Elite Evening at Barony Tavern

Had a wonderful time! My only regret is not arriving earlier to be able to try more of the dishes… My fault completely. Really enjoyed the food we sampled. The sliders and the coconut cake were among my favorites.
The servers were all excellent and I really enjoyed the cake demo. Ok… I hate to cut my review short but my mouth is literally watering thinking about that cake! Bottom line, excellent event all around!

Me and my husband had a great time! Upon arrival, I believe it was the maître d’ who greeted us and gave us something to drink before the event even started. All of the staff was very attentive and considerate throughout the night. I love the rustic set up and décor. It fits the restaurant and hotel very well.
The food was so delicious! The cold onion and leek soup had a nice flavor and was very refreshing. The fried chicken was out of this world! So moist and crunchy on the outside! Chef Carter really knows how to play up the seasonings just right. Even though they were tastings the plating was still on point and each dish was put together beautifully. The cake demonstration was great which made the tasting even better! With each bite you can really tell the complexity and care it took to make that amazing cake. It’s really unlike anything I’ve ever had before! Chef Carter was so funny and personable and made everyone feel comfortable and welcome.
One thing that seemed to lag was the planning and execution of the food. It was a bit haphazard having a few various plates put out at a time with not enough of every dish to go around. Us Unilocalers were hovering like vultures to get a taste. Some of the dishes were passed out to every table and some were put out on the table made to order. Despite the minor hiccups I think Chef Carter and the rest of the staff did a wonderful job showing us a sneak peak of what his restaurant is about. I can’t wait to dine here and have the full experience!

A big thanks to Chef Bob Carter of Barony Tavern for hosting this awesome Unilocal Elite event! And thanks to Scotty and Molly for setting this one up.
The service and hospitality shown to us by Barony was top notch. The service was on point the whole time we were there. And the food and drink served were delicious. The sweet tea vodka drink sure packed a punch after a couple. Some of my favorite samples included the pub slider burgers, the lobster slider, scallop, and shrimp. And of course there was the world famous Coconut Cake!
Chef Bob Carter did a great job at not only cooking, but keeping us entertained as well with his stories of brushing with fame. He also did an awesome on how to make his famous coconut cake; walking us through the entire process.
Thanks again for the great food and great time Barony. We can’t wait to come back and try your brunch menu.

These events get better and better! I love being able to try a place, I otherwise might not have heard of.
The dishes they had out to sample were all tasty, and the coconut cake was fantastic. I really appreciate the demo and being able to speak with Chef Carter during the event, it certainly made the event more personable.
I would love to come back and visit Barony Tavern to catch a delicious lunch or dinner, thanks for the event Chef Carter and Scotty.

What an awesome event! Barony Tavern has been on a couple of the «restaurants to watch» lists that I’ve seen recently, and I was really excited to get to try this place out. I was even able to bring a guest from out of town, who also uses Unilocal,and show her about the perks of being Unilocal Elite! All the food we tasted was delicious. We were astounded at the amount of butter which goes into the coconut cake… but that didn’t stop us from trying it. We even won brunch for two, so we are looking forward to going back and trying out a full meal! Thanks for a great afternoon!

Incomparable. Chef Robert Carter is a great talent and personality. It was such a treat to be in his company, to hear his stories, and learn about his influences.
Every single dish provided was delicious and I would gladly eat again. Of particular note were, perhaps, the two dishes at the most opposite ends of the culinary spectrum: the faro & kale salad, with feta cheese; and the pub burger. Both were quite simple yet excellently executed. A true delight!
Manager Andy Morgan and his staff provided great service – especially considering the unexpected change in plating and seating arrangements.
Also great: the Firefly sweet tea cocktail was refreshing and blended perfectly.

