From the minute you walk through the curved iron gate opening onto the side garden patio, you sense you are in for something special. Entering through a side door, you pass the beautiful dark bar, and reach a subtly lit, elegant dining room that reminds you of a very exclusive club. The walls are covered in rich velvet with antique Cyprus woodwork, 19th-century oil paintings and contemporary renderings of local plantation life.

The staff is friendly, knowledgeable and utterly professional; there when you want them, not when you don't. You marvel at the expert choreography of the staff as they move effortlessly through the room. We watched in awe as a table of 8 was served, exactly as one, with the help of four waiters.

I started with a glass of Tattinger and a half dozen oysters, so fresh you could taste the sea. They were arranged on the plate, three on the left from the West Coast and three on the right from the East Coast (makes sense, huh?) and served with a tangy Champagne Mignonette. Jenny had Lobster '3 Way'...Ravioli, Tempura and Sauteed with Warm Tomato-Basil Vinaigrette and it just may have been the best appetizer she ever had. The appetizers were served with steaming hot bread that was soft and fluffy inside and thick and crusty out. Perfect for getting up every last ounce of sauce.

For my entrée I chose the Yellow Fin Tuna that was perfectly cooked and lightly doused with an incredible toasted pecan, rosemary butter, a combination I would not have thought of, but worked so well. A side order of Vidalia mashed potatoes was the perfect accompaniment. Jen selected the benne crusted New Zealand rack of lamb with wild mushroom potatoes and a coconut mint pesto. It was juicy and tender and pink on the inside with a delicate crust outside.

Chef Carter offers steaks and chops with 4 sauce choices; blue cheese-balsamic glaze, fois gras truffle butter, roasted red pepper béarnaise, brandy peppercorn and shitake-madiera. Prime seafood sauces include; ginger-lime butter, the toasted pecan, rosemary butter we had, a tomato vinaigrette, a horseradish cream and a tapenade. This is a great idea. And certainly beats the standard sauces offered by so many restaurants.

The wine list is extensive and interesting and Chef Carter should be commended for not succumbing to the "wine gouge" trend. There are plenty of excellent choices under $50 and even the more premium wines are fairly priced. Bravo!

We are not much for dessert, but we couldn't resist Chef Carter's signature Coconut Cake from an old family recipe. It was indescribably delicious, enough to convert even us to dessert eaters.

Weather permitting, I would suggest eating outside. The patio and garden is beautiful and with the flickering candles, quite romantic. Inside we like tables #71 and #72, along the wall and next to the windows that face the patio. Even in a bustling room, these tables seem to be more private.

Our meal with wine and tip was $225 and worth every penny of it. It was a magical evening with people who felt like friends. This is a very special place, owned and managed by people who really care. It is not a place to be missed when you are in Charleston.

ROMANTIC QUOTIENT: High. See table recommendations above.

What Others Say

- AAA Four Diamond Award
- Mobil 4-Star Award
- Award of Excellence. Wine Spectator Magazine
- "America's Top 50 Best Hotel Restaurants" Food & Wine Magazine .



You can make dining reservations by going to our Weekend Planner for contact information. Dining reservations are part of our Trip Planning Services.

When a steakhouse is done right it's dark and sexy, with a touch of elegance, has intimate seating and great food and wine. It's as perfect to close a business deal as it is for a romantic interlude. Not too many get it right these days....but Brett McKee at the Oak Steakhouse in Charleston does. I've been lamenting the decline of the old steakhouses in New York in favor of sleek, cavernous upstarts, but after my experience here, I am heartened that some people still get it. Interestingly, McKee hails from the New York area.

Start with the design. Housed in a 150 year old former bank, the space retains much of its old charm; 18 foot ceilings, arched doorways, mahogany paneling and pine floors. There are three floors of dining. The main floor houses the antique bar and wonderful circular leather booths (you know I'm a booth guy!). The room is dark and intimate with brick walls, antique mirrors, jazz inspired artwork and splashes of light. There's an exciting vibe here. The second floor and third floors are divided into small, cozy dining rooms, with working fireplaces on the third floor. The best tables look out the huge front windows overlooking Broad Street.

