"At Carter's, the napkins are gingham, flowers spring from copper kettles, and hospitality rises from the floor. He understands the slow, steady progression of southern cooking and never bucks the sacrosanct."

- "Best New Restaurants in America 2012," Esquire

"During his twenty-two years at Peninsula Grill, the trailblazing chef Robert Carter put Charleston on the food map. Now, he’s pushing the city’s culinary boundaries even further with a string of casual restaurants in out-of-the-way neighborhoods."

- "The Southern Agenda," Garden & Gun

“Tomato aioli lends a bright punch to crispy okra, which is a regional staple."

- "Crispy Okra Chips with Tomato Aioli," Oprah.com

"Southern Cuisine, Brooklyn-Style Dining Get Top Nods"

- “Esquire Best New Restaurants 2012," Huffington Post

"Bright green, smoky and laced with white pepper, these aren’t your customary collard greens."

 “Arrival is a welcoming affair, with greetings from the entire staff heralding the big-hearted experience mentored by Carter himself."

-"The Review: Carter's Kitchen," Charleston Magazine

“At the restaurant, the shrimp are presented in a homey glass jar alongside housemade benne crackers. But no matter how you serve it, a few bites will transport you to a porch swing in a homey Southern Town."

- "Big Shrimpin'," Tasting Table