First went to the bar thinking we would eat there but the bartender was kind of inattentive so I asked the hostess if any seats available and we got lucky and got 2 seats at the Chef's table! Â Our waitress was great and it was good seeing everything as it got cooked.
I ordered the Wagyu Hanger Steak with brussell sprouts and rutabega and parsnip mash! Â Outstanding. Â The beef melted in my mouth and the sides paired perfectly with it. Â My wife ordered the She Crab Soup and had an appetizer on one of the searing stones. Â I think she must have gotten filled up on the soup as it was very rich and delicious with nice chunks of crab. Â She was a little underwhelmed by meat but I ate anything she left which I loved. Â
Beautiful place and other than the downstairs bartender we could not have been handled better.
My review mirrors that of Ms. Colleen J, but I would like to add one tip: DO NOT USE THE ROYAL PARKING VALET unless you would like for you car to be dinged up and damaged. Â Maybe it was just my luck or the valet was having a bad day, but we literally watched him move my vehicle around the small lot next to Burwell's approx. 15-20 times (we had a table upstairs next to the window) and ding my doors over and over again. Â Talk about an unpleasant experience! Â
The responsibility for this rests more on the Royal Parking company than Burwell's, but I am still stuck with a damaged vehicle and have been left out to dry despite making my best attempts to resolve this. Â What an expensive dinner.
Burwell's was definitely an interesting experience. The interior and prices lead you to believe you are getting a 5 star experience, but in my opinion they fall short in a few categories.
The inside is beautifully done, modern, and the piano music is just plain classy. I loved it. The cocktail creations were fresh. Perfect for summer weather in Charleston.
Now, on to the dinner. In short, the food was lacking for the price. The deviled eggs were good and the cooking stones were fun for the table. On the flip side the scallops of the scallop and pork belly appetizer were a bit under cooked, pork belly forgetful, and the burger was a kind of mushy. While the flavor was there, it was a little weird that the burger didn't have more of a presence. Yes. I just said my burger should have presence and I stand by that statement. This is not meat loaf. This is a burger. The sides, duo of brussels, edamame and truffle mac were good. I approved.
The servers seemed a bit overwhelmed as our evening progressed and we were checked on less and less. Â Also, as the restaurant became more crowded, the meat steam (from the cooking stones) filling the air from tables nearby became a little overwhelming. Don't plan on leaving dinner without smelling somewhat... beefy. Yum. Â Â
There was nothing bad about our experience, but for those prices, the interior, and the location, I expected better. I would return for drinks, an appetizer, and piano music at the bar, but I would definitely pass on dinner. It appears well run, which is important, just in need of a few tweaks.
The service was good and the drinks were tasty. The food left a little to be desired. The deviled eggs were not special. My scallops were slightly undercooked and had too much of an orange marmalade flavor. The meat flights with the cooking stone were fun! The burger texture was a little off for me- a little mushy. But I had a great time and overall a fun experience!
Review Source:This is interesting, went on Mother's Day for the 1st time eating at Burwell's. Â At 6:00 p.m. the place was barely full....not a good sign. Â Sat us at "any table you want" and we chose a window view, of course!
Looked up on their website they offered Kangaroo (yeah, we are foodies) but it was not on the menu. Â Nor was the pork belly appetizer. Â No problem, we ordered the Charcuterie, which was wonderful..$14....good variety, good portion, which served 3 of us appropriately. Â Surprised they offered no fowl, or pork entrees. Â Beef, beef, no prime rib even;but offered swordfish, scallops or shrimp & grits. Â Had the reef & turf, & swordfish special. Â $$$$ Â Good, but not memberable. Â Service was good, why not? Â I think it catered to the tourists, but the big question is..."Would you go back?" Â No, it didn't make me want to because there is nothing I would want to try now.
However, I would do lunch there for the Charcuterie plate, a glass of wine, with a friend, but they don't do lunch....no problem.
Easy with the five star reviews, people. Â The food isn't THAT good, but it is good.
Here's the deal....part of Chucktown's charm is in its "oldness"' but after awhile that whole deal gets, well, old. Â This place is a breath of fresh air. Time to begin gutting the dated insides of some of your restaurants, Chucktown, and take a lesson from Burwell's.
The inside is modern, and higher end, with a large bar, which is sort of a scene. Â There is also a patio out back that is more of a scene than the bar inside, and the female patrons are proudly sporting their biggest Louis Vuitton handbags.
