Join us for Mother’s Day (Sunday, May 12) at Langdon’s and Opal. We are opening for a special Mother’s Day brunch at both restaurants, and will also have dinner specials that evening.
Brunch Hours: 11 am – 3 pm | Dinner Hours: 5 – 9 pm
Black Skillet Seared Beef Tenderloin with Local Shrimp, Chive Hollandaise, Applewood Smoked Bacon, Potato Hash and Asparagus 8oz…$38 4oz…$28
Local Crab and Asparagus Risotto with Poached Egg and Crispy Smoked Pork $24
Tagliatelle with Prosciutto, Cauliflower, English Peas and Wild Spinach $23
Local Grouper with Baby Potatoes, Fennel, Arugula and Shiitakes with Tomato-Horseradish Butter $28
Chilled Lobster Salad with Avocado, Grilled Oyster Mushrooms and Watercress with Champagne Tarragon Vinaigrette $26
Local Swordfish over Roasted Corn and Wild Spinach Topped with Warm Heirloom Tomato and Jumbo Lump Crab $28
House Made Tagliatelle Carbonara with Local Littleneck Clams, Cauliflower, English Peas and Prosciutto $28
Black Skillet Seared Beef Tenderloin with Local Shrimp, Chive Hollandaise, Applewood Smoked Bacon, Potato Hash and Asparagus 8oz…$40 4oz…$27
We are hosting a benefit dinner in honor of fellow food & beverage colleague, Matt Tooman, who was recently diagnosed with Multiple Sclerosis (MS). Tooman is well-known throughout the F&B community—he was former bar manager at Muse and currently works as wine consultant for Whole Foods.
In an effort to raise awareness about MS and support Tooman in his fight against the disease, we is putting together a benefit dinner at Opal on Monday, April 15. We are kicking things off with a “Charcuterie Happy Hour,” featuring plates of house-cured meats, artisan cheeses and accouterments. Guests can then choose from a prix fixe menu for dinner, dessert and wine.
When: Monday, April 15 at 6 p.m., Opal Restaurant + Wine Bar
Tickets are $75/person, plus tax and gratuity. Proceeds will benefit Direct-MS, an organization that funds scientific research on MS and the effectiveness of dietary strategies for preventing disease progression. Direct-MS is completely volunteer driven, and 99% of funds raised through donations go directly to research. For more information about this benefit dinner or Opal restaurant, call 843-654-9070 or visit www.owensdininggroup.com.
CHARLESTON, S.C.—March 7, 2013— Patrick Owens, Executive Chef and Owner of Opal and Langdon’s restaurants in Mt. Pleasant, will travel to Atlanta this month to participate in the 21st annual “High Museum Atlanta Wine Auction: A New Vintage.” This fundraiser features an entire weekend of food and wine events, seminars, and dinners, from March 20-23, 2013.
First, Owens will join Chef Ted Lahey of Table & Main in Atlanta, Jim Clendenen of Au Bon Climat Winery in Santa Barbara, C.A., and Michael Polenske of Napa’s Blackbird Vineyards to prepare a variety of seasonal southern dishes for a Winemaker Dinner on Thursday, March 21. Winemaker Dinners feature some of the best chefs in Atlanta, paired with guest chefs from around the country, alongside visiting winemakers. These exquisite dinners take place in some of the finest residences in Atlanta.
On Friday, March 22, Owens will join three other celebrated Southern chefs for the Vine-to-Table Feast, which is held in big top tents at Atlantic Station and features a farm-to-table dining experience, mingling with winemakers, bidding and music by Sweetwater Junction. Other featured chefs include Chris Hall of Local Three in Atlanta, Greg Hardesty of Recess in Indianapolis, and Chris Hastings of Hot and Hot Fish Club in Birmingham.
The High Museum Atlanta Wine Auction event is the largest fundraiser for High Museum of Art, the leading art museum in the southeastern U.S. Netting over $1.9 million in 2012, the Wine Auction is the top fundraising event in Atlanta and the fifth largest charity wine auction in the U.S. For more information about the High Museum Wine Auction, visit www.atlanta-wineauction.org. For more information about Chef Patrick Owens, visit www.owensdininggroup.com.
