The past year has been a rewarding one for all of Kiawah Island Golf Resort's restaurants. The highlight was the Ocean Room at The Sanctuary receiving 'Restaurant of the Year' from the Charleston daily newspaper, The Post and Courier. The Ocean Room fought off stiff competition from numerous dining rooms throughout a city renowned as a culinary destination.
'It was a great honor,' says Vijay Singh, The Sanctuary's food and beverage director. 'To be acknowledged as the city's finest just over a year after opening is a great compliment to our food and service.'
Enveloped with rich mahogany, intricate ironwork and a layer of lush comfort, the dining room offers sweeping views of the Atlantic Ocean from its second floor location. Chef de Cuisine Chris Brandt defines his cuisine as 'New American,' meaning his focus is on American ingredients, while the preparation and influence on the dishes can be global.
Brandt was also selected to cook at New York City's James Beard House, along with The Sanctuary's executive pastry chef, Claire Chapman.
Brandt prepared a special 'Taste of Luxury' menu at the home of the man considered to be the father of American gastronomy. It featured such dishes as Lobster 'Three Ways,' which was Lobster Rillettes, Lobster Risotto and Champagne Lobster Nage with Roasted Porcini and Fava Beans.
'It was an honor for the Ocean Room team and myself to be invited to cook at such an esteemed location,' says Brandt. 'There is no bigger stage for a chef than the James Beard House.'
The James Beard House and Foundation was created after Beard's death in 1985, when Julia Child had the idea to preserve his home in Greenwich Village as the gathering place it was throughout his life. Today, the James Beard Foundation celebrates the country's culinary artists and provides scholarships and educational opportunities, while the historic James Beard House serves as a culinary performance space for chefs, cookbook authors and winemakers.
The Sanctuary's more casual restaurant, Jasmine Porch, also received an award from the influential travel newsletter, Andrew Harper's Hideaway Report. The regional Lowcountry cuisine of Chef de Cuisine Ben Randow, and the décor of authentic exposed brick, wide oak planked parquet floors and wrought iron lanterns, earned the restaurant the title of 'Best Down Home Cookery.'
'Jasmine Porch's setting and menu is indicative of much of what Kiawah Island has to offer,' says Randow. 'It's elegantly casual, provides warm service and focuses on the cuisine of the region.'
The Ocean Room (& Bar)
At The Sanctuary
Dinner Only; Monday Saturday, 6—10 pm
Ext. 86260
Jasmine Porch
At The Sanctuary
Breakfast, 6:30—10:30 am; Lunch, 11:30 am—2:30 pm; Dinner, 5:30—10 pm
Ext. 86330
Lobby Bar
At The Sanctuary
11:30 am Midnight
Ext. 86301
Afternoon Tea
Morning Room at The Sanctuary
Wednesday Saturday; 2:30—4:30 pm (seasonal)
Ext. 86253
Loggerhead Grill
At The Sanctuary
11 am onward (seasonal)
Ext. 86287
Beaches & Cream
At The Sanctuary
9 am onward (seasonal)
Ext. 86276
Turtle Point Bar & Grill
At Turtle Point Golf Club
Breakfast Buffet 6:30—11 am; Lunch 11:30 am—5:30 pm; Dinner 5:30—10 pm; Bar 11:30 am—Close
Ext. 64070
Osprey Point Grill
At Osprey Point Golf Club
Breakfast (a la carte), 6:30—11 am
Lunch, 11 am—6 pm;
Ext. 64636
The Ocean Course Grill
At The Ocean Course
Breakfast, 7—11 am; Lunch, 11 am—5 pm; Bar 11 am—Close
Ext. 65306
Haulover Creek Bar & Grill
At Oak Point Golf Club
Daily continental breakfast, 7—11 am; Lunch,11 am—4 pm; Bar, 11 am—Close
Ext. 61596
Night Heron Poolside Grill and Bar
At Night Heron Park
11 am—8 pm (seasonal) for lunch & cocktails
Ext. 84070
The Market at Town Center
At East Beach Village
Breakfast, Lunch, or Dinner available for dine in or take out, 7 am—9 pm
Ext. 82775
Shrimper's
At The Straw Market
Lunch & Dinner, 11 am—10 pm
Ext. 86075
West Beach Market
At The Straw Market
Snacks & Coffee, 8 am—6 pm
Ext. 82057
Mingo Point Oyster Roast and BBQ
At Mingo Point
Mondays, 6:30—10:30 pm (seasonal)
Ext. 81829
Perfect ~ by Nature
Located in the Historic Plantation District, Poplar Grove is an escape to the only backyard that gives you 6,000 acres to play on. Just minutes from Downtown Charleston, yet so far away from the mainstream of traffic, Poplar Grove is home to some of the most natural amenities you’ll find anywhere.
Within the boundaries of the original walled city of Charleston, we are building a home of handsome romance ... an enchanting residence by Sintra Homes. Like a storybook, the sparkling new 4,700 square foot residence features tiered Juliet balconies, secret garden spaces and the most sumptuous spa-style bath in all of Charleston.
Executive Chef Randy Williams and Founding Chef Donald Barickman have created a new menu at Blossom focusing on fresh seafood with local flair. Distinctive flavors enhance seafood producing invigorated American cuisine with southern sensibility. Blossom is perfect for sumptuous seafood.
'It was a great honor,' says Vijay Singh, The Sanctuary's food and beverage director. 'To be acknowledged as the city's finest just over a year after opening is a great compliment to our food and service.'
'It was an honor for the Ocean Room team and myself to be invited to cook at such an esteemed location,' says Brandt. 'There is no bigger stage for a chef than the James Beard House.'
Visit The Sanctuary 
Perfect ~ by Nature
Located in the Historic Plantation District, Poplar Grove is an escape to the only backyard that gives you 6,000 acres to play on. Just minutes from Downtown Charleston, yet so far away from the mainstream of traffic, Poplar Grove is home to some of the most natural amenities you’ll find anywhere.
Within the boundaries of the original walled city of Charleston, we are building a home of handsome romance ... an enchanting residence by Sintra Homes. Like a storybook, the sparkling new 4,700 square foot residence features tiered Juliet balconies, secret garden spaces and the most sumptuous spa-style bath in all of Charleston.
Executive Chef Randy Williams and Founding Chef Donald Barickman have created a new menu at Blossom focusing on fresh seafood with local flair. Distinctive flavors enhance seafood producing invigorated American cuisine with southern sensibility. Blossom is perfect for sumptuous seafood. 
