It may not be opening until September, but the Carriage House has a menu. At least a working one with delicious-sounding Old South (tender-braised pig's feet; lowcountry oyster roast) and New South (crispy red fish fillet; skillet corn bread with foie gras butter and bacon) dishes that remind chef Mark Steuer of growing up in S.C. Fortunately you only have to wait about a month to try it. [TOC]
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