For me, there can never be too much olive oil or caviar.
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dunsmoor worked at gjelina?
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maybe I have it confused cause the food looks so similar ha - question nonetheless persists.
I’m not upset at dunsmoor - I’m just curious about the oil application is all. I’m happy this restaurant is 20 minutes from my house with liberal corkage policies.
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What dishes do you think are over oiled at Dunsmoor? EVOO is definitely a component on the albacore and usually the raw seafood apps.
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I’m a Dunsmoor agnostic but as a Lowcountry-ite this looks cool.Glenn Roberts/Anson Mills has done a ton to save lost varietals and old foodways.
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Dessert not pictured was devoured before taking pics 
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As a Lowcountry cooking and Anson Mills fan it looks cool to me too!
Edit: booked!
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Smoked duck and duck confit. Crazy good flavor. The cheddar potatoes have improved.
The cheese selection has improved. They are insanely good.
The veal sweetbreads vol au vent, bandera quail, clam stuffies (already off menu), and killed chicories also excellent. Best pork chop in town.
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Dined here for the first time this past weekend. Exemplary all around. Good service and the food was unique while still feeling very rooted in Americana cuisine. Coming from the South, been to many of these types of restaurants but Dunsmoor stands out.
Highlights were the cornbread, tartare, and gratin. Pork chop was delicious. May be back for an early stop by the wine bar for their famed burger.
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Love that.
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how are they getting away with calling the tartare Kobe Beef? unless it is (which I’m pretty doubtful, because the price is way too low and they’re not one of the official listed kobe beef restaurants in America), i thought we were beyond this kind of advertising by now. if they’re serving real kobe beef, then i guess the official list out of date and they’re taking a huge loss on this dish…
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Have a big group going tonight - anyone have advice on how to tackle the menu with 6 folks + one vegetarian? I haven’t been in 8 months ish
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As many apps/sides as you want and then just two proteins. Stuff is kinda small so you might need two for some things. Just went a couple weeks ago, 4 guys and we did almost one of everything but just one protein.
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I’m thinking 4-6 is the perfect party size here. After eating many meals, I can’t get enough of whatever tartare there is, the chicken liver, green chile stew and of course cornbread for dessert. Fill in from there. The steak is a no brainer protein but none of them suck.
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We were wiped cause it was a 9:15 rez but the move for our group of 8 ended up being
2x albacore
2x dates
Pickled Mussels
Liver
Salad
2x Cornbread
Asparagus
Shrimp rice situation (damn, this was good)
Ribeye
Pork
2x cheddar potatoes
Stunning as always, ate the ribeye bone leftovers over my sink in the morning
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Went last night and thought the food was really good, the carolina rice/shrimp dish and the pork stew were incredible.
However one thing I’m curious about, looking at the menu from 2022 posted in this thread and the prices from last night, the prices have nearly doubled. Cornbread 11 → 21, Baby Albacore 11 → 21, Salad 13 → 25. Is this normal that restaurants have doubled their prices since 2022? I know inflation was bad but I don’t remember it being this bad
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It’s normal, and it sucks. I used to be able to get out of dunsmoor 80-90$ per person with a glass of wine and it’s a 150$ dinner now. But not unique to them
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i think their prices were artificially low at the beginning because of all the gentrification protests and 23-dollar-lentil-gate. now they’re popular and number 10 on the 101 and can charge what they originally intended.
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