Hours: Dinner (daily)
Anson has long been at the forefront of downtown fine dining, and it’s done so by balancing classic Lowcountry cuisine with a few modern flourishes. Though just a half-block off the bustling City Market, its traditional furnishings and luxurious atmosphere offer a step back into a slower, more elegant world. Executive Chef Jeremy Holst continues Anson’s long tradition of modern innovation amid a setting of historic elegance. Superior versions of local classics like shrimp and grits, she-crab soup, and fried okra share the menu with more modern creations, like the crispy pork belly with a corn and cheddar waffle. Fresh local fish like trigger and snapper appear with regularity, and Anson not only cures its own bacon but is also one of the few restaurants anywhere that stone grinds grits in-house. —Robert Moss Dish (Winter 2013)
After suffering from a fire in 2013, Anson reopened in Nov. 2015.