Shrimp ‘n Rice Grits
Southern charm defined by down to earth elegance, is clearly in evidence at Circa 1886. From the moment you enter the original carriage house of the historic Wentworth Mansion in downtown Charleston, you float on history and gracious service while enjoying the unique offerings of Chef Marc Collins. Working with a network of local purveyors, he recalls Charleston’s European and Native American origins, yet nods to its humble beginnings. Starting with a Green Goddess Caesar salad, featuring a quail egg, Meyer lemon gel, espelette and parmesan, as a taste bud delight. A rich creamy French St. Emillion paired with the shrimp and grits was a home run. Each bite was perfect in its composition of fresh tiny pieces of shrimp, crunchy cabbage leaves, tangy goat cheese, and smoked ham hock gravy in creamy grits. Dessert was a Bittersweet Chocolate Cremeux. Say no more, I was in heaven!
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