The Charleston City Paper recently published a great article on the man behind the life-changing dishes at Halls Chophouse in their article "Six talented Charleston chefs who deserve your love and devotion".
Eric Doksa writes of Chef Matthew Niessner:
"Let's be honest, the first things that come to mind when we think about Halls Chophouse are the big, juicy, dry-aged rib-eyes and the attentive service. When we walk in the door, we expect a big welcome from a member of the Hall family in addition to some excellent food. But most people don't have a clue who's responsible for running the kitchen at Halls. It's time we pay respect to Executive Chef Matthew Niessner, a guy who can cook more than just a steak. The menu regularly features a variety of creations: braised Maple Leaf Farm duck with fingerling potatoes, pan-roasted chicken with Sea Island Red Pea succotash, and, most recently, a cornmeal and Old Bay-dusted soft-shell crab on white bean, corn, green bean, and roasted tomato succotash, finished with a creole remoulade. Oh, and we can't forget about the long list of side dishes, which stand up as some of the best in town, proving that Niessner's talents go way beyond red meat."