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The Bluffton Room

Bluffton Room exterior nightAccording to astrology, to be born on August 26th means “to posses a strong sense of purpose and a desire to apply one’s energies for the benefit of others. They are careful planners who take one step at a time toward making a dream come true and aren’t as concerned with success as with getting things done well.” All this and much, much more can be said about co-proprietors Margie Backaus, pronounced “Bacchus” like the God of wine, and Jimmy Soules, who opened The Bluffton Room on that date this past August – the horoscope rings true for once!

“Margie and I encourage guests to stay here – we don’t want to turn the tables quickly. The art of dining is also the art of not rushing!  Treat your guests as though they are dining in your home and they will return time and time again. Of course, if they have somewhere to be, then our staff can also accommodate them.” Backaus and Soules have applied their mantra of control, commitment and consistency wholeheartedly to their new restaurant. The Bluffton Room, yes, true to its name with one spacious dining room, offers a cool, elegant and welcoming ambiance. Between the vibrant bar crowd and the diners being wowed by the dramatic tableside preparations, it makes for a top people-watching spot.  The stunning architectural plan allows outdoor dining as well, thanks to a large glass panel that slides open in good weather, which of course, in Bluffton is most of the time. The wine cave, notable wooden bar, and larger tables were all hand-crafted by woodworkers in Bluffton.

The Bluffton Room SteakAs far as the menu, it is not Lowcountry, although it offers oysters from the nearby Bluffton Oyster Company owned by the Toomer family. Steak is featured prominently on the dinner menu, including the “Trilogy”, the top prime cuts which are carved tableside, and the “Tomahawk” which weighs in at 34 ounces (both entrees serve three guests), but The Bluffton Room as not a steak house per se. It offers cold water salmon, sushi grade tuna as well as poultry dishes and a wide array of roasted, caramelized and sautéed vegetables, including a magnificent whole roasted cauliflower. Their philosophy on food is an exemplary one: source the freshest ingredients, prepare them with fresh herbs, sea salt and cracked black pepper and let the simplicity enhance the experience. The wine list offer selections from around the world, with an emphasis on fine California wines, as well as a full spirits bar keeps the bartenders on their toes. “It took two years for us to develop our continental menu – it’s a simple format because we don’t offer a lot of sauces-we’re purists in that way.” says Soules. There is also a bar menu and they are in the planning stages of opening a rooftop space as well.

As residents of Bluffton, Backaus and Soules are genuinely devoted to bringing fine dining to the scintillating restaurant scene in the Bluffton’s historic district. Soules, who orchestrates the kitchen along with chef Avery Early, has a lengthy career in the high-pressure restaurant world of Las Vegas, worked with Ruth’s Chris Steak House and also abroad for the luxury hotel group “W” Hotels and other culinary operations. Backaus has a life-long passion for entertaining and with Soules’ extensive professional experience in the restaurant business, they decided to share their love of fine dining.

“The staff is one of the key reasons we have been successful – they are very accommodating and well-trained and make it a point to please our guests and thank them at the end of the evening. I made 42 Caesar salads the on a busy Saturday night – I jump in when my staff needs a hand – Margie and I are very hands on. Tableside preparation is quite entertaining but also involves heat and flame – we cannot accommodate children under the age of thirteen because of fast-moving, hot plates.”

The Bluffton Room Liquid Cheesecake Dessert is far from an afterthought here. The word ‘dessert’ doesn’t even appear on the menu – instead it reads, “Worth Waiting For”. The classic bananas foster, also prepared tableside, is the favorite dessert, which is named after Richard Foster and was created in 1951 at the renowned Brennan’s Restaurant. Timeless recipes are timeless for good reason! Diners will be intrigued by the ‘Liquid Cheesecake’ presented with two glasses of French dessert wine served with a generous wedge of Maytag blue cheese and graham crackers crumbs. Here’s where the fun begins: take a morsel of Maytag blue cheese, dip it in graham cracker crumbs, take a sip of the dessert wine, (please note, the wine is not a chaser) and savor the rich combination in the mouth – this is where the cheesecake flavor kicks in! This unique dessert is an event in itself and can be shared between two.

“We do our best to make sure the guest is happy and hope they will join us again.” says Soules. Rekindling the lost art of fine dining is what The Bluffton Room has set out to do, and by the looks of it, the restaurant is doing just that.

Reservations recommended and are required for parties of 6 or more and private parties and special events can be booked on Sundays and Saturdays.

The Bluffton Room
15 Promenade Street
Bluffton, SC 29910
843-757-3525

Hours:
Tues-Thurs: 5:00 -10:00 PM
Fri-Sat: 5:00 – 11:00 PM
Closed Sundays and Mondays

www.theblufftonroom.com

 

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