Lowcountry Inspired Modern American Cuisine

Located in Mount Pleasant, The Granary serves Lowcountry-Inspired New American Cuisine from esteemed Chef, Curtis Wilson.

The Granary delivers downtown sophistication with its Lowcountry inspired menu. 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 complements the chef’s Lowcountry-inspired menu featuring an abundant selection of craft cocktails, wine and beer for the spacious 50-seat bar. Along with local favorites from breweries, seasonal cocktails are available on tap.

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, Wednesday, Thursday:
5 - 9 PM

Tuesday

CLOSED

Friday & Saturday:
5 - 10 PM

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.

Happy Father’s Day! Celebrate Dad with a delicious dinner and half price bottles of wine all night! 🍷#fathersday #wine #chseats #charlestoneats #gamay

Saturday Spotlight: We wanted to feature a recent picture of Amelia, one of our bartenders, but she wanted to honor her grandfather this Father’s Day weekend:
“I grew up on a large farm in western Massachusetts, Stanley T. Sapowsky was the founder with his wife Salomea. They had 6 kids (one being my father) the farm is still a prominent business up north. Without restaurants groups like Indigo Road and especially The Granary - locally sourcing products, farms like ours cannot exist. This weekend I’m thankful and reminiscent of where I grew up and a restaurant I proudly work for supporting small farm dreams” #buylocal #sourcelocally #thegranarysc #smallfarm

Treat Dad or the Father figure in your life to a delicious meal at The Granary. Make a reservation or give him a gift card! Don't forget we have half priced oysters on the half shell every Friday from 5-7 along with some of the best happy hour specials in town! #fathersday #thegranary #chseats #charleston

We always choose the freshest ingredients for your made from scratch dishes. Our seasonal fish this week is Mahi! Served over asparagus, new potatoes, shiitake mushrooms, with a warm prosciutto parmesan brodo.
Mahi is a wonderful flavorful healthy fish, unlike other fishes, mahi has a mild flavor that is almost leaning toward sweet. It has a lean composition with a firm texture. If you've never had Mahi this is a must try!
#chseats #charleston #mtpleasant #lowcountry #thegranary

@emcurtmusic here at The Granary! Come see her play - 1 hour left on happy hour specials! 🙌🏻 #chseats

Correction from our previous post:
@emcurtmusic will perform tonight at the Granary from 5:30-8:30 - happy hour is from 5-7!! See you tonight! #chseats #livemusicrocks #emilycurtis #shemcreek #charleston

We have McKenna Andrews in the house tonight! Live music from 5:30 - 8:30! Happy hour is from 5-7. #chseats @experiencemtp #mtpleasant #mckennaandrews #charlestonsc #foodie #happyhour #livemusic

It’s half price bottles of wine every Sunday! This Sunday we are featuring Shafer TD-9 and it’s one of our favorites. Not listed on the menu, this lovely wine is one of our reserves. (Reserves are discounted but not half price.)
Aged for 20 months in French oak, this is a charming balancing act of Stags Leap-ian quality. Plush tannins are finely grained in this blend of 56% Merlot 28% Cabernet Sauvignon, and 16% Malbec.
Notes of lavender, mocha cappuccino, black raspberry, and saddle leather combine with an animal core-savory and dark, The finish is a hint of dark chocolate-covered orange peel. #wineday #sundayfunday #wine #thegranarysc #chseats #foodie #winelovers

On Sundays we brunch from 10a-2p!!! Thanks for the
#Repost @charlestonmix (@get_repost)
・・・
Charleston Mix &... Sunday brunch. Always and forever. 📷: @thegranarysc ⠀
#sundayfunday #brunch #charlestonbloodymarymix #charlestonmix #bloodymary #drinkyourveggies #boldandspicy #bloodiesofinstagram

@breakthrubevsc hooked it up with the new @ketelone_us botanicals! Stop in and check out our craft cocktails or pair them with our house-made ginger beer! #cocktails #cocktailchs #chscocktails #ketelonebotanicals #delicious

Small Plates

PORK BELLY*

geechie boy grits, over easy egg, basil pesto, pecorino 11

BAKED OYSTERS

chopped collards, chorizo, cornbread crumbles 14

AHI TUNA

fried green tomato, avocado, lemon-honey vinaigrette, spring onion 13

VEGETABLE TART

root vegetable, apple, gruyere, preserved lemon, herbs 8

SPINACH SALAD

caramelized red onion, poached pears, candied walnuts, ricotta salata, mushroom vinaigrette 9

