The Flickr Southofcalhoun Image Generatr

The old masontry warehouse at 4 Unity Alley dates back to the 1840's and is now a chamring Bed & Breakfast. The entrance, off a quiet alley in the French Quarter, leads through a carriage houses and into a serene central couryard.

Elizabeth Colbert Busch, the Director of Business Development at Clemson University’s Restoration Institute and the sister of comedian Stephen Colbert, was the Democratic Party nominee for the 2013 special election for South Carolina's 1st congressional district, losing to Mark Sanford. The election to fill the seat vacated by Tim Scott upon his appointment to the U.S. Senate was held on May 7, 2013.

The United State Post Office and Courthouse, located at 83 Broad Street at the "Four Corners of the Law", was built in 1896 to the Renaissance Revival design of John Henry Devereux.

National Register #74001835 (1974)

Waterfront Park, a twelve acre park along approximately one-half mile of the Cooper River, running from Vendue Range to Adger's Wharf, was created in 1990 from the design of Stuart O. Dawson of Sasaki Associates with assistance from Edward Pinckney Associates.

Seared Cobia, asparagus, wild herbs, citrus and tarragon

McCrady's Restaurant, in the historic McCrady's Tavern and Long Room complex, has been at the forefront of the Charleston epicurean renaissance since Executive Chef Sean Brock took the helm in 2006.

The original four-story Georgian manse, which now serves as the main tavern building, was constructed in 1767. Edward McCrady, a Charleston barber and Revolutionary War veteran, purchased the building in 1778 and began using it as a tavern. After a brief period of British imprisonment in St. Augustine from 1780-1781, McCrady purchased the adjacent lot and built Two Unity Alley. In 1788, he connected the two buildings with The Long Room, a 75-foot long by 25-foot foot wide two-story double piazza. Over the years, the Long Room has hosted many banquets and performers, including the 1791 Society of Cincinnati banquet for George Washington.

Following McCrady’s death in 1801, the tavern changed hands several times. In 1884, it was converted into a warehouse, and in 1913, the Daggett Printing Company purchased the building for use as a print shop. In the early 1980s, the McCrady building was remodeled by the architectural firm Bentel & Bentel for use as a restaurant.

Sean Brock was the recipient of the prestigious James Beard Best Chef Southeast award in 2010. Prior to McCrady's, he was the executive chef at the Hermitage Hotel in Nashville and the executive sous chef under Chef Walter Bundy of Lemaire Restaurant at Jefferson Hotel in Richmond, VA. He began his career as chef tournant under Chef Robert Carter at nearby Peninsula Grill in 1999.

Chef de Cuisine Jeremiah Langhorne has been running the kitchen at McCrady's, where he worked his way up starting as a line cook. Langhorne has also spent time in the kitchens of John Haywood's OXO in Charlottesville and Rene Redzepi's Noma in Denmark.

McCrady's was featured on the Travel Channel's Bizarre Foods America with Andrew Zimmern. McCrady's has been a regular selection on the EATER 18 list.

Grouper, pan roasted with potato purée, braised chicken, carrots and fennel

McCrady's Restaurant, in the historic McCrady's Tavern and Long Room complex, has been at the forefront of the Charleston epicurean renaissance since Executive Chef Sean Brock took the helm in 2006.

The original four-story Georgian manse, which now serves as the main tavern building, was constructed in 1767. Edward McCrady, a Charleston barber and Revolutionary War veteran, purchased the building in 1778 and began using it as a tavern. After a brief period of British imprisonment in St. Augustine from 1780-1781, McCrady purchased the adjacent lot and built Two Unity Alley. In 1788, he connected the two buildings with The Long Room, a 75-foot long by 25-foot foot wide two-story double piazza. Over the years, the Long Room has hosted many banquets and performers, including the 1791 Society of Cincinnati banquet for George Washington.

