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Gage & Tollner
Fried Chicken Platter
Parker House Rolls
Baked Alaska
She-Crab Soup
Oysters Rockefeller
Oysters
Crispy fried chicken with cornmeal fritters and kale-kimchi slaw — the table's must-share dish.
Warm, buttery rolls served with honey butter — a house staple that's become one of the restaurant's signatures.
Dramatic tableside dessert — meringue-wrapped ice cream and cake set ablaze for a theatrical finish.
Rich, sherry-laced crab soup — a Charleston classic that's part of the restaurant's revived historic menu.
Classic oysters baked with herb butter and breadcrumbs — old-school chophouse elegance.
Carefully sourced raw bar — small but well-curated selection that fits the chophouse format.
Clams Kimsino
Clams in kimchi-bacon butter — a modern Korean-inflected twist on a chophouse classic.
Dry-Aged New York Strip
Grass-fed, dry-aged NY strip with the deep, beefy flavor you want from a chophouse steak.
Crispy Hen of the Woods
Fried maitake mushrooms with black garlic aioli and house Sriracha — a vegetarian crowd-pleaser.
Shrimp Cocktail
Classic chilled shrimp cocktail — no-frills chophouse tradition done with quality shrimp.
Chopped Salad with Chicken
Crab Cake
Based on 1,335 reviews
Ask anything — about dishes, dietary options, ambiance, or reservations.
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