The Red Drum

Frommer's Review

Calling itself a gastropub, a sort of London version of the French brasserie, this restaurant draws visitors to Mount Pleasant, just over the Cooper River bridge. The chef and owner, Ben Berryhill, claims that food wasn't frozen in 1865 and sees no reason for it to be so in the 21st century. Winner of numerous culinary awards, Berryhill believes in impeccably fresh ingredients: He maintains a constant search for the best produce South Carolina has to offer. The influence of the Southwest is applied to seafood such as wood-grilled salmon with a roasted red-pepper purée and a sweet corn pudding in corn husks. The free-range chicken won us over when it was served with barbecued sweet potatoes and caramelized pumpkin seeds. You might also wisely opt for the roasted rack of lamb with a wild mushroom and potato crêpe topped with a red currant pastille chile sauce. All the appetizers we've sampled have been full of flavor, especially the molasses-grilled quail with a cinnamon-roasted cornbread and applewood bacon, or the rare yellowfin tuna in a spicy ginger vinaigrette.

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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