CHARLESTON AND SOUTH CAROLINAS ONLY FIVE STAR AND FIVEDIAMOND HOTEL AND RESTAURANT. RETREAT TO THIS SECLUDEDLUXURY HOTEL THAT COMBINES THE HISTORY AND GRANDEUR OF ACHARLESTON PLANTATION ESTATE/ SURROUNDED BY MAGNOLIAS ANDMOSS DRAPED OAK TREES/ WITH EVERY MODERN AMENITY AND COMFORTOF A WORLD CLASS HOTEL. EXPERIENCE THE CHARM AND LUXURY THATHAS EARNED THE LOYALTY OF CHARLESTON LOCALS/ THE SOUTH ANDFROM AROUND THE WORLD. SUPERIOR ROOM 1 QUEEN BED B1QSUPERIOR RM FEATURES A QUEEN BED ANDA LUXURIOUS BATHROOM 415 SQ FTMAX OCC INCL CHILDREN 4.SUPERIOR ROOM 2 TWIN BEDS B2TSUPERIOR RM FEATURES 2 TWIN BEDS ANDA LUXURIOUS BATHROOM 415 SQ FTMAX OCC INCL CHILDREN 4.JUNIOR SUITE 1 KING BED V1KJUNIOR STE KING BED 525 SQ FTMAX OCC INCL CHILDREN 4.EXECUTIVE SUITE 1 KING BED S1FOUR POSTER KING BED SITTING AREA 630 SQ FTMAX OCC INCL CHILDREN 4.GOVERNORS 1 BEDROOM SUITE SMASTER BDRM W KING BED LIVING ROOM 864 SQ FTMAX OCC INCL CHILDREN 4.2 BEDROOM COTTAGE S2MASTER BDRM W KING 2ND BDRM BATH 1300 SQ FTMAX OCC INCL CHILDREN 6
Dessert refuses to be an afterthought at Ye Ole Fashioned Ice Cream & Sandwich Cafe. More than 30 ice-cream flavors—repeatedly lauded by the Charleston City Paper and Moultrie News—pile atop cones or blend into milk shakes, and classic banana splits make mouths water with their pecans and cherries. The café’s scoops of amaretto cherry or java chunk are generous, living up to the vision of Rod Lapin, who opened the first Ye Ole Fashioned in 1972 with the idea of making customers’ jaws drop at the size of his portions.
Today, at more than half a dozen locations, including one helmed by his daughter Becki and her husband, that hasn’t changed. Ten strips of bacon layer the café’s signature BLTs; chili-laden, all-beef hot dogs weigh down their buns; and the plates are required to start lifting weights regularly before they’re allowed to carry double-decker sandwiches or burgers.
The herringbone pattern of the bricks on the street just outside Eclectic Chef seems to point wandering feet right in the restaurant’s direction. In warmer months, the eatery’s patio welcomes guests beneath its large, red umbrellas, which offer shade as customers bite into crisp salads tossed with sliced strawberries or wild gathered greens. Guests can also feed on hot or cold sandwiches comprised of warm roast beef and slow-roasted barbecue pork, or paninis filled with barbecue chicken. In addition to the cozy café’s offerings, Eclectic Chef also offers personal-chef and gourmet to-go services, allowing busy diners to feed themselves and their families hearty, healthy meals.
Every Thursday evening, freeform jazz melodies drift between tables as diners quietly chat and sip cognac, scotch, and global wines. Meanwhile, chefs cook up thick Black Angus steaks that they cut in-house, craft hearty sandwiches, and grill sea scallops to serve with risotto. Between the lounge's brass chandeliers and polished wood dance floor, guests cut a rug on salsa nights or take in a show during open-mic and comedy nights. Pilot Lounge & Bistro's chefs also cater special events, such as weddings or celebrations of surviving a buffalo stampede.
Restaurateur Pasquale Doriano immigrated to the United States, bringing a horde of Old World Italian recipes to delight appraisers of pasta, pizza, sandwiches, and more. Noontime noshers will savor selections of crisp pizza slices ($3.75 each) and pasta comforts, such as ravioli al formaggio and gnocchi alla sorrentina ($8.99 each). Courteous staffers lead gastronomic gondolier tours through a deep dinner menu teeming with alluring, authentic platefuls. In the linguini con cozze ($15.99), a chorus of mussels harmonizes in red-wine sauce robes from atop a linguine choir stall. Sommeliers can sample a list of largely Italian wines with Napa Valley selections for fans of the California Raisins’ later work. Alessandra's enchants ear bongos with live piano music on Wednesday, Friday, and Saturday nights.
Koi Asian Cafe stirs up classic Chinese entrees and ample dinner specials ($7) served in a cozy, plum-themed dining room. Chopsticks, fingers, or forks shaped like chopsticks can inaugurate meals by unpacking appetizers of six pork pan-fried dumplings ($5). The sweet-and-sour-chicken special confounds its rice and egg- or spring-roll cohorts with fair-weather flavors, and meat or tofu morsels skip through a forest of stir-fried broccoli. The big of thirst can cull from a roster of beer and wine to quell palate fires started by the thai-curry-coconut entree ($14), which douses bites of chicken, beef, and shrimp in a tropical spicy sauce. During lunch hours, a parade of $5 specials pair main courses with rice and an egg roll or spring roll. As they nosh on Asian eats, guests can follow football games and kid-family programs on the café's four TVs, or debate politics with talking heads of lettuce at the salad-and-fruit bar.