2008 - 2010Steak Articles

SEWE begins at Hall’s Chop House

Thursday, February 11th, 2010

Executive Chef Matthew Niessner, Tommy Hall, Halls Chophouse, 434 King Street, Charleston, SC
Article and Photos By Jeff Dennis
The 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…

Ole Wild Game Dinner

Thursday, February 11th, 2010

Game On

Executive Chef Matthew Niessner, Tommy Hall, Halls Chophouse, 434 King Street, Charleston, SC
Article by Nick Smith/ Charleston City Paper
Some 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…

Halls Chophouse Part of “Wine on the Water” Aquarium Benefit

Wednesday, August 26th, 2009

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 SC Aquarium Logo Charleston Harbor and sample sustainable seafood dishes prepared by some of Charleston’s finest chefs including Halls Executive Chef Matthew Niessner.

There will be

USDA Prime Dry Aged Steaks and Roasts

Tuesday, August 25th, 2009

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…