CHARLESTON, S.C. – January 25, 2013 – In an effort to accommodate lunch guests on a tight schedule, Langdon’s restaurant, located at 778 South Shelmore Boulevard in Mount Pleasant, has created a new program called “Lunch On the Fly.” Geared towards busy professionals looking for a high-quality lunch at a great price, “Lunch On the Fly” is available weekdays during regular lunch hours, 11:30 a.m. to 2 p.m., and includes a soup or salad, entrée and drink for $12. Dishes will change daily.
“Lunch On the Fly” at Langdon’s will feature an array of California-Mediterranean dishes from Chef Patrick Owens’ award-winning kitchen. Sample dishes include Shrimp and Andouille Tagliatelle with fire roasted tomatoes and basil; Duck Confit Panini with caramelized onions, Fontina and Mostarda; and Seared Salmon with Petite Salad of local greens and Lemon-Caper Butter.
CHEF PATRICK OWENS ANNOUNCES NEW YEARS EVE DINNER AT LANGDON’S AND OPAL RESTAURANTS IN MT. PLEASANT
CHARLESTON, S.C. – December 3, 2012 – Chef Patrick Owens plans on ringing in 2013 in style at his two Mt. Pleasant restaurants – Langdon’s and Opal Restaurant + Bar. Both restaurants will feature special New Year’s Eve Dinner prix fixe menus on Monday, December 31.
Langdon’s, located at 778 South Shelmore Blvd., will feature a five-course menu. Menu specials include Local Oysters Rockefeller; Local Seafood Stew with potatoes, butternut squash, turnips, carrots, corn and scallions; Golden Tilefish with Beluga lentils lemon-grilled broccoli and sweet cippolini relish; and Warm Hazelnut Brownie with bourbon caramel and vanilla scented mascarpone. Cost for the Langdon’s New Years Eve Dinner is $75, excluding gratuity, tax and alcohol. Reservations are required and may be made by calling 843.388.9200 or by visiting www.owensdininggroup.com.
Opal Restaurant + Bar, located at 1960 Riviera Drive, will feature a four-course menu featuring contemporary, California-Mediterranean dishes like Smoked Lamb Carpaccio with Mint, Red Onion and Pecorino; Prime Ribeye with Sea-Salt Fingerlings, Warm Brussel Sprouts and Cipollini Onions; Fresh Lasagnette with Duck Ragu and Wild Spinach; and Chocolate-Coconut Bread Pudding. Cost is $56 and excludes alcohol, tax and gratuity. Reservations can be made by calling Opal Restaurant + Bar at 843.654.9070 or visiting www.owensdininggroup.com.
For more information on Langdon’s or Opal, visit www.owensdininggroup.com.
Chef Patrick Owens of the Mt. Pleasant restaurants Langdon’s and Opal has infused the best of autumn flavors into his new menus. The California-Mediterranean inspired cuisine at Opal is focusing on what’s seasonal now like butternut squash, cranberries, and rutabaga. Try the steamed Breach Inlet clams with fennel sausage and spicy tomato broth or the crispy seared duck breast with rutabaga, pearl barley, and cranberry-grenache gastrique. The cavatelli for the new duck confit dish is housemade and comes with butternut squash, sage, and fonduta cheese….Full Story
Entrepreneur and chef Patrick Langdon Owens of the Opal Dining Group had many talents to consider as he chose his life’s profession—after all, he was a gifted musician and star athlete before he officially became a chef. Lucky for us, a memorable evening at Opal Restaurant & Bar quickly affirms that he made the right choice, at least for his culinary fans. Since opening a year ago in The Shoppes of Seaside Farms, this welcoming neighborhood restaurant—much like highly regarded sister property Langdon’s—quickly achieved “destination” status with its pleasing combination of generous California-style, Mediterranean-influenced cuisine, personable service, and an award-winning wine list.
Langdon’s Restaurant and Wine Bar came on to the East Cooper dining scene in 2003.
In 2005, it was selected by then-Post and Courier restaurant critic Holly Herrick as the “Best Night Out Restaurant East of the Cooper” in the newspaper’s restaurant guide.
Since it has been in business seven years, and since it garnered critical acclaim by this newspaper five years ago, we set out to check its star status.
The top question in our mind was: Did the restaurant follow a dynamic period of growth and maturation and, if so, where was Langdon’s on this scale?