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Halls Chophouse – 434 King Street –

What’s the best Sunday afternoon you can imagine?  Hmmm…Gospel Music?  Mimosas? Prime USDA Day Aged Steaks? Fresh Seafood?  Desserts to Die for?

I enjoyed a fabulous Sunday Gospel Brunch that any smart fox would write home about!  Luckily, Halls Chophouse is just a few paw prints away from my home at the Francis Marion.  I felt like the King of King Street as I walked through the oversized wooden doors into this beautiful American Fine Dining Restaurant to be greeted with a warm smile and handshake by one of the Halls.  Bill, Jeanne, Tommy, and Billy made me feel like an adopted family member!  Don’t let my foxy figure fool you, after I indulged in a delicious meal I still couldn’t resist the Bourbon Bread Pudding.  Can’t wait to go back tomorrow and try the 28oz. Cowboy Ribeye and Lobster Mac n Cheese for dinner!

It’s that time of year again!  Our wonderful employees donated school supplies to one of my favorite local charities, the Teacher’s Supply Closet.  Their mission is to serve the educational and creative needs of children (my favorite people!) in the Tri-Country area, by donating merchandise from businesses and individuals for teachers to use in their classrooms.  It’s been a while since I was in school, but I remember I always liked a box of new, colorful pointy crayons.  There’s a coloring book in our gift shop about “The Swamp Fox, Francis Marion”…I might just take it home with me tonight.

A warm welcome again to our College of Charleston students.  Moving into your new digs sure is an adventure.  See you on King Street!

A popular new trend in the wedding world is hosting a Sunday farewell brunch. It’s a great time to say one last goodbye to out-of-town guests and the newlyweds. Below is one of our most popular menu options.

            Sliced Fresh Fruit with Seasonal Berries

            Assorted Muffins and Pastries

            Scrambled Eggs with Cheddar Cheese

            Crispy Bacon or Sausage Links

            Stone Ground Grits

            Smoked Salmon with Cream Cheese and Bagels

            Assorted Juices

            Regular and Decaffeinated Coffee

            Herbal Teas

 Menu enhancements such as an omelet station, a shrimp and grits station, or a carving station can be customized to your particular desires.  Perhaps you would like to add bloody marys and mimosas to the menu? Your options are endless.  We’re happy to help plan a perfect event to say farewell to your special guests.

460 King Street;

Basil Thai Restaurant is one of my favorite local spots. So many wonderful dishes to choose from–but only one little belly to fill! Fresh Basil Rolls, the Cashew Nuts Entrees, the Pad See-Eu—all excellent, but today I narrowed my choice down to one of the Chef’s specialties, the Pad Thai. “Aroi mak”—means very delicious! 

Basil’s chef let me watch all the excitement through the prominent glass window.  What fun to see (and hear)  all the fresh ingredients come together.  If you can save room for dessert, you have to try the extraordinary fried green tea ice cream.

I’m one lucky fox! Right across the street from my hotel is one of the nation’s best Farmers Market. I always start my Saturdays with a freshly made breakfast crepe, pastry and gourmet coffee. Then, under the shade of the beautiful crepe myrtles, I help shop for the freshest local produce, herbs, plants, cut flowers, shrimp and prepared foods.

Supporting our local farmers is very important to me and my co-workers here at the Francis Marion. In fact, The Swamp Fox Restaurant & Bar features a monthly menu served daily and made predominantly with locally sourced or regional fresh products. I’m excited about this month’s menu featuring Atlantic coast Red Snapper served on a delicious grit cake, along with an heirloom tomato and arugula salad with lemon vinaigrette. The featured appetizer is light and crispy fried zucchini with marinated oyster mushrooms and a sweet onion sour cream accompaniment. Wow…I hope I have room for the lemon blueberry creamy cheesecake. Dessert always makes me sweeter. And Chef Steve Klatt is one of my best buddies at the hotel! He does a fabulous job each month utilizing all the local and regional produce the South has to offer!

Click here for the full menu.