The Pump House — Restaurant in South Carolina

𝐑𝐞𝐯𝐢𝐞𝐰: 𝐏𝐮𝐦𝐩 𝐇𝐨𝐮𝐬𝐞 - 𝐑𝐨𝐜𝐤 𝐇𝐢𝐥𝐥, 𝐒𝐂 I really liked the thought that went into the building layout, design, and different spaces, including private dining space for events, 2 levels of dining areas, indoor and outdoor bards, and a fire pit. The dining areas were an open space ambiance where you don't really feel you are in a packed restaurant, but rather a cozy place to meet friends, family, business colleagues, and take your date. It was refreshing to be able to have a nice conversation without having to speak loudly because the noise level drowns you out. Wait Staff: Our waitress was personable and friendly, offering valuable insights into the dishes. However, I did find that our drinks went unattended for too long. We would have enjoyed significantly more cocktails had she maintained closer attention to our table. I prefer not to have to flag down staff for cocktail refills. We began with the Deviled Eggs and Fried Okra. The Fried Okra was excellent, showcasing that well-executed deep frying can enhance the dish. The Deviled Eggs, a classic favorite, delivered on both flavor and creamy texture. The presentation was good overall, though the crispy country ham seemed out of place—it appeared to be hastily added and had a somewhat stale texture. Additionally, the sweet pepper jam seemed either too subtle or missing. Despite these minor issues, the eggs themselves were well-executed and worth recommending. We had three entrees for our main courses: Iceberg Wedge Salad with Grilled Salmon: The salmon's flavors were outstanding, achieving a perfect balance that complemented the fish without overpowering it. However, the cooking temperature of the salmon was disappointing. I told my family member to order it at the chef's choice of internal temperature because, usually, the chef knows best. While I usually trust chefs to cook fish to the appropriate temperature, this particular piece was slightly dry and served lukewarm. I recommend specifying your preferred temperature when ordering. Despite this, the dish remains worth trying for its excellent flavor. Filet with Roasted Garlic Yukon Mash: This dish showcased an exceptional flavor profile, with the steak cooked to the perfect temperature. The Yukon potato mash was a superb complement. However, the Tabasco onions, while intended as a garnish, detracted from the overall presentation. I suggest either reducing the amount of onions or placing them on the side to better highlight the steak and potatoes. The portion size was generous, making it an overall impressive dish. 2-Day Brined Bone-In Pork Chop: The pork chop itself was satisfactory, but the Bourbon Apple Glaze did not deliver as expected. To improve, I would recommend serving the glaze in a small ramekin on the side, allowing guests to add it as desired. The grilled peach was exceptional, offering a standout flavor. However, the sweet potato mash was disappointing—presented as a minimal smear on the plate, which was insufficient to enjoy. The onions, again, overshadowed the main ingredients. I would consider trying the dish again with a side of glaze and a more substantial serving of mash. While the restaurant features some of the original pump house equipment on display outside, I believe there is an opportunity to enhance its marketing efforts by more effectively integrating the building's historical narrative into its website and social media channels. Even maybe having a storyboard as you walk in of old black and whites of what the building was like before. Emphasizing the historical significance of the site and how its legacy is preserved can significantly enhance its appeal, particularly for travelers who are drawn to locations with rich histories. In conclusion, the evening was truly exceptional. Overall, the food was great; maybe just some tweaks to...

Ambiance was excellent, servers were well mannered and accommodating while at the table, it did take a few times to have them refill our drinks, and the establishment wasn't so busy. We got to sit on the third floor, but behind a brick wall. There were a lot of windows to peek through every now and again.

We had the $38 swordfish special with veges. There were 3 hardened corn pieces that would've hurt a tooth it you weren't paying attention. We also had the $60 lobster tails, shrimp and grits. The lobster tails and shrimp were delicious, but I was very disappointed by the grits. It wasn't a smooth, creamy texture and at first I thought it was mashed potatoes. Not too much flavor there. The rib eye was good, cooked to my daughter's liking. I had the springer 1/4 chicken and Mac n cheese. What my mind was thinking, did not match the Mac n cheese flavor/texture I anticipated. There was a pimento cheese with a curdled & sloppy texture that was very salty and I was confused to what the restaurant was going for here. I did have it for leftovers the next day and it did not sit well with my stomach. I believe it was the mystery pimento cheese sauce....... Lastly, we ordered some fries and it was nice, hot, and crispy! Overall, I was hoping for something much more elegant, food on point with every flavor and texture, that would've matched the classiness of the view and the hefty price tag $$$. I enjoyed the experience, but my family agreed, we'd only order the smaller items for a casual dining experience.

Fast forward to lunch a week later. We got rooftop seating without a reservation. It took an hour for a salad w/ salmon and tomato bisque. (From a possible kitchen mishap?!?!?) The salad and salmon were delicious, but the tomato bisque had a tangy after taste that followed each bite. To the point I was winking like I tasted a lemon just to finish the bisque.

I don't know what other customers are used to when it comes to fine dining, but the pump house needs a lot of improvement in regards to flavor, texture, mixed in with that southern cooking style. You are serving an eclectic group of people and eventually will be catering to Panthers fans from all over the country. The business has a lot to uphold, especially having the best seat in the house along the river.

Score is actually 2.5 stars, only to encourage you to be your best as...

We had friends visiting from out of town and I wanted to find a place to have a wonderful Valentine's Day. We absolutely found it at the Pump House. From beginning to end, we were treated like the only people in the restaurant rather than 4 of 450 reservations. We arrived early and were greeted with a smile and a long stem red rose. When we went to the top floor for a cocktail, we enjoyed a delicious pear martini beautifully prepared and personally presented by a very friendly and competent bartender. The martini also had an added ingredient to make it pink. It was such a nice touch! Our husbands also enjoyed their dirty martini and Moscow mule. At our window table we were greeted by our friendly, attentive waiter. We chose the prix fixe menu which was fabulous. I could write about each delicious item from appetizer to dessert but feel it's important to concentrate on what was an amazing outcome from what could have been a negative experience. When I ordered the steak I warned the waiter that I like it very well done... no pink and that I can't eat it pink. The bad news is that it came out pink three times. The good news is that they cooked it again and each time presented it with fresh sides and an apology that never hinted at a speck of irritation. In fact, when I apologized to the waiter he said, " You have no reason to apologize. You told us right in the beginning. I'm sorry that we didn't prepare it correctly for you." Both the dining room manager and the restaurant manager came to the table with apologies. It was absolutely amazing and, in the end, the steak was perfectly cooked and absolutely scrumptious. I'm embarrassed that I can't remember the names of each of the people that helped us because they were exceptional! By the way, our two guests also ordered steak And said it was delicious and prepared perfectly. We will positively be back soon to the...