"Grits is grits...unless one of the city's few nationally acclaimed chefs is stirring the pot, in which case grits are gold." -USA Today

Upon his 1987 arrival in Charleston to attend Johnson & Wales University, Tallahassee-native Robert Carter started to make epicurean wavelets that augured his future success in the Souths most exciting destination. To fund his education, the enterprising Carter began cooking for one of Charlestons most aristocratic families. Their kitchen became the envy of their social set, which inveigled Carter for a shot at his services. Inspired by their admiration, Carter took on the role of hired gastronomic gun he was the principal and sole employee of a popular catering operation called Rent-a-Chef.

After his 1989 graduation, Carter charted a culinary course that included an apprenticeship with certified master chef Victor Gielisse in Dallas and a stint at Tennessees The Inn at Blackberry Farm before docking at Key West in 1991 as executive chef for Caf Marquessa. Along the way he had begun to develop a reputation for his exquisitely robust cuisine, defined by a deceptively simple approach which bolsters the essence of each ingredient thereby creating extraordinarily distinct layers of flavor. Carter had also developed a hankering to return to Charleston, a desire that prompted him to invite hospitality industry entrepreneur Hank Holliday to lunch one day.


"I had known Hank in Charleston, and I would run into him occasionally in Key West, where he had a vacation home. I knew he had bought the Planters Inn, and I saw that purchase as my ticket back to Charleston," explains Carter. "So I called him up, invited him to lunch, told him the inn needed a fine dining restaurant and I was the chef he needed to make it happen. Fortunately, he agreed!"


Holliday also agreed with Carters notion of creating a stylish eatery that would address sophisticated gustatory sensibilities with a menu incorporating classic elements of American haute cuisine from.. Continued

Overview: Unabashedly swank, Peninsula Grill is a respectful re-interpretation of the masterful American dining establishments of the first half of the 20^th century, which defined "class" for generations. While dignified and decidedly plush, there is a distinguishing conviviality about the food and atmosphere a reflection of the successful meld of the inviting warmth of Old Charleston with the cosmopolitan excitement of New York. A sense of refinement pervades the snazzy ambiance, in which the serious food delivers a playful punch and the service sets new standards. Indeed, Peninsula Grill was named "Best Restaurant" by the 2001 & 2002 Charleston City Papers Annual Best of Charleston Readers Poll.

Executive Chef: Robert Carter

Manager: Steve Palmer

Location: 112 N. Market at the corner of Meeting Street in the historic Planters Inn at the epicenter of Charlestons fabled City Market area and just a block from sister property Hanks Seafood Restaurant.

Web Site: www.peninsulagrill.com

Design: Stylish and sophisticated, with more than a touch of whimsy, Amelia Handegens interior is a study in subtle luxe. Yet, there is an extraordinary vibrancy about this sumptuary for the senses, which so seamlessly fuses seemingly discordant elements. The bordering-on-rustic bar, with its capacious dark wood booths, gives way to the understated opulence of the dining room. Velvet-lined walls are framed by antique wainscotting and embellished by dramatically contemporary sconces. Sea-grass carpet is ennobled by the compelling artwork depicting Lowcountry themes. The rooms bold theatricality is brought into focus by skillful, ceiling-sweeping lighting, tempered by captivating silk-shaded table lamps. The aggregate effect is one of a cultivated timelessness that will beguile diners well into the 21^st century.

Cuisine: The restaurants name is unusually descriptive of the food it serves. Chef Robert Carter addresses the culinary characteristics of Charlestons Lowcountry peninsula, as well as archetypal grill traditions. His voluptuously robust renditions of new-American cuisine assimilate the intricacies of contemporary Southern fare without being contrived. Similarly, presentations, while show-stopping, avoid the conceit of being overly constructed. There is a whimsy about Carters cooking that in no way compromises its dignity, because of his devotion to enhancing the natural flavors of his ingredients rather than altering or masking them.

Awards

One of Five Best City Restaurants in the South, Southern Livings Annual

Readers Choice Awards (2000)

DiRONA Award of Excellence

Mobil Four-Star (one of only three in South Carolina)

Best Restaurant, Charleston City Paper Readers Poll (1997, 1999, 2001, 2002)

Best Chef, Charleston City Paper Readers Poll (1999, 2001, 2002)

Appetizers $ 6.00 to $16.00
Entres $17.50 to $29.00
Sides $ 3.50

Hours

Bar Daily 4:00 p.m. to Closing
Dinner Sunday thru Thursday 5:30 p.m. to 10:00 p.m.
Friday & Saturday 5:30 p.m. to 11:00 p.m.

Seating

Dining Room: 100
Bar: 22

Reservations Recommended

Please call (843) 723-0700

April to October, weather permitting.

Shelley Clark ([email protected])
Lou Hammond and Associates
(212) 891-0204

Signature Dishes

Wild Mushroom Grits and Lowcountry Oyster Stew

Grilled Jumbo Sea Scallops with Cheddar-Corn Fritters, Wild Corn Lettuce and Truffled Corn Coulis

Crispy Veal Sweetbreads with Roast Garlic Green Bean Salad, Goat Cheese and Herbed Brioche Crumbs

Duo of Low Country Quail and Shrimp with Crab and Potato Hash, Red Wine

Butter Sauce and Sauteed Spinach

Bourbon Grilled Jumbo Shrimp with Lowcountry Hoppin John, Creamed Corn and Lobster-Basil Hushpuppies

Benne Seed Crusted Rack of Lamb with Wild Mushroom Potatoes & Coconut Mint Pesto

Basil-Garlic Glazed Venison Chops with Parmesan Whipped Potatoes, Red Pepper Jus and Braised Swiss Chards

Grill Specialties Steaks, Chops and Seafood with a selection of sauces, such as: Foie Gras-Truffle Butter and Red Pepper Bearnaise for the meat; Ginger-Lime Butter and Tapenade for the fish.

Wine Program

General Manager Steve Palmer has created a wine culture for service staff and patrons based upon an award-winning list of over 300 selections. His list, a perennial Wine Spectator Award of Excellence winner and voted Charlestons Best in the 2000 Charleston City Papers Annual Readers Poll is well-balanced, offering a good representation of what each of the worlds important wine-producing regions do best. Its pricing structure is designed to encourage exploration and experimentation, particularly amongst the more distinguished selections.

At the Bar

The Champagne Bar offers a menu of intriguing oyster preparations and other particularly stylish appetizers (which are also available in the dining room), along with classic cocktails. Such indulgences as Broiled Oysters with Smoked

Bacon and Green Onions, and Seared Foie Gras with Duck Rilette, Black

Pepper Biscuit and Carolina Peach Jam are attended by six Champagnes by the glass, including Dom Perignon.

Signature cocktails: Peninsula Daiquiri, Bacardi Limon, lime & sugar, straight up; Planters Punch, Myers Rum, orange & pineapple juices with Grenadine; Sidecar, Courvoisier, Triple Sec, fresh lemon, with a sugared rim; Tea-Tini, Stoli Ohranj with a splash of southern sweet tea and a sugared rim.

In the courtyard, overlooking delightful partierres and fountains, from

Peninsula Grill is available for private functions.

Private Dinning

The Peninsula Grills kitchen caters functions for up to 200 in the Planters Inns ballroom and for those up to 26 in the Charleston Room both with dedicated entrances through the inns courtyard, which can also accommodate functions for as many as 75 and can be rendered impervious to inclement weather by a custom-made tent.