Charleston Grill

Executive chef Michelle Weaver has crafted her menu with four themes—Social & Shared, Waves & Marsh, Roots & Stems, Field & Pasture--and dishes that reflect each theme. Of course, one may mix and match to one's taste. "Pure" deals in clean preparations such as lemony grilled octopus, while "Lush" is where you'll find the French influence with foie gras and caviar. "Cosmopolitan" explores the globe with such offerings as roasted beets beautifully flavored with za'atar and pomegranate vinaigrette or spicy Thai fish Tom-Yum-Goong. "Southern" offers smoked quail with Alabama white sauce and creamed corn or a gently seared panko-crusted flounder that arrives on a bed of winter vegetable succotash bathed in a vibrant tomato vinaigrette.

The crab cake in this section is a longtime signature dish that gets deserved raves. The kitchen accommodates all dietary restrictions and preferences with aplomb. Expect frequent seasonal changes on this menu. There also is a six-course tasting menu with three different price points for the wine pairings, depending on how much you wish to splurge. Executive pastry chef Emily Cookson takes charge of dessert, offering satisfying classics like crème brulee, or decadent cakes such as a crunchy carrot cake fritter with cream cheese ice cream. Each often-changing selection is paired with a wine suggestion. This extensive wine list spans the globe, and the depth in Burgundy alone will bring tears to the oenophile's eyes. The gracious service is a hallmark of general manager Mickey Bakst, who runs a tight ship.