Halls Chophouse

Halls Chophouse for Your Sunday Afternoon Football

admin — Sun, 29 Aug 2010 02:59:07 +0000

The perfect downtown spot for Sunday NFL Football is Halls Chophouse, open for Sunday Brunch from 11:00 AM until 2:00 PM and all afternoon with a great bar menu.

Our favorite is Halls Chophouse Prime Martini, a fantasy meal in itself. Shown in the photo at the left, it has House Whipped Potatoes, Prime Filet Mignon Tips, and Chef Matthew Niessner’s
Brandy Peppercorn Sauce and topped with Shoestring Onion Rings. A
creative, delicious dish. A game winner all the way for only $15.

Just look at this Game Day menu:

Tuna Tartare w/ Asian Pear $14
Halls Chophouse Burger w/ Hand Cut Fries $10
BBQ Baby Back Ribs w/ Hand Cut Fries $12
Spicy Shrimp w/ Napa Cabbage Cole Slaw $12
Blackened Salmon Salad pears, oranges, buttermilk blue cheese, candied pecans and white balsamic dressing $14

Great sides, just $8, including the best mac and cheese in town!
Try Oysters on the Half Shell or Oyster Rockefeller, She Crab or
Chophouse Onion Soup, Steak Tartare and all the other great
appetizers. You can order from the full menu at the bar as well.

Kick off the season right at Halls Chophouse, located at 434 King Street in the Upper King Design District. of historic downtown Charleston.

ABC NEWS 4: Lowcountry Live Segment

admin — Sat, 17 Jul 2010 00:31:59 +0000

Tommy Hall and Chef Matthew Niessner had the pleasure of promoting the restaurant on ABC News 4, Lowcountry Live segment morning news on Thursday, July 15th. Also, featuring Charleston best steaks in town provided by Allen Brothers “Great Steakhouse Steaks!”.

EG Vodka and Hall’s Chophouse celebrated Charleston magazine’s 35th anniversary

admin — Sat, 03 Jul 2010 14:31:38 +0000

EG Vodka & Hall’s Chophouse toasted the staff of Charleston magazine on Friday, July 2. View photos of the celebration.

Schramsberg Vineyards 4-Course Wine Dinner at Halls Chophouse

admin — Thu, 17 Jun 2010 19:47:06 +0000

Halls Chophouse will host a Schramsberg Vineyards Four-Course Wine Dinner Monday June 21 at 7:00 PM for just $80. This is a rare opportunity to sit and converse with Napa Valley wine expert Jack Davies, who because of his dedication to his business, rarely gets to visit in Charleston.

Chef Matthew Niessner will present a classic, elegant and truly delightful meal with great wines from the Schramsberg Vineyards. Seating is Limited. Reservations are strongly suggested. Call 843.727.0090 or click here to make online reservations.

Nathan Chroman, summed up the Davies’ contributions to American wine-making this way: “Some producers will earn a paragraph in the history of sparkling wines in California. The coming of the French will need a page. But it will merit a chapter to spell out what Jack and Jamie have done here.”

Halls Chophouse, “The Classic American Steakhouse,” is located in the Upper King Design District at 434 King Street in historic downtown Charleston.

Keeping Up with King Street

admin — Wed, 05 May 2010 21:45:45 +0000

On May 21 at noon Halls Chophouse will host a luncheon for, well, anybody who wants to come. It’s a blended event, part networking, part see-and-be-seen, business and pleasure. King Street merchants will put together a goodie bag with neat stuff, there will be a raffle for bigger neat stuff, and parking is free. If you know Halls and Executive Chef Matthew Niessner, you know the experience will far exceed the admission price of $18. The point of the luncheon is twofold, King Street wants an opportunity to showcase businesses including Halls and those contributing party favors, and everyone wants to throw resources toward Darkness to Light, Anne Lee’s now ten year old international awareness campaign to end sexual abuse of children. Win-Win. A good thing, as Martha would say. [Unpublished last minute change to Charleston Volunteers for Literacy, Darkness to Light moves to another month.]

Halls Chophouse Hosting Joseph Phelps Wine Dinner

admin — Tue, 20 Apr 2010 02:49:52 +0000

Halls Chophouse is having a Joseph Phelps Wine Dinner April 29 at 7:00 PM with Bill Phelps, son of Joseph Phelps, upstairs in the lovely Lamond Room .

Halls Chophouse is having a Joseph Phelps Wine Dinner April 29 Founded in 1972, Joseph Phelps Vineyards is an independent, estate-based winery located outside of St. Helena in Napa Valley. Perched on a knoll in bucolic Spring Valley, the graceful redwood winery overlooks vineyard-studded hills, the town of St. Helena and the Mayacamas Mountains to the west.

The wine to be served are: Phelps Sauvignon Blanc ‘ 08, Joseph Phelps Cabernet Sauvignon ‘06, Ovation Chardonnay ‘06, Freestone Pinot Noir ‘06 and Insignia ‘06. A five-course dinner and five amazing wines. $100 plus tax and gratuity.

Halls Chophouse and Shine Voted “Best of Charleston”

admin — Thu, 15 Apr 2010 05:16:34 +0000

Halls Chophouse and Shine Restaurant, from the Upper King Design District, were two big winners in this year’s “Best of Charleston” from the Charleston City Paper. Halls won the awards for “Best New Restaurant” and for “Best Dry-Aged Steaks and Pats on the Back.” Shine won in a rather unique category of “Best Street Food That You Can Sit Down to Eat.”

