29 Tables

Enter the doors of Market Pavilion Hotel and you’ll hear “My Kind of Town” coming from Grill 225. The classic tune sets the mood for the old-school steakhouse experience (even though the restaurant only opened in 2002). Sit at a white-cloth-covered table amid wood-paneled walls, hardwood floors and white coffered ceilings to try one of executive chef Demetre Castanas’ succulent steaks. The Charleston restaurant prides itself on being the only steakhouse in town to serve all USDA Prime beef, and Castanas butchers the meat himself.

Among the cuts, which are wet aged between 42 and 50 days, choose a prosciutto-and-provolone-stuffed veal chop in a shallot-shiitake-mushroom reduction; a filet mignon with foie gras, truffled béarnaise and a fig demi-glace; or a filet stuffed with Roquefort and wrapped in applewood-smoked bacon. Of course, you can’t have a steak without sides such as heirloom mushrooms baked in a pastry shell and creamed corn with jalapeño and cheddar — a popular pick.

While the meat get top billing, the steakhouse serves a solid list of seafood. One of the best seafood dishes is an appetizer: The tuna tower is a tall stack of rice, avocado, crabmeat and tuna tartare that gets a nice kick from lemon-chile oil. A specialty is Maine lobster. Served family style, the lobster is prepared in almost any way you could want it, including scampi, thermidor and brandied with black cherries, tarragon and herb butter.

Desserts are just as classic as the vibe at Grill 225. Try the impressive napoleon with thick layers of chantilly and vanilla creams, flaky pistachio puff pastry and berries. If you’d rather have a nightcap, head across the room to the wood bar for a cocktail. Sit near the painting of George Washington and order the Nitrotini, the restaurant’s signature drink. Specially trained bartenders infuse the Nitrotini with liquid nitrogen, which chills the cocktail to minus 320 degrees and causes a plume of smoke to surround the martini glass. Among the 30 on offer, don’t miss the French Nitrotini (Tanqueray, St-Germain Elderflower, champagne and fresh lemon), a slightly sweet and bubbly treat.

DETAILS - Insider Information About This Restaurant

DETAILS - Insider Information About This Restaurant