Basic Projects cofounders Kate and Ben Towill
In August, the Towills re-opened the Post House, following an extensive 18-month renovation to breathe new life into the 125-year-old property. Here, the couple has gathered their close-knit team of talents for a celebratory winter meal in the restaurant’s courtyard.
The Post House lives on as “a restaurant with rooms above—a very English vision,” says Ben. As such, both dining and overnight guests check in at a tidy reception desk just inside the front door.
Upstairs, Kate infused each of the seven rooms with its own snug allure using wallpaper by 19th-century English pattern designer William Morris, vintage Turkish rugs, antique case goods, and local art.
The wine cellar, accessed through a trap door in the dining room, houses a collection of Old World and New World bottles
Kate’s go-to sipper, an iced “Health Insurance,” blends local turmeric, lemon, and honey with a ginger and cayenne kick.
Ben says that table 45, “in the back corner, tucked away by the fireplace with all the cool art,” is one of his favorite spots.
The chefs at Basic Kitchen (Charles Layton, right) and Post House (Evan Gaudreau, center) have their own culinary styles, yet both are aligned with Ben’s focus on elevating fresh, wholesome ingredients.
The day’s menu brings together favorites from both Basic Kitchen and the Post House, including this fragrant Charleston Gold rice pilaf with pomegranate, mint, and olives.
Basic Kitchen’s Butternut Squash Tart with Red Onion Jam and Shaved Goat Cheese
Basic Kitchen’s Sea Island Red Pea-Stuffed Bradford Collards
To better understand the origins of his seasonal ingredients, James Beard Foundation Rising Star Chef nominee Evan Gaudreau spent six months prior to the Post House’s debut working the fields at Spade & Clover farm on John’s Island.
The Post House’s Baked Rigatoni with Sunday Sauce
Much to the delight of fellow Basic Projects team members (from left) Jeremy Graves, Charles Layton, and Kate and Ben Towill, Eva Suarez reveals a new addition to the Post House sweets offerings, baked apples with sunchoke caramel and chantilly cream.
Plus Get Their Clean-Eating Recipes