7


8


9


10


136 CSD


7. The intimate Greek music room.


8. Homemade merguez sausage with tzatziki, harissa, fennel salad and flatbread.


9. Whole branzino with a butter bean and pancetta ragu.


10. Sumac-rubbed grilled duck breast, Madeira caramelized onions, pomegranate jus.


standard that, along with the house-made North African merguez sausage and the aru- gula salad with fried Manchego cheese, Crane says will probably never be dropped from the menu. The sea bass is actually a milder branzino, flash-fried until crispy and presented atop a cauliflower puree with romesco sauce.


is enhanced with a touch of cin- namon and “a lot of wine.” Fig jam and mustard greens provide bittersweet notes.


The ultra light sea bass is a


A classic bouillabaisse—a longtime favorite—brims with shellfish and fish and is tossed with saffron and wine and served over orzo.


Pasta is made in-house as


are all breads. Desserts created by the kitchen staff include a boca negra, a decadent dark chocolate torte with a tangy strawberry rhubarb sauce. A light, delicate cheesecake, made with ricotta, is drizzled with a blueberry gastrique.


The Muse wine collection—


Crane’s pièce de résistance— represents many small European producers and offers 75 bottles by the glass. “Guests appreciate the opportunity to try a few different


wines over the course of an evening and not have to invest in a whole bottle,” notes Crane. “These producers tell their story through their product, just as I do—in a style that is very Old World.” 2


MUSE RESTAURANT & BAR 82 Society St.


Charleston, SC 29401 843-577-1102


charlestonmuse.com Wendy Swat Snyder is a


Charleston-based freelance writer and marketing consultant.


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