Following McCrady’s death in 1801, the tavern changed hands several times. In 1884, it was converted into a warehouse, and in 1913, the Daggett Printing Company purchased the building for use as a print shop. In the early 1980s, the McCrady building was remodeled by the architectural firm Bentel & Bentel for use as a restaurant.

Sean Brock was the recipient of the prestigious James Beard Best Chef Southeast award in 2010. Prior to McCrady's, he was the executive chef at the Hermitage Hotel in Nashville and the executive sous chef under Chef Walter Bundy of Lemaire Restaurant at Jefferson Hotel in Richmond, VA. He began his career as chef tournant under Chef Robert Carter at nearby Peninsula Grill in 1999.

Chef de Cuisine Jeremiah Langhorne has been running the kitchen at McCrady's, where he worked his way up starting as a line cook. Langhorne has also spent time in the kitchens of John Haywood's OXO in Charlottesville and Rene Redzepi's Noma in Denmark.

McCrady's was featured on the Travel Channel's Bizarre Foods America with Andrew Zimmern. McCrady's has been a regular selection on the EATER 18 list.

McCrady's Restaurant, in the historic McCrady's Tavern and Long Room complex, has been at the forefront of the Charleston epicurean renaissance since Executive Chef Sean Brock took the helm in 2006.

The original four-story Georgian manse, which now serves as the main tavern building, was constructed in 1767. Edward McCrady, a Charleston barber and Revolutionary War veteran, purchased the building in 1778 and began using it as a tavern. After a brief period of British imprisonment in St. Augustine from 1780-1781, McCrady purchased the adjacent lot and built Two Unity Alley. In 1788, he connected the two buildings with The Long Room, a 75-foot long by 25-foot foot wide two-story double piazza. Over the years, the Long Room has hosted many banquets and performers, including the 1791 Society of Cincinnati banquet for George Washington.

Following McCrady’s death in 1801, the tavern changed hands several times. In 1884, it was converted into a warehouse, and in 1913, the Daggett Printing Company purchased the building for use as a print shop. In the early 1980s, the McCrady building was remodeled by the architectural firm Bentel & Bentel for use as a restaurant.

Sean Brock was the recipient of the prestigious James Beard Best Chef Southeast award in 2010. Prior to McCrady's, he was the executive chef at the Hermitage Hotel in Nashville and the executive sous chef under Chef Walter Bundy of Lemaire Restaurant at Jefferson Hotel in Richmond, VA. He began his career as chef tournant under Chef Robert Carter at nearby Peninsula Grill in 1999.

Chef de Cuisine Jeremiah Langhorne has been running the kitchen at McCrady's, where he worked his way up starting as a line cook. Langhorne has also spent time in the kitchens of John Haywood's OXO in Charlottesville and Rene Redzepi's Noma in Denmark.

McCrady's was featured on the Travel Channel's Bizarre Foods America with Andrew Zimmern. McCrady's has been a regular selection on the EATER 18 list.


National Register #72001199 (1972)

McCrady's Restaurant, in the historic McCrady's Tavern and Long Room complex, has been at the forefront of the Charleston epicurean renaissance since Executive Chef Sean Brock took the helm in 2006.

The original four-story Georgian manse, which now serves as the main tavern building, was constructed in 1767. Edward McCrady, a Charleston barber and Revolutionary War veteran, purchased the building in 1778 and began using it as a tavern. After a brief period of British imprisonment in St. Augustine from 1780-1781, McCrady purchased the adjacent lot and built Two Unity Alley. In 1788, he connected the two buildings with The Long Room, a 75-foot long by 25-foot foot wide two-story double piazza. Over the years, the Long Room has hosted many banquets and performers, including the 1791 Society of Cincinnati banquet for George Washington.

Following McCrady’s death in 1801, the tavern changed hands several times. In 1884, it was converted into a warehouse, and in 1913, the Daggett Printing Company purchased the building for use as a print shop. In the early 1980s, the McCrady building was remodeled by the architectural firm Bentel & Bentel for use as a restaurant.

