The 39 Best Restaurants in Charleston
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There was a moment, post-pandemic, where Charleston might have been teetering on the edge of becoming a has-been Southern culinary hotspot. Tourists (and their money) flooded into the city more than ever—some permanently—sending real estate prices climbing; a phenomenon which always threatens to deflate a swell of cooking creativity into a cookie-cutter caricature of its former glory. While some parts of that scenario has happened here, to some extent—and it’s bound to, in a place as invested in selling a story as Charleston is—a diverse new class of restaurants has nonetheless exploded onto the scene, infusing life and inspiration into the whole culinary community. It’s a good time to be cooking (and eating) in the Holy City, where our favorite established restaurants constantly prove they still matter, while there are so many new flavors to try. The competition is fierce this year—from seafood, to Vietnamese, to barbecue, and everything in between. These are the best restaurants in Charleston.
Read our complete Charleston travel guide here, which includes:
Every restaurant on this list has been selected independently by Condé Nast Traveler editors and reviewed by a local contributor who has visited that restaurant. Our editors consider both high-end and affordable eateries, and weigh stand-out dishes, location, and service—as well as inclusivity and sustainability credentials. We update this list as new restaurants open and existing ones evolve. This story has been updated with new information since its original publish date.
- Mike Ledford/King BBQrestaurant
King BBQ
$$Definitely off the beaten tourist path in North Charleston, you'll know when you've arrived by spotting two Chinese lions by the front door. Inside, owners Corrie and Shaui Wang have always done things their way—and made a name for themselves by taking a similar DIY approach at big-sister Chinese restaurant Jackrabbit Filly. But here, barbecue by the pound is the focus; most tables pick a shared combo as a centerpiece, like the poultry combo with five-spice chicken, crispy duck leg, and two small sides. Then, build from there with sides, snacks, and either pulled-pork or some ribs for the full effect. Food comes pretty quickly, but popular meats such as duck legs and ribs can sell out on occasion. King is inspired by the backgrounds of chefs Brandon Olson (North Carolina's Piedmont) and Shaui (China and Flushing, NY), and in both backgrounds, families gather over large dinners to share, sample, and celebrate—follow their lead. And do not miss the hot pot collards.
- StarChefs/Alexander Zeren/Bintü Atelierrestaurant
Bintü Atelier
$Tucked into a neighborhood house on the Eastside, arriving at Bintü Atelier feels truly like going to someone's house for dinner—and that's the point of this intimate, welcoming spot. Charleston has a strong culinary through line to Africa through Gullah Geechee cuisine, so many of the ingredients here are true to that: okra, rice, and local fish included. The menu is well-edited, so many tables will order a lot of dishes and share; the spicy shito crab rice should always be included—filled with vegetables and spicy and topped with a lightly breaded crab, it is addictively good, especially for those who love seafood. Fresh juices, including Soursop and Passionfruit are available, but when it comes to bar beverages, it's BYOB. Groundnut stew is another go-to here, but no matter what the order dishes are colorful and plated beautifully, which is evident any time a whole fish arrives to the table and receives a chorus of “wow.”
- Matthew Williams/Lowlandrestaurant
Lowland
$$Tucked in an historic house in Charleston behind The Pinch Hotel, it feels like a good find upon walking in—the kinds of place with an aura of discovery. And it's usually full of people talking and eating and drinking; a modern, elegant tavern in the classic roadhouse style of 19th century England, but reinterpreted for the Carolina Lowcountry. A few dishes have already become classics just a year in: the Cheryl Day biscuit, the Tavern burger, and the celery salad, which, with mint, dates, cheddar, and walnuts, just might be one of the most talked about dishes in town (as in "have you tried it yet?"). However, the crispy quail is a sleeper hit, and the blueberry hand pie is something to make sure and order, even if you're too full, because it makes for an exceptional breakfast the next day.
- Elizabeth Ervinrestaurant
Babas on Cannon
$$The cafe tables and menu painted on the front windows could be straight out of a European city, and that’s exactly what the owners are going for, inspired by the cafes and bars of Europe. The space itself is small with high tables and a bar facing the street. It's bright, and the sound of milk foaming for espresso mingles with the sound of a cocktail shaker depending on the time of day. Babas is an option no matter your schedule, especially since this all-day cafe caters to both to-go and the stay-put clientele. From overnight oats with house-made pecan butter for breakfast, to deviled eggs, to a caviar sandwich, everything is well executed and fun. The baked goods, from bread to desserts, feel like a secret win every time you take a bite.
