Anson Restaurant

Food bloggers and review aggregators consistently single out the shrimp and grits — often called the best in Charleston, credited to Anson Mills in-house-ground grits that originated at this restaurant — and the whole crispy flounder as the two must-orders. She-crab soup draws repeated raves ('phenomenal, creamy, sweet yet savory'), and the lobster 'cargo' (a riff on escargot) gets called out as a sleeper hit. The vibe is pegged as a classic date-night anchor: 'old steakhouse feels,' special-occasion energy, and consistently warm service. A minority voice finds it too loud and too expensive for what it delivers.