Days Inn Charleston - Airport Coliseum
How has this hotel rated in the past?
- Continental Breakfast
- Free High-Speed Internet
- Swimming pool
- Business Services
- Wheelchair accessibility
- Free parking
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TripAdvisor Reviews Days Inn Charleston - Airport Coliseum North Charleston
Travel Blogs from North Charleston
... for. Their collard greens were the best we ever had.
Headed to historic downtown Charleston so JMP could get in his graveyard fix he so sorely missed in Savannah. St. Philips has one of the oldest graveyards in the South. The church was established in the 1600s. Some of the graves we could still read, had epitaphs from the 1700s. We stumbled upon the graves of Charles Pinckney, James C. Calhoun, and Robert Turnbull. The ...
... waned, one of them would pick it back up again so pretty soon they were all screaming. There are 1700 Waffle House restaurants in the US and I'm pretty sure we passed at least half of them. One of the last high points of the trip was our stop at Bojangles. I love Bojangles, so we stopped there for dinner on the last night. The workers at Bojangles had a hard time understanding that I was part of the big group of Mexicans that overtook the restaurant that night. I guess ...
... beers and oysters. The place was happening but most people inside were there for drinks and not dinner at this early hour. The food was above average and gets the nod of approval for having fresh seafood, cheap drinks and good atmosphere. The oysters were again from Louisiana, which I was told, is where oysters grow wildly and easily. The oysters used for the fried oysters were farmed raised. And the clams in the Vongole were just ...
... an incredible tomato jam.
Locklear’s Bread Crumb crusted Mahi Mahi over jalapeno, bacon and goat cheese grit cakes, topped with cool peach chutney, served with sautéed snow peas and Roma tomatoes is something you will have to see and taste to believe, and the flavor is as beautiful as the presentation.
It’s hard to imagine you’ll have room for dessert, but the key lime pie, garnished with whipping cream and slices of fresh lime is ...
... is, it is both salty and pure. The floodgates were opened and the water sampled for saltiness and then closed when the operator, a young slave child, tasted the salt. The tour of the Slave quarters included much history of the process and history of how it all came to be. This was on our second tour. Our guide, Joe, from this area gave a very frank explanation of the slave days. The slaves spoke a pigeon language, made up of ...