![]() ![]() ![]() I started with a sliced tomato and onion salad in blue cheese dressing, We also order some asparagus, which is beautifullyĬooked, but the stalks are very thin and pretty much wilt in their own TheĬhips, at $12, are crispy and come in a huge bowl that will easily serve ![]() Share truffled potato chips with warm buttermilk blue cheese. She enjoys this more than I like my steak. The fish sits atop a pan-fried rice cakeĪnd sautéed baby bok choy. My wife orders the grouper, a filet glazed with sweet soy, having been Which is widely held to be extraordinary. Bottom line: overall, not bad, but order the lamb chop, Sauce, despite containing what appear to be ample quantities of But it'sĬloser to barbecue sauce - too sweet - than a classic, piquant steak Told that Grill 225 has its own steak sauce. Little heavy on the salt, but that's OK by me. The marbling is not theīest I've seen, tending more to a top sirloin inside. The rib eye is a perfect medium-rare and thick. Still, I'm gonna take a shot because you, my fellow steak lovers, need to know if this is worth your time and the $39 for the rib eye, which is pretty reasonable these days for prime beef. I explain to our server that my experience is that a steak from a dairy cow is not as consistently flavorful as a steak from cattle bred for steak. (In the interest of fuller disclosure, the reason I am on my way to that gathering is that I am a partner in 11 restaurants that together constitute one of the biggest sellers of certified Angus beef steaks in Southern California. In the interest of full disclosure, part of the reason I'm in Charleston is that I am on my way to the annual Certified Angus Beef convention in Savannah, Georgia. Amusing, given that no one seemed to know what flavor of cow gave itself up for my excessive consumption of protein this evening. Grill 225's Web site has a category titled "Prime Beef 101" that includes the chef's screed against certified Angus beef. "I don't know," he says, "but I will find out." When he comes back form the kitchen, he says, "It's not Kobe or Angus, but beyond that I can tell you it's corn-fed Midwest beef." So I ask our server what kind of cow the rib eye comes from because some prime steak houses around the country are getting their beef from heifers. I am always happy to have a USDA prime rib eye, even at 18 ounces as promised by Grill 225's menu, but I am unhappily cursed by the knowledge that prime beef in the United States is in high demand and relatively short supply. Grill 225 gets great reviews from most and especially so for its steaks and lamb chops. (See below.) This night, I chose the Pavilion Bar, in part because downstairs is Grill 225, which advertises itself as the city's "only 100% USDA prime steakhouse," something that is itself a bit of a challenge these days and, to answer Grill 225's Web site, not so important. Basically, there are now three easily accessible places to enjoy a cigar in Charleston. I was looking for a comfortable place to have a cigar after dinner, something that became considerably more challenging in the Palmetto State's Low Country this year since the Charleston City Council passed an indoor smoking ban. When my wife, a contrarian's guide to great cigar bars, protests as she just has, I know this is the place my fellow aficionados will love. We have just taken the elevator up to the Pavilion Bar, not so high atop the Market Pavilion Hotel in Charleston, South Carolina. ![]() "We're not going to stay here, are we?" my wife fairly shouts to be heard above the music and the din of many people talking and having a good time. ![]()
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