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Carriage House | New restaurant

Mark Steuer’s follow-up to the Bedford is rooted in the Low Country.

By John Irvine
Published: September 13, 2012

394.rb.eo.jo.CarriageHouse
Crispy braised pork shoulder at Carriage House
394.rb.eo.jo.carriageHouse02xSS.jpg
SC clam boil with rabbit chaurice sausage and fennel at Carriage House
Ham hocks with butterbean salad, vidalia onion ring, and okra at Carriage House
Chef Mark Steuer at Carriage House
From left to right: Mixologist Michael Simon, Sous Chef Sean Spradlin, Chef Mark Steuer, and GM Michael Velo at Carriage House
Carriage House
Carriage House
  • Crispy braised pork shoulder at Carriage House

    Crispy pork shoulder with grits, pickled peppers, smoked nectarines, pork jus and celery hearts at Carriage House

    Photo: Martha Williams394.rb.eo.jo.carriageHouse01xSS.jpgCrispy braised pork shoulder at Carriage House156743511
  • 394.rb.eo.jo.carriageHouse02xSS.jpg

    Shrimp and grits with South Carolina shrimp, heirloom grits and hunter gravy at Carriage House

    Photo: Martha Williams394.rb.eo.jo.carriageHouse02xSS.jpg394.rb.eo.jo.carriageHouse02xSS.jpg156743562
  • SC clam boil with rabbit chaurice sausage and fennel at Carriage House

    SC clam boil with rabbit chaurice sausage and fennel at Carriage House

    Photo: Martha Williams394.rb.eo.jo.carriageHouse05xSS.jpgSC clam boil with rabbit chaurice sausage and fennel at Carriage House156743713
  • Ham hocks with butterbean salad, vidalia onion ring, and okra at Carriage House

    Ham hocks with butterbean salad, vidalia onion ring and okra at Carriage House

    Photo: Martha Williams394.rb.eo.jo.carriageHouse07xSS.jpgHam hocks with butterbean salad, vidalia onion ring, and okra at Carriage House156743814
  • Chef Mark Steuer at Carriage House

    Chef Mark Steuer at Carriage House

    Photo: Martha Williams394.rb.eo.jo.carriageHouse03xSS.jpgChef Mark Steuer at Carriage House156743615
  • From left to right: Mixologist Michael Simon, Sous Chef Sean Spradlin, Chef Mark Steuer, and GM Michael Velo at Carriage House

    From left to right: Mixologist Michael Simon, Sous Chef Sean Spradlin, Chef Mark Steuer, and GM Michael Velo at Carriage House

    Photo: Martha Williams394.rb.eo.jo.carriageHouse06xSS.jpgFrom left to right: Mixologist Michael Simon, Sous Chef Sean Spradlin, Chef Mark Steuer, and GM Michael Velo at Carriage House156743766
  • Carriage House

    Carriage House

    Photo: Martha Williams394.rb.eo.jo.carriageHouse08xSS.jpgCarriage House156743867
  • Carriage House

    Carriage House

    Photo: Martha Williams394.rb.eo.jo.carriageHouse04xSS.jpgCarriage House156743668

Crispy pork shoulder with grits, pickled peppers, smoked nectarines, pork jus and celery hearts at Carriage House

Photo: Martha Williams

Carriage House For their follow-up to the Bedford, chef Mark Steuer and his partners focus on the South Carolina Low Country. Some of the food, such as the shrimp and grits (pictured), is traditional. Much of it—grits with truffle vinaigrette, for example—has a fine-dining twist. 1700 W Division St (773-235-8800).

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