The Kingstide

Name: The Kingstide
Address: 32 River Landing Dr, Charleston, Carolina del Sur, Estados Unidos
Telephone: +18432163832
Price range: $$
Rating: 4.3

N.º 53 de 1698 restaurantes en Charleston

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Los comensales de este restaurante pueden tomar un generoso atún con costra, un bien trabajado pulpo asado y unas caseras ostras rockefeller. Prueba su delicada tarta de queso, sus sorprendentes brownie con helado sundae y su bien preparada tarta de lima. La carta de vinos es muy amplia, para que todos los clientes encuentren alguno que satisfaga su gusto. Aquí puedes beber un espectacular café espresso.

Si repasas los comentarios de los clientes, verás que dicen que la anfitriona es de confianza en Kingstide. Aquí vas a pagar unos precios asequibles. En este lugar podrás disfrutar de su estupenda decoración y de un encantador ambiente. Los usuarios de Google han premiado a este lugar con un 4,4.

Opiniones de los clientes sobre platos y características

kingtide

jayton

overlooking Wando River

sermet

the lobster agnolotti

the lowcountry

romesco sauce

addition to Daniel Island

indigo Road

oysters Rockefeller

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Valoraciones de The Kingstide

Yelp

Foursquare

Google

Trip

(4/5)

Facebook

(4,7/5)

Opiniones de los clientes de The Kingstide

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Luis Grosso hace un año en Google

5 estrellas a visitar en Daniel Island. Nuevamente excelente.

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lauren wells hace 26 días en Google

Our server Jacqueline was absolutely amazing. She was so kind, attentive, funny, & thoughtful. We were celebrating a birthday/ girls night & she made it incredibly special & memorable. Loved the food, view, & atmosphere but definitely was the most impressed with Jacqueline. Would 100% return & ask for her section. (-: Service: Dine in Meal type: Dinner Price per person: $50–100 Food: 5 Service: 5 Atmosphere: 5 Recommended dishes: Peel and Eat Shrimp, Oysters Rockefeller

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David K. hace un mes en Yelp

Technically part of Charleston, Daniel island wasn't developed until the early 90s. Now it's a planned, upscale suburb with residences, retail shops, hotels, independent crafter booths, other eateries, and of course The Kingstide. I wasn't expecting it to be this good. The pretty creekside location, modern decor, and open kitchen helps but it's the food and service that really stood out. The menu is heavy on the seafood with just a few landlubber offerings and I think enough meatless dishes to keep things interesting for vegetarians too. Many things appealed and it was hard to decide. I got the "Seasonal Fish", prepared with melted leek, duck fat confit celery root, fennel nage (the term was new to me; it is a method of poaching) and grapefruit. The seasonal fish that day was swordfish and it was probably the best I've ever had, both the fish itself and the dish as a whole. The leek, fennel, and grapefruit base was subtle and a perfect complement for the fish. As for the fish itself, I now realize that practically every other time I've had swordfish it has been overcooked, sometimes just ever-so-slightly but it makes a big difference. This was done just to perfection, no trace of translucency but stopped before any dryness could set in. The fish and the plate were hot. The only flaws were that the bed of leeks and other vegetables underneath were room temperature, and a separate side vegetable or starch (maybe a risotto) would have been appropriate. Speaking of a side, I had asked my waiter about that so it wasn't a surprise to me. Several, including the hush puppies with sorghum, the seasoned fries with paprika, espelette, and saffron aioli, and the Caesar salad appealed. He could tell I was wavering but in the end, knowing I wanted to save room for the Key Lime Pie dessert, I passed. But, soon after the entree arrived, my waiter returned with "a gift from the kitchen". A side of the Brussels Sprouts which I had also expressed interest in. A very large plate of roasted brussels sprouts, assertively flavored with chili lime glaze, pickled shallot, and crispy lardon (slab bacon). Like the entree, this was probably the best I've had anywhere. Two for two. No charge obviously. It was a gift! It was a very large platter and I took most of it home and it was even better the next day. Cocktails: a large list of classics and specialties. But even the classics had a twist: the Old Fashioned was made with "pork fat-washed Elijah Craig bourbon". Not sure how I feel about that. I ended up choosing the Banana Daiquiri, served straight up. The twist here was it was made from Mezcal instead of rum (though rum is also an option). I had reservations and told my waiter I probably won't like it but it sounds so intriguing I just have to try it. Well I tried it. Interesting but I definitely wouldn't order it again! I told my waiter and he offered to replace it with anything I wanted, free of charge! Another nice gesture, like the unexpected side of sprouts, that contributed to this excellent experience. I did say I was saving room for dessert, right? I'm glad I did. A key lime pie, again one of the best I've tried. A plain key lime pie is pretty boring and needs additions: a topping, a sauce, or both. In this case the topping consisted of generous peaks of piped marshmallow, beautifully browned with a torch. Topping sweet and subtly grainy from the sugar. The filling intensely limey and tart. A substantial graham cracker crust. And in lieu of a sauce, this had some kind of crunchy bits underneath, maybe a nut brittle? Definitely worth getting out of downtown to check out this place. Excellent food and service, easy parking, check out the craft vendors afterwards or maybe go for a walk on the many trails into the natural areas that thankfully were preserved when this island was developed.

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+1 843-216-3832

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