- ShoppingA New Season of The White Lotus Just Dropped, Along With a Ton of CollaborationsParis Wilson
- Courtesy Maisonrestaurant
Maison
$$Painted a distinctive indigo, entering Maison from its side entrance will make you want to say “ooh la la.” Everything feels Parisian, from the chairs to the black-and-white tiling to the platters of escargot landing on tables. Low club booths are mixed with freestanding tables, the kitchen is visible through a pass behind the bar, and every corner of the restaurant is bustling most nights. Thus Chef Vandy Vanderwarker has begun to creatively spread his wings, and while there are classics like steak frites, he’s leaned more and more into a modern Parisian–read, forward-thinking–style, including seasonal terrines, sweetbreads, composed salads, housemade black truffle sausages, and Coq Au Vin with English peas. The plating is impeccable, and in general his cooking ultimately reveals a passionate practice of French technique with Lowcountry ingredients, all resulting in often stunning meals from start to finish.
- Ryan Belkrestaurant
Pink Bellies
$$The food here is whimsical, sometimes a little theatrical, and generally doesn't take itself too seriously, but it all comes from a very particular point of view—that of chef Thai Phi. He's been wowing Charleston since his days working a food truck parked near the College of Charleston campus, and his menu at this slick and so-not-a-food-truck restaurant is very much an evolved expression of his Vietnamese-American viewpoint, from paying homage to his love of L.A. with the Animal Burger, to his family's culinary heritage. Standouts include “OG” garlic noodles, banh mi with blueberry jam, and some chicken wings that easily stand alongside the best in town. There is also a strong cocktail game here, from a smoked whiskey cocktail that is still balanced beyond the party trick, and a pho cocktail with gin and a dash of sriracha and fish sauce that is one of the most popular drinks on the menu.
- ShoppingA New Season of The White Lotus Just Dropped, Along With a Ton of CollaborationsParis Wilson
- Andrew Cebulkarestaurant
Wild Olive
$$After passing the River Road intersection of Maybank Highway, the traffic onto Johns Island seems to open up just a bit, but if you hit the accelerator too much, you'll zip right by this restaurant. Don't do it. Wild Olive has kept regulars coming back with its seasonal tweaks. Must-try dishes here include tender agnolotti, charred octopus, fresh vegetables from the farmers with whom chef Jacques Larson has built relationships with throughout his long career in various Charleston restaurants, and classic mains such as veal scallopini with marsala. If you spot mushroom-parmesan bisque on the menu, order it—you'll thank us later. Wild Olive is a quintessential crowd pleaser. It's just as good for your sister's 25th birthday dinner as it is for date night or Mother's Day.
- Lizzy Rollinsrestaurant
Vern's
$$$Charleston already knew they loved Daniel Heinze's cooking—he was a long-standing Chef de Cuisine at McCrady's—but when he and his wife Bethany returned from California and started a series of pop-ups to begin testing menu items and concept for their neighborhood restaurant, they started a buzz about the inevitable opening that has hung around well past the place's launch. They've settled down into consistent excellence, with hints of McCrady's past in items such as the escargot—but make no mistake, the menu is very much their style of cooking, heralding favorite Lowcountry ingredients and showcasing them. There's charred sourdough, bright salads, almost always a mushroom dish, pastas and proteins like rabbit or yellowfin tuna to a in-season satsuma confection created from fruit gleaned from a friend's backyard. The cooking techniques are advanced but the plating is beautiful simplicity, and nothing about Vern's says stuffy.
- ShoppingA New Season of The White Lotus Just Dropped, Along With a Ton of CollaborationsParis Wilson
- Photo by Peter Frank Edwardsrestaurant
Leon's Oyster Shop
$$Leon's Oyster Shop has been drawing in hungry Charlestonians since it opened its doors in 2014. Its scruffy, whitewashed facade got a 2020 upgrade with the addition of a “filling station-style” covered patio that replaced the umbrellas, so there’s plenty of shade to enjoy that chicken sandwich known all over the South and which has the power to send a vegetarian tumbling off the wagon. The breading uses seafood seasoning, and the tender filet is topped with Duke’s mayo and Asian slaw tossed with fish sauce. Plus, the brioche buns are baked daily and grilled just enough to get that perfect crispy exterior and soft, pillowy interior. It goes so well with the Champagne you ordered to cut through the richness of the grilled oysters that suddenly, everything seems all right. If it's lunchtime and you need to function for the rest of the day, then skipping all that and choosing the Siam Salad is the way to go, especially if you like shrimp.
