Daniel Humm x Charleston Place

TL,DR: Paid for his name, food okay, don’t make a trip just for this…
As we all know Eleven Madison Park has apparently been struggling to maintain itself financially, proof being the reintroduction of meat at the beginning of the year. Head chef Daniel Humm has begun a year long “culinary collaboration” at the Charleston Place Hotel in Charleston, South Carolina. This collaboration is precisely that, just a collaboration, just a name on a placard at the door and on the menu. He lends some of his recipes to the location and that’s about it. It is said to be a “world-class culinary vision through the lens of local Charleston ingredients and traditions” which was not the case. Aside from all of the marketing ploys of this restaurant the more important things are the food. The meal is prix fixe 4 course for $135 with a few possible add-ons (none of which were done for this meal because we were a party of 8 and everything had to be ordered whole table, we were not paying 256$ for carrot tartare or 360$ for a seafood tower). Overall the food was just okay to good. Everything felt uninspired nothing screamed Charleston or even southern for that matter. Service was good, they don’t have it completely together just yet or maybe don’t know how to handle a table of 8. No complete explanation of dishes, don’t expect three star service but expect good service.
Pictured: 1: Radish Carpaccio, tasted nice but seemingly basic, nice brunoise on the apple, daikon, and rutabaga, expected way more from this.
2: Tomato drink palette cleanser. Clarified tomato with thyme and Thai basil. Good clean flavor but had the exact same thing or very similar at ABAC in Barcelona years ago, unoriginal.
3: Croissant rolls with caramelized onion butter.
4: Red snapper crudo with chimichurri “local red snapper” probably the best dish of the night.
5:Ricotta gnudi with artichoke puree, fluffy pillows with smooth puree but very salty.
6: Butter poached lobster with squash and lemongrass, lobster bisque foam. Lobster texture was a little chewy, squash puree was very sweet and the bisque foam had zero flavor as well as found zero lemon grass flavor.
7: Celery root schnitzel, perfectly fried, perfectly seasoned, truffle cream was great, second best dish of the night
8: Roasted black cod, cooked absolutely perfect, fish was very tender and flavorful. Great course but again unoriginal.
9: Chocolate tart, nice chocolate flavor with a salty crunchy crust and a coconut ice cream, I wouldn’t have been able to guess the ice cream flavor if they had not said it, thought it was vanilla.
10: Milk and Honey. Vanilla ice cream, one drizzled with honey, puffed milk and honey comb oat brittle, good dish solid flavor.
3 cocktails, 4 glasses of wine, 2 dinners and tip $550