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Charleston Review

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Charleston

Fodor's Review:

The kitchen here may have a South Carolina Low Country accent, but it's also skilled in the fundamentals of French cooking. Inside the glowingly lighted dining room such classics as she-crab soup, crisp cornmeal-crusted oysters, and spoon bread complement more elegant fare, such as squab roasted with apples. Best bets are Southern-inspired dishes such as shrimp sautéed with andouille and Cajun ham served over creamy grits.

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