Eleve executive chef Ryley McGillis skipped right past the likker pudding, hobotee and mock pate recipes in “Charleston Receipts,” but he plucked a number of preparations from the iconic cookbook to localize the Grand Bohemian Hotel’s dining menu.
Among the recipes featured are broiled tomatoes; tartare sauce, served with crab cakes; steak sauce; and spinach in cream. The Junior League classics embroider a selection of dishes that’s otherwise fairly typical for a hotel: Salads, pizzas, steaks and chops occupy most of the menu.
In addition to dinner, Eleve serves breakfast and lunch. The restaurant is open 6:30 a.m.-midnight daily, staying open an hour later on Friday and Saturday nights. A brunch menu is available 10:30 a.m.-3 p.m. Sundays.
For more information on Eleve, 55 Wentworth St., call (877) 253-2859 or visit grandbohemiancharleston.com.