Feathertop was featured in a review by the Post and Courier.
At Feathertop, the second of three venues in a railway car-type series of restaurants facing the Children’s Museum of the Lowcountry, chef Damon Wise’s bread is domed and scored like a scallop shell on my visit. The open-crumbed loaf is served on a branded wooden cutting board that’s dominated by a big white bowl with a torpedo of butter at its center, and oiled whey all around. While the $8 bread’s identified on the menu as three-day sourdough, a server will explain in reverential tones that it’s actually much older: Wise has kept and fed the starter for 20 years, presumably carrying it throughout New York City, from Craft to The Monkey Bar to Lafayette.
You can read the full article on the Post and Courier website: