Anson

Frommer's Review

We think it's simply the best. Charlestonians know that they can spot the local society types here; newcomers recognize it as a hip, stylish venue with all the grace notes of a top-notch restaurant in New York or Chicago, but with reminders of Low Country charm. The setting is a century-old, brick-sided ice warehouse. The present owners have added New Orleans-style iron balconies, Corinthian pilasters salvaged from demolished colonial houses, and enough Victorian rococo for anyone's taste. A well-trained staff in long white aprons describes dishes that are inspired by traditions of the coastal Southeast. But this isn't exactly down-home cookery, as you'll see after sampling such appetizers as fried calamari with an apricot and shallot sauce, or cornmeal-dusted okra with chile oil and goat cheese. France meets the Deep South in one seafood selection: cashew-crusted grouper with hoppin' John, green beans, and a champagne cream sauce. Our favorite is the crispy flounder, which rival chefs have tried to duplicate but haven't equaled. Some of the best meat selections include slow-roasted duck with duck confit potato cake and local peaches, or else a New York strip with Maytag blue cheese and an onion marmalade. A children's menu is available.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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