by Nahali Croft
May 28, 2002
Our dining experience began with the choice of six glasses of champagne or sparkling white wine and more than 20 wines by the glass. I counted more than 300 bottles of wine with lots in the $20-$50 range. The menu lists 12 specialty cocktails such as the Classic Martini, Cosmopolitan, Perfect Manhattan and Planter's Punch (most about $6).
Chef Robert Carter has created an outstanding menu that uses Southern regional ingredients in dishes with international appeal. The appetizers are divided into the champagne bar menu and starters. The former includes oysters, four kinds of lobster and crab salads and plates, and four specialty dishes.
I decided to skip the appetizers in favor of
pan roasted young chicken
with Vidalia Onion-Potato Napolean, Garlic Green Beans, and Roast Garlic-Chicken Jus. The chicken was still steamy when the waiter served the food, and it was some of the most tender chicken I had ever tasted.
Being a chocoholic, I was having chocolate withdrawals, having not eaten any in several days. Then, there is that moment that is experienced so rarely, akin to finding a water fountain after having been thirsty for hours, when you finally find exactly what you have been longing for. And it appeared right on the Peninsula Grill's menu: the Chocolate Extravaganza! Chef Robert Carter prepares this delectable dessert with layers of hocolate cheesecake, mousse, genoise, and ganache. The dessert is also served with a small glass of milk to wash down all that rich chocolate.
The Peninsula Grill has a well-deserved national reputation. You can go to New York or San Francisco and spend many times as much money in the few restaurants that compare to Peninsula Grill, or you can have the perfect dining experience at home in downtown Charleston.
From journal The Charms of Charleston