Mills House Charleston, Curio Collection by Hilton

"Longstanding hotel Mills House added the Terrace Bar to its rooftop this past summer. The pool is only for guests of the hotel, but other customers can head to the second floor to check out the selection of frozen cocktails like the Beachy Chi Chi with tequila, Earl Grey tea, blood orange, and pineapple — it’s like a refined margarita. The bar also serves snacks like “Adult Lunchables,” jumbo shrimp, and a refreshing watermelon salad." - Erin Perkins

"At $85 per person, the Mills House offers three different carving stations — prime rib, maple-glazed ham, and turkey — along with Southern sides like wild mushroom dressing, smoked corn pudding, and spiced sweet potatoes. There will plenty of desserts as well." - Erin Perkins

"Another terrific hotel just off King Street in the historic district area, the Mills has been open since 1853. It's part of the Wydham chain but reads more boutique thanks to its Southern decor. It has an outdoor pool, which is a welcome amenity on a hot Charleston day, and an open courtyard with a romantic fountain at its center. From the Mills, it's an easy walk to drinks at Pavilion and/or dinner at 5Church."

"How did it strike you on arrival?This pretty and imposing seven-story pale pink hotel has presided over the southwest corner of Meeting and Queen streets since 1853. But don’t expect any antebellum ghosts here—the his-&-hers entry parlors have been revamped with purple accent walls and contemporary furniture, catapulting The Mills House squarely into the 21st century, while original chandeliers hang strong. Nice. What’s the crowd like?All walks of life, from somber businessmen, to boisterous mid-western tourists, to extended families, to loyal return guests. The good stuff: Tell us about your room.Rooms in The Mills House were renovated top-to-bottom in 2014 with cool color schemes of sea foam and white. There is a cookie-cutter sameness from room to room (as with many large hotels) with slight variations on the general configuration, all rooms bright and clean. Baths have curved shower rods for more elbow room. My spacious top floor Junior Suite had an ever-faithful Keurig coffee maker, a small (but empty) fridge for me to stock at whim, and best of all, views of Hibernian Hall, St. Michael’s steeple, and the southern tip of the peninsula. How about the little things, like mini bar, or shower goodies. Any of that find its way into your suitcase?Free Wi-Fi. A high-speed upgrade is available for $9.99, but the complimentary connection worked just fine for me. Oddly enough, there's a cast-iron peacock sculpture in the lobby hall that gets stolen routinely, then mysteriously reappears. Thieves with a conscience, go figure. Room service: Worth it?If you can't peel yourself off the bed to head downstairs to The Barbadoes Room, you're in luck: they deliver breakfast, brunch, lunch, and dinner. The choices are many. I opted for a traditional Charleston she-crab soup ($7) with lump crab meat, plus a locally grown heirloom tomato-basil salad on a grilled baguette ($9). Both excellent. Staff: If you could award one a trophy, who gets it, and why?Veteran bellman Clarence Davis (who’s worked here 44 years) made my day on multiple occasions with his infectious smile and enthusiasm, just as he did for previous guests Muhammad Ali and Elizabeth Taylor. Anything stand out about other services and features? Whether it’s childcare, gyms, spas, even parking—whatever stuck with you.The hotel's pool isn't heated, and there's no hot tub, but in the heat of a Charleston summer, who cares? The pool spans the rooftop of a second floor extension from the main building, totally hidden from the street. It can get rowdy (i.e. kids love it). Pool Side Rooms have doors opening onto wrought-iron private porches that in turn open directly to the pool. A speakeasy-style bar is intimate with dark wood appeal, tucked just off the lobby, and serves artful and classic cocktails by veteran bartender Roger Gelis. Bottom line: worth it, and why?Those of you in love with the throwback opulence of the old Mills House might be jarred by its contemporary makeover, but let's face it: we are never too old to reinvent ourselves." - Allston McCrady

"At The Mills House, chef Justin Hunt serves a soft shell on top of John’s Island radishes, White Acre pea salad, and harissa oil." - Erin Perkins