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143 CSD


and celebrity chef Wolfgang Puck’s Postrio at The Venetian in Las Vegas. “Margaret is great. She is


very professional and represents us well,” says Jeanne Hall, noting also that her husband has remained hands-on with this property and enjoys spending time on-site, reviewing reserva- tions with Robey and chatting with both guests of the inn and restaurant regulars. In the main dining room, crisp white cloths, candlelight and a bud vase set the tone for each table. The seasonal menu is a blend of seafood and steaks, featuring several Lowcountry classics and prime steaks from Allen Brothers of Chicago. Starters include standards such as lobster bisque and a bracing onion soup. Broiled ACE Basin oysters from St. Jude Farms are


briny bites of heaven topped with an herbed Parmesan crust. A beautiful presentation of razor-thin beef carpaccio shines in a tangy green peppercorn dressing and a subtle touch of black truffle vinaigrette. The kitchen sources locally as much as possible, from purvey- ors such as Limehouse Produce and GrowFood Carolina—a consortium of small South Carolina farmers. The green salad showcases ultra fresh baby lettuces lightly tossed with Gorgonzola, cherries, candied pecans and a pomegranate vinaigrette.


Executive chef Antonia


Krenza says she follows a “less is more” philosophy in her app- roach to cooking and describes her style as Mediterranean. Originally from New York, she received an associate degree


in culinary arts from Culinard in Birmingham, Alabama, where she also cultivated a strong appreciation for Southern foodways. Cajun/Creole notes, for example, infuse her take on shrimp and grits afloat in a rich tasso ham gravy. The dessert menu includes classics such as a decadent white chocolate crème brulée piled high with blueberries and blackberries—a refreshing mix of velvety rich- ness and tart fruitiness.


“I’m very excited to be at Old


Village Post House Inn,” says Krenza, who honed her skills at Halls Chophouse working in various capacities, including “heading up banquets, off-site catering, a little bit of every- thing,” before moving up to the executive position. “We made some changes, collaboratively, to the existing


menu,” she says, “and I have my own vision as well. The community has welcomed the new items while the menu remains very seafood driven.” Restaurant regulars should note that those changes include the addition of an updated quail dish. The Hall family and staff are committed to personalized service and warm hospitality as they position the new Old Village Post House Inn to deliver an outstanding country inn experience. 2


OLD VILLAGE POST HOUSE INN 101 Pitt St.


Mount Pleasant, SC 29464 843-388-8935


oldvillageposthouseinn.com Wendy Swat Snyder is a


Charleston-based freelance writer and marketing consultant.


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