- Posted December 15, 2012 by
Charleston, South Carolina
This iReport is part of an assignment:
100 places to eat like a local
Next Great Steakhouse
The name Burwell’s refers to a local southern farm, from Partner John Thomas' family reflecting the culinary teams passion for sustainable foods and services. But judging from chef Eric Huff’s community involvement, it might also be a reference to his outlook on the world.
Huff was born in Charleston, schooled here, and trained with other local hot spots, and he just competed in the annual Southern Living Iron Chef. He quickly donated his proceeds to Grow Food Carolina. But Burwell’s is far more than a resounding local success: It is an overnight totem of all that is wonderful about American food today. Finally, somebody thought to modernize and update the steakhouse!
Start with the grandness of the space, a twist of modern versus its storied history. Its design inspiration is taken from vintage photos, diligent research in American trends, and focus groups of the desired demographic (specifically Charleston). “How they renovated that awful building into the stunning place that opened today, while maintaining the Charleston feel is nothing short of extraordinary,” says the first guest. The goal was to “open it up, and create a more modern environment. People, including Charleston, love to see and be seen,” responded Ken. The main dining room, with warm colors, low lighting, and unrefined art to add color is directly attached to the bustling kitchen screaming its approachable brand. The stunning bar and loft area the highlight of this space, with original wood beams, bar top crafted from rail car floor, and it’s original cypress walls are encompassed by a wall of fine wine and spirits directly behind the quiet lounge area. This show place seats 180, with booths covered in a gold custom chosen fabric and classic steakhouse chairs. The Every table is taken every night by a handsome, casually dressed crowd drinking signature cocktails and ordering frothy she-crab soup with crab garnish, sweet & spicy shrimp with smokey adobo sauce and grilled pineapple coulis, and hearth-roasted red snapper in lime broth with herb salad that is somehow rich and bracing at once. Of course, those rocks a grilling prime beef all over the restaurant making it smell like you are about to eat like never before. If steak & seafood can taste better than this, I can't wait to try it. Right now, Burwell’s Stone Fire Grill is American dining at its best, and that's why it's been recognized as one of Charleston’s Best New Restaurant’s of the Year.
This is why it is called “The Next Generation of the Great Steakhouse!”
|This iReport is part of an assignment that we created with Travel + Leisure: 100 places to eat like a local|