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Warranting Praise from
Foodies and CriticsAlike
The Granary
A
s executive chef and
owner of The Granary, Brannon Florie
works hard to deliver the very best
flavors to patrons. Over the course
of his career, he’s received warranted
praise from foodies and critics alike.
Writer Robert Moss named Florie’s
pork chop one of the “Thirty Most Memorable Dishes” in
Charleston – a meal that could sway even the staunchest
vegetarians to rethink their diets.
A native
Charlestonian whose farming
grandparents played an integral
role in his journey to excellence,
Florie honors his past and celebrates
the present through his culinary
ventures.
“The most rewarding aspect of
this job is watching the faces of our
customers when the food hits the
table,” said Florie, whose road to
restaurateur wss built on countless
hours in the food and beverage
business. From his humble roots as a dishwasher to landing
his first restaurant managerial position at the young age
of 17, Florie is proof that through passion and persistence
greatness can be achieved.
“Hospitality is our number one concern,” said Florie,
who makes sure to always switch up the well-executed fare
according to season. “We want people to feel at home and
comfortable. No matter what happens, we want them to
leave happy.”
With a diverse menu that offers up everything from
Breach Inlet clams cooked in Westbrook White Thai to
hanger steak complete with sunchoke purée, chimichurri
and savory Yukon Gold potatoes, you are sure to find a
meal that leaves you satisfied and smiling.
The Granary’s happy hour boasts a series of small plates, at
prices that won’t strain your wallet: Savor a Moscow Mule in
a chilled copper mug while sampling spicy fish tacos, veggie-
laden flatbread and short rib and pork meatballs.
“With the upcoming season, we are expecting to see lots
of nice local vegetables and seafood,” said Florie. “We also
are putting extra attention on our charcuterie program,
working on new salamis, sausages and hams.”
The options for brunch at The Granary are so varied,
you are sure to find something for everyone in your Sunday-
Funday crew. Those that savor the sweet can load up on
cinnamon-orange brioche French toast, which is generously
paired with strawberry cream cheese and topped with bourbon
maple syrup. Shrimp ‘n’ grits, egg white
frittata and biscuits and gravy all grace
the star-studded menu that will no
doubt have you wanting to make a visit
to The Granary part of your Sunday
ritual. With $5 mimosas, Moscow Mules
and bloody marys, it’s the perfect way to
close out the weekend.
Innovative, well thought out and
never boring, The Granary’s meals
speak to the creative integrity and
vision that has kept Florie a fierce
competitor in the game for so long.
In addition to The Granary, Florie has opened On Forty-
One, where he also serves as executive chef. He lends his
skill set and expertise to several Lowcountry restaurants,
including The Rarebit and The Americano and has even
crafted his own specialty hot sauce for his brand – FloKing.
As if that wasn’t enough, he also can occasionally be found at
the Mount Pleasant Farmers Market offering up homemade
preserves and pickled kimchi.
“In the last five years, I have opened, consulted or
operated seven different concepts and had two children,”
said Florie. “None of that could have happened without my
wife, Renee, especially the children part.”
Taste the best of the Lowcountry in an environment where the
food and ambience are on point with many of the popular
eateries of downtown. For more information on The Granary,
visit
www.thegranarycharleston.com.In GoodTaste
Photo courtesy of the Granary.
By kAlene MccoRT