ODG at Southern Ground Music Festival

We are thrilled to announce that on October 11 + 12, 2014, we are joining the line-up of VIP chefs for Zac Brown’s Southern Ground Music Festival. We are teaming up with Southern Ground Executive Chef Rusty Hamlin, Washington, DC Chef RJ Cooper, and Charleston chefs Ken Vedrinksi and Kelly Kleisner for a weekend of great food and music.

We will be cooking for the sold-out Front Porch Stage VIP Boxes each night, serving up some of our favorite Langdon’s + Opal dishes. We will be serving some of our Porcini Agnolotti with smoked duck ham + local greens and Local Grouper over orzo perlato with fennel sausage and roasted corn tapenade. How’s that for a uniquely delicious way to experience a concert?!

Can’t wait!

October, 2014

Langdon’s Reviewed by AAA

Langdon’s continues to hold our post as the only AAA Four Diamond award winning restaurant in Mt. Pleasant, a position we have held since opening over 10 years ago! Click here to read AAA’s review.

 

April, 2014

Perfectly Paired Dinner at Opal Friday, March 7

We are thrilled to participate in the BB&T Charleston Wine & Food Festival this year as part of their “Perfectly Paired Dinner” series. We will be welcoming our friend Chris Hall from Local Three in Atlanta, as well as acclaimed local pastry chef Lauren Mitterer of WildFlour, and Joe Davis of the celebrated Arcadian Winery in Santa Barbara, CA.

We can’t wait to have this incredibly talented team in our kitchen + hope you can join us for what promises to be an unforgettable dinner! Only a few spots left, so please call to make a reservation soon. 843-654-9070

Reception

“Caviar Service”

Stone Crab Bruschetta with Fennel, Blood Orange and Tomato

 

First Course

Arcadian 07 Sleepy Hollow Chardonnay

Smoked Scallop with Steelhead, Truffle, Salmon Skin, Beet

 

Second Course

Arcadian 08 Santa Lucia Highlands Pinot Noir

Pork Cheek Agnolotti with Local Greens, Pistachios and Carrots

 

Third Course

Arcadian 08 Pisoni Pinot

“Duck, Duck….Mousse”: Duck Sausage, Duck Confit, Farro, Collards, Smoked Foie Gras Mousse

 

Fourth Course

Arcadian 01 Gary’s Syrah

Seared Lamb Rib-Eye with Sunchoke, Asparagus, Sweet Peas and Star Anise-Sorghum Pan Sauce

 

Fifth Course

Salted Caramel Fudge Cake + Ginger Cherry Tart

 

 

March, 2014

Stone Brewing Co. Craft Beer Dinner at Opal 2/19

Join us as we welcome our good friends from Stone Brewing Co. for our first-ever Craft Beer Dinner at Opal! 

Wednesday, February 19 |  6:30 pm reception; 7 pm dinner

$59/person, includes all food + drink

Reservations: 654-9070

…………………………………………………………………………………………………..

Reception:

Charcuterie and Artisan Cheese with Accoutrements

Pairing: Stone Levitation

 

First Course:

Big-Eye Tuna Crudo with Spicy Blood Orange Jam and Cilantro

Pairing: Stone IPA

 

Second Course:

Braised Pork Agnolotti with White Acre Peas and Greens

Pairing: Stone Smoked Porter

 

Third Course:

Five Spice Salmon with Kimchee Slaw

Pairing: Stone Vertical Epic

 

Fourth Course:

Chocolate-Ancho Panna Cotta with Toasted Coconut Crema

Pairing: Matt’s Burning Rosids

February, 2014

NYE 2013 at ODG

Langdon’s New Year’s Eve |  $89/person +$49 for wine pairings | For reservations, call 843-388-9200.

