Mount Pleasant Magazine Nov/Dec 2019

lowcountry cuisine LC 56 www.LCCmag.com | www.LCcuisineMag.com | www.LowcountryCuisineMag.com B utcher & The Boar is a fantastic restaurant for a special night out celebrating a birthday, anniversary, promotion, new job, new baby — heck, it’s great for any night. Since opening in the summer of 2019, this hot spot has been serving up brined and smoked beef long ribs, double-cut pork chops and pan-seared duck breast. They are big on meat. If you’re not sure what meat you want, start with the Butcher’s Platter that includes Texas wild boar ham and turkey Braunschweiger, along with an assortment of cheeses, or go for the Sausage Sampler featuring three of the house-made sausages. Not in the mood for meat? No worries. Butcher & The Boar is ready and happy to serve you something from the waters — pan-seared halibut, seared diver scallops, shrimp ‘n’ grits, Alaskan king crab legs or the daily chef ’s catch. The portions are big just like the dining area and patio. If you want something more intimate, they have a private dining room with its own patio or relax in the beautiful bar lounge. The models in this spread include some of our very own media consultants – Margaret Burns, Jeremy Bennett and Mandy Willis. They are joined by two of our favorite State Farm agents – Angela Holbert and Lexi Dowd, from the Angela Holbert office on Long Point Road in Mount Pleasant. The models’ clothes were provided by Tres Carmen Boutique and JoS. A. Bank. The jewelry is from Diamonds Direct. ANight for Celebration Butcher &The Boar PHOTOGRAPHY BY MICHELLE FIORELLO From left, Angela Holbert and Lexi Dowd share a laugh at the bar while modeling clothes from Tres Carmen. Sausage sampler with wild boar hot link, Texas beef link, Berkshire pork and cheddar served with creole mustard, four-chili barbecue sauce, stukel and slaw.