![Revival](https://guide.charlestonmag.com/wp-content/uploads/2023/08/guide-nophoto-placeholder2.jpg)
At this sunlit restaurant at The Vendue, classics get a modern spin. Start with the chopped salad, with roasted pimentos, artichokes, shaved red onion, and green olives, adapted from a 1904 World’s Fair recipe. Fish or fowl to follow—and always an eight-ounce filet.