Mount Pleasant Magazine Fall 2011

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One of Mount Pleasant’s
hottest new eateries gives resi-
dents good reason to stay East
of the Cooper when they’re
looking for a little downtown
dazzle without the downtown
hassle. eurasia Café & Wine
Bar, located in the Whole Foods shopping center, has a
cool bistro vibe and a modern
American menu that take the
concept of fusion to another level.
Earthy tones and minimalist décor combine for a
Zen-like ambience at Eurasia Café & Wine Bar. The
soothing setting is in stark contrast to the no-holds-
barred-dining experience driven by the inventive palate
of executive chef Meredith Adams. Her eclectic menu
builds on regional cuisine, European classics and Asian
influences that she transforms using farm fresh local and
regional fare and her own distinctive style.
One of only a handful of female chefs in the region,
Adams teamed up with veteran front-of-house manager
Andy Fallen – think Peninsula Grill and 39 Rue de Jean
– to bring some sizzle to the suburbs.
“I want sexy food on the plate,” she said.
The chef wants diners to have fun with their food,
too, and that playfulness begins on the menu with
dishes such as Reuben “In The Sky With Diamonds,”
her delicious take on the Reuben sandwich, served
with “millionaire mayo.” “Veggin’ Out” turns the
open-faced melt into something special with hot sum-
mer squash, fire roasted peppers, hand-pulled mozza-
rella and a basil “veganaise.”
Summertime starters such as bloody mary gazpacho
refresh with the cocktail classics – celery leaves, house
Worcestershire – and kick it up with heirloom toma-
toes, sweet corn, squash and cucumber. Japanese-style
steamed mussels turn another classic sideways by spik-
ing Prince Edward Island mussels with sake, ginger,
basil and cilantro.
Adams’ award-winning sweet potato bisque with
Carolina wildflower honey is a fall menu must-have –
a velvety concoction enhanced with white truffle and
Virginia’s Surry County country ham. Its explosion of
savory sweetness is guaranteed to warm the heart and
soothe the soul.
The Thai green curry seafood bowl leads an entrée list
that mixes the classics with the unexpected – “Cordon
Crab Bleu” pairs fried chicken with country ham, blue
crab and a bleu cheese Mornay.
The list goes on: a flame-kissed beef tenderloin;
sauteed shrimp and smoked gouda stone grit cake;
portabella pot pie with risotto filling. The chef ’s “Off
The Hook Rockafella” tops the daily catch with briny,
lightly breaded oysters hot from the deep fryer.
“It’s already supposed to be good,” said Adams. “Make
people crave it.”
Fallen’s New World-driven wine list consists of more
than 70 varietals from smaller, high-quality producers,
25 of which are available by the glass. The full bar also
offers an excellent selection of microbrews.
Outdoor seating is available in Eurasia’s garden patio,
where wide umbrellas, a bubbling fountain and a wall of
lush plants create an island of tranquility for feasting under
the sun – and one more reason to dine in Mount Pleasant.
For more information, visit www.eurasiasc.com.
By WeNdy SNyder
East MeetsWest Meets Lowcountry
Eurasia
Top Center:
Flash-fried fantail
shrimp with Asian slaw.
Upper Right:
Beef tenderloin
carpaccio with
truffled egg salad.
Lower Right:
The bar is a sleek setting
for wine, craft beer and
specialty cocktails.
Going Out