Cuisine:

• Continental
• Sea food
• Diner
• Southern
• Contemporary

Grand Dining Room @ Jekyll Island Club Hotel Description:
What surely must be one of the most romantic dining rooms in the state seemed always to disappoint in the food department. But with the arrival of chef Abigail Hutchinson, the tables have turned. You know you're in the South when a meal starts off with crisply fried cornmeal-crusted oysters and a proper tartar sauce. The plump oysters burst to the bite, leaving their juices to mingle with the crisp surface. The tartar sauce, made in house, is graced with house-made fried pickles---another artful Southern treat. So it's classical yet with a twist that makes sense. Veal cheeks were tender enough, but the white bean cauliflower mash that adorned the plate would have made a meal in itself. Chef Hutchinson does her fish as a nightly special so she's not hemmed in by what may not be available. Desserts are a downfall; quite ordinary Key lime pie is probably the best of the lot, although the kids will get a kick out of the chocolate turtle. This wine list, like the food, is seriously improved over its predecessors, but we would completely revise the Champagne-sparkling offerings. But the long, intriguing dessert wine list makes up for it somewhat.


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