Hours: Dinner (daily), Sun. Brunch
Carolina’s was one of Charleston’s original fine dining restaurants, and Executive Chef Jill Mathias now leads it into its fourth decade of upscale local dining. Fresh local seafood — grouper, porgy, shrimp — are the stars of the ever-evolving bistro-style menu. The Perdita’s Room, with big wood columns, white tablecloths, and booths lined with burgundy velvet, is a throwback to an earlier era, while the front dining room and a large bar area hosts a more fast-paced, contemporary dining style. The Sunday brunch menu, complete with a crab cake benedict, a Hangtown Fry omelet, and signature Bloody Marys, is one of the most intriguing on the Peninsula. —Robert Moss Dish (Winter 2013)
A distinctive focus on fresh fare at this dining institution.