Charleston Hotels

City of Diamonds

WHEN IT COMES TO FIVE-DIAMOND HOTELS CHARLESTON HAS A RECORD AMOUNT OF BLING.

BY ALLISON WEISS ENTREKIN

WHEN THE American Automobile Association released its list of 2007 Five-Diamond Lodgings, humble Charleston Metro was the belle of the ball. Three of its hotels were included in the prestigious list, making it the only metro area of its size to hit a trifecta. The Sanctuary, Wentworth Mansion and Woodlands Resort & Inn—all located in the three-county area known as Charleston Metro—were the award recipients, with the newly opened Sanctuary celebrating its first-ever placement on the list. At first glance, these properties appear quite diff erent from one another: The Sanctuary sits on a wide slice of beach, Wentworth Mansion overlooks the heart of downtown Charleston, and Woodlands Resort & Inn relaxes on 42 acres in the country. But though their appearances diff er, their essence is the same—gracious Southern hospitality and breathtaking, luxury.

Wentworth Mansion

Downtown Charleston isn’t short on stately mansions, but perhaps its most grand is the one on the corner of Wentworth and Smith streets. The 14,000- square-foot, four-story Wentworth Mansion was restored by its fourth owner, Richard Widman, in 1998. Inside this towering example of Second Empire-style architecture, hand-carved marble fireplaces cast light on Lewis Comfort Tiff any stained-glass windows, and guests sip on complimentary snift ers of brandy in the cozy library. The mansion’s unofficial grandmother, Miss Betty, fusses aft er her guests, making sure they’ve had enough to eat and off ering glasses of fresh lemonade. Though it emits the aura of a bygone era, the mansion is also thoroughly modern. Its 21 rooms feature whirlpool tubs, gas-lit fireplaces and high-speed wireless access. Still, guests appreciate the way the new is enhanced by the inimitable touches of the old; in an era of shrinking hotel rooms, many of the mansion’s suites have 14-foot ceilings punctuated by ornate woodwork. And the property’s crown jewel is something that’s rarely seen anymore: a stunning rooft op cupola that off ers 360-degree views of the historic city and harbor in which the first shots of the Civil War were fired.

History buff s will think they’ve entered heaven, but so will those with discriminating palates. Wentworth Mansion is home to Circa 1886, one of Charleston’s finest restaurants. Set in the mansion’s carriage house, the restaurant off ers Southern fare with a sophisticated twist. Executive chef Marc Collins creates imaginative yet accessible dishes like Carolina flounder stuff ed with lobster mousse, served with truffle brie, asparagus en croute and Meyer lemon cream. Servers off er thoughtful touches and adept wine pairings, and the views of the aging magnolias in the mansion’s backyard are nothing short of magical. www.wentworthmansion.com

Woodlands Resort & Inn

Thirty minutes north of Charleston lies the town of Summerville, where an abundance of pines was once thought to heal tuberculosis. This is where you’ll find Woodlands Resort & Inn, a restored 1906 classical revival mansion and Charleston’s most-celebrated property. Both the inn and its restaurant are members of Relais & Chateaux, recipients of the 2007 Mobil Five-Star Awards for lodging and dining, and bearers of the AAA Five Diamond Awards for hotel and culinary excellence. Though these accolades put Woodlands in a small class of internationally acclaimed peers, the inn does its best to maintain an unpretentious air. Aft ernoon tea is served on the cozy sun porch, plates of homemade cookies are left on bedside tables, and guests are even allowed to bring their four-legged companions.

Each of Woodlands’ 19 rooms are models of Southern splendor, off ering lavish tubs with steam-heated towel racks, crackling fireplaces, antique appointments and private porches. A day spa, croquet lawn, two red-clay tennis courts and a swimming pool are all on the grounds, and guests oft en ride the inn’s bikes into Summerville to buy a malt at Guerin’s Pharmacy. Charleston’s famed Plantation Row is just a 20-minute drive away, and the concierge can arrange quail-hunting and bass-fishing excursions on a 15,000- acre timber and wildlife preserve nearby.

It would be a sin to miss The Dining Room at Woodlands, where executive chef Tarver King proves he is one of America’s rising culinary stars. His themed, five-course tasting menus change monthly, from July’s heirloomtomato feast to December’s emphasis on decadent truffles. A vegetable tasting menu is always available (most of the produce is purchased locally or grown on site), and dozens of à la carte items make selecting a meal excruciatingly difficult. The restaurant’s sommelier, Stephane Peltier, will educate diners on how to order the grape that most artfully complements their meals.
www.woodlandsinn.com

The Sanctuary

ON THE SHORES of Kiawah Island lies this sprawling, 30-acre property that looks like a centuries-old mansion, which is exactly what its owners wanted when they built it in 2004. Instead of laying walnut-wood beams in flat rows in the grand foyer, they inserted pennies between the boards so they would subtly groan and give. And instead of tearing down the old live oaks before construction, they shelled out $4 million to move them to an off -site location and replant them aft er the building was complete. The result is a shockingly authentic masterpiece worth every penny of its $125 million price tag. The Sanctuary has 255 rooms, an amazing 90% of which boast views of the Atlantic. Rooms are large—the smallest is more than 500 square feet—and each piece of furniture is custom made. There is no shortage of things to do on the island, from golfing on five championship courses to taking a kayaking trip through saltwater marshes. In addition, The Sanctuary’s tennis center is world renowned, and its spa off ers cheeky regional treatments like Mint Julep Facials. And since The Sanctuary is the island’s only resort, its beach feels remote and private. The property has three restaurants, including The Ocean Room, where executive chef Chris Brandt off ers an inventive take on New American cuisine. The service is attentive without being stuff y, and its sweeping ocean views are captivating. www.kiawahresort.com