Cuisine:

• American
• Others
• Eclectic
• Contemporary

grace 17.20 Description:
The warmly lit, clean design emphasizing earth tones announces a contemporary approach to the dining experience at Grace 1720. On the patio an antique European fountain and outdoor fireplace serve as added amenities. The draw is the food, which reflects a passion for freshness and detail. The all-meat crab cake rests on a pool of caper-studded rémoulade, surrounded by a ring of chili oil. The microgreens that top it somewhat get in the way, because the sweet crab is the focus of one's fork. Delicate prosciutto makes a good carpaccio, lying under a tangle of tender arugula. Here and there are touches of local ingredients and traditions, as in the collard greens that accompany a very good pork chop, Vidalia onions and Anson Mills stone-ground grits that are paired with PEI mussels. At lunch, many of the same dishes appear, making it possible to enjoy the full force of this restaurant at noontime. Try the eggplant bruschetta, with its tangle of sweet, caramelized eggplant on crisp toast---almost enough for a light entrée. This wine list has expanded substantially, but still needs more half bottle choices, and a rosé or two would be a good idea as well. Nice glassware keeps the wine service at the appropriate level.


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