For restaurant week, Lily and I decided to try out Carter’s Kitchen out in I’on in Mount Pleasant. I’d tried Peninsula Grill a couple years back right before Chef Robert Carter left and was not super impressed with the food that we got. I’ve heard such good things about Carter’s Kitchen, however, that I was willing to give it a try. It took a lot of driving around Stepford I’on before we finally found the restaurant, and then it took some more driving around before we finally found parking.
Those two guys are most definitely robots.
The restaurant is located within the Inn at I’On, and is relatively small, but still has a very homey feel about it. Idk, maybe it’s the tan walls.
Hmm… now that I’m looking at it, those walls are kind of skin colored (image: Dining Around Charleston)
I had been all excited to try the apple-pumpkin bisque they had listed on their restaurant week menu online, but when we got there we saw that they’d replaced it with a boring tomato bisque, which I thought it tasted like Campbell’s Soup (i.e. not was I was paying $40 to eat). Lily said I was being judgy and that I always think tomato soups taste like Campbell’s, but then I saw another lady on OpenTable said the same exact thing, so now I feel validated.
Pictured: disappointment soup.
For Lily’s appetizer, she got the “Country Ham Crumb Crusted Seared Scallops with Melted Leeks and Orange Butter,” which she raved and raved about. She only got three on the plate, and although they were decently sized, that’s still not a ton of food. Luckily, she cut me off a bite so I could try it (it was delicious).
Not the best photo, I know, but beggars can’t be choosers!
For my entree, I opted for the braised short rib with truffle grits and spinach pie. The short rib was awesome, the meat fell off the bone and was super juicy. The spinach pie was probably the weirdest thing I’ve eaten in a while and was unlike any spinach pie I’ve ever had. I really don’t know how to describe it. Those grits, man. Those were the ticket. I’d go back again just for those (but, joke’s on me, because they’re not on the regular menu).
You can tell from this picture just how weird that pie is. Delicious, but weird all the same.
Lily opted for the stuffed quail served on fresh pappardelle pasta with wild mushrooms. I thought the portions were pretty good, and the quail tasted great. I even liked the noodles in the mushroom sauce. All in all, I was very impressed with our entrees.
Is it just me, or do they kind of look like the old Muppet guys in the theater?
For dessert, I got the coconut cake (I mean, it’s Bob Carter. Of course I get the coconut cake). And let me tell you, I was not disappointed. Not in the least. The cake was moist and flavorful and deliciously coconut-ty, and the frosting was perfect–not too sweet. This made the whole trip worth it.
And, obviously, the cake was the best picture I took…
Lily got the other dessert, just so we could try it. It was a lemon tart topped with lots of meringue (and I mean lots), served with a side of strawberry compote. It was really good. I loved the tanginess contrasted with the sweetness…although I could’ve gone for a little less meringue.
It really should read “meringue, served with a side of lemon tart”
Overall, I’d say I had a pleasant experience at Carter’s Kitchen. I think I’d be willing to go back and give it another shot to blow my socks off (for the coconut cake, if nothing else). If you’re in the Mount Pleasant area, looking for a good dinner spot, I’d recommend looking into Carter’s Kitchen.
Just remember to watch for robots. (image: Carter’s Kitchen)
Carter’s Kitchen
148 Civitas St
Mt Pleasant, SC 29464
(843) 284-0840
[…] Chef Robert Carter. I went to Peninsula Grill shortly before he left and I enjoyed dinner at Carter’s Kitchen weeks after it opened (sorry to report that I wasn’t as impressed with Rutledge Cab Company, […]