Carriage House | New restaurant

Mark Steuer’s follow-up to the Bedford is rooted in the Low Country.
 (Photograph: Martha Williams)
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Photograph: Martha WilliamsCrispy pork shoulder with grits, pickled peppers, smoked nectarines, pork jus and celery hearts at Carriage House
 (Photograph: Martha Williams)
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Photograph: Martha WilliamsShrimp and grits with South Carolina shrimp, heirloom grits and hunter gravy at Carriage House
 (Photograph: Martha Williams)
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Photograph: Martha WilliamsSC clam boil with rabbit chaurice sausage and fennel at Carriage House
 (Photograph: Martha Williams)
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Photograph: Martha WilliamsHam hocks with butterbean salad, vidalia onion ring and okra at Carriage House
 (Photograph: Martha Williams)
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Photograph: Martha WilliamsChef Mark Steuer at Carriage House
 (Photograph: Martha Williams)
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Photograph: Martha WilliamsFrom left to right: Mixologist Michael Simon, Sous Chef Sean Spradlin, Chef Mark Steuer, and GM Michael Velo at Carriage House
 (Photograph: Martha Williams)
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Photograph: Martha WilliamsCarriage House
 (Photograph: Martha Williams)
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Photograph: Martha WilliamsCarriage House
By John Irvine |
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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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