IN 1982, Charlie Golson opened the doors of his Hilton Head restaurant based on the cuisine of “L’etoile Verte,” a small café he frequented while living in Paris. Back then, the restaurant was a tiny hole in the wall, but the simple fair caught on with locals and tourists alike. In 2001, the restaurant moved to a new spacious location with a full bar and an elegant French country atmosphere. Today Charlie’s Green Star maintains the same basis by offering a French-American cuisine made with the freshest ingredients of the Low country all made possible by a menu that is written daily. The chefs are sure to include fourteen fresh seafood items (mostly grilled) and four to five meat options. The extensive wine list was recently been upgraded to the Wine Spectator’s Best of Award of Excellence, with concentration on California Cabernet, Oregon Pinot Noir, Bordeaux, and the Rhone Valley. A quarter of a century is a long time, and Charlie’s L’etoile Verte has spent that long serving great food on Hilton Head.