Charleston Restaurants



Peninsula Grill

Fodorite Reviews

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Peninsula Grill Review

Graham Dailey has successfully filled the post formerly occupied by longtime chef Bob Carter, incorporating Lowcountry produce and seafood into traditional Peninsula dishes, at once eyeing the past and the future. The dining room looks the part: the walls are covered in olive-green velvet and dotted with 18th-century-style portraits, and the ceiling supports black-iron chandeliers. These fixtures serve as an excellent backdrop for "sinfully grilled" Angus steaks, as well as jumbo sea scallops, and Berskhire pork chops. Palate-cleanse with the homemade sorbet, or try the signature three-way chocolate dessert that comes with a shot of ice-cold milk. The servers, who work in tandem, are pros; the personable sommelier makes wine selections that truly complement your meal, anything from bubbly to clarets and dessert wines. The atmosphere is animated and convivial, and Carter's famous coconut cake still graces the menu.

    Restaurant Details

  • Reservations essential.
  • Credit cards accepted.
  • No lunch.
Updated: 11-28-2012

Fodorite Reviews

Average Rating:  
  • Food  

    Peninsula Grill Review

    Love the clubby atmosphere, as it is one of my favorites in Charleston. Still, while the quality of food is good, you can get an equally inventive dish in Charleston for far less. This and Charleston Grill are nice, but really not worth the money compared to other venues downtown.

    by chastown, 3/6/10

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