Djaniella D.: "A perfect place for beautiful views. Take a seat on one of the benches and watch the ships pass by, take pictures by the infamous Pineapple Fountain, and admire the rows of pretty palm trees!"
Bradley Thomas: "The agnolotti was delicious. Just be aware the portion was small. Picture 12 little raviolis. I'll definitely order an app with it next time. Service was great and the atmosphere outside is wonderful."
Nate S: "Try the candle making class! It’s $55 - runs ~2 hours, BYOB, and you make two candles, same scent. You’ll need to come back the next day for pick up after the wax has cooled. They can ship too."
Kevin Brunson: "New favorite BBQ in Charleston. Place smells like BBQ heaven. You’ll start salivating immediately. Had the brisket sandwich. It was simply the best brisket I’ve ever had. I can’t wait to go back!"
Alexandra Northington: "If you don’t order the scallop po boy, you’re doing it wrong. Would also highly recommend the ahi poke w/ a side of guacamole. And yes, the famed lobster roll is delicious, as are the oysters."
Laurel LaFlamme: "Hampton Park has an exercise route -- complete with workout & stretching signage so you can complete activities at each post. Try it! Encourage your kids to workout with you."
Charming Inns of Charleston: "Worth the trip! Bring a picnic and sprawl out beside the beautiful gardens. Sit near the fountain and wait for a breeze. Jog around its 1-mile perimeter/original race track."
Jeff Richards: "The Holiday Festival of Lights is very cool and amazing for the kids! Be sure to come early when close to the holidays. It gets quite packed - tough getting in and out on the small roads available."
Gabe Topping: "Great dog park as well as plenty of green space to walk your dog in Charleston"
Nikki Bass: "Recommended for lunch from our concierge. Amazing food and service. Reservations are a must. The fried green tomato app with pork belly croutons, feta cheese and tomato caramel is to die for!"
Wayne Anderman: "Must Do! Seared scallops & blow your mind risottos. The lamb shank was cut with a fork tender served on a bed of A+ seasoned diced vegetable and whipped mashed potatoes. Ambience rocks."