Chef Graham Dailey incorporates 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 wrought-iron chandeliers. These fixtures serve as an excellent backdrop for "sinfully grilled" Angus steaks, as well as jumbo sea scallops and Berskhire pork chops. Finish 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 the famous coconut cake still graces the menu.