Most people going into Charleston for the first time have a loose vision of what they're about to get: amazing service, good ambiance, and most importantly, a meal to remember. I am here to give you the juicy details of what I did get - which, effortlessly, took my vision, smothered it with lobster and buerre blanc, and served it to me on a gold plate with a bottle of champagne.

I'm exaggerating of course - but not by much! I start with the most concentrated shellfish bisque, topped with tender chunks of lobster and tiger shrimp. Next up was a tranche of turbot, seared in plenty of butter so that the edges were browned and crispy. As satisfying as the fish was, it wouldn't be fair if I didn't mention the flavorful medley of wild mushrooms nestled underneath.

My third course is another perfectly seared portion of sweetbreads, with two dipping sauces: buerre blanc (do I see a theme here, Cindy?), and the richest veal reduction. I've been yammering on for a while now, so I'll just skip over the fourth course boar chop, and get right to the foie gras finale. Now, just suspend your judgment for a second, and hear me out. This is.. the.. best... foie.. i have ever... indulged in. And it needed nothing more than four slices of lightly grilled end-of-season peaches as the perfect accompaniment.

Dessert was another 4-course affair (7 if you count the creme brulees trio), but worth every bite. And I didn't even mention all the wonderful forkfuls stolen from the bf's plates. I went over the top with my tasting menu, I know. But honestly, I couldn't have resisted anything from that kitchen. Needless to say, my reality of dining at Charleston was even better than all the anticipation and hype combined.

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