- Andrew Cebulkarestaurant
The Obstinate Daughter
$$The sea breeze takes you up to the second floor, where it feels beachy inside, but without any hint of maritime kitsch. Bleached wood and pale blue seating are a calm backdrop for a bustling operation: the kitchen keeps the servers pivoting, bringing out trays from the raw bar, pizza from the wood-fired oven, and pasta and seafood dishes, too. This is the sister restaurant to Wild Olive on Johns Island, so it makes sense that it has an Italian inflection too, though interpreted through a coastal lens. The menu has a ton worth trying, so consider sharing plates instead of hogging your own, and convince the group to go for any housemade pasta (especially the seasonal pappardelle), plus a pizza, and anything green. The restaurant is a big supporter of local farms, so the vegetables and salads are always on point.
- ShoppingA New Season of The White Lotus Just Dropped, Along With a Ton of CollaborationsParis Wilson
- Photo by Nico Schincorestaurant
Lewis Barbecue
$A little off the beaten path of the downtown corridor, Lewis Barbecue is worth the added travel time. Renowned Austin pit master John Lewis steers the food program, and the menu is simple but abundant—large slabs of melt-in-your-mouth brisket, smoked sausages, and an array of sides, like corn pudding and tangy coleslaw. Here, it's all about the tray, and once you go through the line, chances are you will have one stacked with hedonistic glory. One of the best parts of the experience is the staff, who slice and portion your meats on the plate. They're quick to offer a sample, suggestion, or lay "just one more slice" on your tray before you leave their station. It feels fun, like a friendly picnic for a meat-loving club.
- Photo by Olivia Rae Jamesrestaurant
Chez Nous
$$Charming, charming, charming. Chances are you had to wonder, "Where is this place again?" even if you live in Charleston, since Chez Nous seems to be hidden in plain sight. It's a calm respite in an increasingly busy neighborhood. Crunch through some gravel to the house tucked in on this block, and you are at once in a village in France and a lovely neighbor's house in Charleston who has just invited you over for dinner and decided to make it fancy by handwriting the menu: two appetizers, two entrees, and two desserts. The menu is the same at lunch as it is at dinner, and what ensues is a daily dinner party of sorts. It's seasonal, elevated, European comfort food. There are fresh asparagus spears still crunchy under beautiful white, firm-fleshed fish and vanilla custard or mille feuille for dessert. Unless you follow the restaurant on social media, you never know what the meal will be until you're seated.
- ShoppingA New Season of The White Lotus Just Dropped, Along With a Ton of CollaborationsParis Wilson
- Claudia Totir/Gettyrestaurant
Slightly North of Broad
$$First opened in 1993 and helmed by Chef Frank Lee, this restaurant quickly became a culinary touchstone for the modern Charleston restaurant that has a focus on in-season, local food. While the quality of the food has never waned, the restaurant has changed chefs and owners, and its dining room, and service details—like paper cocktail napkins under stemware for instance—have retained the era in which it was created. The day boat fresh catch might be the crispiest on the outside, tender on the inside, classic preparation in town, topping some sort of seasonal green and in a pool of delicate, buttery sauce. The cornbread service is on point; the butterbeans soft but not mushy; the okra fried crispy but with a thin coating that lets the flavor shine. This is Charleston Southern, and the Moore kitchen knows they're cooking for the SNOB legacy every night.
- Andrew Cebulka/Costarestaurant
Costa
$$$Located in the newly reconstructed The Jasper, the first take upon entering is reminiscent of fine dining in one of the old great train stations of the world. It's all high ceilings, glowing brass details, leather banquettes, and lots of wood detailing. It's big, expansive and feels well, special—because it is. Charleston has no shortage of solid Italian offerings, but Costa nevertheless wows with dishes such as Pecorino Ravioli, housemade burrata that can and should come topped with caviar, and a beef carpaccio that is one of the best raw beef dishes in the city. Classic meets Petrillo's deft flavor pairings here, those paper thin slices of beef completely ensconced by celery and herbs, and peanuts, creating a Thai meats Turin combo that's magical.
