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"For a 12-month residency, Daniel Humm has partnered with Charleston Place to reimagine the former Charleston Grill into a refined, plant-forward experience rooted in Lowcountry ingredients; I noticed new wood floors, elegant floral sprays, and custom plates that set an elevated tone. Begin with a seafood tower or caviar service before the $135 prix fixe, which might showcase locally rare tautog thin-sliced into a finger-lime–brightened crudo, a celery root schnitzel, or a whole-roasted chicken for two with lemon butter and brioche—all reflecting Humm’s climate-conscious, ingredient-driven approach." - Lauren Mowery