Halls Chophouse, at 434 King Street, is the best new family restaurant in Charleston, known for their fine food and attentive service. Halls is a fine dining restaurant that features live music, late night dining and Sunday Gospel Brunch.

Enjoy international street fare and diner
cuisine at the corner of King and Line streets at SHINE, Charleston’s coolest new spot, with sophisticated bar selections of fine wines,
beers, specialty cocktails, saki, plus Sunday Brunch at Shine. And plenty of free parking!

Halls Chophouse Celebrates Successful First Year

admin — Thu, 15 Apr 2010 03:51:22 +0000

The Hall family celebrated their first year in business as the family proprietors of Halls Chophouse, Charleston’s newest steak house in the in the Upper King Design District.

Jeanne and Bill Hall, Sr. brought 40 years experience operating hotels and restaurants in Pinehurst, NC, Hilton Head Island, SC, Napa Valley and Pebble Beach, CA. Bill also managed outposts of the Ritz-Carlton Hotels and the Cloister Resort & Beach Club in Sea Island, GA.

Tommy Hall has spent over ten years in the restaurant business. He joins the team after six years as General Manager with Del Frisco’s Double Eagle Steak House in Dallas. Billy Hall has worked around hotels and restaurants throughout his life. He joins the family after 12 years working with Major League Baseball, Major College Football and the National Football League.

Gourmet Game Dinner at Halls Adds to Vitality of SEWE Event

admin — Wed, 17 Feb 2010 17:47:24 +0000

Photo By Jeff DennisThe 2010 Southeastern Wildlife Exposition welcomed flocks of wildlife enthusiasts to the heart of downtown Charleston for a Valentine’s weekend love fest with nature. Local residents and visitors from all over the country know how to traverse the jungle of sporting paths that accompany SEWE each year. But this year’s program offered several new exhibits and activities that will have patrons mapping a new route for their wildlife weekend next season.

One of the best new events was Halls Chophouse hosting the inaugural Gourmet Wild Game Dinner to kick off the Southeastern Wildlife Exposition in Charleston. SEWE guests enjoyed a delicious and unique meal with wine pairings in the Lamond Room, Halls’ private upstairs dining room.

Halls’ Executive Chef Matthew Niessner presented an incredible five-course meal with wine pairings. the highlights included Carolina Cup oysters, candied striped beet salad with duck confit served over Montrachet cheese and spiced cashews, broiled quail splashed with a brown gravy and served over sweet and sour collard greens and pepperjack grits. Pictured at left is Chef Matthew Niessner with Tommy Hall and the main course, a very wonderful bison ribeye.

Halls Chophouse is a local, family owned “Classic American Steakhouse” located in the Upper King Design District at 434 King Street in historic downtown Charleston.

SEWE begins at Hall’s Chop House

admin — Fri, 12 Feb 2010 03:53:58 +0000

Article and Photos By Jeff DennisThe 2010 Southeastern Wildlife Exposition will welcome flocks of wildlife enthusiasts into the heart of downtown Charleston for a Valentine’s weekend lovefest with nature. Local residents and regular attendees will know how to traverse the jungle of sporting paths that accompany SEWE each year, but 2010 offers several new exhibits and activities that may have patrons mapping a new route for their wildlife weekend. One such event new to Wednesday night at SEWE is the Game Dinner at Hall’s Chophouse at 434 King Street. Guests were warmly welcomed by hostess Kylie Cross and escorted to the private dining area upstairs. Executive Chef Matthew Niessner cordially addressed the attendees and outlined the five-course meal about to be served. An Edna Valley Chardonnay warmed up the guests while Chef Matthew explained how the Carolina Cup oysters were in season right now. They were served Rockefeller style, warm in the shell, and the presentation offered rock salt and a lemon wedge.

The second course of candied striped beet salad with duck confit served over Montrachet cheese and spiced cashews was very light compared to the McMurray Pinot Noir served with it, a wine that had a floral nose and a smoothe finish. The Manchester Farm broiled quail was splashed with a brown gravy and served over sweet and sour collard greens and pepperjack grits, accompanied by a cheese biscuit. The broiled quail had a savory grill taste and the blend of flavors from the sides was a showstopper, with the Sawbuck Malbec serving to calm the heat from the pepper spice. Before the main course was served, a toast was offered by corporate sponsor Tommy Baker saluting the vision of Jimmy Huggins and Buzzy Newton, who were seated with SEWE artist John Banovich. Then Neil Robinson of SEWE spoke to how the festival will thrive with new partnerships such as the annual game dinner at Hall’s Chophouse. Dinner continued with a generous portion of bison ribeye that was served ‘pink’ all the way through and very juicy, demonstrating the talents that Chef Matthew brings to dinner at Hall’s. The sweet potato spoonbread went well with the meat and a Louis Martini Cabernet Savignon accompanied the course. With hardly any room left for dessert attendees sampled a key lime curd in an almond tuille basket alongside white chocolate pearls and a Mirabelle Brut. Ben Arnold beverage company was a presenting partner for the game dinner and worked with Hall’s to select and provide the wines. Hall’s Chophouse is open for dinner nightly and they also serve a Sunday brunch, for more information visit the Internet at www.hallschophouse.com.