Start with fried okra and roasted oysters at Anson, then move on to entrees such as whole crispy flounder, seared scallops, and double-cut fried pork chop.
From the restaurant's website:
"The Anson ethos is a classic yet modern approach to food. If you’re a fan of, say, hand milled grits, you may have heard of Anson Mills. It began in our kitchen and is now a product served in the finest restaurants in the country. ... We are incredibly fortunate to have immediate access to sustainable seafood and fisheries, beautiful organic farms, cheese makers, and heritage breeders of chickens, pigs, lamb, and beef. These ingredients are beautifully crafted into the dishes you’ll find here with us."
Full bar. Serving dinner nightly.
"For fresh and local, there is no better choice than Charleston's beloved Anson. ... "
— Gourmet magazine
Start with fried okra and roasted oysters at Anson, then move on to entrees such as whole crispy flounder, seared scallops, and double-cut fried pork chop.
From the restaurant's website:
"The Anson ethos is a classic yet modern approach to food. If you’re a fan of, say, hand milled grits, you may have heard of Anson Mills. It began in our kitchen and is now a product served in the finest restaurants in the country. ... We are incredibly fortunate to have immediate access to sustainable seafood and fisheries, beautiful organic farms, cheese makers, and heritage breeders of chickens, pigs, lamb, and beef. These ingredients are beautifully crafted into the dishes you’ll find here with us."
Full bar. Serving dinner nightly.
"For fresh and local, there is no better choice than Charleston's beloved Anson. ... "
— Gourmet magazine