A couple weeks ago, I had the opportunity to try the new spring menu at the Grand Bohemian’s restaurant Élevé. The evening started with some of their new cocktails in the art gallery that featured both local and international art. The Bohemian Bramble cocktail, made with Old Tom Gin, House Made Limoncello, and Creme de Cassis was tart and refreshing and would be perfect for sipping on a hot summer night.
After viewing the beautiful art, we headed into the wine blending room to have the sommelier explain what they do. Even before hearing that the wine blending room in a hotel is the first in the world, I was hooked and definitely want to attend a wine blending evening. After you create your own perfect blend, they’ll cork it and put your label on it.
We went upstairs to look at one of the hotel rooms that overlooks the art garden before heading to dinner upstairs on a private terrace with a view overlooking the rooftops of downtown. The rooms were surprisingly art-deco and very different from your standard hotel rooms. We’re talking velvet headboards, cool lamps, and lots of art.
Before the food started to appear, Chef Rayley came to introduce himself and explain the dishes and what he did to create the magic behind each dish.
We started with an amuse bouche (fancy word for “little hors d’oeuvre”) of strawberry soup. It was made with SC buttermilk, sunflower, cucumber, cilantro, and sorrel and paired with a brut prosecco. I’ve never had a strawberry soup before, but this was a great way to start the dinner. The creamy buttermilk helped to cut the acidity of the strawberry and cucumber and the bubbles from the prosecco helped tie the whole dish together.
Our 1st course was an heirloom tomato salad with yellow beet vinaigrette, spring onions, and frico, and paired with a Sancerre white wine. If you know me, you know I don’t like tomatoes. But these were not your average tomatoes. They were crisp and juicy and had a very different flavor than your average tom. The aged Parmesan added texture and crunchiness to the dish.
Our 2nd course was a roasted Carolina Sheepshead with leeks, wild SC shrimp, and shellfish bourride paired with a Pouilly-Fuissé white wine. The Sheepshead was so light and flaky and didn’t have a super fishy flavor, it resembled more of shellfish.
The 3rd course was a 130-degree eye of beef rib, served with Bates Farm asparagus, Palmetto sweet potato, and poached baby root vegetables, served with a Cuvee Raphael red wine. The beef was tender, juicy and seared perfectly with a slight crispiness along the outside. Paired with the perfectly cooked vegetables and the red wine, it was a great dish.
Our dessert course was a Jersey Milk & raw honey panna cotta with SC strawberries and Anson Mills oats. It was served with a moscato d’asti and I ate the entire thing. Almost licked the glass. The panna cotta was creamy and melted in your mouth. The oats and strawberries added a nice sweetness and crunchiness to the dish and the bubbles paired great with it.
Overall, I was thoroughly impressed by the entire evening. Each dish had something unique about it and was light and refreshing, which is perfect for this spring. The wine pairing for each dish went perfectly and helped highlight the flavors of the food. I love Élevé’s effort to use fresh, local foods in their dishes. It really makes a difference in not only the taste of the dish, but it also helps the community grow.
I would recommend going to The Grand Bohemian to take a look around if you haven’t yet. The décor is very colorful and fun for a hotel, which surprised me. I would also recommend eating at the restaurant or if you aren’t interested in a full meal, they’re having a weekly series of cocktails on the balcony on Fridays. I can’t wait to go back and participate in the events!
55 Wentworth St