Napa at Kingsley — Restaurant in South Carolina

We enjoyed our dinner here despite my husband’s steak being overcooked. The manager went above and beyond to address it so we will return.

Here’s what we ordered: Fried calamari: hot and crispy, well seasoned. Delicious lemon aioli sauce. 5/5

Crab cake: one large lump crab cake. It wasn’t heated fully so the center was cool. It tasted pretty good though. The Napa cabbage slaw was too vinegary. 4/5

New York strip steak: was cooked well done and was dry and chewy. It arrived sliced so we are surprised the chef allowed it to be served. When we brought it to our server’s attention, she could see it was overcooked and immediately brought it to the manager’s attention. The manager came over and apologized then brought my husband a complimentary bowl of the crab and corn chowder so he had something to eat while I ate my entree. We thought that was a nice gesture. When the new steak arrived, it was cooked to the appropriate temperature, but lacked flavor. We wouldn’t recommend the New York strip. 3/5

Scallops and duck confit croquette: this was the chef special that evening. The scallops were perfectly cooked (which can be challenging). The duck confit croquette was very tasty. I haven’t had anything like that before. The kale and corn quinoa was pretty good too. 5/5

Mushrooms (family size side dish): very tasty! 4/5 because it was lukewarm instead of hot.

Crab and corn chowder: delicious but very rich and heavy. 5/5

Peach cobbler with vanilla gelato: arrived steaming hot; very tasty! Instead of the traditional cobbler topping, their version has a streusel topping over the peaches. They also drizzled caramel sauce over it. I personally thought it was sweet enough without the caramel but my 9yo really loved it. Also want to note that this dessert was complimentary from the manager due to the steak issue. Not something we expected at all given that we already got the soup. 5/5

Watermelon jalapeño margarita: 5/5

Our server was fantastic. Very professional and friendly, knew the menu very well, and gave great recommendations. She also handled the steak issue very well. 5/5

We plan to return and will probably stick to the...

Our first time dining here.. and we went to brunch at 10:15 on Sunday morning. I've eaten at some of the world's finest restaurants, yet this was the finest valued restaurant I have ever dined in. We arrived 5 minutes early for our reservation and were immediately seated by the manager of the bar. Anthony was our main waiter, but for the 5 of us we had 4 different staff take care of us. Anthony gave us the specials and 3 of our crew ordered the French toast. An airy, light, Homemade Brioche bread, thick cut, with a healthy portion of well cooked bacon - all three were surprised by the quantity and the quality. My beautiful bride had the chicken and waffles per Mr. Anthony's recommendation - and the waffle was amazing with the right level of savory to balance the chicken and syrup with a kick. I opted for the breakfast Flatbread. A remarkable simple yet complex dish - I'm amazed at the quality. It was simple as all of the ingredients are probably in your fridge right now. But the complexity of the chefs details - such as utilizing honey to glaze/crisp the crust without adding a sweet taste - that enabled it to hold up remarkably well to the scrambled eggs. Incredible. I've never had anything like it - a mix of flavors that I had not expected.

When we ordered - we all had a tinge of regret - this fabulous menu had at least 6 or 8 other dishes we would like to try. Other pluses- the coffee l, amazing. I've owned a coffee shop, my bride and I both preferred theirs. My daughter - she ordered a cappuccino with dessert- and my 14 year old did not need to add sweetener. Again, incredible. 5 of us. 5 brunches. 7 drinks (coffees juices and the Cap). 2 desserts (fabulous as well). $129. I felt like the police would stop me... I've paid 15 times that for a dinner before, and this quality was on par. Every attention to detail was amazing... from chef to staff to management (we witnessed a manager changing out a fuel tank outside because everyone else was busy). We have already made reservations to go back. Thank you, Napa. My...

We went to check it out for Restaurant Week. Started out strong, we were sat quickly and were provided both the regular and restaurant week menus. The maple old fashion was delicious. My hubby ordered the pear mule but they were out of pear so he got a beer. Appitizers arrived. Mozzarella meatballs and calamari were great. I got the PEI Mussles and they were off. Most of the bowl remained closed after we ate a couple open ones off the top. They tasted horrible (not the sauce, the actual Mussle) and our hands smelled like a barn after opening them. The server took them back and replaced my appetizer without hesitation and the manager quickly brought me a replacement. I felt horrible as I have been in the restaurant world for my entire life but they handled it well. Entrees arrived. My husbands pork chop was phenomenal. My friend got the filet and it was good but my shrimp and crab pasta was horrible. It was undercooked and yet somehow crunchy on top from what appeared to be sitting under a heat lamp. I had everyone at the table taste it to verify it wasn't just me and both agreed, it was unacceptable, gummy and crunchy. So here I am about to return a second thing and this is where our experience really started to decline. The server was visibly annoyed, I get it. Well then it took a long time for a replacement. I know, busy location, likely understaffed like the rest of the world but it was a while, both of the others finished before I got my replacement. Manager wasn't super friendly this time or apologetic, just set it down and walked away. I wasn't looking for a comped meal nor did I have any other expectations other than wanting food I could eat enjoyably. We were hard pressed to find our server at that point and we were 2 hours into our meal. When we did finally get her we got our desserts togo and paid our check. All said and done, they tried to make it right but it wasn't quite worth $100 ish per person even w a restaurant week menu. Hoping others have a better...