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Charleston Grill Restaurant Review: Executive chef Michelle Weaver (Bob Waggoner's sous chef prior to his departure) has crafted her seasonal menu with four themes --- “Pure,” “Lush,” “Cosmopolitan” and “Southern” --- each with dishes that suggest that theme. Of course, one may mix and match to one's taste. "Pure" deals in clean preparations like lemony grilled octopus, while "Lush" is where you'll find the French influence with foie gras and caviar. "Cosmopolitan" explores the globe with offerings of roasted beets flavored with za'atar and pomegranate vinaigrette or spicy Thai fish tom yum goong. "Southern" presents smoked quail with Alabama white sauce and creamed corn or a gently seared panko-crusted flounder that arrives on a bed of winter vegetable succotash bathed in a vibrant tomato vinaigrette. The crab cake in this section is a longtime signature dish. A six-course tasting menu has three different price points for the wine pairings, depending on how much you wish to splurge. Executive pastry chef Emily Cookson takes charge of dessert, turning out satisfying classics like crème brûlée, or cakes such as a crunchy carrot cake fritter with cream cheese ice cream. Each often-changing selection is paired with a wine suggestion. The extensive wine list spans the globe, and the depth in Burgundy alone will appeal to oenophiles. The kitchen accommodates all dietary restrictions and preferences with aplomb. Gracious service is a hallmark of general manager Mickey Bakst, who runs a tight ship.