Peninsula Grill News & Events

Peninsula Grill Press Information

February 23, 2014

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PENINSULA GRILL / CHARLESTON, S.C. - FACT SHEET

OVERVIEW
When Peninsula Grill opened in 1997, the handsomely appointed dining room and sophisticated interpretations of Southern cuisine set the bar for fine dining in Charleston, South Carolina. Heralded by Esquire magazine as one of America’s Best New Restaurants, Peninsula Grill went on to earn recognition from a host of other esteemed publications, including The New York Times, Southern Living, Travel + Leisure, Wine Spectator, and Food & Wine, which named it one of America’s Top 50 Hotel Restaurants.

The Mobil Four-Star and AAA Four-Diamond-ranked Peninsula Grill is the restaurant of choice when Charlestonians celebrate milestone events, including surprise engagements, sensational weddings, and significant anniversaries. Starting the year Peninsula Grill opened, readers of the Charleston City Paper voted it Charleston's Best Restaurant for ten consecutive years.

Dedicated to serving the finest and freshest ingredients sourced locally and globally, Peninsula Grill remains the Lowcountry’s foremost culinary experience.

 

LOCATION                              
Peninsula Grill is located at the end of a landscaped alley illuminated by gas lanterns and is a part of the historic Planters Inn, the 64-­‐room Relais & Châteaux boutique hotel located in the very heart of Charleston’s historic district at the corner of Meeting and Market Streets adjacent to the newly renovated City Market—one of the oldest Public Markets in America.

 

CUISINE
With a reputation for crafting Southern cuisine defined by high quality, fresh ingredients and executed to Relais & Châteaux standards, the Peninsula Grill dining experience ranks among the nation’s most polished and perfected. Executive Chef Graham Dailey draws upon his experience on fishing and shrimping boats in the Gulf of Mexico, a two-­year mentorship with Chef Anthony Bourdain and a degree from Le Cordon Bleu to prepare dishes that showcase the natural flavors of seasonal ingredients.

 

MENU HIGHLIGHTS
Peninsula Grill harvests the finest Lowcountry produce and seafood combined with the very best ingredients flown in fresh daily from points around the world.

Lowcountry Oyster Stew with Wild Mushroom Grits

Bourbon Glazed Berkshire Pork Chop with Roasted Fingerling Potatoes, Cider Braised Collards and Barbecue Jus

Georgia Peach Glazed Grilled Jumbo Shrimp with Hoppin’ John, Green Onion Horseradish Hushpuppies and Brandied Peach Butter

 

In addition to Chef Dailey’s seasonal specialties, the menu offers the option to compose a custom order entrée from a selection of Certified Angus Beef cuts and seafood, sauces and side dishes.

 

WINE PROGRAM               
Dennis Perry, one of Charleston’s most respected sommeliers, has played an integral role in the Peninsula Grill experience since the restaurant opened. Perry personally selected Peninsula Grill’s wine list of more than 300 selections and the compendium is a perennial winner of the Wine Spectator Award of Excellence. Perry is certified with the Court of Master Sommeliers.

 

CHAMPAGNE BAR            
The Champagne Bar offers several outstanding champagnes by the glass, including Krug Grande Cuvee. Signature cocktails include Planters Punch, made from the classic Charleston recipe, as well as fine bourbons and locally made Wadmalaw Island Firefly Sweet Tea Vodka.

The Champagne Bar menu features a variety of fresh oyster preparations and select appetizers, including Broiled Oysters with Smoked Bacon and Sweet Sherry and Seared Foie Gras with Duck BBQ, Black Pepper Biscuit with Carolina Peach Jam.

 

RESTAURANT DESIGN     
Copper carriage lanterns flicker and guests pause to wonder what awaits on the other side of the wrought iron gate. Pass beneath the arch and stroll along the hand-pointed brick alley that enters into the Planters Inn courtyard—Peninsula Grill’s romantic and resplendent sense of arrival is without peer in Charleston.

Inside, Peninsula Grill is supper club sumptuous with velvet-lined walls in shimmering oyster tones, woven seagrass flooring, and crown molding made from indigenous cypress that draws the gaze upward toward custom-made chandeliers commissioned by noted designer Amelia Handegan.

 

OUTDOOR DINING            
The courtyard adjoining Peninsula Grill is one of the Charleston’s true gems. Designed by Sheila Wertimer, the landscape architect responsible for some of Charleston’s most elegant gardens, the courtyard features bluestone and brick, boxwoods, bubbling fountains, fruit-bearing trees, and crepe myrtle trees that veil the space in a cascade of dainty petals. Illuminated by gas carriage lanterns alongside soft candlelight, the urban oasis is a delightful al fresco option open April to October weather permitting.

 

SEATING                                  
Peninsula Grill seats 22 guests at the Champagne Bar and 100 guests in the Dining Room.

 

PRIVATE DINING                
Peninsula Grill private dining accommodates guests in the Garden Room (200 guests), Charleston Room (26 guests), and in the courtyard (100 guests).

 

HOURS                                     
The Peninsula Grill Champagne Bar is open daily 4 p.m. to closing. The Peninsula Grill Dining Room is open 5:30 – 10 p.m. Sunday through Thursday and 5:30 – 11 p.m. on Friday and Saturday.

