![Gabrielle](https://guide.charlestonmag.com/wp-content/uploads/2023/08/guide-nophoto-placeholder2.jpg)
The menu at Hotel Bennett’s main dining room is inspired by executive chef Edgar Kano’s Japanese heritage and Mexican upbringing. A bigeye tuna tiradito (Peruvian sashimi) is dressed in a kombu-chile ponzu, and seared golden tilefish is served with a lemon beurre blanc and shaved fennel. Other winning plates include the chorizo mussels and Wagyu lettuce wraps with a smoky salsa