The Loutrel is a luxe base camp for your Holy City adventure
by Cathy Martin
Families flock to Charleston’s beaches in the summer, meaning there are often thinner crowds in the city proper.
Stay close to shopping, restaurants and iconic attractions like Waterfront Park, the Pineapple Fountain and Rainbow Row at
The Loutrel, a 50-room boutique hotel in the French Quarter. This casually elegant property feels simultaneously central to the action and pleasantly secluded.
Designed by Michael Graves Architecture and Design, the décor is traditional but comfortable, with a soothing palette of soft blues and greys. The bright and airy lobby is reminiscent of a breezy southern porch, with fresh florals, an oversized garden painting by Charleston artist Linda Fantuzzo — even a porch swing recalling lazy summer days.
Guest rooms are subdued-but-sophisticated for relaxing after a day on the town, with luxe touches like Matouk linens and Deep Steep (another local brand) bath items.
photographs courtesy The Loutrel
There’s a spacious second-floor clubroom — with a lending library provided by local bookseller Buxton Books — and a rooftop terrace just for hotel guests. Plan in advance to reserve “Lady Loutrel’s” afternoon tea on the roof — with teas from Charleston’s Oliver Pluff & Co. and a tower of sweet and savory treats.
All the little extras are included here — from a hearty continental breakfast in the Veranda Lounge to “Charleston’s Finest Hour,” a cocktail hour held daily from 4-5 p.m. Gourmet snacks (benne wafers, cheese zingers, okra chips from Charleston’s Own) and nonalcoholic drinks in guest rooms and the clubroom are complimentary. Even the fitness center stocks fresh fruit and energy bars for a post-workout pick-me-up.
Kick off the evening with a pickle-brine martini or a cooling State Street Spritz (tequila, Italicus, green juice syrup and cucumber) in the Veranda Lounge before heading out to dinner.
Charleston’s culinary scene rarely disappoints, and one local hot spot is Costa, serving a seasonal menu of Mediterranean coastal cuisine incorporating lowcountry ingredients. Overlooking the Ashley River on the western tip of the Charleston peninsula, the large, bustling restaurant has a sleek mid-mod design with warm woods and subtle coastal accents. Start with caviar or a zesty hamachi crudo, followed by simple-but-flavorful Pecorino ravioli. For the main course, there are familiar Italian favorites (Eggplant Parmigiana, Chicken Margherita) along with fresh-caught seafood like a grilled swordfish with preserved lemon, capers and Sicilian olive oil. Don’t skip the housemade focaccia or dessert — the Almond Polenta Cake is a not-too-sweet, right-sized ending to your meal.
A guest room at The Loutrel left, and the Veranda Lounge. Photographs courtesy The Loutrel.
For upscale (but not too fancy) southern fare in a cozy tavern setting, Lowland has a tightly edited menu including crispy South Carolina quail and a bluefin tuna rice bowl. The Shells & Seafood Ragu (rock shrimp, lump crab and Parmesan) is comfort on a plate.
While the city slows down as the calendar eases into summer, Charleston always buzzes with things to do. If you missed Charleston Wine + Food’s main spring event, the fun continues with the Summer Sizzle, a series of signature lunches and dinners, wine and bourbon tastings, bar takeovers, and more through July 31. The Spoleto performing-arts festival runs through June 8, culminating with an outdoor concert by indie rockers Yo La Tengo. On July 20, Jason Isbell and the 400 Unit play the Gaillard Center, which hosts the Lowcountry Jazz Festival Labor Day weekend.
Chef’s choice
courtesy Zero George
Home chefs can hone their skills with a cooking class by some of Charleston’s top culinary professionals at The Restaurant at Zero George, adjacent to Zero George Hotel.
Housed in a two-story Federal-style house and several adjacent buildings, the 16-room hotel is one of Charleston’s most elegant stays, meticulously restored to maintain the historic home’s integrity while introducing a fresh, contemporary aesthetic. The cozy restaurant kitchen, with exposed brick and wood ceiling beams, has been a working kitchen since the home was built in 1804.
Demonstration-style classes are offered at lunchtime on Saturdays and Sundays and on Monday evenings, when the restaurant is closed. The classes are $235 per person and include a three-course meal with wine pairings led by Zero George’s culinary team. Dishes highlight what’s local and in-season. Sample summer plates: a chilled heirloom tomato gazpacho or Carolina shrimp with sweet corn and stone fruit. Space is limited to eight guests for an intimate, relaxed experience. SP
