Comfort Inn Charleston
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Travel Blogs from Charleston
Ok so we are now in Charleston on our whirlwind trip of the East Coast. We have been through 8 states and close to 1600 miles since Louisville. We left the city of the Slugger as confirmed conquerors of the Urban Bourbon Trail - 9 bars and Daniel is proud to say that he had bourbon in most of them. We finally got to Philly about 13 hours later ( …
... to the Battery area. So much renovation of amazing stately homes. Saw bumper sticker, Gut Fish, not Houses.
From Bay St. we could see Fort Sumter way in the distance. We passed on the shuttle boat to take us out there, but we visited the Museum. So much history.
Tomorrow we plan to make the 15 minute drive to Folly Beach, hoping to capture a Pat Conroy feeling.
... campground are
empty and our work is pretty much done! The only others people here they are the
other volunteers. Two couples, they man the boat launch and day use grounds.
Together we make an effort for dinner and a campfire once a week
where we relish the fact that we have this place pretty much to
ourselves for a couple of days.(Teena just tells me that one couple will be leaving this weekend, not happy manning the boat launch.)
We look ...
... Mt. Pleasant. What a beautiful drive down the main road to the main house. The Avenue of Oaks was breathtaking with the long branches arching the road and the Spanish moss overhanging. It was more than I could hope for. We took a tour of the house (4th one to stand on that spot- this one from the 1930s) but had furniture of the 1800s. The tour guide was really good, a local who told us funny little southern tidbits of info. Next we took the tram tour of the land. Lots of ...
... all of it in a pastry eggroll shell and fry it in grease! Eureka, I’ve done it!" In any case, I agree with my bride that they were pretty damn good and tasty.
I took Michelle to dinner in the garret of a 300-year-old manor house where I had grilled pork chops with plantains and okra and haricot vert relish. Michelle had shrimp and grits cooked with a BBQ sauce so smoky, it tasted as if it had been prepared on an open ...