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142 CSD


3. Roasted Carolina-raised quail.


4. Jumbo lump crab cake with cream corn, shoestring potatoes and green tomato chow chow.


5. Warm apple tart with cinnamon toast ice cream and salted caramel.


6. The Royall Suite’s stately Charleston rice bed.


7. Beef carpaccio with soft-boiled egg and black truffIe vinaigrette.


8. Broiled Maine lobster tails and a Gruyère cheese omelet.


Southern charm.


“Jeanne and I think of it as a destination resort,” Hall says. “The courtyard can accommo- date up to 80 guests for an intimate family wedding. Or, if someone is visiting nearby friends, this is a nice little hide- away where they can get up in the morning, have a continental breakfast and go for a run.” Good bones and a gracious


street. These include Pitt Street Pharmacy, established in 1937; Out of Hand, featuring upscale women’s clothing, organic cosmetics and a florist; Village Bakery; and a trendy hair salon called Swish. Historic and eclec- tic, this sweet spot is ideal for both serious shopping and idle strolling beneath ancient oaks dripping with Spanish moss and


pedigree provided the Halls with a solid foundation as they embarked on a careful, room- by-room restoration of both the inn and restaurant. They enlist- ed designer Mary Mac Wilson of Reggie Gibson Architects to help execute their vision of a warm, inviting venue for dining, lodging and special events. The six guest rooms were freshened with new paint, poster beds, bathrooms and period décor,


each with its own distinctive style. Original hardwood floors throughout the property were sanded and restained, and the building’s clapboard exterior received a fresh coat of paint. A warm ambience pervades the first and second floor dining areas of the reimagined restau- rant. Walls are dressed with ethereal Southern landscapes painted by artist C. Ford Riley. A palette of creamy whites and deep blues work with new light- ing to brighten the main dining room and create a nautical mood. A wall of windows with cottagey shutters allows just the right amount of light inside. Round tables replaced booths for a more sociable setting while rustic rope chandeliers rein- force the dockside vibe. That vibe flows through main floor hallways and into the popular


tavern, which was also refreshed with a yacht-club theme and lush new seating. General manger Margaret Robey oversees both the lodg- ing and restaurant operations while a private dining coordi- nator assists clients with special events. A flexible bridal package includes menus for rehearsal dinners and receptions as well as pre-ceremony champagne and light bites for the bridal party.


“Because we’re small, we


can really tailor an event to our guests’ tastes. We provide a list of local vendors and help with decorating and seating. Depending on the style of wedding, we offer our own furnishings or bring them in,” notes Robey, whose hospitality credentials include stints at The Lodge at Tiburon in California


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