I have been to Tavern & Table twice before I attended this new menu preview. The first time, I was deathly hungover from Charleston Affair and sitting in the warm sun and drinking their Vanilla Coconut Coffee cocktail by the water rejuvenated me/my soul. The second time I went was with my boyfriend’s coworkers and we all split a ton of apps, which is my favorite way to eat. Of the shared plates, our favorites were the Dynamite Shrimp and the Burnt End Mac and Cheese (shocker). As Tavern & Table welcomes their new executive chef, Ray England, along with a new menu, I am happy to see that the dishes I had are still there, with a new twist to them. The updated menu has me excited to keep coming back to kick back, relax, and share food with friends by the water.
Menu Staples Turned up
They may have kept the name of the Roasted Beet Salad, but Chef Ray England’s variation is quite different from the one on the menu currently. The new Roasted Beet Salad features local farro, Greek yogurt, and fresh horseradish grated on top. I thought it was cheese when I first looked at the dish, and I would’ve been in for a big surprise if I wasn’t told otherwise. This dish balances the earthy beets, spicy horseradish, and tangy Greek yogurt to create a savory and satisfying bite.
The next menu staple that they added a twist to is the Dynamite Shrimp. They kept the same light and crispy tempura batter, but it is now enveloped in a spicy Calabrian Chile honey instead of the original sweet chili aioli. I loved that the shrimp had a thin layer of batter on it, so you get maximum crunch as well as maximum shrimp flavor.
Comforting, yet elegant
My favorite dish of the night was definitely the pork duo. Chef Ray uses local pork to create this stunning dish. The pork belly was a crispy bite of heaven and the pork loin stayed juicy. The accompaniments of the cabbage and mostarda added a tang, while the cheddar grits added richness. The tanginess of the cabbage was a surprise because when I think cabbage, I usually think of bland, but this cabbage was turnt up with some tanginess from the cider braise.
The Crab Cavatelli with house-made cavatelli was like mac and cheese and crab cakes had a delicious baby. The creamy cavatelli was brightened up with the addition of lemon and fresh crab. To me, you can’t have a good mac and cheese without a crispy topping, so the breadcrumbs really sealed the deal on this dish for me.
To finish the night off, we enjoyed a creamy, sweet treat: Buttermilk Panna Cotta. When I saw buttermilk, I figured it would be super tangy and not sweet at all. However, the buttermilk combined with the fresh local strawberries made for a light, yet satisfying dessert.
Tavern & Table lets you have the flavors of a fine dining restaurant, but in a more relaxed setting. You cannot beat the atmosphere of this restaurant nestled in the heart of Shem Creek. If you’re looking for a place to relax by the water and share tasty bites, Tavern & Table is the place to go.
PS: if you try out Tavern & Table’s new menu, please get this burger because I was too full to taste it. It’s their Surf and Turf burger and I bet it tastes as stunning as it looks. Their new menu goes live June 13th, so go in and give it a try.
