I finally got down to Charleston, SC, and, of course, a top priority was to check out Hall’s Chophouse. I went down to visit a law school friend with some other guys from law school, so we went big here!

Also: quick caveat – I think the score for this place would climb with multiple visits. I’d need to get back and try more meats and some seafood, but I can see this place getting in the 95-point range.

Flavor: 9

We tried three cuts: the porterhouse, the tomahawk, and the prime rib. All were excellent, but I think the prime rib took the victory.

The prime rib was a 10/10. It’s wet aged, but rubbed with a Montreal seasoning that really added a ton of flavor.

Both the tomahawk and porterhouse are dry-aged a minimum of 45 days after two weeks of wet aging. These packed a lot of funk, both 9/10.

Choice of Cuts & Quality Available: 10

There’s a great selection of dry-aged beef from Allen Brothers in Chicago. Everything is aged off site, first wet-aged and then dry-aged for 45-days (except for the prime rib – that’s just wet-aged). All prime, and all delicious.

Portion Size & Plating: 9

The meat board plating was really nice for our massive order of three steaks. Portion size is definitely on the large side, especially for sides, apps and desserts.

Price: 8

Don’t expect a cheaper bill just because you’re outside of the NYC insanity! Beef prices have gone up lately, and top notch quality like Allen Brothers being shipped from Chicago to Charleston means you’ll be paying a premium. That said, I thought the prices were all kinda fair, with the exception of the martinis at $26ea.

Bar: 9

The bar here a great spot to hang out. My buddy is there all the time, and I would be too.

My martini was great (blue cheese olives) despite being pricey.

Specials and Other Meats: 8

There were some specials off the menu that all sounded delightful. They have quail and duck for non-beef meat items. One stand out was the bison filet, which you can see here in this short video at the beginning (the very dark colored lean cut, top right). We didn’t try it, but I’m sure it was good.

Apps, Sides & Desserts: 9

We started with the bacon; really nice. The tomato on top was a nice twist on this.

The tartare was slightly over worked but it was still really delicious. The table was impressed!

We split a burger for our appetizer, which was really delicious. It reminded me of Peter Luger and Red Hook Tavern – a distinct dry aged flavor that eats more like a steak than a burger. It’s definitely a top five steakhouse style burger for me.

The sautéed spinach was a nice light side.

Loaded mashed potatoes – of course.

These fried okra were a fun change up for side dishes as well.

For dessert we tried the skillet cookie, the lemon cheesecake, and the whisky bread pudding. All were awesome, but the bread pudding was my favorite.

 Seafood Selection: 8

I gotta be honest – I didn’t even bother looking at the selections. But the she crab soup that we tried in between courses was fantastic. If you have room, get it!

Service: 10

Service was amazing here. You really can’t beat it. The staff knew everything there was to know about the meat when I pried them, too. Our waiter even asked if we’d prefer a chuck side or loin side cut of prime rib, which I don’t think I have ever experienced before. I was impressed (and of course I went with chuck side).

Table bread was warm and toasty, with a great whipped butter. You know I always have to mention it!

Ambiance: 10

Great spot. There is live music in the main bar room, which is more lively and loud, while the side rooms and upstairs are a bit more private and cozy.

While walking around, I saw Walter Goggins and Danny McBride having a meal, so I sent them a bottle of wine and had the pleasure of chatting with them for a bit. If you don’t know the names, they are the headliners for great shows like Eastbound and Down, Justified and The Righteous Gemstones.

Oh yeah – nice little Michters bottle in the bathroom filled with mouth wash.

This place is the real deal, and if you plucked it out of SC and dropped it into NYC, it would still be a wild success and I’d rank it among the heavy hitting stars here, easily. I can’t wait to go back.

HALL’S CHOPHOUSE
434 King St
Charleston, SC 29403