Tavern and Table

IMG_0016Summer can not come soon enough and I know where my paddle-boarding break will be…Tavern and Table. This gorgeous new restaurant is right on Shem Creek and has a beautiful deck and outdoor bar that screams drink in hand on a sunny day in Chuck town. 10537063_1440009459621578_8112026814070937630_n.0t&t

If you actually enter the restaurant from the ‘front’ as opposed to the water, you are immediately greeted by a rustic Southern decor with beautiful exposed natural wooden walls. Colors of seafoam are infused into restaurant’s design and the whole atmosphere is very inviting and homey. Apparently, Tanya from HGTV was the interior designer and did a wonderful job, thanks for the info Coastal Kelder.IMG_0001 I was excited to give Tavern and Table a second chance this past Tuesday because my first experience I left wanting more. I knew I loved the place before I had eaten the food and then I was left unsatisfied after trying their brunch. I tasted so much potential, but it just didn’t do anything for me…the first time. Second go around for Fallon’s birthday did it. I had been studying the menu all day. Do I go safe or go big and put all my expectations back on the table? The safe option would be the BLT with pork belly. Alyssa ended up getting this dish which came with pickled green tomatoes, fried onion rings, and buttermilk ranch…yea I think I would have liked this.IMG_0005As y’all know by now, pork belly is my weakness. It’s bad. However, after talking to our waiter Justin A, he encouraged me to get what I really wanted, the Soy Carmel Braised Short Ribs. IMG_0006I think I won. The beef was cooked to the perfect temperature and tender enough to pull apart with just my fork. The soy flavor made this dish because it was sweet and paired really well with the savoriness of the ramen noodle gnocchi and Asian vegetables. My only suggestions is that I wanted more gnocchi to soak up my left over sauce! My second favorite dish was the Roasted Brussel Sprouts from the snacks section. These were probably so good because they were cooked until soft and mixed with bacon, parmesan cheese, and whole grain mustard. I mean, yes, please cover my veggies in cheese and bacon and call it a day.IMG_0003Others at the table ordered the Glazed Fig and Prosciutto, the Basil Pesto, and the Braised Short Rib Flatbreads. I snuck bites of each and all were delicious. My favorite was the fig and prosciutto because the fig was like candy and the saltiness of the pork with the arugula was a great combination.IMG_0007 IMG_0008Tavern and Table is a perfect location for an occasion dinner or gathering. We definitely felt right at home and enjoyed a dramatic reading from Len, embarrassing moments Fallon shared about Raymond, and overall felt comfortable in the atmosphere to get loud. I hope you had a wonderful BIRTHDAY Fallon and we are so glad you were born!IMG_0011 IMG_0012_2Andy and Tavern and Table, thank y’all and see y’all soon. Cheers to summer!


Short Ribs

Whatchu Know Bout Short Ribs?

Well lemme tell you who does know! Myyyyy Daddy! My pops is a talented chef constantly researching new techniques and cooking what I think to be intense complicated pieces of meat.  Being his favorite daughter and all he gave me a short ribs recipe and yall, ain’t nothing you and the bad boy can’t do…I’m talking about your crockpot.


  • 2lbs. of short ribs (I had to ask the butcher for them- 8 came in my pack)
  • ½ red bell pepper
  • 5 celery stalks
  • 1 onion
  • 1 1/2 cups carrots
  • ½ box mushrooms
  • Dried thyme, salt, pepper
  • Cup of beef broth
  • Cup of red wine
  • 2 bay leaves
  • Canola oil

These ribs are going to cook for 10 hours so the night before I did the preparing:


Place canola oil in a pan on high heat to sear your ribs.  Pat the ribs first with paper towels because dry meat browns better. Season generously with salt and pepper and then place the ribs in the canola oil and sear for about 30 seconds on each side. Remove ribs and place aside on a plate.dry


Cut up the pepper, celery, onion, carrots, and mushrooms and throw them into the crockpot. Strategically place your browned short ribs on top. Season with thyme and then put the lid on and place the ole crock in the fridge overnight.veggiesribs in pot

I set my alarm for 7AM (on my day off keep in mind) and had a few steps left: pour in the cup of beef, the cup of wine, and lastly put 2 bay leaves on top. I walked down my pitch black hallway to the kitchen with one eye opened half asleep. I proceeded to find a can opener and dump the broth in the crock. Next, I maneuvered through a drawer to find the wine opener and began twisting through the cork. I then had a moment of realization that if my roommate came in right now this would look extremely bad- hair a mess, long camo night-shirt on, striped pajama pants, duck slippers on…gettin AT a bottle of syrah wine a 7AM. So then I poured myself a glass. Just kidding. So then I poured a cup of wine in the crock, added the bay leaves, and plugged the bad boy in for 10 hours on low and hurried my ass back to bed.

Now yesterday was a very special Tuesday. Yesterday was not only Crockpottuesday. Yesterday was Crockpottuesday meets Coastal Kelder! Kelley is one of my friends down here in Charleston who has a blog that features many different DIY crafts.  I’m learning the two of us have lots in common. To name a few we both love soccer, studied in Spain, have animal slippers, have the same coffee mug and target chair, have blogs, love food, love crafts, and LOVE CATS. So pretty much the coolest kids ever. Anyways, yesterday I packed up my crockpot and headed to Kelley’s for dinner and crafts.

The beef came out extremely tender and contained so much juicy flavor. I was really impressed with the results and how easy it was to cook. The crockpot created a lot of liquid too so we actually ate the ribs in a bowl as a soup. The best part, the spoon was enough to pull the meat away from the bone because it was that tender. We served with the beef on the side bacon corn and old bay seasoned roasted okra. I would also suggestion using rice or potatoes and serve the beef over them and ladle the juice on top as gravy. (Tip: Always save your broth to use again for future ribs or even for soup-thanks Brenna!)plated

After dinner we moved to Kelley’s craft table and I made a spring wreath and a twine wrapped decorative bottle. Kelley had bought chalk paint and used it to make a sign on a wood slice, painted wine bottles with it, and even little flower pots! It’s been awhile since I have sat at a table and done arts and crafts and I forgot how into you get and how it even becomes soothing! For real!crafts

Thanks for reading and stay tuned for more Crockpottuesday meets Coastal Kelder!

Oh and did I mention her cat Cleo loved me?cleo