Frommer's Review
Some of the best French dining in eastern South Carolina is served here in this bistro, which offers a piano player on Wednesday and Thursday nights. Its decor transports you to the south of France. Inventive cookery with fresh flavors characterizes this popular dining spot. The list of hors d'oeuvres is the island's finest, ranging from many of the classics such as French onion soup gratinée or escargots bourguignon, but also taking in such delights as a French country pâté with duck mousse combo. The main courses are prepared with finesse, including crab cakes Mediterranean with ratatouille and polenta, or frogs' legs Provençal on a bed of couscous. Grouper is prepared Riviera style -- that is, sautéed in olive oil with sweet red bell peppers. The chefs are diligent about maintaining high standards and rely on market-fresh products. The good news: The dishes are nowhere as heavy or as laden with sauces as you might expect from a classic French restaurant serving food in the Escoffier tradition.
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