Eat This Tonight gets back to basics this week, focusing on hearty, meat-and-potatoes fare. We're talking 23 oz. steaks. Throw your cholesterol worries to the wind and indulge. It's almost cool enough to wear a sweater so you can hide that spare tire.
Over at Anson, Mike Mount tempts us with lamb shank and braised short ribs. Pressed with a cherry vinegar and braised for eight hours, the meat has plenty of time to soak in the robust flavors. The dish is later cooked down with cream, counteracting the acidity. Served on the side are field peas, Carolina gold rice, baby turnips, and lamb jus.
High Cotton will be unveiling their new fall menu this weekend. Worth checking out is the Fudge Farms pork chop. The dish comes with bacon lardon, shaved Brussels sprouts, pecans, and a smoked bacon hollandaise. If you're searching for a rich dish, look no further. The hollandaise incorporates bacon fat, giving it a flavor that Chef Brendan Levin calls "the smokiest of the smoky." Then the dish is topped with crawfish butter. "We just like to play around with flavors around here," Levin says. "We keep it seasonal with a smoky pork profile, but take it over the edge."
Executive Chef Matthew Neissner at Halls Chophouse is serving up the meatiest of the meaty with (take a breath for this one) a dry-aged 23 oz. bone-in Prime Kansas City New York Strip. It's served a la carte, but if you can handle a side, go with Maine lobster macaroni and cheese, served with Parmesan, Gruyere, and yellow and white cheddar cheeses. Neissner is excited for some Canadian swordfish he recently acquired; he's pairing that with some heirloom cherry tomatoes, local baby fennel, and a 2005 vintage Napa Valley olive oil. "The Canadian swordfish has a higher fat content than its South American counterpart, making it extra fresh and juicy, while the vintage olive oil gives it a nice clean taste," Neissner says.
Grill 225, the only 100 percent Prime steakhouse in Charleston, is offering a 14 oz. center-cut steak. Served a la carte, the meat is dipped in olive oil and covered in spices before it's cooked. For a side Chef Adam Miller suggests the broccoli Parmesan. The dish features broccoli florets seared with shallots and a cream-based Parmesan sauce, topped with bread crumbs. "It's good for those wanting a nice traditional dish," Miller says. "We're keeping it old-school over here."
Looking for something wild? Chef Patrick Owens over at Langdon's just got his hands on some antelope, and he's serving that up with roasted sweet potato fingerlings and a country mustard jus. Owens sears the antelope rare to medium-rare, lets it rest, slices it, and then tosses it with prosciutto, caramelized onions, wine, and shallots, adds it to a demi and finishes it with mustard.
Finally, head over to Carolina's for a dish Sous Chef Jill Matthias describes as "just good eatin'." The roasted garlic potato gratin with a Meyer ranch all-natural ribeye comes with pole beans and petite carrots. The gratin begins with shaved potatoes, then reduced cream and Parmesan cheese is added. For a more seasonal affair, check out the duck caraway spaetzle, a nourishing Oktoberfest dish with seared duck breast, carrots, Brussels sprout leaves, and Mepkin Abbey mushrooms.