Charleston Grill Review
Quite simply, this restaurant continues to provide what many think of as the city's highest gastronomic experience. Chef Michelle Weaver has succeeded her former boss, the estimable Bob Waggoner, and carries on the Grill's groundbreaking New South cuisine. The dining room is a soothing backdrop, highlighted by pale wood floors, flowing drapes, and elegant Queen Anne chairs. A jazz ensemble adds a hip, yet unobtrusive, element. As it was hoped, the Grill, which has been reborn in a more relaxed form, attracts a younger and more vibrant clientele than its original incarnation. The menu is now in four quadrants: simple, lush (foie gras and other delicacies), cosmopolitan, and Southern. A nightly tasting menu offers a way to sample it all. And don't skip the extra indulgences: Sommelier Rick Rubel has 1,300 wines in his cellar, with many served by the glass. And the pastry chef sends out divine creations like chocolate caramel ganache.
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