Date Night

Five Holy City restau­rants where you can wine, dine and woo your love.

Where Charleston - - CONTENTS - WHERE NOW BY VANESSA WOLF

167 RAW

They say that Casanova, the leg­endary French wom­an­izer, ate 50 oys­ters for break­fast every day. Con­sider at­tempt­ing your own reen­act­ment at this New Eng­land-in­flu­enced seafood res­tau­rant. The cozy eatery is beloved by lo­cals with menu high­lights in­clud­ing the clas­sic lob­ster roll, pork car­ni­tas tacos (no, re­ally) and shrimp gaz­pa­cho. 289 E. Bay St., 843.579.4997

CIRCA 1886

Tucked in a con­verted car­riage house on the grounds of the his­toric Went­worth Man­sion Bed & Break­fast, Circa 1886 is set apart by its so­phis­ti­cated at­mos­phere, ro­man­tic vibe and in­no­va­tive, el­e­gant dishes. Chef Marc Collins draws his in­spi­ra­tion from sea­sonal prod­ucts and his­toric South­ern dishes, and menu stand­outs in­clude the Carolina crab cake souf­flé and the Bro­ken Ar­row an­te­lope pail­lard. 149 Went­worth St., 843.853.7828

492

Chef Josh Keeler of­fers an ar­ray of eclec­tic, sea­sonal small plates in a ren­o­vated build­ing which dates from the late 1800s. The res­tau­rant’s hip, posh vibe and hand­crafted cock­tails are over­shad­owed only by menu items like the grilled quail and bavette steak. Cozy up un­der the stars, or the heat lamps, in the out­door seat­ing area. 492 King St., 843.203.6338

HALL’S CHOPHOUSE

Hall’s is as renowned for its 28- day aged USDA steaks as it is for its flaw­less, South­ern hos­pi­tal­ity-in­flu­enced ser­vice. The two-story res­tau­rant is in the for­mer Artist and Crafts­man Sup­ply build­ing, with no­table of­fer­ings in­clud­ing the 28- ounce tom­a­hawk rib eye, the filet mignon and the pep­per jack creamed corn. On Sun­day, there’s an a la carte gospel brunch with laven­der French toast and deca­dent bis­cuits in gravy. 434 King St., 843.727.0090

LE FARFALLE

With its floor-to- ceil­ing win­dows and spa­cious lay­out, Chef Michael Toscano’s res­tau­rant is as invit­ing as its cui­sine. Meals start with a sliver of cheese from the gi­ant wheel of Parmi­giano Reg­giano, and the re­gional Ital­ian menu of­fers no­table starters like the oc­to­pus carpac­cio and chicken liver mousse. For din­ner, var­ied, house­made pas­tas should not be missed. 15 Bea­u­fain St., 843.212.0920

In­side Charleston res­tau­rant 492

Circa 1886

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