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| - For the prices and the cuisine's potential, I should be able to give TH 4 to 5 stars, but instead I'm giving a 2.5. We've been to TH 2x now, once for dinner and once for brunch and both times they've missed the mark.
First off I'd like to say that the ambiance is charming and the waitstaff are generally friendly. It is absolutely a comfortable place to dine. Conceptually, TH is right up our alley; creative dishes, locally sourced ingredients...a nice twist on low country cuisine. They use fresh ingredients of good quality. However, someone in the kitchen is not consistently executing the recipes well at all.
Some items are reliably good, like the buttery biscuits. And sometimes the quality of the paired ingredients makes up for the fact that they're paired in a heavy handed way but a chef of questionable skill level, but only sometimes.
At our dinner, we had a fish entree that was fantastic in terms of freshness of the meat (tasted clean, pleasing...not fishy) but we had to send our salad back as the greens were actually dripping (and wilted by) an obscene amount of really strong sour tasting dressing. It was odd, as if a 5 year old had dressed our salad.
Our other entree and sides were memorable only for their saltiness. The small plates were good.
For our brunch, we had a couple nice appetizers/small plates (cinnamon bun - again, TH seems to do better with baked goods) and a couple disappointing entrees. The giant grit caked topped with salmon was good (ingredient-wise) but there were some serious flaws in construction. If you're going to top anything with a large quantity of smoked salmon like that you've got to make sure the salmon is not 50% gristle. The act of having to forcefully yank what appear to be tendons out of the meat in my entree does nothing good for my appetite. There's an art to cutting meat and fish; true chefs know how to cut along the grain and remove less desirable parts (tendons, veins, other connective tissues/fascia, excessive amnts. of fat, and so on). Plus, with that much salmon and grit cake you've got to give more than a teaspoon's worth of sour cream/creme fraiche and a couple slivers of julienned onions. I wasn't thrilled with the fact that I had to request more sour cream and then was charged for it. The recipe was not executed correctly...don't punish the diner :/
Our eggs and pork belly were not good at all...there wasn't much pork (about 6 pieces, each less than 1" x 1"). The pork, onion, and potatoes were all fried in the same pan rendering the dish homogeneous in taste and appearance and very oily.
In sum, for the price I'm not in any hurry to go back to TH. I want every single thing I order to be done correctly. I think this place would be great if they hired a new head chef and took a close look at some of the prep cooks/sous chefs. Keep the menu as is. Keep getting the ingredients from the same resources. Just get a new chef - one who can execute these dishes properly.
Until that change occurs, go to TH for their baked goods, small plates, and drinks.
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