Sean Brock was the recipient of the prestigious James Beard Best Chef Southeast award in 2010. Prior to McCrady's, he was the executive chef at the Hermitage Hotel in Nashville and the executive sous chef under Chef Walter Bundy of Lemaire Restaurant at Jefferson Hotel in Richmond, VA. He began his career as chef tournant under Chef Robert Carter at nearby Peninsula Grill in 1999.

Chef de Cuisine Jeremiah Langhorne has been running the kitchen at McCrady's, where he worked his way up starting as a line cook. Langhorne has also spent time in the kitchens of John Haywood's OXO in Charlottesville and Rene Redzepi's Noma in Denmark.

McCrady's was featured on the Travel Channel's Bizarre Foods America with Andrew Zimmern. McCrady's has been a regular selection on the EATER 18 list.


National Register #72001199 (1972)

McCrady's Restaurant, in the historic McCrady's Tavern and Long Room complex, has been at the forefront of the Charleston epicurean renaissance since Executive Chef Sean Brock took the helm in 2006.

The original four-story Georgian manse, which now serves as the main tavern building, was constructed in 1767. Edward McCrady, a Charleston barber and Revolutionary War veteran, purchased the building in 1778 and began using it as a tavern. After a brief period of British imprisonment in St. Augustine from 1780-1781, McCrady purchased the adjacent lot and built Two Unity Alley. In 1788, he connected the two buildings with The Long Room, a 75-foot long by 25-foot foot wide two-story double piazza. Over the years, the Long Room has hosted many banquets and performers, including the 1791 Society of Cincinnati banquet for George Washington.

Following McCrady’s death in 1801, the tavern changed hands several times. In 1884, it was converted into a warehouse, and in 1913, the Daggett Printing Company purchased the building for use as a print shop. In the early 1980s, the McCrady building was remodeled by the architectural firm Bentel & Bentel for use as a restaurant.

Sean Brock was the recipient of the prestigious James Beard Best Chef Southeast award in 2010. Prior to McCrady's, he was the executive chef at the Hermitage Hotel in Nashville and the executive sous chef under Chef Walter Bundy of Lemaire Restaurant at Jefferson Hotel in Richmond, VA. He began his career as chef tournant under Chef Robert Carter at nearby Peninsula Grill in 1999.

Chef de Cuisine Jeremiah Langhorne has been running the kitchen at McCrady's, where he worked his way up starting as a line cook. Langhorne has also spent time in the kitchens of John Haywood's OXO in Charlottesville and Rene Redzepi's Noma in Denmark.

McCrady's was featured on the Travel Channel's Bizarre Foods America with Andrew Zimmern. McCrady's has been a regular selection on the EATER 18 list.

McCrady's Restaurant, in the historic McCrady's Tavern and Long Room complex, has been at the forefront of the Charleston epicurean renaissance since Executive Chef Sean Brock took the helm in 2006.

The original four-story Georgian manse, which now serves as the main tavern building, was constructed in 1767. Edward McCrady, a Charleston barber and Revolutionary War veteran, purchased the building in 1778 and began using it as a tavern. After a brief period of British imprisonment in St. Augustine from 1780-1781, McCrady purchased the adjacent lot and built Two Unity Alley. In 1788, he connected the two buildings with The Long Room, a 75-foot long by 25-foot foot wide two-story double piazza. Over the years, the Long Room has hosted many banquets and performers, including the 1791 Society of Cincinnati banquet for George Washington.

Following McCrady’s death in 1801, the tavern changed hands several times. In 1884, it was converted into a warehouse, and in 1913, the Daggett Printing Company purchased the building for use as a print shop. In the early 1980s, the McCrady building was remodeled by the architectural firm Bentel & Bentel for use as a restaurant.

Sean Brock was the recipient of the prestigious James Beard Best Chef Southeast award in 2010. Prior to McCrady's, he was the executive chef at the Hermitage Hotel in Nashville and the executive sous chef under Chef Walter Bundy of Lemaire Restaurant at Jefferson Hotel in Richmond, VA. He began his career as chef tournant under Chef Robert Carter at nearby Peninsula Grill in 1999.

