Pink Snapper

Jonathan Boncek

Pink Snapper

Annie’s Bistro opened its doors last year, and it’s a delight. Chef Carole Robert’s cooking starts with the best, freshest ingredients and treats them simply, with splendid results. Kick things off with tender but chewy escargot in a fragrant garlic butter broth, a charcuterie plate with Robert’s rich, savory housemade pâté, or a simple but delicious spring tomato salad topped with feta and vinaigrette. A whole snapper pan-seared in butter and garlic has sweet, pristine meat beneath a salty, garlicky skin, and a fan of sliced rosemary-infused duck breast is dark and rich. Whether its the fresh sausage from New York Butcher Shoppe slow cooked with cabbage or boudin noir served with crisp apples and mashed potatoes, the offering always surprises and impresses. Mt. Pleasant has long needed an option for a low-key but top-quality French dining, and Annie’s has stepped up nicely to fit the bill. —Robert Moss Dish (Winter 2015)

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Hours: L & D, Mon.-Sat.

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