/ck/ - Food & Cooking

[Anonymous No.17895637]

Whaddya want?
It's on the house

[Anonymous No.17895642]

[Anonymous No.17895644]

>>17895637
i want you to have the biggest goddamn stroke on this planet and a fast death, faggot

[Anonymous No.17895645]

[Anonymous No.17895649]

[Anonymous No.17895651]

last time i went to a restaurant like this a friend and i split oysters, duck, steak tartare and fries

it was divine

[Anonymous No.17895653]

>accompaniments

[Anonymous No.17895654]

>>17895637
the quail and mashed potatoes I guess, wedge salad no avocado

[Anonymous No.17895674]

>>17895637
I want to know what all that fine print is that goes with all the asterisks. What sort of terrible curse has been placed on this food?

[Anonymous No.17895678]

>>17895653
The menu's ponce speaks for itself; it doesn't need to bring "Accoutrements" into the mix.

[Anonymous No.17895712]

Where are the chicken tenders and honey mustard?

[Anonymous No.17895742]

>>17895674
guessing it's something about the weight being calculated before cooking and that undercooked food could be dangerous

[Anonymous No.17895758]

>>17895712
Ah yes, the panko bantam tenderloin, with blackseed dijon made with 2002 vintage chardonnay and gewurztraminer verjuice, sweetened with locally sourced buckwheat honey. Excellent choice.

[Anonymous No.17895764]

>>17895637
Dozen on the half extra horse radish and a bowl of she crab, thanks Margret.

[Anonymous No.17895774]

>>17895642
>>17895637
>>17895645
>>17895649
Collards, Tuna Tartare, Spinach Garlic, Asparagus w/ Hollandaise, Broccolini, Mushrooms & Onions, Mac 'n' Cheese, and the Quail

I don't see a bean dish, but on a lark if the chef has a pot already simmering I'd like some of that as well.

[Anonymous No.17895775]

>>17895637
Give me a single mouse drowned in vegetable oil, a zucchini with a condom rolled over it and the soup of the day.

[Anonymous No.17895777]

>>17895742
Makes sense

[Anonymous No.17895808]

>>17895653
The fuck would you call it?
They aren’t side dishes.
“Options” or “add-ons” would sound retarded.

[Anonymous No.17895811]

>>17895637
How about a menu not for ants

[Anonymous No.17895824]

>>17895674
The asterisk is for items that either are, or can be ordered, raw/undercooked
It’s hard to read because of the resolution, but the last thing on the menu under the “steak temperatures” is saying this and has the standard (American) disclaimer of “eating raw or undercooked meat, seafood, or eggs, may increase the chance of foodborne illness”.

It’s a liability thing.

[Anonymous No.17895841]

>>17895637
>she-crab soup
Holy fuck that shit is good.
There’s a restaurant near me with a signature she-crab bisque and I can happily make a meal out of it.

[Anonymous No.17895867]

Oysters on the half shell and the grouper with a side of brussels sprouts, please.

[Anonymous No.17895991]

May I have chilled lobster tails, she-crab soup, fried green tomatoes, grouper (is it possible to hold the honey? It's fine if it's not, but if so, please do), please and thank you. Oh and with sides of creamed spinach, sauteed spinach and asparagus with hollandaise, please. Thank you very much.

[Anonymous No.17895997]

>Dozen oysters
>Fried calamari
>10oz A5 wagyu steak cooked however they recommend

[Anonymous No.17895999]

A single plum, floating in perfume, served in a man's hat.

[Anonymous No.17896005]

>>17895999
>Number motherfucking 9

[Anonymous No.17896010]

>Look it up
>It was actually number 8
Fuck. Still, good trips.

[Anonymous No.17896016]

>>17895637
Can I get a look at the kid's menu

[Anonymous No.17896249]

I don't go to restaurants. Fuck you, ristocuck.

[Anonymous No.17896275]

>>17895649
>Japanese A5 wagyu fillet
>doesn’t list prefecture of origin
Hard pass. If it isn’t shown like on pic, I’m not ordering it.

