Since the chef prepares Southern regional cuisine with a Low Country flair, you can practically guess what some of the ingredients and dishes will be before you even open the menu. She crab soup, shrimp and crawfish jumbalaya, stuffed quail with creamy grits and collard greens and fried green tomatoes are the staples of this restaurant. Open daily, lunch and dinner. Although Anson has only been open for four years it is focused on history. Its softly lighted period decor mirrors an earlier Charleston.
Several families raise poultry and meat for the restaurant and another group supplies the seafood.
The finickyness about products extends to concern about preparation and presentation, too. Some of the best local recipes come out of the kitchen in new sophisticated versions. Pecan crusted chicken and blackberry bourbon sauce and crisp benne and almond basket with berries and ice cream are a few of them. Open daily, dinner.