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Middleton Place Restaurant

4300 Ashley River Rd., Charleston, SC - (843) 556-6020
Middleton Place restaurant is part of the Middleton Place Plantation, a vast interpretive history center devoted to Colonial life. The restaurant's menu reflects the mission of preserving Lowcountry culture.
50% Approval Rating (2 votes)

Scorecard

4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
Huguenot Torte
Barbecue
Fried Chicken
She Crab Soup
Peanut Soup
Key Lime Pie

Highlighted Reviews

rating
Michael Stern - Photos (7)
Roadfood.com Editor
"You will spend plenty to have lunch at the Middleton Place restaurant: $16.95 for the food plus $25 per person just to get to where the restaurant is located. It is part of a vast historical setting built on the grounds of the plantation that once was the home of Henry ..."   [Read More]

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Map & Web Site

4300 Ashley River Rd., Charleston, SC
(843) 556-6020

http://www.middletonplace.org/

Hours & Policies

Seasons:Open Year Round
Meals Served:Lunch, Dinner
Operational Hours:Always Call Ahead!
Credit Cards Accepted:Yes
Alcohol Served:No
Outdoor Seating:No
Reservations Accepted:No
Delivery Available:No
Takeout Counters:No
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.
"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.
"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.
"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.
"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.
"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.
"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.
"The tables at Middleton Place Restaurant look out on bucolic meadows where sheeps graze."
Michael Stern



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