Thanks, Scotty, for setting this one up! I have been wanting to try it and this was the perfect opportunity to get a taste of what they offer.
Chef Carter was awesome! I loved all his stories and background information on everything. He had a fantastic set up and the food was absolutely delish. Those little sliders… yum! Can’t wait to go back and have a full sized burger. Or three.
Two words– coconut.cake. Wowza. I could have eaten all four cakes up there, by myself, no problem. It was probably one of the best coconut cakes/​desserts I have ever had.
Super fun time, great company and delicious food. Thanks again for the awesome night out, Unilocal

I cannot say enough about the welcome we got from Barony Tavern. The chef was so friendly and not only did he take the time to talk with us quite about about the restaurant and the menu– we got a cake making demo! It really was the whole package.
The food was unreal– they pulled out all the stops. I was pretty sure we were close to sampling the whole menu– and for sure the absolute best of it. And of course, we each got our very own slice of the famous coconut cake– the highlight of my night for sure! This ranks as one of my favorite Unilocal events so far. I don’t think a single thing could have been done better.
A huge thanks to all the wonderful staff at Barony Tavern and Unilocal who made this happen! These Unilocal events just keep on getting better!

Awesome event!!! Thanks so much to Barony Tavern and Unilocal!All of the dishes I had a chance to try were fabulous and I’ve been raving about Barony Tavern to all of my friends. I didn’t get a chance to try everything, but good reasons to come back! Out of the dishes I sampled, my favorite was the crab cakes which were super meaty, followed by the lobster roll. My date loved the fried chicken the most. And of course we all devoured the coconut cake!

Such a terrific evening. The only thing received better than the food was the joyous heart of Chef Carter. He puts his love into each piece and backs it up with passion. Cheers!

Thanks Barony Tavern and Unilocal for a great event! As usual, the Unilocal team (Scotty & Molly) did a great job organizing, and Barony Tavern gave us excellent service and delicious food.
Chef Bob Carter demonstrated how he makes the famous coconut cake, but he also walked around the dining room and talked to everyone and made us feel comfortable and welcome. For someone who has been on TV and is well-​known all over the country, the chef seemed down to earth and fun– You could tell that he and his staff wanted everyone to have a great time.
As for the food, I enjoyed every sample I had. Of course, the coconut cake stole the show, and everyone got their own piece to try after the demonstration. The shrimp and pimento toast was another one of my favorites as the shrimp was cooked perfectly. I also liked the lobster roll.
We didn’t get to try everything (it was a little confusing since some servers brought food to us and others sat it on the table). No big deal, because I would plan to return to Barony Tavern for dinner or Sunday Brunch one day so I can try more and enjoy a traditional meal.

Thank you Barony Tavern! I think I died several times, from having my tastebuds being jack hammered, then I re-​spawned at different points throughout the event, to only die again and wake up staring at Scott’s beard (which is at this point is at Nordic God level), which made me feel very inadequate about how poorly I am endowed with facial hair growing powers.
But on a serious note, everything about this event was on point (can’t really complain since I’m the lowly +1). The Firefly Sweet tea vodka cocktail went down easier than a lead zeppelin (look it up or the in the words of my generation «google it»). Then the sliders came next, both the beef and the lobster were good, but me and the burger had a moment, so the tie goes to the burger. Then the fried chicken… It was as if Chef Bob knew the exact moment the last strand of meat in this chicken was done cooking and then served it immediately out from the fryer.
I was extremely pleased with how everything tasted that night, but MVP honors go to the coconut cake. The live demonstration was great, from what I can remember (I was trying to recover from the buzz of the Firefly Vodka, so all I remembered was «blah blah blah Bobby Flay, blah blah Butter blah blah everybody grab piece»). But the taste was unforgettable. I can’t remember the last time I ate something so good that I wanted to get up and dance.
Good food! Great event! Me and the misses are definitely coming back!

I definitely want to write a three pager about this event but everything can be described in one word: BOMB!
Barony Tavern went out of their way to please us. From the Firefly sweet tea wodka cocktails to every item on the sampling menu to the demonstration and the eating of the world famous coconut cake… This was the definition of what an Elite event should be like.
Chef Bob Carter is a very charismatic character with loads of stories from his days on Martha Stewart and his competition again Bobby Flay on the Food Network.
With Barony Tavern, chef Carter wants to bring good food to the masses in Charleston for a decent price. He enjoys seeing so many young people going out to dinner and would like to give them a nice sit-​down experience.
We will definitely be back to experience the whole thing again!

