Gorgeous plates and sumptuous food remain the order of the day at Peninsula Grill
Executive Chef Graham Dailey continues Peninsula Grill’s tradition of delivering consistent high quality and unapologetic luxury. The “champagne bar menu” still offers a dazzling selection of oysters, caviar, and steak tartare along with titillatingly sensuous creations like the Lobster “3 way” with chunks of buttery lobster sautéed, tempura fried, and tucked inside ravioli. Sinfully grilled ribeyes topped with foie gras truffle butter and pan-roasted scallops in thick buttery sauces laced with bits of lobster deliver every bit of the rich decadence promised by the big-ticket prices. Peninsula’s coconut cake is world famous for its sheer extravagance; layers of white cake saturated with simple syrup and a gooey coconut filling that makes each soft, sweet bite a perfect little morsel of sin. Though culinary trends have ebbed and flowed, Peninsula Grill’s elegant setting and flawless service keep it sailing on as one of downtown’s premier dining experiences. —Robert Moss
Dish (Summer 2014)
A rich, wonderful menu full of American classics and Lowcountry favorites. Top-notch wine list, impeccable service. Reservations suggested. AAA four-diamond rating, Mobil four-star rating.
Features: Online Reservations, Dinner, Best of Charleston winner, Top 50, Non-Smoking
Tue., Dec. 31, 5 & 9:30 p.m. 2013
Thu., Nov. 28, 3 p.m. 2013
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