Chef de Cuisine Jeremiah Langhorne has been running the kitchen at McCrady's, where he worked his way up starting as a line cook. Langhorne has also spent time in the kitchens of John Haywood's OXO in Charlottesville and Rene Redzepi's Noma in Denmark.

McCrady's was featured on the Travel Channel's Bizarre Foods America with Andrew Zimmern. McCrady's has been a regular selection on the EATER 18 list.


National Register #72001199 (1972)

Duck roasted on the bone, strawberry, cress and spring onion

McCrady's Restaurant, in the historic McCrady's Tavern and Long Room complex, has been at the forefront of the Charleston epicurean renaissance since Executive Chef Sean Brock took the helm in 2006.

The original four-story Georgian manse, which now serves as the main tavern building, was constructed in 1767. Edward McCrady, a Charleston barber and Revolutionary War veteran, purchased the building in 1778 and began using it as a tavern. After a brief period of British imprisonment in St. Augustine from 1780-1781, McCrady purchased the adjacent lot and built Two Unity Alley. In 1788, he connected the two buildings with The Long Room, a 75-foot long by 25-foot foot wide two-story double piazza. Over the years, the Long Room has hosted many banquets and performers, including the 1791 Society of Cincinnati banquet for George Washington.

Following McCrady’s death in 1801, the tavern changed hands several times. In 1884, it was converted into a warehouse, and in 1913, the Daggett Printing Company purchased the building for use as a print shop. In the early 1980s, the McCrady building was remodeled by the architectural firm Bentel & Bentel for use as a restaurant.

Sean Brock was the recipient of the prestigious James Beard Best Chef Southeast award in 2010. Prior to McCrady's, he was the executive chef at the Hermitage Hotel in Nashville and the executive sous chef under Chef Walter Bundy of Lemaire Restaurant at Jefferson Hotel in Richmond, VA. He began his career as chef tournant under Chef Robert Carter at nearby Peninsula Grill in 1999.

Chef de Cuisine Jeremiah Langhorne has been running the kitchen at McCrady's, where he worked his way up starting as a line cook. Langhorne has also spent time in the kitchens of John Haywood's OXO in Charlottesville and Rene Redzepi's Noma in Denmark.

McCrady's was featured on the Travel Channel's Bizarre Foods America with Andrew Zimmern. McCrady's has been a regular selection on the EATER 18 list.

McCrady's Restaurant, in the historic McCrady's Tavern and Long Room complex, has been at the forefront of the Charleston epicurean renaissance since Executive Chef Sean Brock took the helm in 2006.

The original four-story Georgian manse, which now serves as the main tavern building, was constructed in 1767. Edward McCrady, a Charleston barber and Revolutionary War veteran, purchased the building in 1778 and began using it as a tavern. After a brief period of British imprisonment in St. Augustine from 1780-1781, McCrady purchased the adjacent lot and built Two Unity Alley. In 1788, he connected the two buildings with The Long Room, a 75-foot long by 25-foot foot wide two-story double piazza. Over the years, the Long Room has hosted many banquets and performers, including the 1791 Society of Cincinnati banquet for George Washington.

Following McCrady’s death in 1801, the tavern changed hands several times. In 1884, it was converted into a warehouse, and in 1913, the Daggett Printing Company purchased the building for use as a print shop. In the early 1980s, the McCrady building was remodeled by the architectural firm Bentel & Bentel for use as a restaurant.

Sean Brock was the recipient of the prestigious James Beard Best Chef Southeast award in 2010. Prior to McCrady's, he was the executive chef at the Hermitage Hotel in Nashville and the executive sous chef under Chef Walter Bundy of Lemaire Restaurant at Jefferson Hotel in Richmond, VA. He began his career as chef tournant under Chef Robert Carter at nearby Peninsula Grill in 1999.