The food? Â Had the NY strip, so did my co worker and it was great, rivaled Oak Steakhouse and Fleming's quality. Â The asparagus with fried egg side was good, as was the broccolini side, but these are not complicated dishes.
The truffle mac n' cheese? Â Disgusting. Â We so wanted it to be good, and it was just a bowl of truffle sauce. Â Of note to all chef's...mac n' cheese never needs additional help...leave it alone and scrap the truffle sauce thing.
Dessert? Â Had the s'mores...came highly recommended. Â Not a huge fan. Â The combo of salty marshmellow and sugary cookie was odd, but not bad, worth a try though.
The menu runs the gamut as far as food style choices...finally a local restaurant that doesn't tout itself as "low country/southern seafood", but it is mostly steaks and a few mainstream seafood dishes. Â I like the menu, it is not complicated, and the food fresh. Â My three stars are based on the food, not the scene.
All in all, a good downtown dining experience in a high end atmosphere. Â Not a place for kids.
Ran into a friend on the street and stopped into Burwells for a cocktail. I hadn't been yet and was looking forward to seeing the place. I now have a new desire to go eat there but for now we can dish on the drinks.
It was early so there was just a few people at the bar which gave us the benefit of the bar keeps full attention. At first I was distracted by the fancy iPad menu but quickly turned to the bartender press her for the details. I let her know I was on this spicy cocktail kick and wondered what she had on the menu. She immediately recommended the Spicy Citrus Margarita. I was weary about this choice concerned that it would be some fruity margarita drink. She assured me otherwise and gave me a guarantee that if it wasn't what I was looking for she would make me something else.
The bartender guarantee is always a good sign that something good is coming your way. She didn't disappoint! This drink was not fruity and had the perfect amount of heat coming from the jalapeno slices. This one got me all worked up on the spicy cocktails that for my next drink, the peppered cucumber, the bartender offered to get crazy and add jalapeno to that. To which I said, hell to the yeah!
Bam! Another spicy mouthsplosion in cocktail form. This one didn't quite meet the standards of the margarita but I had it altered from it's original state as well. My cocktail experience alone has me hankering for more divine drinks but I think when I get back to Burwells I'm gonna need a steak on the side.
After a long and exhausting hour pounding the pavement looking for somewhere interesting to go for dinner (everywhere else had shrimp and grits, a fish dish, chicken and duck) we remembered we had walked past Burwells and saw a soft-shell crab special on the board. Â There was also a free glass of wine for a yelp check-in special. Â
We had the she crab soup, very creamy, not at all fishy, with the right amount of sherry.
Then, we split the soft-shell crab special, a deconstructed BLT with the crab fried in semolina. Â It was both creative and delicious.
We decided we weren't done, so we tried one of the rock specials, a 700 degree rock with deckle (second cut of brisket) and a port wine gorgonzola sauce on the side. Â The deckle cooked quickly and was very tender, it didn't need the sauce, which was a tad bitter.
We followed up with the garden dessert, an espresso cream log with candied violets. Â Tasty, and pretty.
Overall a great dinner with great service. Â The manager even came over to see how the crab special was as it has been put on the menu the day before.
Horrible experience at this restaurant recommended by the hotel concierge for our 17th anniversary dinner. Worst $120 spent at a restaurant in a long time. Waiter took almost 25 min, just to take our order. When reservation was made, we were told that the chef was willing to accommodate food allergies, but my gluten-free, dairy-free options were almost non-existent. There was not even a suitable salad option offered. Husband's steak was undercooked. Chef put it back on the grill, but returned it without any silverware. Perpetually-missing waiter finally brought knife and fork several minutes later. My salmon was charred, literally, as were my grilled carrots. No apologies for delays or undercooked steak. Could not get out of there fast enough.
Addendum: Less than 48 hours after my review, the owner of Burwell's replied to me  via yelp messaging. His response was exceedingly thoughtful and concerned. He seemed genuinely regretful of my experience, with explanations & apologies, not excuses. He also seemed ready to make a concerted change so this did not happen to other customers...not just offer me a free future meal. In my experience, that kind of sincere action is rare & remarkable.
Very well done! Attentive service, well timed. Excellent steaks....best in town. Interesting "hot stone" servings for small portions.....women seemed to enjoy. Overall, a new restaurant that's working hard to be a winner. Owner seeking to keep improving; asked "what can we do better" at the end of the evening.
Review Source:Nothing special.
We walked into an empty restaurant. Â The hostess looked at the computer for at least two minutes trying to find somewhere for us to sit. Â I found it ridiculous.
