Planters Inn Online Store
Reservations
Check In Date:
Nights:
Adults
Children:

JUST ANNOUNCED: The Planters Inn, located in the heart of Charleston’s famed Historic District, has been named #1 Best Small City Hotel in the continental United States by Travel + Leisure 2014 World’s Best Awards.

 

Staying at the Planters Inn is akin to an overnight with well-to-do friends in their old Charleston mansion. The hotel is also home to the Peninsula Grill, a Lowcountry institution and one of the best restaurants in town.” — Travel + Leisure

 

Welcome to the Best of Charleston Hotels - Welcome to Planters Inn

Planters Inn Online Shop

THE ULTIMATE COCONUT CAKE

From Bon Appetit and Saveur to Martha Stewart Living and The New York Times, the Ultimate Coconut Cake has inspired many, many writers to wax poetically about its twelve layers of Southern perfection. We serve the iconic dessert by the slice to guests at Peninsula Grill; however, we also ship whole cakes across America via overnight delivery


Peninsula Grill: Served with Style

Since the mid-1990s, Planters Inn and Peninsula Grill have thrived in an 1850s stucco building steps away from Charleston, South Carolina’s historic City Market. Peninsula Grill: Served with Style shares the story of how the Relais & Châteaux restaurant catapulted onto the national dining scene with accolades from Esquire, Bon Appétit, The New York Times, Southern Living, Travel + Leisure, and Food & Wine—which named it one of America’s top 50 hotel restaurants—and secured its place there.

Epicureans are in for a world-class treat, thanks to scores of many never-before-revealed recipes for the Mobil four-star and AAA four-diamond restaurant’s sumptuous dishes, sides, and legendary sauces. And fans of Peninsula Grill’s succulent grilled steaks, chops, and fillets learn the chef’s secret marinade and his basting tips, while sweet-tooth gourmands get instruction on how to prepare the pastry team’s divine desserts—including, of course, the famed Ultimate Coconut Cake. Oenophiles are in luck, too, as they meet the city’s foremost sommeliers and are invited into Peninsula Grill’s famed wine cellars, where a cache of stunning international labels await.

Backstage stories abound, as well, from how the restaurant’s founding chef worked his way to a cook-off on Iron Chef to how the current chef guest-starred in the James Beard kitchens. Readers also learn how its first pastry chef created a coconut cake so praised by Martha Stewart that it yielded its own cottage industry, and how the wait staff established a style of service so graceful that it became the standard-bearer for fine dining in the region. And the tales stretch beyond the culinary world: read how famed designer Amelia Handegan battled to wrap the dining room in velvet; landscape architect Sheila Wertimer created its urban oasis garden from a parking lot on the busiest corner in the state; and the property once housed a nineteenth century dry goods shop where garters and guns were sold.

This stunning 250-page book, with photographs by celebrated photographer Peter Frank Edwards, is a gift that will be long remembered.


Cool Inside: Hank’s Seafood

For hundreds of years, the seaside city of Charleston, South Carolina, has beguiled the outside world with its understated charms. Colonial and antebellum homes and gardens stand shoulder-to-shoulder on its peninsula; dunes stretch languidly along its beaches; oysters sleep soundly on its marshy tidal flats; and fresh crops bake under the Southern sun that kisses its outlying farmlands.

Of late, Charleston has found renown as top destination for vacationers, and also nabbed accolade after accolade as one of the best eating spots in the country. At the forefront of this culinary revolution is Irishman Frank McMahon, chef at Hank’s Seafood Restaurant, and author of Cool Inside: Hank's Seafood.

McMahon, who trained at Le Bernardin, The Homestead Inn, and more, helped put Charleston on the map with his work at Restaurant Million, McCrady’s, and others before adding his own deft signature to Hank’s menu. Inspired by the bounty of fish, crabs, and shellfish delivered fresh to the restaurant each morning, McMahon’s “chef specialties” range from tartares to seafood sausage to simply roasted scallops, all paired with locally harvested, lightly prepared vegetables. Served up in a 100-year-old one-time warehouse, his classic, regional, and nouveau dishes draw crowds nightly.

This stunning 250-page book, with photographs by celebrated photographer Peter Frank Edwards, celebrates Hank’s—its history, its fare, its convivial culture, its staff, and of course, its chef—with 100-plus recipes and scores of stories. So, pull up a chair, turn a page, and dig in.


THE PLANTERS INN TEDDY BEAR

The beloved Planters Inn hospitality ambassador teddy bear sits on every bed, waiting for guests to arrive. Years ago, the owner of Planters Inn flew to San Francisco on the red-eye and went straight to work without any sleep. He was tired, frustrated, and angry by the time he checked into his hotel that night. At turndown, a teddy bear was tucked into the bed, and it struck him as an utterly charming way to give a tired traveler a smile. Planters Inn has been sharing teddy bear hospitality with guests ever since. Please contact our concierge if you wish to purchase a Planters Inn teddy bear.


GIFT CERTIFICATES

Treat someone special to Charleston’s cosmopolitan culture with a gift certificate good toward a stay at Planters Inn. Please call us to arrange the mailing of a gift certificate. (843) 722-2345