If I were only given four words to describe dinner at Charleston’s much-talked about Anson Restaurant, they would have to be ~ “sublime”, “mouth-watering” and “addictive”.
Anson Restaurant feels authentically southern, from the red front doors and stylish decor, with wood paneled ceilings, brick walls and plush leather seating.
12 Anson Street
Charleston, South Carolina 29401
My husband and I received a warm welcome, and were immediately shown to our cozy table.
Our knowlegeable and cheerful server for the evening, Riki, quickly appeared to introduce herself, take our cocktail orders and explain the menu.
We started out our evening with what would ultimately be one of the best plates of the evening. The Fried Calamari was a masterfully crafted blend of sweet, salty and crunchy with a slight kick. Light, crispy calamari was topped with chopped peanuts drenched in a decadent caramel coating (oh my) with a sweet and sour Vietnamese sauce that transformed this appetizer from amazing to absolutely ADDITCTING!
For the salad, we chose the green salad with shaved apple slices, beets, pecans drizzled with an unforgettable apple cider vinaigrette. This salad was truly incredible, each bite bursting with fresh flavor.
My hubby, is a certified carnivore and so it came as no surprise to moi that he chose the New York Strip for his entree. Aged, seasoned and grilled to perfection, the steak glistened with a touch of butter. This strip was tender, juicy and GONE in no time flat.
Doing my best to bring surf and turf to our table, I selected the fresh Grouper, a decision I did not regret! The fish was fresher than fresh and expertly seared on the outside and delicate, perfect goodness on the inside. Served on a bed of collard greens, with a side of hopping john rice ~ what could be more southern? A remarkable dish that came together beautifully.
Being firm believers in the NO DESSERT LEFT BEHIND movement, we followed the expert advice of Riki and ordered the Pecan Tart. Let me begin by saying, MIND BLOWN! A layer of toasty warm pecan tart, get’s some love from a layer of chocolate, followed by another layer of tart, which is then drizzled with a creamy caramel sauce. In case we had not yet reached dessert nirvana, chef added a layer of toasted pecans topped with a heaping scoop of fresh ice cream to send us over the top. Mission accomplished chef. Do you ship to Greenville, by any chance?
Anton’s expert and friendly Restaurant Manager, Phil Pettus, stopped by our table several times to check on our meal and was kind enough to send over complimentary glasses of Mascoto wine to complete our fine dining experience, which we fully enjoyed and appreciated.
If you are ever in the Charleston area, we highly recommend you add Anson to your list. From start to finish, the service, ambiance and food was one of the highlights of our trip to this historic city.
Live, eat and travel, darlings,