Michelle Weaver has been with the Grill since 1997 and became executive chef in 2010.
The decor strikes a classic tone with wood-paneled walls, elegant drapery, and white tablecloths.
The “pure” section of the menu offers lighter fare, like this branzino with romesco and parsley-garlic puree.
An octopus and heirloom tomato salad
This stunning dish from the “lush” section of the menu pairs foie gras with apple pie and mascarpone.
Guests enter through Belmond Charleston Place’s lobby.