Tonight was one of the best ever. Being greeted by Chef Cater as we entered the Barony for a Unilocal event was a plus. He is always so friendly, and tonight was no exception.
As the event started, Chief Carter gave us a run down of our menu, which made my mouth water with anticipation of the adventure of what was to be an amazing tasting.
Manager Andy Morgan, came and greeted us at our table and gave us a list of the evening drinks.
The fun began, wine speciality drink, and the food appeared: quail and grits, mini tavern burgers, shrimp and pimento cheese on toast, sirloin and loaded mashed potatoes, a chilled onion soup, prime rib with asparagus, seared scallops, duck, fried chicken, faro and kale salad, green salad with bacon and parmesan, scallops, and Chef’s amazing coconut cake!
The staff was amazing as well; friendly and attentive. Five stars and counting; an awesome evening. Plan to come back next week!

Great turn out today as usual. Actually got to try the food at this elite event and it was great! Big shout out to Chef Carter! I thought it was a very cool detail making the coconut cake live and telling stories. Great job Scotty!

I have to say this was one of my favorite Elite events so far. The dishes were stellar across the board. I believe I got to try most of them. The staff was very enjoyable, friendly & efficient. Story time with Chef Carter & the coconut cake demo took the event to a whole other level. It was great hanging out and meeting fellow Elites. I’ll be back for that burger.

This was an outstanding evening. Perhaps I’m slightly biased, because the event was aimed to please and impress, but true quality can’t be feigned. The tasting menu that I sampled tonight was impeccable. There was not one false note among the many dishes brought out for the group of us. Although I did not try everything, I certainly tasted enough of the food to say with confidence that Chef Bob Carter has presented Charleston with a gem.
Barony Tavern is a hotel restaurant. But don’t let this dissuade you. Tucked within the Renaissance hotel, I found Barony to be warm and inviting. Upscale, but approachable. This is, according to Bob Carter himself, exactly what he was aiming for when he came up with concept of Barony– from the tiled mosaic floors, to the warm, thick wooden tables, the stag heads (as yet to be named!), and the linen table clothes… Barony felt classy, but not stodgy.
Chef Carter began our evening with a lovely cold spring onion soup. I am not usually a fan of cold soups– especially as starters– but this was excellent! I also got to sample the Firefly vodka cocktail, which was mixed with Grand Marnier and tasted quite refreshing on such a hot day… though dangerously easy to drink!
Next out was some spectacularly seasoned shrimp nestled in a bed of pimento cheese: never would have thought to put these two together but wow– what a pair!
This was followed by some sliders from the Tavern menu— no, it was not just a burger. It was melt-​in-​your-​mouth perfection! Bacon crumbles and lightly melted cheese sprinkled on the top made it beyond good.
I believe the quail & grits came out next, which I sadly missed because I was still swooning over my burger. This, along with what I believe may have been the sirloin, are the only two dishes I missed.
Next up: scallops in a green sauce that were perfectly sautéed, then perhaps what I believe may be the best crab cake I personally have ever tasted— and I’ve tasted crab cakes in places that pride themselves on crab cakes (I’m referring to YOU, Maryland!) And then on a lighter note: the farro salad, which I was anxious to try and delighted with the results!
To round out the savory dishes, we got to try the duck in a bed of what I believe was some squash. I used a fork to cut this duck. Not a knife. A fork. This fork didn’t have to work hard to cut my duck. Why? Because the duck was BEYOND tender. I’m typically not a fan, but WOW. I’ve been to some of the best restaurants in NYC and have oftentimes been disappointed in the duck.
Finally– the pièce de résistance: Chef Carter’s coconut cake. Our group was fortunate enough to get a cooking lesson from Chef Carter and his pastry chef. As they showed us the secrets to making what may be the second highest calorie cake in the universe, he regaled us with stories of his encounters with Martha Stewart and Bobby Flay. I don’t know how this man lost in the bake-​off with Flay, because that was seriously the best tasting cake I’ve ever had. Apparently, everyone else in the world agrees and that’s why the cake costs $ 200 to make and ship anyway in the world. Yowsers but actually not SO bad when you consider how expensive wedding cakes are!
Thank you Chef Carter and the staff at Barony for teaching me what heaven tastes like and giving me a great evening out with other Unilocal Eliters!
I had a blast and also give a tremendous kudos to the waitstaff, who were beyond attentive and gracious! LOVE the bow-​ties!
I’ll definitely be back to dine at the actual restaurant— and I’m not just saying that because I won a free brunch! Seriously– free food or no— Barony has a bright future and I look forward to seeing what Chef Carter brings to the table!