Mountain Town Station — Restaurant in Mount Pleasant

Would like to give it more of a good review. Great atmosphere generally speaking. Had been previously and was ok. Today's visit left me in awe, and with an empty stomach. We had 11 in our group. Tried to make reservations a week ago and were told first come first serve. We get there today and are immediately asked if we had a reservation. Most of the food in our group was either ok or good. The big exception was the steaks, which are the priciest items on the menu, both ribeyes were cut way to thin, salty to the point of inedible as well as over cooked. 5 out of 11 meals, 2 ribeyes 2 sirloin, and a fillet mignon, none worth the price. The salmon was good as well as most of the appetizers such as the coco shrimp, the cheese bread, the frickles and the artichoke dip, however the scotch eggs were a huge dissapointment (Almost but not quite as bad as the steaks). A scotch egg should have a runny yolk and be served whole. Not a hard booled egg then cut up into quarters cold. Overall between cramming 11 of us into a 6 person booth after a 50 minute wait, then providing a meal that was at best 50% ok, our meal was not a pleasure. I would like to go back but it will be a while before we try again since our overall price was near $350 with two rounds of drinks, it felt like more of a ripoff than the meal we intended to celebrate my sisters achievement of a Masters Degree. Edited for the owner who responded: Of course I informed the manager on duty, who was very helpful and had me fill out a comment card. The complexities aside from the shutdown, a steak is a steak and while can be difficult for new cooks to learn how to cook, seasoning one should be as simple as a taste test of the product. As a certified chef I have worked in numerous locations that have served my own recipe of scotch eggs as well as several places I have been to eat in years past that did them well. It is a soft boiled egg, not a hard boiled egg, there are are ways to prep it so it is dropped in the fryer to order, and keep it fresh and hot when it hits the table. More attention to prep than to order but it is manageable and creates a better texture and final product, the best part of this appetizer, that is starting to reappear in the culinary world, is when you cut into it and the lightly cooked yolk breaks out for you to dip each bite in for extra richness. I know you are all doing your best given the circumstances and the losses a restaurant faces during the pandemic, this was just a review of the situation, and the experience we had, not an attempt to undermine the attention and time put into your restaurant. Hopefully things get better for you and your crew as things pick back up, as I stated the atmosphere is generally amazing and the last couple of times we were there...

So let me be honest I was actually trying to go to Camille prime but didn't notice that they had different entrances. I was pleasantly surprised, that's why I go with the wind. Even with CMU homecoming I was able to get in without a reservation with only a ten minute wait. The host checked on me regularly to make sure I was OK with the wait, which I appreciated. Marge got to be my waitress for the night and the pleasure was all mine. She was quick and remembered everything without writing it down including our special requests. I started with scotch eggs and she recommended a maple butter vinaigrette that would make it "taste like breakfast" and she nailed it. They were delicious with this sauce. She also recommended crush red pepper flakes for my pretzels and beer cheese. Another spot on suggestion she's on fire. My Moscow mule here was good and after a disappointing Moscow run in Vegas much appreciated. I went with the st Louis ribs that were said to fall off the bone, I gotta see this. At first they weren't much to look at the sauce had cooled and caked a little bit but after the first bite I knew they meant business. The bones popped out clean as advertised. Even my baked potato was on another level for some reason🤷🏾‍♂️ Unfortunately I'm greedy and ordered an extra side of Mac and cheese. Which came out looking fantastic with the bread crumb and bacon toppings. But was a little runny and lacked the creamy cheese and flavor I come to expect in mac and cheese. Noooooo 9/10 tonight I wanted to give the perfect 5 but can't overlook the Mac. Marge killed it and was as good as any server I've had across the county this past year. Very good...

We were in Mount Pleasant for a pool tournament, which also fell on my husband and I's Anniversary. So naturally I needed to find a close, yet good place to eat. With our love for brisket, it was the perfect place! Reviews and Menu items had us sold. We took the pool team with us. Making us a party of 8. They didnt take reservations but our wait was minimal considering it was a Saturday night. We show up all DYING to try the brisket. Only to discover they had a very busy dinner rush and had ran out of EVERYTHING brisket . And every other popular menu item. Talk about crushed!! Maria had already brought us our beverages before we knew about the shortages. At that time, we were ready to leave. All afternoon thats all we wanted. In the time we decided to chug our drinks, and leave, the manager arrives at our table. ( I wish i could remember his name :( ) Maria had went to him informing him we were less than impressed and he showed up to save the night. Found us 4! servings of the brisket and made up the dishes we had wanted. And they did NOT disappoint!!! We couldn't have had a better time there for our first experience and the staff couldnt have been sweeter! Thank you so much for taking our first 5 mins and doing a 180° with our thoughts. Maria was an amazing server and the manager on duty that night was pretty...