Chef Marc Collins is on top of his game right now, with this restaurant one of the city’s leading fine-dining establishments catering to a well-heeled local and tourist clientele. Set in the old carriage house of the Wentworth Mansion, the dining room retains much of its historic character, with wood-burning fireplace, stable doors, original heart-of-pine floors, and booths designed to mimic the original carriage openings. Collins uses local suppliers and seasonal produce to riff on Lowcountry and Southern classics (using less butter and cream than is typical). His Carolina flounder is a delicate dish served with smoked scallops, macadamia nuts, and pimento, while the artichokes n’ truffles is about as decadent a veggie entree as you are ever likely to taste. Start by nibbling the in-house plantation rice bread rolls or the crab macaroni and cheese and end with the croissant donut or caramel-banana cake. No shorts or T-shirts.
- Frommer's Staff