Hours: D, nightly. Sun. Brunch
From his eponymous kitchen within Mt. Pleasant’s Inn at I’On, Robert Carter produces straightforward American cuisine with a few fine-dining flourishes. The “tavern menu” offers an assortment of snacks like delightful glass jars of tangy pickled shrimp and fried chicken gizzards with brandied ketchup. For dinner, there are creative small plates like fried squash blossoms filled with blue crab and beets or charred spring onion ravioli, and the substantial entrées include a grilled filet with fingerlings and a platter of fried fish and shrimp served with thick cheese grits. Carter’s brand of simple but refined cooking has won his kitchen plenty of fans, including Esquire, which named it one of the Best New Restaurants in America in 2012. —Robert Moss Dish (Summer 2013)
Chef Robert Carter serves up a tavern menu of Southern snack, jars, and boards with nibbles like okra chips with tomato aioli, chicken gizzards with brandy ketchup, and crab nachos.