A little taste of Charleston: Halls Chophouse

Pepper jack creamed corn in a skillet
Pepper jack creamed corn in a skillet

My dear friend Kristen (the mastermind behind Pasta’s Kitchen) and I recently took Charleston by storm. We had the chance to check out many of the local hot spots for dinner, so in the coming weeks, I plan to do a series on all of the great restaurants we visited during our adventure.

First up is Halls Chophouse, located in Charleston’s famous Upper King District. Upon walking in, we were greeted with a warm welcome by the hostesses and Billy (one of the brothers who help run the restaurant) and brought to our table. What I loved about Halls is that it is very much like a typical steakhouse–dark wood furnishings, curtains draping the windows, and beautiful light fixtures scattered throughout the restaurant. However, the atmosphere was definitely not as it is in a typical steakhouse. It wasn’t stuffy and stuck up–the vibe was fun, playful, and a spot you definitely want to check out on a Thursday or Friday night.

Signature Halls chopped salad
Signature Halls chopped salad

We got started right away sampling some of the appetizers. We began with Oysters Rockefeller, seared foie gras over sautéed Brussels sprouts, chilled avocado soup with lump crab, and their signature Halls chop salad. I know I normally go through each dish individually and give my assessment of it, but since every single dish during our appetizer course was spectacular, there’s no need to go into detail. If you’re not a foie gras person, no worries. The sautéed vegetable mixture underneath was something from heaven.

Then we were on to the main event. We dove into the filet and dry-aged rib eye. Our sides were roasted Brussels sprouts and pepper jack creamed corn in a skillet. The steak was prepared perfectly, and was rich and tender. The Brussels were charred in all of the right places. But that creamed corn … it is something I can’t describe. Upon first glance, it looks just like mac and cheese (see photo above), but once you take your first bite, it was sweet, creamy corn goodness. My new goal in life: Recreate that corn.

Filet, dry-aged rib eye, roasted Brussels, and creamed corn
Filet, dry-aged rib eye, roasted Brussels, and creamed corn

Our meal ended with a decadent and delicious dessert—their signature whiskey bread pudding, which was made with New Orleans-style warm bread, sun-dried cherries, pecans, and bourbon crème anglaise. Believe me, even if you are at your breaking point after dinner, get this dessert. It is that good.

Whiskey bread pudding
Whiskey bread pudding

Kristen and I have already decided we would definitely return to Halls. Their Sunday Gospel brunch is supposed to be one of the best brunches in the city—which means we must check that out.

So here’s my advice: If you find yourself in Charleston and want a classic, delicious spot for dinner, head to Halls. Tell Tommy and Billy (the brothers who help run this family-owned spot) Kristen and Meg sent you!

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