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Market Pavilion Hotel’s Grill 225 is open seven days a week. You can dine there Monday to Thursday 11:30 a.m. to 3 p.m. and 5:30 to 10 p.m., Friday and Saturday from 11:30 a.m. to 3 p.m. and 5:30 to 11 p.m., and Sunday from 11 a.m. to 3 p.m. and 5:30 to 10 p.m.
At lunch, the Charleston steakhouse serves appetizers such as truffled potato chips with a buttermilk blue cheese sauce, broiled lump crab cake with lobster tarragon cream and pineapple relish, and oysters on the half shell. You can have entrée-sized salads, such as Maine lobster with citrus, frisee, benne seed brittle and lemon-brandy dressing, or sandwiches, such Serrano ham with Manchego and roasted garlic aioli on a baguette. Or pick main courses such as benne sea scallops with goat cheese, fried green tomatoes and spicy tomato sauce, or an excellent tuna tower with thick layers of tuna tartare, crabmeat, avocado and rice with lemon-chile oil (it’s a meal in itself). Though since Grill 225 is known for being the only steakhouse in the city to serve all USDA Prime beef, you will want to try its meat plates (chef Demetre Castanas does his own butchering), including the New York strip, ribeye and filet mignon. If you’re in a hurry, the restaurant also offers a selection of dishes that can arrive at your table within 15 minutes.
The dinner offerings expand on the lunchtime menu. You’ll get more steak options — filet mignon with foie gras, truffled béarnaise and a fig demi-glace, and a Roquefort-cheese-stuffed filet mignon wrapped in applewood-smoked bacon. And if you want seafood, pick the Maine lobster served family style in a number of preparations, including brandied (black cherries, tarragon and herb butter), piccata (lemon, capers, white wine and butter) and the classic thermidor.
There’s a small brunch menu that includes a soufflé with diced tomatoes, mushrooms, spinach, cheddar and a mesclun salad (you can add in a petit filet mignon) and a crème brûlée French toast. Lighter alternatives are a continental offering of pastries and fresh fruit as well as a fruit plate with cantaloupe, honeydew melon and strawberries.