Chef de Cuisine Jeremiah Langhorne has been running the kitchen at McCrady's, where he worked his way up starting as a line cook. Langhorne has also spent time in the kitchens of John Haywood's OXO in Charlottesville and Rene Redzepi's Noma in Denmark.

McCrady's was featured on the Travel Channel's Bizarre Foods America with Andrew Zimmern. McCrady's has been a regular selection on the EATER 18 list.


National Register #72001199 (1972)

Duo of Berkshire Pork, English peas, rhubarb, parsnip and green almonds

McCrady's Restaurant, in the historic McCrady's Tavern and Long Room complex, has been at the forefront of the Charleston epicurean renaissance since Executive Chef Sean Brock took the helm in 2006.

The original four-story Georgian manse, which now serves as the main tavern building, was constructed in 1767. Edward McCrady, a Charleston barber and Revolutionary War veteran, purchased the building in 1778 and began using it as a tavern. After a brief period of British imprisonment in St. Augustine from 1780-1781, McCrady purchased the adjacent lot and built Two Unity Alley. In 1788, he connected the two buildings with The Long Room, a 75-foot long by 25-foot foot wide two-story double piazza. Over the years, the Long Room has hosted many banquets and performers, including the 1791 Society of Cincinnati banquet for George Washington.

Following McCrady’s death in 1801, the tavern changed hands several times. In 1884, it was converted into a warehouse, and in 1913, the Daggett Printing Company purchased the building for use as a print shop. In the early 1980s, the McCrady building was remodeled by the architectural firm Bentel & Bentel for use as a restaurant.

Sean Brock was the recipient of the prestigious James Beard Best Chef Southeast award in 2010. Prior to McCrady's, he was the executive chef at the Hermitage Hotel in Nashville and the executive sous chef under Chef Walter Bundy of Lemaire Restaurant at Jefferson Hotel in Richmond, VA. He began his career as chef tournant under Chef Robert Carter at nearby Peninsula Grill in 1999.

Chef de Cuisine Jeremiah Langhorne has been running the kitchen at McCrady's, where he worked his way up starting as a line cook. Langhorne has also spent time in the kitchens of John Haywood's OXO in Charlottesville and Rene Redzepi's Noma in Denmark.

McCrady's was featured on the Travel Channel's Bizarre Foods America with Andrew Zimmern. McCrady's has been a regular selection on the EATER 18 list.

McCrady's Restaurant, in the historic McCrady's Tavern and Long Room complex, has been at the forefront of the Charleston epicurean renaissance since Executive Chef Sean Brock took the helm in 2006.

The original four-story Georgian manse, which now serves as the main tavern building, was constructed in 1767. Edward McCrady, a Charleston barber and Revolutionary War veteran, purchased the building in 1778 and began using it as a tavern. After a brief period of British imprisonment in St. Augustine from 1780-1781, McCrady purchased the adjacent lot and built Two Unity Alley. In 1788, he connected the two buildings with The Long Room, a 75-foot long by 25-foot foot wide two-story double piazza. Over the years, the Long Room has hosted many banquets and performers, including the 1791 Society of Cincinnati banquet for George Washington.

Following McCrady’s death in 1801, the tavern changed hands several times. In 1884, it was converted into a warehouse, and in 1913, the Daggett Printing Company purchased the building for use as a print shop. In the early 1980s, the McCrady building was remodeled by the architectural firm Bentel & Bentel for use as a restaurant.

Sean Brock was the recipient of the prestigious James Beard Best Chef Southeast award in 2010. Prior to McCrady's, he was the executive chef at the Hermitage Hotel in Nashville and the executive sous chef under Chef Walter Bundy of Lemaire Restaurant at Jefferson Hotel in Richmond, VA. He began his career as chef tournant under Chef Robert Carter at nearby Peninsula Grill in 1999.