We were seated without menus. Â Then a different girl brought us menus. Then a different guy brought us water, and told us our server was busy. Â Our server took our order, and was never to be seen again. Â Someone new was always at the table. Â It was quite odd, especially for Charleston...we are used to one server.
We had the pulled pork hush puppies. Â First and last time.
For the main course we had the braised short ribs, and the chicken three ways. Â The menu needs to say braised short RIB, not ribs. Â It was a flavorless, pressure cooked, amateur short rib. Â The chicken was over cooked, flavorless, and anemic.
It was a huge disappointment. Â The only saving grace was a bottle of wine that was on sale. Â
Restaurants need to remember that when we go out to eat they need to produce food that quantifies spending that much money on a meal. Â $150 will buy a lot of groceries...so spending that much on one meal for two the meal needs to be outstanding. Â Not disappointing.
The whole package: Â fresh and savory food choices; attentive, experienced and accommodating wait staff; and an intimate yet casual dining experience. Â My husband is the steak man of our family and he rated his wood fired filet a 10 out of 10. Â I am the finicky eater consuming only fresh unprocessed foods and Burwell's did not disappoint. Â I savored the grilled shrimp, seared scallops and a brocolli and brussel sprout selection that would make any non vegetable eater convert! Â Kudos to the chef for honoring my Paleo diet and to the pastry chef for the chocolate decadence which I knew was a winner when for a moment I thought my husband was going to lick the plate!
Review Source:We visited as part of the Charleston Culinary Tour. I would go back here for sure, especially with a group because it was fun to cook our own steak on the lava rock community style. The variety of sauces were tasty. My partner enjoyed the muscles over fresh pasta. Our final bite was a dessert the pastry chef came to talk with us about. I was surprised by how well the green tea and citrus flavors paired - it was the perfect light & sweet finish. The bar is very cool - this would be a great place for happy hour as well.
Review Source:I finally got to experience the new kid on the food scene block of Charleston. Â They really stand up to their claim of being a modern steakhouse with a flare for raising the bar on an American staple. Â The chef does a great job of incorporating farm fresh ingredients which can add to the experience of trying combinations you would not normally get at other restaurants.
My wife ordered the Flight of Flavor, which is really a started but was just enough for her and allowed us to split two sides and dessert. The flight is strips of beef filet served with three dipping sauces arranged around a six or seven hundred degree stone that you then sear the beef on yourself. Â She loved it. Â They have two starter versions and a larger main course version as well.
I ordered the Deckle special. Â Deckle is the grillable top part of the rib-eye and is packed with flavor. It was cooked perfectly. Â It was served over a bed of risotto with a tomato ragu and sauteed mushroom, onion and asparagus salad. Â
They have done a great job with the building both inside and out and you would never know it used to be two separate buildings. Â The dinning room is open but still gives that air of privacy and they offer areas for large groups as well as cozy nooks for two.
The bar area is fun and open they offer up some amazing and unique cocktails but the main attraction is the bar top. Â Through out the building they incorporated recycled building materials but the bar top and the bar high tops are constructed out of old rail car flooring. Â To go with the bar is a enclosed see through wine cellar hand crafted to match the reclaimed wood from other parts of the room.
This was one of the best meals I've had out in a long time. Â We sat in the bar for a great happy hour. Â Everything (including a few specialty cocktails) was under $5. Â We started with the kale chips, edamame, house specialty burger and steak with a trio of dipping sauces. Â All were fantastic, especially the steak which came on a heated stone and three classic steakhouse sauces for dipping. Â
We were curious about the rest of the menu, so we decided to order two appetizers off of the regular menu. Â We order the cedar plank crab cake and deckle. Â The crab cake was out of this world. Â It was full of lumps of crab and had a fantastic smoky flavor from the wood. Â The deckle also came on a heated stone, and literally melted in my mouth! Â
A lot of attention was paid to the decor. Â I had a hard time believing this restaurant was on Market street! Â The lighting provided a sexy ambience with a modern Manhattan-esque feel. Â
I am excited to return soon!
Recently dubbed "The Next Great Steakhouse" by CNN we decided to venture into Burwell's, one of the newest additions to the Charleston restaurant scene.
Located on Market Street in the former 'Gilligan's" the renovations were more than extensive. Â The restaurant is beautiful. Â It's somewhat contemporary, but warm with low, subtle lighting in an open-aired space. Â The only remnants of the old space are the lovely, exposed wood beams that grace the first floor of this two-floor establishment.