FIRST COURSE

Duck and Foie Gras Pate with Pickled Fennel and Cranberry Mostarda

SECOND COURSE

Warm Beet Salad with Walnuts, Granny Smith Apples, Roquefort, Local Kale and Applewood Smoked Bacon Vinaigrette

Or

Lobster Chowder with Sweet Potatoes, Yellow Corn, Parsnips and Shaved Speck 

THIRD COURSE

Wild Mushroom Gnocchi with Local Spinach, Pecorino Romano and Fresh Thyme

Or

Hawaiian Bigeye Tuna Tartare with Cauliflower Kimchi and Meyer Lemon Aioli

FOURTH COURSE

Dry Aged New York Strip with Roasted Rainbow Carrots, Fontina-Basil Whipped Potatoes and Bourbon-Green Peppercorn Demi

Or

Local Golden Tilefish with Grilled Vidalia Onions, Sweet Corn, Broccoli Raab Greens and Champagne-Tarragon Emulsion

Or

House-made Cavatelli with Lamb Ragu, Broccolini and Parmigiano Reggiano

DESSERT

Pomegranate-Spearmint and White Chocolate Panna Cotta with Candied Local Pecans 

Or

Warm Valrhona Soft Chocolate Cake with Espresso Ganache, Coffee Gelato and Toffee

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Opal New Year’s Eve | $69/person +$39 for wine pairings |For reservations, call 843-654-9070.

FIRST COURSE

Petite Veal Osso Bucco with Fontina Polenta and Gremolata

SECOND COURSE

Shellfish Bisque with Roasted Pepper-Bacon Marmalade

Or

Local Oysters on the Half Shell with Merlot Mignonette

Or

Tuna Crudo with Pickled Beets, Chilies and Citrus

THIRD COURSE

Local Golden Tilefish with Braised Pork Agnolotti and Greens

Or

Black Skillet Wagyu Culotte with Cauliflower, Roasted Carrots and Golden Potato Puree

Or

Fresh Tagliatelle with Lobster, Maitake, Truffle and Spinach

DESSERT

House Made Gelatos

Cinnamon Panna Cotta with Bourbon Apple Compote

*Menus Subject to change based on availability

 

December, 2013

Post & Courier Profile

Business editor Warren Wise profiles Chef Patrick Owens in Charleston’s Post & Courier.

Click here to read the full article.

November, 2013

Top Ratings on Zagat

Zagat, the widely regarded international restaurant ratings guide, has recently added a select few Charleston restaurants to the platform. We are proud to announce that thanks to our reviewer contributions, Langdon’s has received a 28 out of a possible 30 rating for food! Here’s what our reviewers had to say:

“The chef is at the top of his game” at this Mount Pleasant American, where the “top-tier” fare and “excellent wine list” are “presented with care” and “rival any Downtown” eatery; maybe it “doesn’t look like much on the outside”, but once indoors “a beautiful bar and romantic dining room” await – and if it’s “pricey”, devotees declare it’s a “worth-it” “treat.”

Thanks everyone!

November, 2013

Chef Patrick Owens to Cook at NYC’s Famed James Beard House

We are thrilled to announce that on Saturday, November 9, Chef Patrick Owens will travel to NYC to be featured as a guest chef at the iconic James Beard House in Greenwich Village. Patrick’s dinner is part of the James Beard Guest Chef Program, which allows celebrated chefs from around the world the unique opportunity to curate a signature intimate dinner for James Beard Foundation members and guests. 

Patrick’s menu will focus on his signature Southern-global dishes, showcasing Lowcountry seafood, handmade pasta, house-cured meats, local cheeses and seasonal fall produce. We look forward to bringing the best of the Lowcountry to the Big Apple!

Tickets are still available and are $170 for non-members and $130 for members. For more information, call 212.627.2308 or visit www.jamesbeard.org/events/contemporary-charleston.com.

We hope you will join us in congratulating Chef on this great honor, and please join us in NYC if you happen to be headed that way this fall! 

October, 2013

Local Palate October 2013

Local Palate magazine + Chef Patrick Owens talk fennel–a delicious and under-appreciated root veggie–in this month’s “Edible Autumn” issue. Check it out for some delicious recipes that might just make a fennel fan out of you!

Read the full article here.

 

September, 2013

Announcing ODG Catering

We are thrilled to introduce our Owens Dining Group Catering division, world-class catering from the team behind Opal + Langdon’s restaurants. From formal weddings to intimate lunches, we have the team, experience and ability to perfectly execute events of all scales. We take pride in crafting personalized menus, featuring all of the top quality products we feature on our restaurant menus and can taylor any menu to meet your needs. 

The showstopper at our recent events has been our raw bar, featuring a stunning array of fresh and local oysters, lobster, shrimp, crab and homemade sauces and sides. 

We can also handle bar service and have a team of professional and creative mixologists than can help craft signature event cocktails. 

Check out our new catering page for more info and lots of photos of real events. We look forward to working with you on your next special event!

July, 2013
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