Chef de Cuisine Jeremiah Langhorne has been running the kitchen at McCrady's, where he worked his way up starting as a line cook. Langhorne has also spent time in the kitchens of John Haywood's OXO in Charlottesville and Rene Redzepi's Noma in Denmark.

McCrady's was featured on the Travel Channel's Bizarre Foods America with Andrew Zimmern. McCrady's has been a regular selection on the EATER 18 list.


National Register #72001199 (1972)

McCrady's Restaurant, in the historic McCrady's Tavern and Long Room complex, has been at the forefront of the Charleston epicurean renaissance since Executive Chef Sean Brock took the helm in 2006.

The original four-story Georgian manse, which now serves as the main tavern building, was constructed in 1767. Edward McCrady, a Charleston barber and Revolutionary War veteran, purchased the building in 1778 and began using it as a tavern. After a brief period of British imprisonment in St. Augustine from 1780-1781, McCrady purchased the adjacent lot and built Two Unity Alley. In 1788, he connected the two buildings with The Long Room, a 75-foot long by 25-foot foot wide two-story double piazza. Over the years, the Long Room has hosted many banquets and performers, including the 1791 Society of Cincinnati banquet for George Washington.

Following McCrady’s death in 1801, the tavern changed hands several times. In 1884, it was converted into a warehouse, and in 1913, the Daggett Printing Company purchased the building for use as a print shop. In the early 1980s, the McCrady building was remodeled by the architectural firm Bentel & Bentel for use as a restaurant.

Sean Brock was the recipient of the prestigious James Beard Best Chef Southeast award in 2010. Prior to McCrady's, he was the executive chef at the Hermitage Hotel in Nashville and the executive sous chef under Chef Walter Bundy of Lemaire Restaurant at Jefferson Hotel in Richmond, VA. He began his career as chef tournant under Chef Robert Carter at nearby Peninsula Grill in 1999.

Chef de Cuisine Jeremiah Langhorne has been running the kitchen at McCrady's, where he worked his way up starting as a line cook. Langhorne has also spent time in the kitchens of John Haywood's OXO in Charlottesville and Rene Redzepi's Noma in Denmark.

McCrady's was featured on the Travel Channel's Bizarre Foods America with Andrew Zimmern. McCrady's has been a regular selection on the EATER 18 list.

Anson Mills Cornmeal Cake with loquats, jasmine and red bay leaf ice cream

McCrady's Restaurant, in the historic McCrady's Tavern and Long Room complex, has been at the forefront of the Charleston epicurean renaissance since Executive Chef Sean Brock took the helm in 2006.

The original four-story Georgian manse, which now serves as the main tavern building, was constructed in 1767. Edward McCrady, a Charleston barber and Revolutionary War veteran, purchased the building in 1778 and began using it as a tavern. After a brief period of British imprisonment in St. Augustine from 1780-1781, McCrady purchased the adjacent lot and built Two Unity Alley. In 1788, he connected the two buildings with The Long Room, a 75-foot long by 25-foot foot wide two-story double piazza. Over the years, the Long Room has hosted many banquets and performers, including the 1791 Society of Cincinnati banquet for George Washington.

Following McCrady’s death in 1801, the tavern changed hands several times. In 1884, it was converted into a warehouse, and in 1913, the Daggett Printing Company purchased the building for use as a print shop. In the early 1980s, the McCrady building was remodeled by the architectural firm Bentel & Bentel for use as a restaurant.

Sean Brock was the recipient of the prestigious James Beard Best Chef Southeast award in 2010. Prior to McCrady's, he was the executive chef at the Hermitage Hotel in Nashville and the executive sous chef under Chef Walter Bundy of Lemaire Restaurant at Jefferson Hotel in Richmond, VA. He began his career as chef tournant under Chef Robert Carter at nearby Peninsula Grill in 1999.

Chef de Cuisine Jeremiah Langhorne has been running the kitchen at McCrady's, where he worked his way up starting as a line cook. Langhorne has also spent time in the kitchens of John Haywood's OXO in Charlottesville and Rene Redzepi's Noma in Denmark.

