Charleston remains jewel for visitors

Charleston's hospitality scene is still sparkling.

AAA — the travel club formerly known as the American Automobile Association — released its list of five- and four-diamond hotels and restaurants a few days ago and, per usual, there was no shortage of bling for the Lowcountry.

At the top of the list, Summerville's Woodlands Resort & Inn grabbed five diamonds for the 11th straight year, while its "Dining Room" restaurant ordered up its 12th such accolade. The Wentworth Mansion secured its fifth straight five-diamond rating, and Kiawah Island Golf Resort's Sanctuary hotel scored its second.

A step down, the John Rutledge House Inn grabbed its 19th four-diamond crown, while Charleston Place snatched its 16th. Also on the list were the Planters Inn, the Boardwalk Inn at Wild Dunes, the HarbourView Inn, the French Quarter Inn, the Market Pavilion Hotel and the Renaissance Charleston hotel.

Kiawah's Ocean Room cooked up its first four diamonds, while the culinary cornerstones Charleston Grill and Peninsula Grill were both served their ninth. Also on the four-diamond menu were Circa 1886, Grill 225, Cypress, McCrady's, Langdon's, Palmetto Cafe, Sienna and Tristan.

A little farther afield, the Umstead Hotel & Spa in Cary, N.C joined the five-diamond list for the first time.

Whale of a time

This is a subject that hasn't surfaced for a while — not, in fact, since the State Ports Authority obtained permits for its proposed terminal on the former Navy base in North Charleston. But this past week saw the start of the Northern right whale calving season, which runs from Nov. 15 to April 15.

The National Marine Fisheries Service says the calving season is critical to the whale population because pregnant mothers and newborn calves are vulnerable to ocean-going traffic, such as huge cargo vessels.

Each year, females migrate southward more than 1,000 miles from feeding areas off Canada and New England to the warm, calm waters off South Carolina, Georgia and northeastern Florida to give birth and nurse their young.

The waters are the only known calving area for the species. Collisions with ships and entanglement in fixed fishing gear are the two greatest threats to the recovery of Northern right whales, the government says.

The whales' plight made the news locally last year when the SPA was told it might not be able to go ahead with its planned expansion on the Navy base because of concerns over the increased shipping traffic the port would bring, and its effects on the right whale. The mammals are protected under the Endangered Species Act.

The federal government determined that the impact of the port project will be "discountable or insignificant" to the right whale, a finding based on "avoidance measures" the ports authority will undertake.

Here's hoping the same applies to all mariners.

On the menu

The Melting Pot, a national chain of fondue restaurants, says it's looking to dip into the Charleston market.

Franchisees for the company formerly were negotiating a space in North Charleston, but it looks like the Melting Pot most likely will make its home on the peninsula, although a lease has yet to be signed.

The menu features such dipping delicacies as Mediterranean Cheese Fondue and Raspberry Dark Chocolate Fondue, and offers four cooking styles: coq au vin, court bouillon, bourguignonne and mojo.

The first Melting Pot opened in 1975 in Maitland, Fla. Melting Pot Restaurants Inc. now has more than 120 locations across 34 states, including three in South Carolina.

Also on the menu for the peninsula: crepes. Maybe.

A building being renovated at 218 St. Philip St. is on the market, and word is that a French crepe restaurant is a promising prospect. If this is the case, it might just be the best thing to happen to the Charleston breakfast scene since Kathryn and Tony Jones opened Rutledge Coffee and Cream.

It seems the last sit-down enterprise on the peninsula to showcase the pancake-like delicacies front and center was La Crepe, which opened in 2000 near East Bay and Market streets but has since bid adieu.

The Charleston Crepe Co. continues to serve them at the seasonal weekly farmers market in Charleston and Mount Pleasant.

A produce market was originally envisioned on the ground floor of the three-story St. Philip St. building, which is still being renovated. While a fresh-veggie vendor would have been a welcome tenant, it's tough to beat crepes and coffee in the morning.