join us for a lobster roll plate for $24! #thegranarysc Join us today from 5 to 7 p.m. for 1/2 off Featured Oyster Friday! #thegranarysc Thank you @eater_charleston for the mention! A lot of great spots on the list: "11 of the city's hottest libation menus" | #thegranarysc Thank you to our fans for keeping us "rocking" and on the @eater_charleston August Heat Map! #thegranarysc #Lobsterrollmonday starts tonight at 5 PM! Grab a lobster roll plate for $18 or a large for $24! #thegranarysc Escape the rain ☔️ with our half-price oyster happy hour, starting today at 5pm! #thegranarysc @certifiedangusbeef chuck, ground bacon, shaved sweet onions and American cheese all piled high on a soft bun. #thegranarysc

Small Plates

MEATBALLS

veal, pork, and beef meatballs, Korean BBQ sauce, pickled vegetable salad 12 

PORK BELLY* 

jimmy red corn grits, over easy egg, kale pesto, pecorino 11 

LOCAL CLAMS

white thai chili broth, fennel, shishito peppers, orange segments, pickled banana peppers 10 

TEMPURA SHRIMP

Thai chili sauce, kimchee puree, cucumber and daikon salad 12 

OCTOPUS

chorizo, confit tomatoes and fingerling potatoes, pickled golden raisins, caper vinaigrette 14 

LOBSTER GNOCCHI

ricotta gnocchi, pickled sweet corn, leeks, crispy coppa 15 

TRUFFLE FRIES

white truffle oil, parmesan, smoked tomato ketchup 7 


Vegetables

BRUSSELS SPROUTS

sherry maple gastrique, garlic, shallots 8 

CHARRED ROMAINE

snap peas, shaved carrots, ricotta salata, chervil vinaigrette, sesame seeds 9 

TOMATO

heirloom tomatoes, beets, cucumbers, arugula, goat cheese, sherry-peach vinaigrette 12 

FLATBREAD

curry carrot puree, carrots, peas, cauliflower, pickled red onion, pesto, goat cheese 12 

CARROT AND SQUASH

roasted carrots and squash, smoked pine nuts, pickled ramps, salsa verde 8 

CANTALOUPE

charred corn, smoked lime and Calabrian chili aioli, goat’s milk feta, cilantro 11 

Mains

BURGER* 

C.A.B. chuck, ground bacon, shaved sweet onions, American cheese, soft bun 9 / 15 

HANGER STEAK

smoked onion soubise, summer peppers, grilled japanese eggplant, chimichurri 25 

SCALLOP

sweet corn, squash, asparagus, Charleston gold risotto, prosciutto butter MKT 

SHRIMP & GRITS

Jimmy Red corn grits, Tasso coppa, fennel, peppers, smoked tomato gravy 18 

DUCK FRIED RICE

seared breast, confit leg, Charleston Gold rice, roasted carrots, peas, kimchi, egg, soy mustard vinaigrette 20 

VEGETABLE PLATE

daily preparation of seasonal vegetables and grains 15 

PORK CHOP

okra and corn succotash, butter beans, cherry tomato, dijon jus 24 

SEASONAL FISH

local shrimp, fennel puree, fingerling potatoes, shishito peppers, herb citrus salad MKT 

FRIED CHICKEN

mac & cheese, cucumber tomato salad, red jalapeno honey 16 

TAGLIATELLE

chicken confit, shitake and oyster mushrooms, summer squash, chive butter, cured egg yolk 18 


For the Table - Market Price

MEGABOARD

butcher board and cheese board with larger portions and all accompaniments 

SEAFOOD MEGA PLATTER

12 oysters, 12 clams, 1/2lb peel-and-eat shrimp, tuna poke 

SEAFOOD PLATTER

6 oysters, 6 clams, 1/4lb peel-and-eat shrimp, tuna poke

HAPPY HOUR

Mon - Fri | 5p - 7p

 

LOBSTER ROLL MONDAYS

 

HALF-PRICED BOTTLES

of wine on Sundays

 

SUNDAY BRUNCH

10a - 2p

sample menus only

The Granary values and celebrates its relationships with South Carolina farmers and purveyors. Through Chef Brannon Flories’ long-standing relationships, The Granary is able to offer truly local, fresh and seasonal cuisine.

 

Our partners include:

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 a.kitchen 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
Callie Wamsley
Callie.Wamsley@phase3mc.com
843.722.5908 x507

Articles

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"

Location

835 Coleman Blvd

Mt. Pleasant, SC 29464

(843) 216-3832

 

Hours

Mon - Thurs 5 - 10PM
Fri & Sat 5- 11PM
Sunday Brunch: 10AM - 2PM
Sunday Dinner: 5 - 9PM

Reservations

Book your reservation at The Granary on Resy