McCrady's was featured on the Travel Channel's Bizarre Foods America with Andrew Zimmern. McCrady's has been a regular selection on the EATER 18 list.

McCrady's Restaurant, in the historic McCrady's Tavern and Long Room complex, has been at the forefront of the Charleston epicurean renaissance since Executive Chef Sean Brock took the helm in 2006.

The original four-story Georgian manse, which now serves as the main tavern building, was constructed in 1767. Edward McCrady, a Charleston barber and Revolutionary War veteran, purchased the building in 1778 and began using it as a tavern. After a brief period of British imprisonment in St. Augustine from 1780-1781, McCrady purchased the adjacent lot and built Two Unity Alley. In 1788, he connected the two buildings with The Long Room, a 75-foot long by 25-foot foot wide two-story double piazza. Over the years, the Long Room has hosted many banquets and performers, including the 1791 Society of Cincinnati banquet for George Washington.

Following McCrady’s death in 1801, the tavern changed hands several times. In 1884, it was converted into a warehouse, and in 1913, the Daggett Printing Company purchased the building for use as a print shop. In the early 1980s, the McCrady building was remodeled by the architectural firm Bentel & Bentel for use as a restaurant.

Sean Brock was the recipient of the prestigious James Beard Best Chef Southeast award in 2010. Prior to McCrady's, he was the executive chef at the Hermitage Hotel in Nashville and the executive sous chef under Chef Walter Bundy of Lemaire Restaurant at Jefferson Hotel in Richmond, VA. He began his career as chef tournant under Chef Robert Carter at nearby Peninsula Grill in 1999.

Chef de Cuisine Jeremiah Langhorne has been running the kitchen at McCrady's, where he worked his way up starting as a line cook. Langhorne has also spent time in the kitchens of John Haywood's OXO in Charlottesville and Rene Redzepi's Noma in Denmark.

McCrady's was featured on the Travel Channel's Bizarre Foods America with Andrew Zimmern. McCrady's has been a regular selection on the EATER 18 list.


National Register #72001199 (1972)

McCrady's Restaurant, in the historic McCrady's Tavern and Long Room complex, has been at the forefront of the Charleston epicurean renaissance since Executive Chef Sean Brock took the helm in 2006.

The original four-story Georgian manse, which now serves as the main tavern building, was constructed in 1767. Edward McCrady, a Charleston barber and Revolutionary War veteran, purchased the building in 1778 and began using it as a tavern. After a brief period of British imprisonment in St. Augustine from 1780-1781, McCrady purchased the adjacent lot and built Two Unity Alley. In 1788, he connected the two buildings with The Long Room, a 75-foot long by 25-foot foot wide two-story double piazza. Over the years, the Long Room has hosted many banquets and performers, including the 1791 Society of Cincinnati banquet for George Washington.

Following McCrady’s death in 1801, the tavern changed hands several times. In 1884, it was converted into a warehouse, and in 1913, the Daggett Printing Company purchased the building for use as a print shop. In the early 1980s, the McCrady building was remodeled by the architectural firm Bentel & Bentel for use as a restaurant.

Sean Brock was the recipient of the prestigious James Beard Best Chef Southeast award in 2010. Prior to McCrady's, he was the executive chef at the Hermitage Hotel in Nashville and the executive sous chef under Chef Walter Bundy of Lemaire Restaurant at Jefferson Hotel in Richmond, VA. He began his career as chef tournant under Chef Robert Carter at nearby Peninsula Grill in 1999.

Chef de Cuisine Jeremiah Langhorne has been running the kitchen at McCrady's, where he worked his way up starting as a line cook. Langhorne has also spent time in the kitchens of John Haywood's OXO in Charlottesville and Rene Redzepi's Noma in Denmark.

McCrady's was featured on the Travel Channel's Bizarre Foods America with Andrew Zimmern. McCrady's has been a regular selection on the EATER 18 list.

