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…
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…
Article by Nick Smith/ Charleston City PaperSome people come to SEWE to look at wildlife. Others come to eat it.
This year, Halls Chophouse has a special five-course wild game menu. And the man behind it all in the kitchen is Halls Executive Chef Matthew Niessner, a brainy, bespectacled guy with more…
Amanda Click / TheDigitelChef Matthew was first up in a ten week series that features different local chefs as they demonstrate their specialty in a fun, interactive and informative way. Beginning the night by taking general questions from…
The Charleston Barbershop Chorus is singing carols on the stairway in Halls Chophouse between 5:00 and 6:00 on Saturday.
Our “Feed The Need” event went very well on Monday, November 30th at Crisis Ministries in Charleston, South Carolina. We really enjoyed the humbling experience of helping other this holiday season. Often too many times do we not take the time to acknowledge those whom are unfortunate. Thanks to everyone whom participated to help “Feed The Need”.
Halls Chophouse will join the South Carolina Aquarium for “Wine on the Water,” an evening of great wine with sustainable seafood Tuesday September 1 from 7:00 until 9:00 PM. Enjoy the waterfront views of the Charleston Harbor and sample sustainable seafood dishes prepared by some of Charleston’s finest chefs including Halls Executive Chef Matthew Niessner.
Dry-Aged beef was the standard until about 25 years ago when wet-aging,began to take its place. Our dry-aged steaks and roasts are stored in our custom-designed dry-aged cooler where a complex process incorporates an intricate and delicate balance of time, temperature, air circulation, and humidity. Over time, as the beef ages openly exposed to the elements inside the cooler, the beef’s enzymes break down and tenderize the meat, giving it a unique flavor. The extra time and care we put into aging our beef ensures superlative flavor…