Grill 225 at a glance
About
- Handpicked dry- and wet-aged steaks
- Extensive sommelier-curated wine list
- Elegant Market Pavilion setting
- Polished service ideal for celebrations
- Refined Lowcountry-inspired sides
Tucked inside the Market Pavilion Hotel in Charleston’s French Quarter, this fine-dining chophouse centers on thoughtfully selected cuts, precise execution, and attentive service. The dining room balances old-school steakhouse gravitas with Lowcountry refinement, while an expansive wine list pairs effortlessly with bold, beef-forward dishes. Expect luxurious sides, theatrical plating, and a polished atmosphere for special nights out.
What to Order
Dry-Aged Ribeye
A deeply flavored, bone-in ribeye aged for maximum complexity and finished with herb butter for a luscious, savory crust.
Butter-Poached Lobster Tail
Sweet Charleston lobster poached in brown butter and finished with citrus, a decadent foil to the restaurant’s steaks.
Charred Romaine Caesar
Smoky, charred hearts of romaine dressed with an umami-rich anchovy Caesar and crisp garlic croutons.
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