Sean Brock gathers his team ahead of service.
Plating the cobia.
Cobia with squash and chestnut.
Grilling the cobia.
Plating the seared scallop dish.
Seared scallop and tomato.
Plating the aged beef with cabbage and farro.
The aged beef with sour cabbage and farro.
Plating the chocolate dessert.
A breath freshener to finish the meal.
Having the chefs in the dining room with the diners creates an intimate and interactive atmosphere.
Chef Sean Brock at McCrady’s in Charleston, SC