Best French Restaurants in South Carolina

Another wonderful experience at Alfred's! This is our must-do restaurant when at HHI. We had the pork chop and veal chop specials, and they were some of the best entrees we've ever had, anywhere. The mushroom cream sauce on the veal chop was so so good. Shared the Gorgonzola salad and Apple Strudel for dessert. We appreciate the care they take with their service and their amazing dishes, and we look forward to seeing you the next time we're on the island! (Tip: we always order the potato pancakes to go at the end of the meal and have them for breakfast the next morning - delicious with a fried egg!)

Our server, James, was brilliant and handled all 11 people, arriving at slightly different times, smoothly and effortlessly for each guest. I hope to have him on our next visit. The restaurant concierge, Mary, also was a joy to deal with and was helpful at every step. My food was good but would have preferred less stingy with garlic (especially on the escargot) and truffle oil. I remember those flavors being more pronounced before the chef change a year or so ago.

Outstanding service, atmosphere, food....EVERTHING WAS GREAT!

Every dish we had was outstanding. The duck breast was cooked perfectly. The double pork chop special was tender and flavorful. The escargot was an unusual preparation - in more of a cheese sauce but was also had very good flavor. Portions were very large so we have enough for another meal. Both desserts we tried were outstanding but again very large. Service was also outstanding. The restaurant was not not full so I do not know how service would be at a busy time but we had perfect service. The time between courses was longer than we typically like but the food was perfect.

We had three appetizers, the Fried Clams, the She Crab Soup and the Escargot. All were wonderful, served with delicious warm French Country Bread to soak up the juices or eat with butter. We also had a Chardonnay and Riesling to pair with them. Then we had the Seared Scallops and the Filet both served with a side salad with great dressing, mixed vegetables, and scalloped potatoes. We swapped plates half way through, so we both had a bit of surf & turf. I changed my wine to Cabernet which was wonderful with the beef. We split Carmel pie for dessert also great.