The Boathouse, established in 1997 on Isle of Palms, stands as a testament to the rich culinary traditions of the South, deeply rooted in family recipes and the abundant offerings of South Carolina’s waterways. With an unwavering commitment to fresh, locally-sourced seafood from the state’s rivers, lakes and oceans, The Boathouse has garnered a loyal following among both locals and visitors seeking an authentic taste of the region’s bounty.
My evening began on a high note with a thoughtful gesture from the manager — a complimentary serving of crispy calamari and crab fritters. The calamari was impeccably fried, striking the perfect balance between tender squid and crispy breading, while the crab fritters offered a refreshing burst of flavor, enhanced by a squeeze of lemon.
The menu, rich with seafood options, tempted us with its offerings, but one special dish caught my eye: pan-seared local tilefish. This dish is a true delight, featuring flaky, fresh tilefish seared to golden perfection, accompanied by a citrus butter that adds a tangy brightness. The herb risotto was creamy and seasoned just right, each bite filled with savory, salty flavors. Crisp green beans rounded out the plate, providing a satisfying crunch and a fresh contrast to the richer components.
I also indulged in the pan-seared scallops, which were beautifully golden and tender. They rested atop a bed of herb-infused risotto, enriched with a sprinkle of parmesan cheese. The addition of crispy pancetta and dried asparagus further elevated the dish, providing a delightful contrast of textures, while a citrus beurre blanc tied everything together with its bright, tangy finish.
The Chef ’s Trio offered a luxurious combination of a 4-oz filet medallion, topped with a rich demi-glaze that enhanced its savory flavor, a succulent crab cake paired with vibrant roasted corn salsa and a tender lobster tail served with warm drawn butter. Each element of the trio was a sumptuous treat, showcasing the best of land and sea.
To finish, I couldn’t resist the turtle cheesecake. This indulgent dessert featured a creamy caramel cheesecake with a pecan crust and fudgy base, capped with a fresh strawberry, sweet whipped cream and a drizzle of rich chocolate sauce. Each bite was a symphony of smooth cheesecake, crunchy pecans and decadent chocolate.
The Boathouse is an ideal destination for a cool summer or fall evening, where you can savor a delicious meal while soaking in the stunning views, making for an unforgettable dining experience.
By Brooke Kaping
Leave a Reply