Peninsula Grill Served with Style
Since the mid-1990s, Planters Inn and Peninsula Grill have thrived in an 1850s stucco building steps away from Charleston, South Carolina’s historic City Market. Peninsula Grill: Served with Style shares the story of how the Relais & Châteaux restaurant catapulted onto the national dining scene with accolades from Esquire, Bon Appétit, The New York Times, Southern Living, Travel + Leisure, and Food & Wine—which named it one of America’s top 50 hotel restaurants—and secured its place there.
Epicureans are in for a world-class treat, thanks to scores of many never-before-revealed recipes for the Mobil four-star and AAA four-diamond restaurant’s sumptuous dishes, sides, and legendary sauces. And fans of Peninsula Grill’s succulent grilled steaks, chops, and fillets learn the chef’s secret marinade and his basting tips, while sweet-tooth gourmands get instruction on how to prepare the pastry team’s divine desserts—including, of course, the famed Ultimate Coconut Cake. Oenophiles are in luck, too, as they meet the city’s foremost sommeliers and are invited into Peninsula Grill’s famed wine cellars, where a cache of stunning international labels await.
Backstage stories abound, as well, from how the restaurant’s founding chef worked his way to a cook-off on Iron Chef to how the current chef guest-starred in the James Beard kitchens. Readers also learn how its first pastry chef created a coconut cake so praised by Martha Stewart that it yielded its own cottage industry, and how the wait staff established a style of service so graceful that it became the standard-bearer for fine dining in the region. And the tales stretch beyond the culinary world: read how famed designer Amelia Handegan battled to wrap the dining room in velvet; landscape architect Sheila Wertimer created its urban oasis garden from a parking lot on the busiest corner in the state; and the property once housed a nineteenth century dry goods shop where garters and guns were sold.
Written by Graham Dailey and Melissa Bigner with Brys Stephens
Photography by Peter Frank Edwards
Foreword by Hank Holiday
2012 Oddi Printing
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