By Pamela Brownstein
Although Albergotti Grill is located inside a hotel, it should not be reserved just for out-of-towners. The fresh seafood entrees combined with a gorgeous view of Albergotti Creek make this an attractive spot even for locals.
Food and Beverage Manager and Chef Hank Yaden treated The Lunch Bunch to a sampling of his favorite creations.
Our meal began with large bowls of Lowcountry She Crab Soup, which was absolutely divine, with real lumps of crab.
Irene really enjoyed the Scallops Florentine with large, pan-seared scallops served with asparagus and an addicting sauce.
The Shrimp and Grits impressed Nikki — a big deal for a true Southern girl — with their unique flavor.
Elizabeth said she loved the perfectly cooked filet mignon topped with roasted shallots, which added a whole other dimension of flavor.
We agreed that the giant piece of North Carolina swordfish topped with caper butter was excellent — so fresh and flaky.
I couldn’t get enough of the seasonal roasted vegetables that were served as a side with several dishes. I also thought the Chicken Albergotti was awesome — a giant bowl of fettuccine with a sun-dried tomato sauce and topped with strips of grilled chicken, how can you go wrong?
Although we were all so full by the end of our delicious meal, once we saw the amazing Carolina Peach Crisp dessert topped with vanilla ice cream, it was impossible to resist. We all split it and it was so warm and peachy.
Chef Yaden said they will be rolling out a new menu within the month, keeping some favorites but introducing some exciting new dishes. Plans are also in the works to renovate and update the restaurant, starting at the beginning of next year. Even though big changes are coming, I recommend a visit today, it is worth it for a great dining experience.
Albergotti Grill is located in the Holiday Inn & Suites, 2225 Boundary Street, Beaufort. The restaurant is open for breakfast from 6 to 10:30 a.m., and for dinner Monday through Saturday from 5 to 9 p.m. Happy Hour is 4 to 7 p.m. Call 843-379-3100.
