Middleton Place Restaurant

"The Lowcountry Sampler is dazzling, each of its elements memorably delicious. The barbecue is slow-cooked pork, just barely drizzled with thin, vinegary, slightly-hot, slightly sweet sauce. Its companions include hoppin john, greens, okra and tomatoes, and a buttermilk biscuit."
Michael Stern






"Stupendously good fried chicken, with a buttermilk tang to its evanescent batter and with skin that is charged with powerful, complicated seasoning. The meat within is so moist that I found myself worrying every last shred off the bone. In the background, next to the buttermilk biscuit, is fluffy corn pudding, as rich as dessert and nearly as sweet."
Michael Stern



"One of the most interesting peanut soups of the south, the legumes' musky flavor intertwined with the earthy taste of sweet potatoes and an exclamation point of cayenne pepper. The menu refers to it as West African peanut soup."
Michael Stern



"Charleston's signature soup: she-crab enriched with roe and a shot of sherry."
Michael Stern



"Huguenot torte is a cake-pudding-cobbler hybrid made of nuts and apples. Curiously, it is not by any means a torte, nor is it a dish from French cuisine. It got its name because the Huguenot population of Charleston is said to have loved it so."
Michael Stern



"Classic Key lime pie, its cool, smooth filling poised exactly right between creamy and tart, its crust made of pebbly Graham cracker crumbs."
Michael Stern



"The tables at Middleton Place Restaurant look out on bucolic meadows where sheeps graze."
Michael Stern