Yes, upscale bar food is great, and so is Chef Sean Brock, because he spends his days thinking up ways to delight our palates. On New Year’s Eve, a platter of his new pork buns — admittedly modeled after Momofuku’s — made a very short trip through the crowded party. They were snatched up in seconds, and I only got one bite from a merciful friend. Fortunately, for those of us haunted by that little taste, they’ve found a place on McCrady’s new bar snack menu, which rotates regularly among some other amazing creations. A sweet soft bun made in house, seriously succulent pork belly and shoulder cooked sous-vide, and crispy tart cucumber pickles, topped with a spicy red pepper jam make this one of the best bar snacks around. But then there’s the housemade brats, the fried bologna, the pork rinds! Oh my.
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