Limehouse Produce FlashBack Fridays: Charleston Grill’s review 5.16.14

Review Date: 12/11/1997

Charleston Grill is undeniably one of the most popular restaurants in Charleston consistently wowing dinners over the years with top notch service, an impressive wine list and some of the best cuisine by a pool of talented chefs. Chef Michelle Weaver, one of the city’s only female executive chefs, quickly made a name for herself and continues to offer amazing cuisine. In her role, she follows two other award-winning chefs, including Chef Bob Waggoner and Chef Louis Osteen, all of whom have had a significant imprint on the restaurant and local culinary scene.

During this review by critic Jane Kronsberg, Chef Weaver was chef de cuisine. We recently sat down with her and General Manager Mickey Bakst to ask them to share insight into the continued growth and success of the restaurant:

Charleston Grill (Bakst and Weaver): The overall theme for Charleston Grill today is clean, light and fresh. Reflecting on our old menu, it was much wordier than it is today. Every component was listed on it and it mostly was all French based. The menu now reflects the changes we have made over the years—it’s a cleaner approach with less content and easier to navigate. We recognize we have a diverse clientele—both local and visitor—and want to offer something for everybody.

Charleston Grill did have a significant renovation in 2009 and along with the space becoming more airy and light, the menu reflected the same transition. The goal was to maintain their roots but to show that they understood and catered to a diverse audience with a myriad of tastes and needs.

MW: We divided our menu into four distinctive areas—pure, lush, southern and cosmopolitan, and it changes often. The menu that Kronsberg reviewed was quite opposite and did not change as often. However, we still have some of the classic items guests over the years have come to expect, including the crab cakes, the ribeye, the tile fish and caviar.

The review mentions the caviar and crabcakes as favorites, and it is no wonder why they have lasted so long on the menu. Other items Kronsberg noted was the wine and how impressive the list was. That too has only improved under the leadership of Bakst and Rick Rubel, Charleston Grill Sommelier. 

MB: Back then, the list was much more focused around French brands and heavy on Boudreaux and Burgundy labels. Along with everything else, we decided to lighten it up and expanded the scope of the list. Now every region of the wine world is represented and there is something to meet every price range, from $30 a bottle to bottles in the thousands of dollars.

Service at one point was considered not so stellar; however, in recent years it has become a focal point of the overall dining experience. This refocus has earned the restaurant several semi-finalist nominations for the coveted James Beard Foundation’s annual awards.

MB: Exceptional service is important to us at the Grill. We believe in details, and our staff is trained thoroughly to make sure that the guests’ needs are anticipated and exceeded. At the same time we want to come across as warm, relaxed and welcoming. Our goal is to make sure every guest longs to come back and visit with us often.

We appreciate this transformation and attention to detail and look forward to many more years of outstanding service, wine and dining at  the Grill.

 Fun Facts:

• Michelle Weaver moved to Charleston with Chef Bob Waggoner in 1997 to work with him at the Grill after working with him in Nashville, TN.
• Weaver was at the Grill the night of the review. She commented that Jane came in following Hurricane Floyd and that the city was still recovering from resulting damage and power outages.
• One painting from the restaurant’s extensive collection, “Bessie Mae” by artist Jonathan Green, remains in the restaurant to this day, withstanding renovations and, like the restaurant, the test of time.