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Posts Tagged ‘oak steakhouse’

Cherry by Wanda Steppe

Martin Gallery gathers some of the finest contemporary artists in their fields together under one roof. Upon entering the historic Grand Salon of Martin Gallery, one experiences a soaring space filled with the exquisite color and texture of oils, acrylics, bronzes, marbles, terra-cottas and richly hued glass. Martin Gallery features contemporary art, representing about forty nationally and internationally renowned artists. The array of different styles and works of art at the gallery keeps visitors engaged and contemplative. The gallery provides works of thoughtful beauty to enhance residential and commercial surroundings.

For the Palette & Palate Stroll, Martin Gallery is pleased to be paired with Oak Steakhouse, a true Charleston favorite. Touted as “one of the best and most distinctive steakhouses in America,” Oak Steakhouse, owned and operated by The Indigo Road restaurant group, showcases world-class American cuisine in an elegant setting that captures the essence of fine dining in Charleston, S.C. Located on downtown’s historical Broad Street, Oak presents an inspired selection of Certified Angus Beef steaks, seafood specialties and vegetarian dishes featuring regional ingredients from Lowcountry farmers and fishermen from executive chef Jeremiah Bacon.

Set in the restored 150-year-old South Carolina Loan & Trust bank building, the elegant ambiance at Oak Steakhouse artfully blends the old and new. The restaurant’s 18-foot ceilings, arched windows and 150-year-old heart of pine floors complement custom chandeliers and locally commissioned artwork. With three floors and five distinct dining rooms, the multi-dimensional space offers a variety of dining options ranging from private group dining rooms to an intimate table for two.

Chef Jeremiah Bacon of Oak Steakhouse

Executive Chef Jeremiah Bacon’s menu highlights include succulent steaks such as the marinated 28 oz. Certified Angus Beef Prime bone-in ribeye, as well as seafood favorites like the pan-seared sea scallops served with roasted exotic mushrooms and a foie gras au poivre sauce. A Charleston native and College of Charleston alumnus, Bacon attended the Culinary Institute of America (CIA) in Hyde Park, N.Y. After graduating from the CIA in 1999, Bacon moved to New York City where he spent 10 years working for legendary restaurants such as River Café, an award-winning riverfront restaurant in Brooklyn, N.Y., and ILO in midtown. Bacon left ILO to join the staff at Le Bernardin, the famed seafood restaurant of celebrity chef Eric Ripert. In 2004, Bacon was part of the opening crew of Per Se, which along with Le Bernadin, earned Four Stars from the New York Times and Three Michelin Stars.

When Bacon returned to the Lowcountry in 2007, he passionately incorporated a local-first philosophy into his culinary practices by building strong relationships with local farmers and fisheries. Bacon joined Oak Steakhouse as executive chef and partner in November 2010 and brought this philosophy with him to add his personal touch to the menu, taking it in a progressive, yet local direction.

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Summertime by Shannon Runquist

Horton Hayes Fine Art is located at the corner of State and Queen Streets and features original works by locally and nationally recognized artists, including Mark Kelvin Horton, Shannon Runquist, Chris Groves, Nancy Hoerter, Bjorn Runquist, Michael Knoch and Larry Moore.

Subject matter in the gallery varies and includes landscapes, still-life, figurative works and architectural depictions rendered in oil, pastel or watercolor. While many of the pieces depict Lowcountry scenes and themes, one may also find a range of images including mountain and western scenes, European subjects and a variety of works inspired by the diverse experiences, surroundings and travels of their artists.

Photo Credit: AndrewStephenCebulka

Photo Credit: AndrewStephenCebulka

For this year’s stroll, Horton Hayes is pleased to be paired with Oak Steakhouse, a true Charleston favorite. Touted as “one of the best and most distinctive steakhouses in America,” Oak Steakhouse, owned and operated by The Indigo Road restaurant group, showcases world-class American cuisine in an elegant setting that captures the essence of fine dining in Charleston, S.C. Located on downtown’s historical Broad Street, Oak presents an inspired selection of Certified Angus Beef steaks, seafood specialties and vegetarian dishes featuring regional ingredients from Lowcountry farmers and fishermen from executive chef Jeremiah Bacon.

