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.

Beat the rush and get here at 5pm for ½ Off Featured Oyster Friday! #thegranarysc

Tonight is the last night for Restaurant Week! Use the link in our bio to make your reservation now, before we fill up! #granarysc

Live Music Wednesday is back! Tonight starting at 5:30pm, enjoy the sounds of Derek Crib. #thegranarysc

We've extended Restaurant Week! Join us until Sept 21 (Thursday) for our three-course menu. Make your reservation using the link in our bio. #thegranarysc

It's Lobster Roll Monday! Starting at 5pm today, join us for a delicious lobster roll plate for $24. #thegranarysc

Starting at 5pm, join us for our Friday half-price oyster happy hour! #thegranarysc

We've got Live Music Wednesday, Tonight! Join us for Happy Hour and the sounds of Rotie Sally! #thegranarysc

We're back open tonight! Come join us for Restaurant Week! Use the link in our bio for reservations | #thegranarysc

We will be closed this evening for service. Stay safe and keep dry!

Join us this evening starting at 5pm for ½ Off Featured Oyster Friday! Get here early as we usually sell out! #thegranarysc

Small Plates

PORK BELLY*

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

TEMPURA SHRIMP

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

OCTOPUS

grilled japanese eggplant, cured cherry tomato, olives, celery, pine nuts, caper vinaigrette 15

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

MELON

compressed watermelon and cantaloupe, greek yogurt, pickled watermelon rind, prosciutto, fines herbes, espelette 11

RICOTTA GNOCCHI

chicken confit, broccoli raab, calabrian chill, parmesan broth, gremolata, bread crumbs 12

TRUFFLE FRIES

white truffle oil, parmesan, smoked tomato ketchup 7

RAW & CURED

OYSTERS

chef's selection MKT

PEEL & EAT LOCAL SHRIMP

1/4 lb 11
1/2 lb 20

TUNA POKE

wakame, sweet soy vinaigrette, pickled mango, scallions, wonton 13

SMOKED FISH TOAST

smoked fish, lemon aioli, chives, pickled red onions, radish, country loaf 10

SHRIMP CEVICHE

avocado mousse, radish, cilantro, lime, tomato, tortilla 11

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

Mains

BURGER*

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

HANGER STEAK

smoked onion puree, roasted mushrooms, confit fingerling potatoes, leeks, chimichurri 25

SCALLOPS

sweet corn puree, roasted cauliflower, summer peppers, 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

roasted carrots and squash, pickled shallots, salsa verde MKT

FRIED CHICKEN

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

For the Table - Market Price

MEGABOARD

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

SEAFOOD MEGA PLATTER

18 oysters, 1/2lb peel-and-eat shrimp, tuna poke MP

SEAFOOD PLATTER

9 oysters, 1/4lb peel-and-eat shrimp, tuna poke MP

HAPPY HOUR

Mon - Fri | 5p - 7p

LOBSTER ROLL MONDAYS

HALF-PRICED BOTTLES

of wine on Sundays

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 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.