The skin of a filet is removed and cooked low and slow in the oven. It forms a crisp. This seafood chicharrón is plated at an angle next to the fish, swimming in a pool of trout roe-studded beurre blanc.
The artsy creation impressively represents the surf at a new Charleston steakhouse, Marbled & Fin. “It’s traditional flavors that you’ve seen before, but it’s presented in such a unique and special way,” said general manager Geno Dew. “That’s the fin part of Marbled & Fin.
” From the Charleston restaurant group behind Husk and Minero, Marbled & Fin opened its doors at 480 East Bay St. on June 12. The restaurant’s luminous room is broken up into two parts.
Separating an elegant bar area with 40 seats for walk-ins from the dining room is a row of bird of paradise plants. Cushiony chairs dot the gaping 100-plus-seat dining area, sharply dressed in a neutral color scheme. A glass wine cellar serves as an impressive backdrop.
Each meal starts with a welcome bite and small aperitif, Dew said, and the wine program focuses on grower champagnes and esoteric bottles made more approachable by the Marbled & Fin staff. Dew’s use of a Coravin means there will be special wines poured by the glass. The cocktail offering reads like a mixologist’s dream with recipes that draw inspiration from classic drinks.
One, the Metadetector, pairs a white negroni with Campari and a strawberry consommé. The kicker, though, is how the fruity liquid is poured inside a hollowed squar.
