Hours
of
Operation:

Brunch
9 - 3pm

Lunch
11:30 - 3pm

Dinner
5 - 9:30pm

reservations
suggested
843/577-2337

“All of the food is exceptional—a down-home brunch of eggs, biscuits and gravy and grits is all you need for the day—although someone at the table should order the sweet potato pancakes!” --Martha Stewart Living, November 2002

Awards

• Wine Spectator’s Award of Excellence 2004, 2005, 2006
• City Paper 2004 Critics Choice for “Best Restaurant Gimmick: Roll Back to 1978 Menu”
• 2004 Oyster Festival Recipe Contest: Second Place Taste of Charleston:
• Best Booth 1991
• 1st Place Restaurant 1987
• 1st Place Restaurant 1986
• 2nd Place Restaurant 1985
• Distinguished Booth 1983
• 1990 American Express Salute to Service Award Service Award
• Outstanding Customer Service Regional Winner (one of 12 restaurants)
• Restaurant Hospitality 500 Achievement Award
• Palmetto Pride Award 1989
• VFW Special Recognition Award 2003

Recipe Features

Shrimp & Grits, String Beans and Stuffed Bell Peppers recipes featured on Turner South Crawfish Cake in Black Bean with Serrano Pepper Sauce, Bread Pudding in Bon Appetit Queen Street Oysters, She Crab Soup, Peanut Butter Pie, Cajun Shrimp, Plantation Chicken, Scallops in Honeyand Mustard Sauce, Okra Gumbo with Biscuits, Key Lime Pie and Scallops Savannah in Gourmet.

Certifed Sommelier

CHARLESTON, SC—April 6, 2006—Poogan’s Porch restaurant, at 72 Queen Street in downtown Charleston, has become a major contender in the city’s growing wine scene over the years, as they have continued expanding their wine collection to include an impressive 1,500-bottle cellar and 250-bottle wine list. Adding to the list of the restaurant’s wine credentials, Managing Partner Brad Ball recently earned the distinction of “Certified Sommelier” from the Court of Master Sommeliers.

In March on 2006, Ball completed and passed a series of tests including a written exam, tasting exam and service exam in order to receive the certification, which is the second in a series of four parts in the process of becoming a “Master Sommelier,” the highest distinction in the wine industry. According to the Court of Master Sommeliers, as a Certified Sommelier, Ball is a beverage professional whose knowledge, training, skills and demeanor are exemplary of a leader in the business.

Ball recently returned from a six-month stint in New York, where he attended and graduated from the French Culinary Program, an intensive, total immersion, culinary arts program. While earning his degree, he had the opportunity to work as a sommelier under renowned Chef Marcus Samuelsson at Aquavit.