Cuisine:

• American
• New American
• Southern
• Diner
• Fine Dining
• Banquet
• Barbeque, Grill
• Contemporary

Peninsula Grill Description:
This luxurious and spirited Charleston classic thrives in the heart of the Market District. Silver velvet walls and a clubby, energetic atmosphere provide an ideal setting for the elegant Champagne Bar menu, featuring raw oysters and other cold seafood dishes. Hot appetizers such as the lobster and crab cake duo arrange two meaty cakes beside a small arugula salad moistened with a mustard vinaigrette. Wild mushroom grits with Low country oyster stew is a rich, smoky embodiment of the idea of Southern ingredients and high-end cooking that personifies Peninsula Grill. Simply-prepared steaks and seafood are served with the diner's choice of sauces ranging from foie gras truffle butter to red pepper béarnaise. Benne seed-crusted rack of New Zealand lamb and basted muscovy duck breast are both rich main dishes with well-matched accompaniments. Desserts are an exercise in excess and a particularly joyous component of the dining experience. Chef Bob Carter's grandmother's coconut cake, a Southern classic, is a six-layer confection exploding with coconut sweetness and buttery richness. The banana panna cotta is a silky half-sphere of banana cream outlined with Tía Maria-glazed banana bread, caramel-coated banana slices, and banana-shaped crispy cookie, all topped with a crown of spun sugar. The wine list's 200 choices emphasize American and, secondarily, French wines. Twenty half-bottles and a limited but solid by-the-glass selection respect the solo diner. Some vintage depth may be found in California Cabernet Sauvignon, Bordeaux and Rhônes.


Be the first one to rate and write a review for this Peninsula Grill restaurant!