National Register #72001199 (1972)

Chocolate Chess Pie, benne, buttermilk and lemon

McCrady's Restaurant, in the historic McCrady's Tavern and Long Room complex, has been at the forefront of the Charleston epicurean renaissance since Executive Chef Sean Brock took the helm in 2006.

The original four-story Georgian manse, which now serves as the main tavern building, was constructed in 1767. Edward McCrady, a Charleston barber and Revolutionary War veteran, purchased the building in 1778 and began using it as a tavern. After a brief period of British imprisonment in St. Augustine from 1780-1781, McCrady purchased the adjacent lot and built Two Unity Alley. In 1788, he connected the two buildings with The Long Room, a 75-foot long by 25-foot foot wide two-story double piazza. Over the years, the Long Room has hosted many banquets and performers, including the 1791 Society of Cincinnati banquet for George Washington.

Following McCrady’s death in 1801, the tavern changed hands several times. In 1884, it was converted into a warehouse, and in 1913, the Daggett Printing Company purchased the building for use as a print shop. In the early 1980s, the McCrady building was remodeled by the architectural firm Bentel & Bentel for use as a restaurant.

Sean Brock was the recipient of the prestigious James Beard Best Chef Southeast award in 2010. Prior to McCrady's, he was the executive chef at the Hermitage Hotel in Nashville and the executive sous chef under Chef Walter Bundy of Lemaire Restaurant at Jefferson Hotel in Richmond, VA. He began his career as chef tournant under Chef Robert Carter at nearby Peninsula Grill in 1999.

Chef de Cuisine Jeremiah Langhorne has been running the kitchen at McCrady's, where he worked his way up starting as a line cook. Langhorne has also spent time in the kitchens of John Haywood's OXO in Charlottesville and Rene Redzepi's Noma in Denmark.

McCrady's was featured on the Travel Channel's Bizarre Foods America with Andrew Zimmern. McCrady's has been a regular selection on the EATER 18 list.

Stone Crab and Trout Roe with popcorn miso, cucumber and basil

McCrady's Restaurant, in the historic McCrady's Tavern and Long Room complex, has been at the forefront of the Charleston epicurean renaissance since Executive Chef Sean Brock took the helm in 2006.

The original four-story Georgian manse, which now serves as the main tavern building, was constructed in 1767. Edward McCrady, a Charleston barber and Revolutionary War veteran, purchased the building in 1778 and began using it as a tavern. After a brief period of British imprisonment in St. Augustine from 1780-1781, McCrady purchased the adjacent lot and built Two Unity Alley. In 1788, he connected the two buildings with The Long Room, a 75-foot long by 25-foot foot wide two-story double piazza. Over the years, the Long Room has hosted many banquets and performers, including the 1791 Society of Cincinnati banquet for George Washington.

Following McCrady’s death in 1801, the tavern changed hands several times. In 1884, it was converted into a warehouse, and in 1913, the Daggett Printing Company purchased the building for use as a print shop. In the early 1980s, the McCrady building was remodeled by the architectural firm Bentel & Bentel for use as a restaurant.

Sean Brock was the recipient of the prestigious James Beard Best Chef Southeast award in 2010. Prior to McCrady's, he was the executive chef at the Hermitage Hotel in Nashville and the executive sous chef under Chef Walter Bundy of Lemaire Restaurant at Jefferson Hotel in Richmond, VA. He began his career as chef tournant under Chef Robert Carter at nearby Peninsula Grill in 1999.

Chef de Cuisine Jeremiah Langhorne has been running the kitchen at McCrady's, where he worked his way up starting as a line cook. Langhorne has also spent time in the kitchens of John Haywood's OXO in Charlottesville and Rene Redzepi's Noma in Denmark.

McCrady's was featured on the Travel Channel's Bizarre Foods America with Andrew Zimmern. McCrady's has been a regular selection on the EATER 18 list.