Peninsula Grill sits attached to the Planters Inn in Ansonborough, with a dining room, a champagne bar, and a garden courtyard among its settings. The kitchen works in a Lowcountry register, combining modern Southern cooking techniques with fresh seafood, prime cut steaks, and local produce; dishes mentioned by diners include lobster, foie gras, filet, and lamb.
The wine list runs deep, with more than 300 selections from around the world including rare bottles, and has received Wine Spectator's "Best of Award of Excellence" four years running. The restaurant was a James Beard Foundation semifinalist for Outstanding Restaurant and for Best Chef in 2008.
The signature closer is the Ultimate Coconut Cake, a 12-layer dessert baked in-house each morning and shipped overnight across the country. It's the kind of place regulars associate with special-occasion dinners, and reviewers frequently note the coconut cake alongside the room's fine-dining setting.
The wine list runs deep, with more than 300 selections from around the world including rare bottles, and has received Wine Spectator's "Best of Award of Excellence" four years running. The restaurant was a James Beard Foundation semifinalist for Outstanding Restaurant and for Best Chef in 2008.
The signature closer is the Ultimate Coconut Cake, a 12-layer dessert baked in-house each morning and shipped overnight across the country. It's the kind of place regulars associate with special-occasion dinners, and reviewers frequently note the coconut cake alongside the room's fine-dining setting.