Queen Anne's Revenge borrows its name from the flagship of the infamous pirate Blackbeard. The boat was brought to the sea floor in 1718, taking with it a wealth of tools, treasures, and weaponry. Authentic artifacts like those on Blackbeard's boat can be found throughout the restaurant today, along with coastal recipes designed by executive chef Brent Quiggle. Chef Quiggle's dishes take shape with ingredients such as fresh-caught fish and aged prime rib. For dishes such as the Lowcountry seafood purloo?a recipe dating to circa 1700?he combines fennel broth and vegetables with local fish, shrimp, and mussels. His beer-braised ribs are coated in a homemade barbecue sauce, and his grilled beef tips arrive drenched in brandy sauce, like most people set up on blind dates.
Dragon Palace Chinese Bistro’s Chef Cheng Sin Yung is completely dedicated to authenticity. He commissioned the construction of his bistro in Taiwan and then shipped the eatery to the states piece by piece, instead of taking the easy way out and floating it across the waters via iceberg. To craft meals that live up to his high standards of authenticity, he spent time in Hong Kong, meticulously honing time-honored Chinese recipes and techniques.
Throughout the lavish dining room, decked in rich maroons and golds, artwork from contemporary Chinese visionaries whispers of the ancient culture, and so does the food. Instead of bombarding patrons with a buffet of Chinese food, he painstakingly curates a menu of dishes including five-spice duck and royal steak kew. The menu forays into the unusual with dishes such as seafood bird nest and minced pork with chinese eggplant, but also includes some familiar dishes, such as lo mein and general tso’s chicken.