Town Hall

Reviews

• JB

  Jennie Lee Balboni

  2 days ago
  4.0
  Anna, our server, was very attentive. The grilled swordfish was delicious with sauce on the side. The pork chop was moist and tasty. Pecan pie cake with cinnamon ice cream was warm and good.
• KM

  Kevin Miller

  Nov 17, 2025
  5.0
  I recently dined at Town Hall to celebrate our wedding anniversary. The staff overwhelmed us with recognitions and pictures of us through our years together. Carolina our server knew every item on the menu like she'd eaten them! I was informed later that she had and that was a rigid requirement allowed by the owners. From appetizers, corn bread and sea scallops over some sweet hot grits, I was almost full! Chef Ryan came to our table and gently nudged me toward the Hangar Steak, fingerling seasoned taters☆, and vinagrette soaked greens! Unbelieveably seasoned and grilled a perfect medium rare. If available you must get the caramel cake with a scoup of cinnamon ice cream. I had a great meal with enuf leftovers for a second helping the next day. If you're in or near Florence and don't stop here, you have wasted your visit.
• LT

  Lane Trogdon

  Nov 10, 2025
  5.0
  Great deviled eggs but calamari not so good. Almost as if the oil in the fryer was old and made it a little slimy, but will return to try other food. Bar service was a little flat.
• TD

  Tyler Drinkard

  Nov 5, 2025
  5.0
  The quality of service and food at this establishment is something above experiences I've had in most places in South Carolina, even having lived in Charleston for over a decade. Just for my birthday, they still provide a hand signed card from the staff. It's not lost on me what each of these people's time is worth every day. I just wanted to thank them for being so wonderful in all aspects for my own, and my family's evening.
• KG

  Kristen Gould

  Oct 28, 2025
  5.0
  I have never gone to the same restaurant and ordered the same thing two nights in a row. That is, until I ate at Town Hall last week. I ordered the pork shoulder, and it absolutely blew my mind. I couldn’t stop thinking about it the next day, and had to go back again for an encore before I left town. The dish consists of three layers: a bean and vegetable medley at the bottom, the pork shoulder on top, and a pikliz garnish to finish it off. The bean and vegetable medley formed the perfect earthy, mellow base to the dish. The beans and vegetables were done perfectly- juuust past “al dente”, so that they were firm but not crunchy. The pork shoulder was the star of the show. I have never had pork cooked like this before: with a crispy, carmelized exterior and tender, juicy, melt-in-your-mouth inside. Each forkful of crispy, salty edged sweet juicy pork was pure bliss. Finally, the pikliz- or fermented vegetables. I wasn’t actually familiar with this term so I had to look it up! This was a thoughtful addition that added some crunch and a vinegar tang to the flavor profile of the dish. All together, the pork shoulder entree combines smooth, crispy, tender and crunchy textures and earthy, sweet, savory and tangy flavors. This sensory explosion felt like an experience rather than a meal. I was surprised, intrigued and delighted by this extraordinary celebration of Southern foods. It made my day, two days in a row! PS I would have taken pictures but couldn’t wait that long to tear into it!

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