The menu reminds me of The Palm in New York, classic steak with an Italian component. But that's where the similarity ends. This was the best steakhouse meal I have had in some time. My clams casino came topped with garlic, peppers, lemon and bacon. Usually made with onion instead of garlic, this was an interesting and delicious departure. For once my steak came out right the first time...just pink...with a crispy crust and fois gras black truffle butter. Absolutely perfect.  Classic creamed spinach had just the right amount of cream and spices that still allowed the flavor of the spinach to come through. I would have liked the hash browns to have been crispier...but then I didn't ask for that so I guess it's my fault. I paired my meal with a delicious Amvi Walla Walla Valley Washington Cab suggested by my server. $12 the glass, $48/bottle.

Other menu items that looked great were a Parmesan encrusted pork chop, lobster mac & cheese and veal osso buco.

Dessert was an utterly decadent "chocolate indulgence"; 6 layer devil's food cake with chocolate buttercream and finished with a chocolate granache.

The wine list is very adequate, but somewhat short for a steakhouse. There's @ 23 wines by the glass in the $7-$15 range and good representation from the major regions. Champagne is particularly well represented. No half bottles which I like to see, but overall pricing is very reasonable.

Black clad wait staff was efficient and knowledgeable. People seem to really enjoy working here. This is a "must do" when you are in Charleston.

Appetizers: $13-$19, entrees: $15-$58, desserts: $7-$10. Closed Sunday. All credit Cards.



ROMANTIC QUOTIENT: High



WHAT OTHERS SAY...

- AAA Diamond Award 2006
- Wine Spectator 2006 Award of Excellence

“A 150-year old former bank has been transformed into a three-level stunner [Oak Steakhouse].”
--Bon Appetit, January 2006

“As much of the local food gossip these days centers on who serves the best beef — the Oak Steakhouse…”
--The New York Times, March 2006



You can make dining reservations by going to our Weekend Planner for contact information. Dining reservations are part of our Trip Planning Services.

I am not usually a fan of "theme" type restaurants, but this is an exception. Delightful ambiance, wonderful food and great entertainment combine to make this a very special evening and one not to be missed when you are in Charleston.

Open only Wednesday to Saturday at 7:30pm, Robert's offers a 5 course fixed price dinner including wine and entertainment for $85 per person, plus gratuity and tax.

The small room, about 13 tables, is decorated with sun-set faux finished walls and peach curtains, antique mirrors and modern art. Tables are set with crisp linens, heavy silverware and a white and red wine glass. Leather banquettes line the walls with accompanying black fan back chairs.

With a piano player providing the background music, two very efficient servers work the room and help you select your menu from a couple of  choices of appetizers. As one course, I chose a wonderful duck breast over buckwheat noodles with red peppers and scallions tossed in a light BBQ sauce. The duck was tender and lean, something you don't see very often and the smoky BBQ sauce was a great touch.

A delightful mesclun green salad followed, bursting with flavors of walnuts, cranberries, balsamic, goat cheese and citrus.

My entrée choice was a Chateaubriand with a red wine sauce and truffle butter and a creamy risotto. Just excellent. The other option was a Tilapia stuffed with crabmeat, baked leeks and a creamy onion sauce.

A Poppy Hill 2001 Chardonnay and a Carmenet 2001 Cab were served throughout the dinner and your glass is never empty.

As a decadent chocolate tart with a fresh fruit sauce was being served with coffee, Robert emerged to greet the diners. A robust gentlemen with white hair and beard, he regaled the crowd with show tunes, opera and popular songs in his rich baritone.

Dress is upscale casual, the men wore jackets and the ladies dresses.

This was a wonderful evening and one that will make your visit to Charleston very special.

ROMANTIC QUOTIENT: Medium. Ask for the “round” table in the back, a little more private than the others.

You can make dining reservations by going to our Weekend Planner for contact information. Dining reservations are part of our Trip Planning Services.

Located just off the market, Anson’s is a step into the past, a dining room one can envision in the old South. Cheerful yellow walls, tres ceilings, plantation shutters, striking illuminated local art, gold ballroom chairs, soft lighting and cypress pilasters all conspire to create an elegant and sophisticated space conducive to a very romantic evening.

Start with a drink at the handsome oak bar and sample one of their interesting martinis. Downstairs ask for a booth, upstairs a table by the fireplace or overlooking the street.

Not a huge fan of grits, but as they say, “when in Rome…” so had to try the signature appetizer, shrimp & grits, a delicious concoction of shrimp, roasted tomatoes, bacon, shrimp stock and house ground grits. Gave me a whole new perspective on this southern staple. Also tried the parmesan and herb gnocchi, sautéed with pancetta and served with a rich and flavorful mushroom ragout.

