Food & drink

SIGNATURE DISHES

Cheeseburger Sliders

It’s just a slider, right? Nope. Our sliders are made with ground Schweid and Sons certified brisket and chuck short rib. They are topped with your selection of Holy City beer cheese, Cholula aioli, lettuce, tomato, onion and pickle. We like to serve them on a brioche bun, but you can g without if you like. If beef isn’t your thing, we also have turkey and Impossible versions that are just as tasty.

Fiery Fiesta Salad

We know not everyone needs (or wants) a Crush Burger all the time and we offer a fine selection of lighter dishes that are lower on calories without being boring. Our Fiery Fiesta Salad is made up of chopped romaine lettuce, grilled silver queen sweet corn, fresh tomato, queso fresco, and black beans dressed in our cilantro lime dressing and topped with seasoned corn tortilla strips and spicy pepitas. If you want some protein, you can add grilled or fried shrimp and we are very happy to put the dressing on the side or leave out any ingredient that you may not want.

Smoked and Spicy Jumbo Wings

There is no reason why appetizers have to be simple. Our Smoked and Spicy Jumbo Wings show how Crush Yard takes familiar dishes up a notch into something truly special. Each order consists of eight deep fried chicken wings in a chili and brown sugar dry rub. We drizzle those with Sriracha honey and house made blue cheese dressing and of course serve with a side of celery sticks. You won’t be able to eat just one, and we think you are going to love our other appetizers just as much.

DRINKS, ANYONE?

Serve yourself

At Crush Yard, we like our customers to be able to try things out at their own pace, but also have what you want right away. All of our soft drinks, slushies, and coffee are bottomless - you pay one price for a cup and then take what you want. With one quick credit card swipe, we will issue you a card that allows you to take as much or as little as you like from our wide variety of alcoholic beverages. This means you can sample a few beers or wines before finding just the right one. It also means that you do not have to wait for a bartender or server. And let’s face it, pouring your own drinks from a tap is just fun!

Grapes and grains

We curate an evolving selection of wines and beers to strike the right balance between variety, novelty, and consistency. We always have the most popular national brands on tap for when you want a familiar American classic along with the big game. We also always have at least a few adventurous experiments from up-and-coming microbrews available when you want to try out something new. And of course we have the best local beers available! Our wines are proven quality that won’t break the bank.

Brandon Buck

Executive Chef

Buck grew up on a farm in a small town outside of Columbia, SC, where he spent countless hours in the kitchen with his family. While he earned a degree after high school, it was not in the culinary arts - those skills, he says, he honed "by working in the kitchen trenches." After a move to Charleston in 1999, he landed the Executive Sous Chef position at then-brand new Cypress at 167 East Bay Street, where he worked for six years. He went on to spend nine years as Executive Chef of Middleton Place, where he worked with then Director of Food Services, Micah Garrison, and the owners to start a small "production garden," supplying the restaurant with a variety of heirloom produce. After a four-year stint working under Consulting Chef Tom Colicchio at Kiawah Island's Voysey's, he returned to Middleton Place. Fun fact: Buck was one of the first certified mushroom foragers in the state of South Carolina, not that he'll share any of his secret spots with you!

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