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Camp, who joined the team this month as culinary director for Ballast Hospitality and executive chef at The Longboard, grew up in the Lowcountry and worked in several kitchens throughout Charleston in his nearly three decades in the industry. Camp comes to The Longboard most recently from Owens Dining Group, where he led the kitchens of Langdon's and Opal since 2004.
Camp's new menu includes dinner entrees like Picanha Steak with salsa verde, fingerling potatoes, and labneh; Grilled Salmon with vermicelli, wild mushrooms, radish, and chili crunch; Berkwood Farms Pork Chop (above right) with butterkin squash puree, brussels sprouts, and tamarind pineapple glaze; and Local Whole Fish with pozole rojo, corn, hominy, and avocado. Guests can choose from “Offshore” options, including shellfish and fish, and “Onshore” options, including poultry and meats.
The Longboard is open Wednesday through Sunday with an Oyster Happy Hour from 3 pm to 6 pm ($24/dozen raw and grilled oysters and happy hour drink specials), dinner 4 pm to 10 pm and weekend brunch on Saturday and Sunday from 10 am to 3 pm.
For more information, visit thelongboardsullivan
