A grand, formal space inside an antebellum-era hotel, this Peninsula Grill is one of Charleston’s longest-running high-end restaurants. Chef Graham Dailey, who took over the kitchen in 2011, still serves some of the Peninsula’s most famous dishes (low-country oyster stew with wild mushroom grits, seared foie gras with barbecued duck and peach jam;) while mixing in lighter, more modern dishes (pan-roasted local trout with tomato confit, bok choy and rock shrimp). The Ultimate Coconut Cake, with loads of buttery frosting and coconut, is so popular that it’s available through mail order.
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From Food & Wine , MAY 2003
Chef Robert Carter's updated Southern dishes, like wild mushroom grits with low-country oyster stew and grilled shrimp with hoppin' John fit the not-overly-formal room....MORE
From Food & Wine , SEP 2010
Noted local designer Amelia Handegan has covered the walls with oyster silk velvet that shimmers in the candlelight and 19th-century oil paintings. There's also a lovely patio, but it was in the bar that I fell in love...MORE
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