Charleston Insiders Name Best Restaurant Meals of 2017

In keeping with Eater tradition, our closeout of the year is a survey of friends, industry types, and bloggers. To kick it off in Charleston, Eater asked the group eight questions, ranging from the restaurants they frequent most to the biggest surprises of the year. Responses are in no particular order, and readers are encouraged to leave answers in the comments.

Q. What was your best restaurant meal of 2017?

Hanna Raskin, Food writer and critic for the Post & Courier:
With “restaurant” in all-caps and bright lights, The Grill in NYC. (I know that doesn’t jibe with my complaint about restaurants being politically out-of-step. We can discuss it over prime rib.)

Parker Milner, Eater Charleston contributor:
McCrady’s tasting menu

Peg Moore, contributor and food critic for The Mercury:
Fabulous meals at Hank’s, Muse, and FIG best for year.

Erin Perkins, editor Eater Charleston:
I had a blast at all the Short Grain pop-ups. I still think about the dry-aged beef and foie gras patty melt from the 4/20 Proof event.

Marion Sullivan, Culinary Institute of Charleston and food editor Charleston Magazine:
Caviar and tater tots, Lowcountry oyster and Carolina Gold rice chowder, and grilled deviled lobster at McCrady’s Tavern. Yes, this was all one meal.

Sydney Gallimore, Queen of the Food Age and Thrillist Contributor:
Sorghum & Salt's brussels sprouts

Robert Donovan, photographer and contributor to Eater Charleston:
Giant, Chicago. Funky menu that is somewhat all over the place but they make it work, well. Staff was amazing.

Stephanie Burt, writer and founder of The Southern Fork:
Outside of Charleston

Samantha Connors, Eater Charleston contributor:
The garlic noodles at Pink Bellies in Workshop was my go-to meal of the year. But, I finished 2017 with a bang and ordered the dry-aged ribeye from Hall's Chophouse on Christmas Eve. Halls is known for their outstanding service, but the added ambiance made for a very special holiday. And the dry-aging process truly created a steak with flavor and texture that I've yet to experience elsewhere.