During the months that end in “r,” what could be better than East Coast oysters with traditional accompaniments? At the Post House, a longstanding coastal tavern and inn built in 1896 in the heart of Mount Pleasant’s Old Village that offers seasonal fare and a bit of salty air, this option makes the perfect brunch starter, especially when paired with a Bloody Mary crafted with vodka, Charleston mix, lemon and tajin.
For the main course, the Full Southern checks all the boxes with Wishbone Farms soft scrambled eggs, Anson Mills grits, Bradford collards, bacon, sausage and Tiller toast. Although the blue crab fried rice with kimchi, sesame and a poached egg could give that dish a run for its money. Meanwhile, the traditional crispy butterbean burger or backbar cheeseburger is also always a good idea. For lighter vegetarian fare, choose the seasonal vegetable quinoa bowl with kale, toasted pecans and spring garlic vinaigrette. A glass of Bernard Fleuriet Et Fils Sancerre (2022) from France’s Loire Valley featuring lemon, mandarin blossom, pomelo, green apple, white flowers, limestone and flint adds a crisp experience to any dish. Equally, the Tierra el Primavera Rioja (2021), which boasts a robust cherry-violet color hinting of wild berries, violets, herbs, clay and menthol, enhances the culinary experience.
If dinner is also on the agenda, enjoy snacks such as the salmon pate with sourdough crostini or French onion dip with seasonal crudites, or small plates like the tuna tartare or shrimp remoulade. Entree choices include a smoked trout Nicoise salad; pea and pesto rigatoni; market fish with white beans, broccolini and citrus saffron sauce; roasted pork loin with grilled peach, farro, pistachio and arugula; steak frites; beer-steamed clams; and crispy caraway chicken. The extensive wine list offers countless options to upgrade your evening.
It’s no wonder why Post House’s traditional taste has stood the test of time. To reserve a table, visit www.theposthouseinn.com.
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