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The main restaurant in Market Pavilion Hotel is Grill 225, which serves lunch and dinner. The lobby restaurant gives off an old-school steakhouse vibe with its white coffered ceiling, wood-paneled walls, white-cloth-covered tables and songs such as “Baby, It’s Cold Outside” and “My Kind of Town” playing in the background. It sets the proper scene for executive chef Demetre Castanas’ meaty menu. Great care is taken with the beef here: Grill 225 claims to be the sole Charleston steakhouse that serves only USDA Prime beef, Castanas butchers it himself and the meat is aged a minimum of 42 days.
Start out with appetizers like the buttery shrimp brûlée with bread crumbs and Parmesan or the escargot with garlic butter and kasseri cheese. Then order the juicy rib-eye with side such as the creamed corn, one of the most popular of the bunch, and fire-roasted Brussels sprouts. Grill 225 also offers a menu of Maine lobster prepared in almost any way you could want — steamed, thermidor, brandied, scampi, piccata. The dessert menu is filled with comforting classics, such as banana bread pudding with sugar-fired bananas, caramel ice cream and caramel sauce, and the chocolate mousse cake with macadamia nut fudge, strawberries and ganache.
If you’re dining solo, opt for a seat at the Charleston restaurant’s bar, which is across the lobby of the Forbes Travel Guide Four-Star hotel. The wood-topped bar is also a great place to have drinks. There are more than 430 bottles of wine on offer, but try one of the 30 Nitrotinis, the restaurant’s own unique concoctions. Liquid nitrogen chills the cocktail to -320 degrees, and when the condensed water vapor hits the warm air, it causes a cloud of smoke to waft from your martini glass. The Nitrotinis come in flavors such as the Sweet Tea (local Firefly Sweet Tea vodka with lemonade and a lemon wheel garnish).
Another lunch and dinner option at the luxury hotel is its rooftop hot spot, Pavilion Bar. Sit under one of the big white umbrellas in the metal high-top tables near the pool to order casual eats, such as pizza. While the thin-crust pies — such as the one topped with lobster thermidor, portobello, truffle oil, mozzarella and Parmesan — are good poolside fare, don’t miss the spicy tuna tower. The tall appetizer is a meal in itself with thick layers of tuna tartare, crabmeat, avocado and rice with lemon-chile oil.