Executive Chef Michelle Weaver, who has worked with Bob Waggoner for 11 years, has recently taken over the kitchen of this elegant Charleston favorite and will now be in charge of the New South menu. A jazz ensemble adds a hip, yet unobtrusive, element. As it was hoped, the Grill, which has been reborn in a more relaxed form, now attracts a younger and more vibrant clientele than its original incarnation. The affable and highly talented chef raised the culinary bar in this town and continues to provide what many think of as its highest gastronomic experience. He utilizes only the best produce, such as the organic vegetables used in the golden beet salad. 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. The pastry chef sends out divine creations like chocolate caramel ganache. Sommelier Rick Rubel has 1,300 wines in his cellar, with many served by the glass.
Reviewed by JerseyShore from New Jersey Shore on 8/2/07
We had stayed several times at Charleston Place Hotel, where the Charleston Grill is located, but had never dined there. As Fodor's recommended it, we decided to try it. The service and food were exceptional. Everyone was very friendly without being "familiar", just the way it should be. This is not a cheap restaurant, but considering the quality of the food and the level of service, it is an exceptional value. The live music (on a Sunday night) was a nice touch. Don't miss it.
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