คำแนะนำสำหรับร้านอาหารภาคใต้ใกล้กับ French Quarter, Charleston
ตัวกรอง:
MJ U. • มิถุนายน 13, 2018the collard greens and fried chicken were TO DIE FOR. we also got the green fried tomato BLT.... nothing short of life changing. The service was excellent!
Neal J. • มกราคม 25, 2015I love this place, my favorite in Charleston and among my favorites anywhere. Fabulous combinations of flavors, great presentation, superb atmosphere. Carpaccio a superb starter.
8.6199 E Bay St (Cumberland St), Charleston
Jean M. • ตุลาคม 28, 2012Definitely try the Charleston Cocktail - sweet goodness. Katies Last Word is definitely a strong sipping martini. Truffle infused popcorn was a worthy recommendation
Deb P. • พฤศจิกายน 27, 2015We had an absolutely delicious Thanksgiving meal here. Everyone was so friendly and the staff sincerely thanked us for coming.
Jason • พฤศจิกายน 12, 2012Come hungry. Eat biscuits. Order Fried Green Tomatoes and Shrimpp and Grits. Leave stuffed and satisfied.
Suzannah S. • เมษายน 3, 2013The Carolina Gold Rice "Risotto" w/ Roasted Fennel and Tomatoes, English Pea Pesto is hands-down the best rice dish I have ever had! Ask for Travis. He gives impeccable service!
Tim H. • กันยายน 1, 2013The pork belly appetizer is amazing!! One of the best appetizers I've ever had. Wouldn't mind eating an entree sized portion of this =9
WAR on T. • กุมภาพันธ์ 13, 2011Get the she crab soup! Definitely award winning! And the Irish Coffee is so good with homemade whipped cream and Creme de Menthe!
Scott R. • มีนาคม 11, 2013All food is local. Farm to table. And delicious. As a bonus, they have a great selection of local beers too.
Jim F. • สิงหาคม 15, 2014Get a table with a view out over the harbor. Also, the biscuits are fantastic.
Clark C. • พฤศจิกายน 21, 2022We always go here for breakfast when in Charleston. My wife loves the biscuits and gravy. A new twist on fried green tomatoes. Friendly and efficient staff.
Morgan H. • มิถุนายน 18, 2011Food and service were both excellent in this charming eatery tonight. Try the quail, if you're patient. The cooking time is a little long, but worth it for the succulent meat. :)
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