Once he found the place, critic Eric Doksa had a really great first impression of Hanover dive The Palace Hotel. Doksa cheers, "A plate of Chef Blake Joyal's blistered shishito peppers ($7) was just what the doctor ordered." Colorful expressions pepper the writer's descriptions, like "umami explosion," "genuine flavor bomb," and others, until he finds the object of his affection:
One of the biggest delights that night was a plate full of small rice patties that resembled discs of plantains. Lightly dressed in a combination of soy and oyster sauces, with a touch of basil, chilies, and scallions, the little pillows were salty sweet and quickly disappeared ($6).
Doksa's adoration is fleeting, as he discovers the rice cakes will never be the same as the ones he scarfed on that fateful night.
On a second visit, the critic is disappointed to find the carby treats are "mushy," and on a subsequent trip, they are overcooked. Doksa is pretty much the Goldilocks of Lowcountry grain here.
He has hope, however, concluding that "With a little work, the Palace Hotel could be the hidden gem I once thought I'd found."
· All The Palace Hotel Coverage [-ECHS-]
· Palace Hotel suffers from consistency problems [CP]