Dining at Anson Restaurant Charleston: Everything You Need to Know Before You Go
The kitchen balances Lowcountry heritage with modern seafood cookery. Dinner services consistently open with Anson’s rendition of classic Charleston she crab soup. Instead of thinning the broth with heavy cream alone, the culinary team produces a silky, velvet-textured base enriched with concentrated crab stock, a distinct splash of dry sherry added at tableside, and generous flakes of sweet Atlantic blue crab roe.
The undisputed headliner remains the crispy whole flounder apricot glaze. To prepare the dish, line-caught regional flounder is scored in a deep diamond lattice, dusted with seasoned cornstarch, and flash-fried whole until the fins and exterior turn light and brittle. The fish is then drenched in a warm apricot-shallot glaze that cuts through the fry with fruit acidity, ginger bite, and savory aromatics. Diners unfamiliar with whole fish need not worry: the kitchen scores the flesh down to the central frame, allowing crisp, steaming nuggets of white fish to lift off the bone with a light touch of a fork.
Beyond the flounder, the seasonal menu highlights coastal staples:
- Pan-Seared Jumbo Sea Scallops: Served over creamy stone-ground grits sourced from local mills, accented by country ham lardons and a light shellfish jus.
- Crispy Fried Oysters: Sourced along the Carolina coast, fried in light cornmeal and served alongside house-made remoulade and microgreens.
- Heritage Pork Chop and Prime Steaks: Premium dry-aged cuts paired with roasted root vegetables, catering to diners who prefer pasture-raised meats over seafood.