- ShoppingA New Season of The White Lotus Just Dropped, Along With a Ton of CollaborationsParis Wilson
- Palmira Barbecuerestaurant
Palmira Barbecue
$Palmira BBQ is made for those in search of stick-to-your-bones meals or items to bring to a party or tailgate, families who are hanging together on the weekends, friends who want to keep it casual, and barbecue aficionados who want a new punch on their BBQ fan card. Pitmaster Hector Garate has rocketed to recognition within the barbecue scene because he is a true student of the craft who interprets traditional barbecue through his Puerto Rican heritage, and although this is his first restaurant, he did extensive pop ups before opening up, and he's a natural. The biggest not-miss item on the menu is the beef cheek tacos, topped with pickled red onions. But don't stop there. Sampling the Chuleta Kan-Kan (tomahawk pork chop), whole hog barbecue, Puerto Rican beans, and collard greens are highly recommended.
- Courtesy Xiao Bao Biscuitrestaurant
Xiao Bao Biscuit
$For a taste of something outside of fried green tomatoes and sweet tea, head to Xiao Bao Biscuit on the corner of Rutledge Avenue and Spring Street. Dishes can skew very spicy (depending on your tolerance level), so beer may be the best order, and there are plenty of light options from around the world—including some Charleston stalwarts—that put out the fire. The cocktail game, too, is strong, backed by a consistent bar staff that riffs off Asian flavors with creative success. They bottle-age cocktails, develop house bitters, and know that gin and rum go great with this food. Here you'll find a beautiful marriage of soul food from across Asia, with spicy dishes like Thai yellow curry with mung bean cakes, or Japanese cabbage pancakes with pork “candy.” Inside a converted gas station, it's popular for business and casual meals among the creative class. Just make sure you're thoroughly prepared to eat something spicy.
- ShoppingA New Season of The White Lotus Just Dropped, Along With a Ton of CollaborationsParis Wilson
- Photo by Andrew Cebulkarestaurant
The Grocery
$$The Grocery is seasonal, sustainable Charleston meets Mediterranean rim flavors. When Chef de Cuisine Evan Van Horn took on more of a leadership role, he maintained the high level of execution the restaurant is known for, but made it sparkle even more with additions such as benne seed chips with a smoked fish dip and delicata squash with pistachio dukka. The harissa seasoned carrots are as memorable as ever, the fried oysters with deviled egg sauce have remained on the menu since the beginning, and if you’re looking for a historical dish reinterpreted, the Lowcountry Seafood Pilau, a Lowcountry classic with Carolina Gold rice, shrimp, field peas, fried fish, and clams, is still a celebratory moment when it arrives at the table.
- Courtesy Basic Kitchenrestaurant
Basic Kitchen
$$Bright and dominated by a long galley bar to one side, the design nods to the building's past life as a candy store. Everything's soothing, from the rotating art exhibits to the clean marble-topped tables. Basic Kitchen became one of Charleston's best restaurants when, amidst a dearth of restaurants open for lunch, they have perfected the art. There are animal protein options available, and the food is supremely satisfying—something not always achieved by a restaurant so focused on providing "good for you" food. The salmon comes in big and perfectly-cooked portions, the brunch feels celebratory without being too heavy, and the pistachio-beet dip should be ordered at every visit.
- ShoppingA New Season of The White Lotus Just Dropped, Along With a Ton of CollaborationsParis Wilson
- Ryan Belk/Kulturarestaurant
Kultura
$$This is a great early date place, to tuck into a small table and try menu items together kind of place. The execution here is a revelation, especially when you realize that Chef Nikko Cagalagan prepares all his dishes without the help of a professional kitchen set up; it's just induction burners and a small oven. Beyond the skill to consistently execute, the dishes are edited perfectly, both in the number of elements included and the size. Nikko is a native Filipino, and the dishes seem like love poetry whose subject is his homeland, but set in Charleston. The Pancit is traditionally sauced in citrus and soy and served with local oyster mushrooms, local pork belly is the star of the Pork Asado, and local snapper is bathed in red curry and served alongside a carrot salad. And the menu isn't big, so many tables order everything.
