Post House is open for brunch on Saturday's and Sunday's | Kirk Robert

Mount Pleasant restaurant Post House added brunch last weekend, giving executive chef Evan Gaudreau the chance to showcase his house-made cinnamon buns and seasonal take on frittatas, eggs benedict and more. The restaurant, which reopened in August after undergoing significant renovations led by Basic Kitchen owners Ben and Kate Towill (through their company Basic Projects), will serve the midday meal on Saturday and Sunday from 10 a.m.-3 p.m. 

“We’re excited to launch brunch service, especially in time for the holidays,” Gaudreau said. “I’m especially excited about the fish sandwich and cinnamon buns.” 

Patrons can also look for crab toast with poached eggs and bodega-style egg sandwiches, along with sweet treats like Gaudreau’s cinnamon buns or benne banana muffins with salted butter. Fans of Post House’s nighttime menu will be able to order dishes like the “back bar” burger or kale Caesar salad. For cocktails, look for Bloody Marys, mimosas and the “brunch buster,” a combination of gin, blood orange juice, thyme and lemon.

Post House Bloody Mary and “Brunch Buster” | Photo provided

“The menu shares the same focus as our dinner menu,” Gaudreau said. “Highlighting simple and seasonal food that’s sourced from the Lowcountry but has a lot of great plates to share.” 

Those looking to avoid cooking on Thanksgiving can head to Post House for lunch Thursday. The restaurant will serve a $75 prix fixe meal from 11 a.m.-5 p.m. featuring roasted Fili-West Farms turkey with potatoes and stuffing, chargrilled Abundant Seafood kingfish, an assortment of pies and more. 

Post House is open for indoor and outdoor dining in its courtyard. To make a reservation, visit resy.com or call (843) 203-7678.