There are eight taps, so you're always going to find something good. Unfortunately, beer is the only star here so far. The food needs help.
Based on Saville's heritage, the menu is heavy on English and European fare, with a few international dishes tossed in.
The traditional Scotch eggs (hard-boiled eggs wrapped in housemade sausage and fried until crispy) are pretty dry and tasteless, although the stout ale mustard served for dipping helps. The housemade lamb and pork sausages served over smashed potatoes (a la "bangers and mash") were also dry and under-seasoned, as were the taters themselves.
I get that it's British food, a cuisine not known for its flavor. But a little salt, garlic or a few herbs would have worked wonders on both dishes.
In addition to under-seasoned food, dry and overcooked meat is a recurring problem.
The braised short ribs were coated in a flavorful stout-based sauce, but the meat itself was tough and dry. The smoked thick pork chop came on a bed of nice sweet-and-sour kraut, but the chop itself was dreadfully chewy and dry.
Now, the highlights ...
The Moroccan Curry Lamb Tagine (spicy lamb stew layered with saffron couscous, caramelized raisins, onions and pistachios) is easily the best thing on the menu. A really nice dish.
The Pilsner-battered fish and chips - served as an entree at night or a sandwich at lunch - is good, although it needed a sprinkling of salt as well. The smashed peas served with it are surprisingly good. I can't think of a more tragically named dish, yet these are not merely mushed peas, but rather fresh peas that are finely chopped into a really light, delightful side dish.
The ale cheese soup isn't bad, but it's not really a soup. It's so thick and rich, a bowl of it would take you out. As a dip for the fresh-baked pretzels that come with it, however, it's pretty tasty.
The Scottish smoked salmon mousse is nice, and the flat lavosh crackers that come with it (and in the bread basket that accompanies your entree) are phenomenal. It's actually made from the spent grains scooped from the bottom of the tanks after the beer-making process, but don't let that scare you. You want these leftovers.
The green chili empanadas are fine, although not unlike an appetizer you would find at a local Applebee's or the like.
And there are still several items I want to try.
I've heard the housemade pate is good and how could the house-cured pastrami reuben or the house-ground pub burger with Cheshire cheddar or Stilton bleu cheese not be? I'd also like to sample the Shepherd's Pie, along with the grilled ham and Cheshire cheese or the grilled Cheshire cheese and tomato on pumpernickel sandwiches.
The problem is, I had similar excitement about trying each of the items I described earlier, only to be disappointed more often than not. Yet I keep trying, really hoping Charleston Brewing Company will soon turn a corner to become the hot spot it could be.
Only time will tell.
Contact writer Steven Keith at dailymailfood...@aol.com or 304-348-1721. You can also follow him on Facebook and Pinterest as "DailyMail FoodGuy," on Twitter as "DMFoodGuy" or read his blog at http://blogs.dailymail.com/foodguy/.