At a table by the window in High Cotton the view is very Charleston - you look out on a busy corner of the old mercantile district a couple of blocks from the docks. High Cotton takes its name is plantation-era argot for livin' large. There are potted palms, ceiling fans made from old-fashioned heart-shaped palm fans, and mahogany shutters (left open, of course, the better to see and be seen).
After we settled into alligator-skin chairs, we looked over the menu. High Cotton spares no expense - even the Worcestershire is house-made. High Cotton is high style, but it's done the Southern way. People in Charleston wanted good food, but they also wanted a good time. Part of having a good time is the luxurious sense of ease implicit in Southern hospitality. Live jazz spices up the good times at High Cotton every Wednesday through Friday.
Since one of my favorite foods is fried oysters, I was delighted to spot Buttermilk Fried Oysters in the starters section of the menu. The oysters came surrounded by creamy green squiggles that turned out to be green goddess dressing freshened up with watercress.
For the main course, I chose seared grouper, another favorite dish. The grouper entree was completed by asparagus and tomato caper relish. The grouper was flaky and full of fish flavor, a trait sadly missing in many seafood entrees today.
I high recommend High Cotton to anyone looking for a classy meal. If you're into living high and being treated well, you will feel right at home at High Cotton. From beef carpaccio and stone crab claws to spit-roasted leg of lamb and roasted Amish chicken, there is a unique variety of offerings even for the connoisseur.