Our server was helpful as we worked our way through the menu. Â It's not extensive featuring about 20+ items listed under "starters", "Farm and Field" and "Sea & Shore". Â What's really interesting is their unique claim to fame "Create your plate" where steaks are cooked on a 1400 degree wood fire or at the table on a 700 degree searing stone.
Curious about the "stone", we started with a Flight of Flavor - stone seared petite filet tips with a trio of tasting sauces. Â Two steak lovers raved about the flavors of both the filet and the sauces. Â It was also fun to have the stone at the table and be able to cook your own filets. Â As the menu says, "It's all about the sauces", each of the three sauces were a terrific compliment to the meat. Â A big win with this dish!
We also started with Fire and Ice - baby bibb lettuce, warm wild boar vinaigrette, cool avocado-blue cheese dressing and a duo of vegetables. Â What a spectacular ensemble of flavors. With such a great start and terrific service to boot, we thought we were in for a larger-than-life-sized win.
Keeping to the more the meat the merrier theme the guys both ordered steaks. Â The House Rib eye Filet, also listed as the "Heart of the Rib eye", at $31.90 was accompanied by roasted cauliflower and parsnip puree, grilled and melted brussel sprouts and house whiskey peppercorn sauce. Â The side dishes were delightful but the steak was woefully under cooked and had to be sent back. Â The Bone-in Rib eye also dubbed "The Cowgirl" was incredibly over cooked, but our friend ate it any way. Â For a "steak place" you'd figure they'd get that part of the meal correct.
Not being a meat eater I ordered the special which was Shrimp with Spatzel.  Four small shrimp graced the plate atop of a not-so-great mound of spatzel. This was truly not what I expected.  Our friend ordered the Wild Caught Grilled Salmon which was served with apple and faro salad, melted leek sauté and bourbon maple glaze.  Our friend mentioned that it was okay, but not great.
Once my husband's steak returned to the table after being cooked to temperature the activity began. Â The owner came by an apologized saying that "this is what we do" (steaks), and could not have been nicer. Â We were then served a beautiful complimentary dessert platter, which was a very nice touch. Â The owner again came by to apologize and see if we were enjoying the desserts.
We know of a few folks that have come to Burwell's and have had a spectacular time. Â Sometimes things at any restaurant don't go as planned, as was the case at our table, but we certainly will give Burwell's a second try.
Wow. My expectations for a place that I've never heard of in Charleston were low. I love steak, but was disappointed by both Hall's and Grill 225. Not because their steak wasn't good quality (they definitely were), but because I like seasoning. Steak without even salt is SO boring. Blah, I'd rather stay home where the wine is cheaper and my husband aptly seasons my steaks, but I digress.
My steak, was served on a hot volcanic stone with rock salt and a side of DELICIOUS seasoning. Oh my taste buds, it was to die for. AND the steak was good quality too. The waiter said it was a step above prime. Â
The truffle Mac was gross, but I didn't even care, because the steak had my full attention. (my husband moderately liked the macaroni and finished it, but I'm pickier)
My wine was wonderful and dessert was so good and the perfect size!
I loved looking at the menu on an ipad (if you don't, they have regular menus too) because I could see a picture of everything I considered ordering. Â That always helps me make my mind up. Especially with interesting desserts! We happily ordered the black forest cheesecake. I LOVED the rich chocolate cheesecake, and my husband got the cherries (and I allowed him a little bit of the cheesecake too!).
I would definitely recommend a trip here, they are even on Opentable now, which is so convenient. Â
The decor was nice, our waiter was wonderful and VERY patient with my indecisive, million question self. Â
Wine selection was also great, and reasonably priced.
I can't say enough good things about this delicious place!
Spectacular new restaurant. While we were in Charleston for a wedding, we ate at some of the better restaurants including the Husk, and the steak restaurant at the Market Pavilion Hotel, but nothing compared to Burwell's for ambience, service, and particularly the food. I ordered the yellowtail snapper which is served with butternut squash risotto, with grilled endive, and the menu says with pepitas and plum wine gel. The snapper was grilled and the combination was absolutely delicious and very unique tasting. My wife ordered the cedar plank lump crab cake grilled on a seasonal cedar plank with persimmon salsa and remoulade and it was also amazingly delicious. We liked it so much I went back to get a copy of the menu so I could write this review. The meals were quite reasonable for what they included and as good as the quality described above. I would certainly highly recommend it.
Review Source:
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