For entrees, I enjoyed a cashew crusted grouper that was sweet and succulent and perfect with the crunchy nut crust. It was served with Hoppin’ John, a mix of black-eyed peas, rice and ham hocks that is another southern staple. Jen’s BBQ lamb was crusted with pecans and accompanied by sweet potato, apple and bacon hash. This was low country cooking at its very best.

There’s a lot to like about this wine list with about 60 white wines, a third under $40 and about 16 by the glass. 16 of 70 reds are priced under $50 with about 10 by the glass. As always we wanted try something new and our server suggested a Albarino, Burgan from Spain, a delicious and crisp white at $34. The list is almost evenly divided between California on the one side and a mix of French, Spanish, Australia and Italian on the other.

Katie, our server, was a transplant from Worcester, MA, who came to Charleston on a whim with a girlfriend and loves it here. Fun, knowledgeable and good at what she does. Hopefully she’ll be there when you are.

Appetizers-$7-$15. Entrees-$18-$36.



ROMANTIC QUOTIENT-High in a booth or next to the fireplace.



WHAT OTHERS SAY...
For fresh and local, there is no better choice than Charleston's beloved Anson."   ~Gourmet Magazine Restaurant Guide, October 2004 & 2005

"The most romantic restaurant in Charleston ... it is also the city's best example of high class Lowcountry cooking."  ~Wine Spectator Magazine

USA Today - "For dining, the talk of the town is Anson"



You can make dining reservations by going to our Weekend Planner for contact information. Dining reservations are part of our Trip Planning Services.

Ask the locals where their favorite place to eat is and more often than not, the answer will be Fulton Five. Hidden away on a small street off of King, this charming ivy covered trattoria has a big reputation for food, but remains casual and welcoming.

There are only about 15 tables and a small 5 stool bar, but the light green walls, Tuscan art, wall sconces and a sunken dining room make for a very intimate setting. Everyone seems to feel they've found Charleston's best kept secret.

I started my meal with a wonderful pumpkin ravioli cooked with pancetta and sage in a brown butter sauce with pine nuts and shaved parmesan. I could have eaten two servings it was so delicious. For my entrée I chose the Osso Buco, marinated and slow cooked veal shank that literally fell off the bone. It was accompanied by whipped Yukon Gold potatoes, oven roasted carrots and a saffron-tomato reduction.

The one page wine list is heavily Italian and mostly white, all the in the $40 range. Premium Italian reds were very fairly priced with a delicious Amarone at $85 and a Barolo at $90.

Dress is casual. All credit cards are accepted. When the weather is nice, ask to be seated on the terrace. Entrees $11-$25.

Romantic Quotient:  High on the upstairs terrace.

You can make dining reservations by going to our Weekend Planner for contact information. Dining reservations are part of our Trip Planning Services.

High Cotton gets my vote as the best overall restaurant in Charleston. They serve a delicious lunch/brunch on the weekends, have a excellent wine list (Wine Spectator Award of Excellence), a beautiful mahogany bar (where they serve a killer Bloody Mary and Bloody Bull with Low Country Spice Rub on the glass rim) and outstanding comfort and Southern style cooking served in two elegant rooms. Top all that with live jazz every night and at Sunday brunch and you can see why it's a favorite with locals and tourists.

The menu changes often, but these are some of the things we have enjoyed; Lobster bisque with huge chunks of meat and scallions and a blue crab butterbean soup with sausage, yellow squash and cornmeal crumb topping. A simple Iceberg lettuce salad was made spectacular with blackened bacon, fried green tomatoes and a buttermilk blue cheese dressing.

Pan roasted Carolina trout with a lump crab and spinach casserole, roma tomato confit and a sweet corn vinaigrette was wonderful. For game lovers there's venison, quail and duck and the Black Angus steaks come with your choice of Henry Bain steak sauce, peppercorn garlic butter, truffle blue cheese, béarnaise, red wine reduction and bourbon bacon sauce. Don't miss the Vidalia, bacon creamed sweet peas as a side dish.

Lots of interesting desserts including a cheese course, but the Charleston Praline Souffle with chocolate sauce isn't something you will soon forget.

The wine list is much improved from our last visit. There nearly 20 wines by the glass, priced $6-$16. These wines are also available by the bottle. Particularly noteworthy is the Darioush Cab@$16 and the Ridge "Three Valleys" Zin at $10. The rest of the list is interesting and very fairly priced. There's also some real values like an $88 Puligny Montrachet and  a $180 Silver Oak. Even the Reserve List, which has some great selections, is very reasonably priced.

