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Charleston Grill Restaurant Review: Michelle Weaver, former sous chef to longtime chef Bob Waggoner, commands the kitchen at Charleston Grill. The Charleston Place hotel is home to this gracious, quiet restaurant that features ultra-fresh seasonal ingredients showcased in preparations that speak with a mix of French and Southern accents. Foie gras in puff pastry with a verjus and honey reduction poured into the center soufflé-style by the server is redolent of the richness of the foie bolstered by the sweetness of honey and cut just enough by the tartness of the verjus. This is just one luxurious beginning in a menu that never disappoints, regardless of frequent seasonal changes. Pompano and lobster in a satiny saffron broth with vegetables, and tender, medium-rare venison laced with a spike of Worcestershire are accompanied by side dishes such as Cabernet-balsamic collard greens with intensely smoky ham and a rich and comforting fried oyster-topped fennel gratin that is nearly a meal in itself. Service is gracious, as general manager Mickey Bakst runs a tight ship. The 1,200-bottle wine list is long enough to cause a wine aficionado to leave the conversation altogether, offering vintage depth across the globe. Twenty-five by-the-glass choices also provide accessibility to the smaller group or light drinker.