Charleston, South Carolina, is renowned for its rich history, warm hospitality, and its vibrant culinary scene. Nestled within this gastronomic paradise is The Charleston Grill, a restaurant that stands as a shining example of the city’s culinary prowess.
The Charleston Grill is situated within the grand Charleston Place Hotel. As soon as you step through its doors, you are enveloped in an atmosphere that effortlessly blends sophistication and comfort. The restaurant’s appeal extends beyond the plate – live jazz music fills the air and adds to its elegant ambiance.
The culinary journey at The Charleston Grill is one filled with remarkable flavors and innovative dishes inspired by Lowcountry cuisine. Chef de Cuisine, Suzy Castelloe, masterfully combines Southern traditions with contemporary techniques to create a menu that surprises and delights refined palates.
The restaurant has an extensive wine list and their wine program showcases a diverse array of choices, expertly curated to complement their menu. Whether you’re a wine connoisseur or just someone looking for the perfect pairing, the sommeliers at the Charleston Grill are ready to guide you through the selections.
Everything on the menu sounded too delicious so my boyfriend, Matthew and I each settled on the 6-course Chef’s Tasting Menu with wine pairings. We were certainly happy with our choice!
We started our epicurean adventure with fresh bread service. From the selection, I chose the herb bread, it was pull-apart like monkey bread and was buttery, herbaceous and delightful. Champagne Louis Nicaise brut rosé accompanied it quite nicely.
This combination whetted my appetite and I was ready to go on a low country culinary adventure!
The first course, a Smoked Fish Salad, arrived as a symphony of flavors and textures. The cornmeal blini, topped with shaved vegetables and roe, created a harmonious blend of smokiness and freshness. The Schloss Lieser Riesling, with its crisp acidity and fruity notes paired nicely with it.
As for the second course, I was presented with a Jumbo Lump Crab Cake. It was incredibly fresh and was a masterpiece of flavor and presentation. This crab cake was on another level and quite unique as it had meatier pieces of crab vs. shredded crab. It was unlike any crab cake that I’ve had before and it was presented atop a bed of multicolored tomatoes and thin basil ribbons.
The crab cake’s delicate sweetness and meatiness were nicely complemented by a glass of Francois Carillon Puligny-Montrachet, a white Burgundy wine. The wine’s crisp acidity and notes of citrus and stone fruit not only elevated the flavors of the crab but also provided a harmonious balance.
I was quite excited for the third course, Seared Foie Gras, an indulgent delight with port-poached pear, pickled mustard seeds, and foie gras mousse. The pairing with Chateau de Fargues’ Sauternes, a luscious and golden dessert wine, added a harmonious note to this symphony. It married sweet and savory elements.
The fourth course, Ricotta Gnudi, was accompanied by delicate chanterelles and a rich sherry-brown butter emulsion. This dish was a testament to the chef’s exceptional skill in creating complex yet perfectly balanced dishes. However, what elevated the experience even further was the impeccable wine pairing, Castello di Neive’s Barbaresco. This red wine masterfully enhanced the earthy notes of the dish, with its hints of dark cherry and subtle spice. The combination of enticing flavors danced on my taste buds, leaving a lasting impression of culinary artistry at its finest.
The Porcelet Rib Rack, the fifth course of this exquisite dining experience, was a true masterpiece. It featured a delectable combination of miso-maple sweet potato, sherry-apple compote, and cider-bourbon reduction. What further elevated this harmonious medley was the thoughtful wine pairing – Titolo. This wine, with its rich and velvety texture, harmoniously enhanced the depth and richness of the dish. The bold fruitiness and subtle spiciness of Titolo perfectly complemented the sweet and savory notes, creating a dining experience that was nothing short of extraordinary.
The evening culminated in a spectacular duet of desserts. The Cigar, with its chocolate ganache, butterscotch custard, and meringue ash, offered a delightful and whimsical ending to the savory courses. The Yuzu Cheesecake followed and created a vibrant and refreshing close to the evening. It had a rice puff crust, pomegranate gelée, honey tuile, and blood orange sorbet. Both desserts are paired with Inniskillin ice wine made with Cabernet franc, adding a sweet note to the grand finale.
In conclusion, the 6-Course Chef’s Tasting Menu with wine pairing at Charleston Grill is a culinary experience that transcends expectations. Each dish is a masterpiece, a testament to the chef’s artistry and the restaurant’s commitment to excellence. The wine pairings, expertly chosen, elevate the flavors to new heights. Dining at Charleston Grill is not merely a meal; it’s a culinary symphony that lingers in your memory long after the last course has been savored.
