Tavern & Table

By Charlotte Berger, @CharlotteBergerCHS

Our TasteMakersCHS influencer crew was so pumped to be included in Tavern & Table’s recent media dinner with Chef Ray England to preview their new Winter menu. Chef Ray has some praise-worthy talent, wowing the group with creative dishes that were simplistic yet sophisticated.

Joining the Tavern & Table team in April, Chef Ray brought with him a diverse background of serious restaurant experience, most recently running the kitchen at Juan Luis- the former Tex-Mex pop up at The Workshop. Prior to Juan Luis, Chef Ray moved from LA to work with Chef Damon Wise on the Scarecrow restaurant group concept. The Tavern & Table team is elated to have him at the helm and our group had a blast chatting with him and sampling his showstopping plates. Some highlights can be found below!

Whiskey Sour w. Red Wine Floater

Salmon Salad: spinach, parm

Soft Pretzel: port cherry mustard + fondue

Pan Seared Scallops: white bean cassoulet, duck confit

Prime Beef NY Strip Loin: 18oz bone-in, au poivre sauce, parmesan-garlic steak fries

Ricotta Gnocchi: lamb bolognese

Steak Salad: seared sirloin, arugula, frisée, blue cheese, candied hazelnuts, shaved pears, balsamic dressing

Truffle Fondue Burger: caramelized onions, pickled shiitake mushrooms, truffle fondue

As part of the TastemakersCHS charity partnership program, $1 from every Autumn Rose cocktail sold (shown below) will be donated to People Against Rape (PAR). A sexual assault advocacy program, PAR offers free support and services for survivors of sexual assault in Charleston, Dorchester, and Berkeley counties of South Carolina. Stop by for a drink and give back for an amazing cause!

Autumn Rose cocktail: apple brandy, apples