 

EXECUTIVE CHEF                
Chef Graham Dailey

 

RECENT REVIEWS

“The sea is where Dailey shines. The nautical home spoke to him as a young man and defines his attention to freshness, sustainability and partnerships with local fisherman. Seared tilefish ($36.50) is crowned with a small arugula salad, punctuated with roasted bits of celeriac (celery root) and plated over braised greens and browned cipollini onions. A reduced lobster sauce puddled around the plate, and yellow and orange carrot slices brightened the dish with sweetness.” – Deidre Shipani, The Post and Courier review (02/22/12)

 

“The pan-­roasted Carolina rainbow trout ($36) features not only regional fish but also purveyor-­‐specific Geechie Boy tomatoes in its tomato confit. It's absolutely delicious—the fish tender and seared a wonderful golden brown — but the big dose of rock shrimp cream underneath the two filets and the juicy bok choy give it that same heavy touch of luxury. Both salad and trout are perfectly at home amid the long-­‐time menu standbys.” - Robert Moss, Charleston City Paper review (03/13/12)

 

 

AWARDS                                
Four Star Award, Mobil Travel Club

Four Diamond Award, American Automobile Association

Top 10 Best Hotels in United States and Canada, Travel + Leisure

One of America's Top 50 Hotel Restaurants, Food & Wine

"Charleston's most sophisticated restaurant," The New York Times

Top U.S. Hotels, Resorts & Spas, Zagat Survey

Award of Excellence, Favorite Boutique City Hotels, Wine Spectator

Best 50 Restaurants for Service in the USA, Open Table

Best South Carolina Restaurant, Open Table

DiRoNa Award

 

SIGNATURE DESSERT       
From Bon Appétit and Saveur to Martha Stewart Living, The New York Times, and Vogue, Peninsula Grill’s Ultimate Coconut Cake® has inspired many writers to wax poetically about its twelve layers of delicious, Southern perfection.  Peninsula Grill serves the now-iconic dessert by the slice at the restaurant nightly, and, due to demand, also ships whole cakes across the United States via overnight delivery. To order a whole Ultimate Coconut Cake®, visit www.peninsulagrill.com.

On May 2, 2013, Peninsula Grill Executive Chef Graham Dailey presented the Ultimate Coconut Cake® to Kathie Lee and Hoda during a live broadcast of the TODAY Show.

 

PHYSICAL ADDRESS         
112 North Market Street, Charleston, South Carolina 29401

 

RESERVATIONS
Recommended. Please call (843) 723-­0700.

 

PRICE RANGE                       
Appetizers: $ 9 to $ 18 / Entrées: $ 25 to $ 39


CULINARY TEAM               
Peninsula Grill Executive Chef Graham Dailey

Graham Dailey spent his teenage summers working on fishing and shrimping boats in the Gulf of Mexico, an experience that solidified his deep appreciation for the sea and its bounty. Drawn to culinary arts, Dailey began his career under Chef Anthony Bourdain in New York. The high-energy, two-year opportunity inspired Dailey to become a professional chef. He moved to Paris, enrolled in the famed Le Cordon Bleu, and became the first American to apprentice at the Michelin star-rated Hotel Lutetia, one of France’s most prestigious hotels.

Dailey returned to the United States in 1997 and joined Peninsula Grill as a member of the restaurant’s opening culinary team. After serving as Chef du Cuisine, Dailey assumed the role of Executive Chef in 2011. Dailey takes great pride in managing and directing the culinary operations of Peninsula Grill to Relais & Chateaux standards, while sourcing the very freshest and best ingredients both locally and from around the world.


Peninsula Grill Executive Pastry Chef Claire Chapman
Claire Chapman is the Executive Pastry Chef at Peninsula Grill, the Mobil Four Star and AAA Four Diamond-ranked restaurant located in the very heart of historic Charleston, South Carolina. Influenced by her accomplished wedding cake baking maternal grandmother, Chef Chapman’s spun sugar career began in earnest when she emigrated from South Africa to the United States.

At an esteemed private country club in Charlotte, N.C., Chef Chapman was mentored by a French pastry chef, who rewarded Chapman’s enthusiasm and passion with entrée into the world of fabulous desserts. During the mentorship, Chef Chapman spent three months in France learning from a master pastry chef and also completed continuing education coursework with the Culinary Institute of America. Chef Chapman joined Peninsula Grill in 2008.

 

SOMMELIER                         
P
eninsula Grill Sommelier Dennis Perry
A highly respected member of the hospitality industry, Dennis Perry brings close to three decades of experience with every aspect of the restaurant industry to his role as Sommelier at Peninsula Grill. Perry worked with acclaimed Chefs Charlie Trotter and Norman Van Aiken at Louie’s Backyard in Key West, Florida, prior to joining the Peninsula Grill team in 1998. Perry has worked with three James Beard Foundation Award-winning chefs as well as the founders of Augustan Wine Imports, and he is studying at the third level of The Court of Master Sommeliers. With equal passion for both wine and service, Perry provides Peninsula Grill’s guests with a wide range of knowledge and thoughtful recommendations.

 

COOKBOOK                           
The beautifully photographed cookbook Peninsula Grill: Served with Style (December, 2012) shares the story of how the Relais & Châteaux establishment 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.

In addition to scores of many never-before-revealed recipes for the Mobil Four-Star and AAA Four-Diamond restaurant’s sumptuous dishes, backstage stories abound. Readers 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 wrapped the dining room in velvet and landscape architect Sheila Wertimer created its urban oasis garden out of a parking lot on the busiest corner in
the state.


The 250-page hardcover book is available for purchase at peninsulagrill.com.