Set in the restored 150-year-old South Carolina Loan & Trust bank building, the elegant ambiance at Oak Steakhouse artfully blends the old and new. The restaurant’s 18-foot ceilings, arched windows and 150-year-old heart of pine floors complement custom chandeliers and locally commissioned artwork. With three floors and five distinct dining rooms, the multi-dimensional space offers a variety of dining options ranging from private group dining rooms to an intimate table for two.

Chef Jeremiah Bacon-photo by Leslie Ryann

Chef Jeremiah Bacon-photo by Leslie Ryann

Executive Chef Jeremiah Bacon’s menu highlights include succulent steaks such as the marinated 28 oz. Certified Angus Beef Prime bone-in ribeye, as well as seafood favorites like the pan-seared sea scallops served with roasted exotic mushrooms and a foie gras au poivre sauce. A Charleston native and College of Charleston alumnus, Bacon attended the Culinary Institute of America (CIA) in Hyde Park, N.Y. After graduating from the CIA in 1999, Bacon moved to New York City where he spent 10 years working for legendary restaurants such as River Café, an award-winning riverfront restaurant in Brooklyn, N.Y., and ILO in midtown. Bacon left ILO to join the staff at Le Bernardin, the famed seafood restaurant of celebrity chef Eric Ripert. In 2004, Bacon was part of the opening crew of Per Se, which along with Le Bernadin, earned Four Stars from the New York Times and Three Michelin Stars.

When Bacon returned to the Lowcountry in 2007, he passionately incorporated a local-first philosophy into his culinary practices by building strong relationships with local farmers and fisheries. Bacon joined Oak Steakhouse as executive chef and partner in November 2010 and brought this philosophy with him to add his personal touch to the menu, taking it in a progressive, yet local direction.

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Since its establishment in 1997, Ann Long Fine Art has earned a reputation as a leading gallery specializing in classical realist paintings, drawings and sculptures by contemporary artists. Led by the expertise of Ben Long, Daniel Graves and Charles Cecil, American and European artists represented by Ann Long Fine Art ascribe to a “slow art” methodology in which they train as apprentices in Florence, Italy. They work strictly from life, use authentic recipes and materials, and are guided by a more painterly aesthetic.

p and p stroll 2007 039

During a recent trip to Florence, Italy, owner Ann Long scoured the studios of her young and talented painters for their finest work. Exhibited this July will be beautiful still life, landscapes from the villages of Italy to the Tuscan countryside, and of course figure work for which the gallery is best known. Most importantly, the work will be priced with the young collector in mind. The Young Collectors’ Sale will feature great work at a great price!

During this year’s Palette and Palate Stroll, complimenting the evening’s ambience at Ann Long Fine Art will be the tastings created by Chef Brett McKee and his restaurant, Oak Steakhouse. Located at 17 Broad Street in a 150-year-old building that underwent an 18-month restoration, Oak Steakhouse features brilliantly restored original arched doorways, heart pine plank flooring, mahogany paneling and 18 foot ceilings, creating the perfect backsplash for the five unique and equally beautiful dining rooms. Touted as “one of the best and most distinctive steakhouses in America” by food critic, John Mariani, Oak’s main dishes center around innovative American steakhouse classics with Italian embellishments, sourced from the finest purveyors worldwide.

Chef McKee

A native of Brooklyn, NY, McKee spent his youth immersed in the diverse ethnic cultures and culinary traditions of his family and neighbors. Chef Brett McKee’s professional culinary career began in 1983 when he graduated first in his class from the New York Restaurant School. Chef McKee has spearheaded numerous fine-dining establishments throughout the Charleston area and participated in over 550 charitable events; his generous spirit towards the community and his unforgettable Italian-inspired dishes have earned him a loyal following from the community. Upon opening in January 2005, Oak Steakhouse was named Best New Restaurant” by the Charleston City Paper and received recognition in the New York Times; Bon Appetit; Wine Enthusiast; National Geographic Adventure; Charleston Magazine; and more. Today, Oak Steakhouse, a New York-style Italian Steakhouse, is considered Chef McKee’s most significant accomplishment.

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