SCALLOPS

white bean and sea island red pea ragout, mushroom conserva, crispy leeks 16

HOT SHRIMP DIP

roasted cauliflower, cilantro, harissa powder, lavosh cracker 12

RAW & CURED

PEEL & EAT LOCAL SHRIMP

1/4 lb 11
1/2 lb 20

PICKLE PLATE

white bean hummus, assorted pickles, marinated olives 9

BUTCHER BOARD

daily selection of 5 meats 20

CHEESE BOARD

daily selection of 4 cheeses 16

HALF & HALF BOARD

selection of 3 meats and 2 cheeses 18

MEGABOARD

butcher board and cheese board with larger portions and all accompaniments MKT

Mains

BURGER*

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

SIRLOIN STEAK

frites, roasted tomatoes green peppercorn sauce Diane 25

PORK CHOP

carolina gold rice, grilled squash & zucchini, oven roasted tomato & salsa verde 24

FARFALLE ALA VODKA

smoked chicken, grape tomato, manchego, arugula 16

SHRIMP & GRITS

chopped bacon, peppers and onions, roasted tomatoes, fennel, shrimp jus 19

VEGETABLE PLATE

daily preparation of seasonal vegetables and grains 15

SEASONAL FISH

asparagus, new potatoes, shiitake mushrooms, prosciutto parmesan brodo MKT

FRIED CHICKEN

braised greens, duck fat cornbread, red jalapeno honey 16

WEDGE SALAD

iceberg lettuce, house made blue cheese dressing, fried pork belly, cherry tomatoes, red onion 15

sides

TRUFFLE FRIES

white truffle oil, parmesan 5

BRAISED GREENS

pot likker, golden raisins 5

BRUSSELS SPROUTS

sherry maple gastrique, garlic, shallots 5

MAC & CHEESE

smoked gouda. shells 5

ROASTED BROCCOLI

cheddar cheese, crispy onions 5

GRILLED ZUCCHINI & SQUASH 5

HAPPY HOUR

Mon - Fri | 5p - 7p

HALF PRICE TITO'S VODKA

Thursday

half price oysters

Friday 5p - 7p

HALF-PRICED BOTTLES of wine

Sunday

SUNDAY BRUNCH

10a - 2p

Dinner

Brunch

Happy Hour

Drinks

Desserts

Kid's

sample menus only

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

Our partners include:

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.

With fifteen years of restaurant management experience, local and state-wide, Jonathan Tuten joins The Granary team as general manager. Tuten brings with him proven sales records along with a talent for staff development.

Prior to joining the Granary, Tuten served as manager at Holy City Hospitality’s Michael’s on the Alley, Victor Social Club and Vincent Chicco’s. During his time there, Tuten expanded upon his knowledge of the food and beverage industry, as well as service technique. Before joining Holy City Hospitality, Tuten held the position of restaurant manager at the Charleston Fish House. From 2006 to 2013, Tuten worked for Fatz Southern Kitchen for, splitting his time between the Columbia, S.C. and Charleston, S.C. locations. While working at Fatz Southern Kitchen, he was consistently ranked Top Five in the company for sales and bar costs for two consecutive years. Tuten’s initial passion for the food and beverage industry first began while bartending at Mumbo Jumbo in Atlanta in 2000.

Outside of the restaurant, Tuten enjoys spending time with his wife and two sons, going to the beach, and cooking for his friends and family.

With a love for cooking that started at a very young age, Curtis Wilson joined The Granary as executive chef in October of 2017, bringing with him a unique culinary creativity and talent in the kitchen. Wilson works closely with local purveyors to craft a Lowcountry inspired and seasonally changing menu.

Prior to joining The Granary team, Wilson worked at The Macintosh for five years where he began as a pantry cook and worked his way up to sous chef. Previously, Wilson helped open Napa Mount Pleasant, where he spent nine months after the grand opening. Before moving to Charleston, he spent a stint of time working in a number of fine dining restaurants in South Florida as well as Charlotte, N.C. Wilson graduated from Johnson & Wales University in 2007.

When not in the kitchen, chances are you can find Wilson spending time with his three children and cooking for them at home, training Brazilian Jiu Jitsu or enjoying a game of disc golf.

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:

Shieldmaiden Media Graphic_transparent.png

All Media Inquiries

Shieldmaiden Media
Amelia Sapowsky
Amelia@smmedia.me

(843)615-1113

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"