[Anonymous No.17896294]

>>17895637
What seasonal dilators do you have for trans women?

[Anonymous No.17896314]

>>17896275
If they don't advertise what prefecture it's from minimally I wont order it either.

And if they do advertise where it's from, I'll ask if they've got an authenticity certificate or similar proof since almost all larger wholesale orders will come with proof of authenticity.

[Anonymous No.17896357]

>>17896314
It’s been my experience that steakhouses which legitimately have the “real” stuff practically trip over themselves to show you anything like that you wish.
Which makes perfect sense. They’re proud to serve it and want to go out of their way to show it isn’t American/Australian “””wagyu””” like what lesser steakhouses serve.

[Anonymous No.17896366]

>>17896357
Yup, if you're paying restaurant pricing, it shouldn't be a big ask to have them prove it's real.

[Anonymous No.17896379]

>>17895649
$65 for a fucking NY strip?
I'll make it at home, thanks

[G8rH8r No.17896401]

>>17895637
>three 4oz lobster tails 47$
>one 10oz tail 54$

[Anonymous No.17896405]

>>17896379
They're buying expensive steaks, here is the consumer pricing for the steaks they're using.

Obviously they're paying wholesale pricing so probably 1/3 to 1/2 the price, but still, they're not cheap steaks.

[Anonymous No.17896409]

>>17896401
Smaller tails taste better retard.

Big tails taste fairly bland.

Poor people LOVE a big lobster tail though because they think it's impressive and expensive, when larger tails are usually not ideal for fine dining because of their lack of flavor.

[Anonymous No.17896423]

>>17896401
Maybe because the 3 tails are under “chilled” seafood, and they broil the large one.
Broiling is expensive.

[Anonymous No.17896808]

>>17895637
Restaurant is https://www.hallschophouse.com if you don't want to squint.
I'd get the half dozen oysters, the bone-in filet or wagyu depending on sourcing, and the risotto + asparagus hollandaise for sides.
For drinks I'd try the Bill's Bramble to start, and the sommelier's pick of "Mr. Hall's" domestic reds from Napa to have with the steak.
Dessert will be the ginger root crème brûlée with the '98 Chateau d'Yquem.
I appreciate the generosity of the house.

[Anonymous No.17896870]

>>17896409
Ignore this fucking retard, please.
Clearly he hasn’t got a clue.

[Anonymous No.17896986]

>>17895637
id go for the bone in filet mignon medium rare with sauteed mushrooms and a wedge salad

[Anonymous No.17896999]

>>17895649
>rare cool
>rare warm
The fuck is this? Just their version of “blue” and “rare”?
I’ve been to a lot of good steakhouses, and I can’t ever remember seeing something like cold/warm rare.

[Anonymous No.17897039]

>>17896808
>Coming soon to Nashville
Zero chance they’ll be able to compete with https://www.jeffruby.com/nashville/menus
>wine list is lacking in comparison
>no dedicated whiskey/bourbon menu
>no cigar menu

[Anonymous No.17897361]

fried calamari, grilled ravioli, pepperjack creamed corn skillet, pepperjack grits, spinach garlic and olive oil, red wine. thank you for the meal.

[Anonymous No.17897506]

>>17895637
Halls Seafood Tower - For Four
It’s just me and I will eat it all

[Anonymous No.17897530]

>>17897506
why did they stop making these
i think there are 3 classics but now that covid is over i dont see why we shouldn't have a steady supply of new ones

[Anonymous No.17897532]

>>17896999
Anyone who orders steak at a restaurant is a moron

[Anonymous No.17897548]

>>17897532
Yes anon, I’m sure what you make is so much better and cheaper. Steakhouses can’t compare.

[Anonymous No.17897613]

>>17897548
Did I touch a nerve?
>cheaper
duh
>so much better
Here you're on slightly more defensible ground, even if it's a scarecrow. If you can't or won't sear a steak for x minutes on each side, by all means go commute to a restaurant and get the man-child treatment.

