My dad came in town for the weekend for some nice bonding one-on-one time with his favorite daughter. He's recently retired and has been entertaining the idea of eventually moving to Charleston to live on the water (or near it) and finally get some R&R he's desperately been needing in his life. With that, I decided to give him a small tour of some neighborhoods that might suit him, such as Daniel Island, Sullivan's Island, and the Old Village in Mount Pleasant. Since we were going to be in the area, I thought it might be a great time to try the Old Village Post House on Pitt Street.
I'd heard such great things about the Old Village Post House so I was excited to try the highly acclaimed eatery. The Old Village Post House is part of the Maverick Southern Kitchens group, and having been to one of their other tried-and-true restaurants (the delectable and slightly higher brow High Cotton), I was sure that I would not be disappointed.
I was wrong.
Eager in my anticipation of dining at a new restaurant, I checked out the menu ahead of time to select my fare for the evening. I scrolled down the list of items and found my winner: Grilled New York Strip with Sauteed Potatoes and Applewood Smoked Bacon in a Green Peppercorn Sauce. Now, when you read "sauteed potatoes and applewood smoked bacon", you think of mounds of potatoes and thick slices of bacon, right? So I was surprised to find that when my dish was set in front of me, I saw a thick slab of meat but the potatoes and bacon were nowhere to be found. I peered over the steak and around it. Where were they? I used my fork to lift up the steak and lo and behold, there they were: diced up little pieces of potatoes and bacon in little tiny cubic squares, almost like miniature dice. I could barely get enough on my fork in order to enjoy the full flavor that both usually has to offer.
My father's dish was an even bigger disappointment. He was in the mood for seafood this evening, so after reviewing the menu he inquired to the waitress about the North Carolina Sauteed Flounder. "Is it fresh?" he asked. The waitress eagerly replied "Oh yes! It's very, very fresh." "I'll take it, but only if it really is fresh," he decided.
Out comes the plate. He takes a bite and immediately he knows: the fish was frozen. And he's an expert on fish (trust me).
While the food was a disappointment, we were very happy with the selection of wine the waitress suggested to us: a Belle Pente Pinot Noir. We smacked our lips and as we sipped on the fruity, light bodied flavor we enjoyed the fullness sliding down our throats.
The evening was made better when we ventured back downtown and into the warmth and familiarity of Bin 152 on King and Queen. Ah, how the wine beckons us.