Dress is casual. All credit cards. Appetizers: $5-$14. Entrees: $21-$36.

ROMANTIC QUOTIENT: Medium. Ask for table #14 in the window and for waitress Amy Frye if she's still there. She's traveled the world and ended up in Charleston. An interesting story.

You can make dining reservations by going to our Weekend Planner for contact information.  Dining reservations are part of our Trip Planning Services.

I read an article recently where a New York restaurateur was complaining that restaurants that had been around for a long time get little attention from the press and critics. Everyone, he said, wants to talk about the "new, hot" place and they don't give any credit to longevity. Such is not the case in Charleston, where despite lots of newcomers to the dining scene, old favorite Slightly North of Broad (SNOB to the locals) was named 2006 Restaurant of the Year by the Post & Courier.

I must admit that I had skipped this restaurant on previous trips in favor of the latest dining addition. Now I know what I was missing. SNOB is a favorite of many in Charleston and for good reason. It feels comfortable to be here. You sense the locals view this as "their place".

The restaurant inhabits a 19th century brick warehouse. A cozy 6 person bar sits to the right of the entrance with a view of the entire dining room. The dining room itself is somewhat narrow but deep, with high ceilings painted dark and exposing stainless ductwork. The walls are painted a beige faux finish and adorned with iron sconces and colorful local art. Hardwood floors are strewn with carpet runners. The back wall is brick and frames an open kitchen. Recessed lighting throws just the right amount of light and large pillars break up the room into smaller dining areas. The effect is what you might expect when turning a warehouse into a restaurant...part rustic, part elegance.

Acclaimed chef Frank Lee whose cooking has been praised by Gourmet Magazine, Food & Wine and Southern Living  makes generous use of fresh, local ingredients and combines that with traditional French techniques and creative use of low country spices and seasonings.

On this night I started with the red bean soup which I was afraid might be too spicy from its description....slow cooked red beans with peppers, onions, garlic and celery, garnished with a tomato jalapeño salsa and sour cream. It was absolutely delicious. Topped with scallions and served with fresh cornbread, I regretted I got only a cup instead of a bowl.

I couldn't resist the signature BBQ tuna which was really more of a mustard glaze and served with oysters,country ham, green onions and fresh tomatoes. Easy to see why they are known for this dish.

The wine list is not long, but has some very nice selections at very reasonable prices; a Chablis at $48, an Albarino at $35, a Vernaccia at $36, a Cotes du Rhone at $42 to name just a few of the 70 odd choices. There are about 18 wines by the glass and about a half dozen 1/2 bottles. There's also a Reserve List that, while more expensive, also has some well priced items.

Appetizers-$3.95-$16.50. Entrees: $18-$34.Desserts: $5-$6.75. Dress is casual. All credit cards. Open for lunch.



ROMANTIC QUOTIENT: Pick a table along the outer wall or in one of the left side corners and you'll enjoy a decidedly romantic evening.



WHAT OTHERS SAY...
"Chef Frank Lee and the staff are doing as good a job as any other restaurant crew in Charleston in providing an elegant, elevated dining experience. Post & Courier 2005



You can make dining reservations by going to our Weekend Planner for contact information. Dining reservations are part of our Trip Planning Services.

Il Cortile is the kind of place that pops into your mind when you decide to go out for dinner on the spur of the moment. Locals like to come in and eat at the lively bar or one of the bar tables. If you are from Charleston, you'll more than likely run into someone you know here. But it is equally good for a romantic meal at one of the cozy back room tables or especially in the courtyard when the weather is nice.

The food is simple Tuscan, no pretense, just very good, well prepared basic food. I started with a baked Portobello cap stuffed with local goat cheese, basil pesto and garlic and a small mixed spring salad. Staying with the mushroom theme, I tried an appetizer portion of penne with wild mushrooms and rosemary ham in a light cream sauce that was delicious. Love that rosemary ham! My entrée was a roasted pork tenderloin with carmelized onion and potato gratin. Tender and juicy and just pink. A special bonus was a wonderful cheese course with hard to find Roman and Tuscan cheeses. A glass of port and the evening was perfect.

Dinner for two-$120 (drink, appetizer, entrée, dessert, tax and tip) Dress is casual. All credit cards accepted.

ROMANTIC QUOTIENT: High. The ivy covered stone floor courtyard is without a doubt one of the most romantic spots in Charleston

You can make dining reservations by going to our Weekend Planner for contact information. Dining reservations are part of our Trip Planning Services.