Peninsula Grill

Peninsula Grill Restaurant Review:

A Charleston landmark since 1997, this spirited classic shows its pedigree in silver velvet walls and a clubby atmosphere. Under executive chef Graham Dailey, the original menu adds lighter preparations and locally sourced accompaniments. The Champagne Bar menu features raw oysters and other cold dishes. Hot appetizers such as the lobster and crab cake duo arrange two meaty cakes beside a small arugula salad moistened with a Creole mustard vinaigrette. Wild mushroom grits with low country oyster stew is a rich, smoky embodiment of how Southern ingredients meet high-end cooking. Seasonal and regional notes appear in the Bourbon-glazed “Berkshire” pork chop with fingerling potatoes and cider-braised Wadmalaw Island collard greens; peach-glazed jumbo shrimp come with Hoppin’ John, a coastal classic featuring black-eyed peas, hush puppies and brandied peach butter. Grilled steaks and fresh fish with a choice of sauces complete the savory selections. Desserts, an exercise in excess, include the famed "Ultimate Coconut Cake," a 12-layer confection exploding with coconut sweetness and buttery richness. A sugar-free white chocolate mousse terrine combines dark chocolate custard and seasonal fruit with a bittersweet chocolate sauce and can be served gluten-free. The wine list's more than 300 choices reflect the style of sommelier Dennis Perry, emphasizing American and, secondarily, French wines, with particular depth in Burgundy, Bordeaux and the Rhône. Nine half-bottles and a limited but solid by-the-glass selection respect the solo diner. Some vintage depth may be found in California Cabernet Sauvignon, Bordeaux and Rhônes.