Chef Robert Carter, who earned a sterling reputation leading the kitchen at downtown star Peninsula Grill, moved out to Mt. Pleasant last year to take over the restaurant at the Inn at I’On, a small boutique hotel at the front of the I’On neighborhood. He brings with him a simple American cuisine with a few fine-dining flourishes. Starters like fresh baby kale tossed in a traditional Caesar dressing and winter squash ravioli have bright, deft flavors, while the entrées lean toward the simple and substantial: pan-roasted salmon with root vegetables, duck leg confit with green lentils, and lamb chops paired with a mushroom pot pie. Worth notice, too, is the “tavern menu,” with its tempting assortment of bar snacks like truffled popcorn, fragrant toasted cashews, and delightful glass jars of butter bean hummus and tangy pickled shrimp. Flavors like these make Carter’s presence in this new kitchen a welcome one. —Robert Moss Dish (Winter 2013)
Chef Robert Carter serves up a tavern menu of Southern snack, jars, and boards with nibbles like okra chips with tomato aioli, chicken gizzards with brandy ketchup, and crab nachos.
Features: Sunday Brunch, Lunch, Dinner, Breakfast
Hours: D, nightly. Sun. Brunch