[Anonymous No.17897666]

>>17897506
Same for me. I'll pay for it if it's too expensive

[Anonymous No.17897714]

>main dish
>three cold 4oz "lobster" tails with butter
>47 monies
>accompaniment
>one hot 10oz lobster tail
>54 monies
>SECOND seafood main dish section
>no lobster option
Dumb shit like this is how so many restaurants "just don't make it" past the first year.

[Anonymous No.17897715]

>>17895637

Jumbo shrimp cocktail
Onion soup
Pork chops
Sautéed mushrooms and onions
Loaded mashed potatoes
Sweet potato fries
Caesar salad

[Anonymous No.17897717]

>>17897613
>touch a nerve
Do you really mistake sarcasm for defensiveness?
I don’t order steak at casual dining places, because yes, anyone can make better at home.
Going to a good steakhouse who gets 1st pick of beef from whatever their city’s best supplier is and ages it on-prem is hardly that.
>commute to a restaurant and get the man-child treatment
If usually spending more time in hotels than at home and being able to expense meals at good steakhouses to my employer makes me a man-child, I take no issue with it.

[Anonymous No.17897728]

>>17895637
What I would like is for homeless kids to kick the shit out of me and use me as a toilet. Humiliate me please. Hurt me.

[Anonymous No.17897829]

Charleston fag get out of here. Fuck Halls Chophouse, Moe's Crosstown is GOAT.

[Anonymous No.17897833]

>>17895645
>sides
>14 dollars each

baka desu senpai

[Anonymous No.17897854]

tuna tartare and Ceasar salad please thanks

[Anonymous No.17897859]

>>17897829
Charleston honestly doesn't have too many amazing classic steakhouses, all the best restaurants are hipster farmhouse places like FIG or the Grocery, or touristy micropubs like SNOB or High Cotton.

[Anonymous No.17897885]

>>17897854
>tartare
>salad
Feed yourself and the worms at the same time, good call.

[Anonymous No.17897898]

pls no bully

[Anonymous No.17897935]

>>17897717
No, I mistook your sarcasm for good-humored whimsy. Whoops!

[Anonymous No.17897967]

>>17895637
so tired of the same SHIT EVERY FUCKING '''''NICE''''' RESTAURANT HAS THE SAME FUCKING MENU
can i get a uhhhhhhhh burrata salad and a wine list. and some bread thanks bud. oh can you open food me some anchovy fillets

[Anonymous No.17898084]

>>17897967
>steakhouses have steakhouse menus with items people expect when they go to a steakhouse REEEEEEEEE
Yes, steakhouses should sell Crunchwraps and ramen and Moons Over my Hammy.

[Anonymous No.17898133]

>>17898084
so can i get a side of bread and some choves or what

[Anonymous No.17898166]

>>17895637
I'd really like to go for the Quail but S&S collards sound gross, so all go for the braised Duck with a double bourbon on the rocks and an ice water

[Anonymous No.17898189]

>>17895999
A hat from Sneed's feed and seed(Formerly Chuck's fuck and suck)

[Anonymous No.17898224]

>>17898133
Doesn't look like they put small fish in anything, so you'd better bring your own tin unless you're fine with shrimp or tuna tartare.

[Anonymous No.17898282]

>>17898133
>side of bread
It’s a pretty safe bet you’ll be brought bread when you sit down, along with water.

[Anonymous No.17898579]

>>17898224
right lemme just get a caesar double choves, some bread with the tomato salad and the wine list please

[Anonymous No.17898582]

>>17895758
buckwheat honey tastes like how rats smell

[Anonymous No.17898988]

>>17898582
You need to stop smelling rats, especially the semisweet ones.

[Anonymous No.17899041]

>>17895637
heritage pork chops, stuffed mushrooms, and mac and cheese

[Anonymous No.17899185]

>>17895637
Seafood tower for four, and a slow but steady supply of dirty vodka martinis, an ice water with lemon, also.

[Anonymous No.17899319]

>>17895637
I believe I will order the veal chop, prime steak tartare, a burrata salad, oysters rockefeller, and the lobster tail.

[Anonymous No.17899324]

>>17895645
>$34 for shrimp and grits