Cuisine:

• Southern

17 North Description:
Brett McKee, chef and proprietor at Oak Steakhouse on Broad Street, has partnered with Steve Palmer to create an affordable family-style eatery. Designed to resemble a roadside eatery, 17 North presents one of the purest farm-to-plate experiences in the Charleston area. An on-site garden provides fresh vegetable options, and local purveyors fill in the small gaps with more locally grown ingredients and fresh catches. The seasonal menu changes frequently. Fried chicken livers are soaked for hours in buttermilk then properly dusted for an even, crispy coating. Southern touches inform the flavors, so your chicken rides on a side of grits---proper stone-ground ones, of course---and, as this was rice-producing country in the seventeenth and eighteenth centuries, Carolina Gold rice beds the shrimp and crawfish Creole, as the Bayou meets the low country. The former restaurant was a smoke shack, and McKee and chef Brannon Florie inherited the smoker. The result? A menu that includes one of the largest pork chops ever presented on a plate. Vegetarians will enjoy composing a meal from the side items. Desserts rotate regularly, but watch for the butterscotch bread pudding with vanilla ice cream and fresh mint. The wine list runs the gamut, but offers pleasant, unpretentious choices, with a small "special occasion" section.


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