- Lauren Fairrestaurant
Wild Common at Cannon Green
$$$There is a long hallway from Charleston's Cannon Street into the restaurant itself, and it's white and elegant with candles, so you could be forgiven for momentarily wondering if you've mistakenly entered a spa instead a restaurant. But round the corner and a marble bar with tall shelves dominates the high-ceilinged space and assures that you're in the right place after all. For a city that treats dining out as sport, Charleston has surprisingly few tasting menu experiences that allow chefs to take diners on a journey through flavor, texture, and presentation at their whimsy. Chef Orlando Pagan does so with a definite nod to the region's seafood and gilds it with luxurious flavors, from caviar to black truffle and foie gras in between. The dessert offerings are often points of pride for a team whose collaboration, which you can watch in the open kitchen, is like ballet.
- ShoppingA New Season of The White Lotus Just Dropped, Along With a Ton of CollaborationsParis Wilson
- Photo by Andrew Cebulkarestaurant
Rodney Scott's BBQ
$Chances are, the smell of smoking pork hits you before you get to the restaurant's front door, which faces King Street with a row of full-length windows framed in blue. Blue and red are the main accents here, an industrial and clean design so patrons remember it's all about the food—served in classic red baskets lined by paper that soaks up the vinegar-based barbecue sauce as it dribbles from an overflowing pulled pork sandwich. Beyond the pork, there is a killer mac and cheese, some smoked chicken, and some BBQ ribs you might have to fight someone for. It's counter-service, so make sure you've got your order pinned down before it's your turn—no one wants to be the cause for a back-up here.
- Courtesy Circa 1886restaurant
Circa 1886
$$$Tucked into the original carriage house of the Wentworth Mansion, Circa's white tablecloths, soft lighting, and intimate space makes this hands-down one of the most romantic restaurants in Charleston.Executive Chef Marc Collins has been at the helm of this restaurant for 20 years, and what's impressive about his focus and his work is that he continues to research the region, create new dishes, and approach the seasonal menus with passion. Dining here means luxurious elegance, and guests have the option to choose from both a tasting menu and an a la carte menu. We suggest going the tasting menu option, not only because you will get a lot of varied bites—from grilled cheese with caviar to lobster tail. The meal will be more balanced and yet require less decision making—a luxury in itself.
- ShoppingA New Season of The White Lotus Just Dropped, Along With a Ton of CollaborationsParis Wilson
- Peter Frank Edwards/Sorellerestaurant
Sorelle
$$$This stunner of a restaurant is housed in an historic building in Charleston built around 1800 that originally was home to a bank, and the renovation of this building and construction within it of the all-day restaurant was literally, the talk of the town with it's "spare no expense" luxury details, from brass bar rails to marble topped tables, to oodles of inlaid tile and custom details in every nook and cranny. The business crowd and tourists mainly fill days at Sorelle, munching on salads, pastries, or wood-fired pizzas, but dinner is the main event. Cheese filled puffs topped with prosciutto and caviar, tender pastas, including one named "pillows of gold" Ricotta Tortelloni, a not-miss Rucola E Finocchio salad with wild fennel and roasted vegetables, and Grouper Alla Puttanesca with blistered tomatoes. The restaurant feels more city than Italian countryside, and the dishes match the tone, which is refined and modern, but still warm and inviting.
- Photo by Andrew Cebulkarestaurant
The Ordinary
$$Housed in a 1920s bank building, the high ceilings and expansive room—designed with clean white tile and black wood accents—is elegant in a simple, Parisian cafe sort of way. The website says "fancy seafood," and this is the place for it in the city. Slurp an oyster or take a bite of the Jumbo lump crab toast, and the word "pristine" pops to mind. It's the operative one here: product is impeccably fresh or it doesn't stay, it's treated with a light but confident hand to make it shine in just the best way, and then plated in a way that's not too over the top. The approach is thoughtful, studied, and yet a little playful, counterintuitive to the volume of plates landing on tables here nightly. Don't miss: oysters on the half shell, crudo, the lobster roll, or the crispy oyster slider.
- ShoppingA New Season of The White Lotus Just Dropped, Along With a Ton of CollaborationsParis Wilson
- Lindsey Harris Shorterrestaurant
FIG
$$You probably came here because anybody from Charleston that you've ever asked said FIG was one of their favorites. Admittedly, you'll have some elevated hopes upon entering, but once here, you notice that FIG is, at its heart, a neighborhood bistro, despite all the buzz (that's not a bad thing). It's low-lit, the bar is filled to the brim with people, some of whom are eating full meals, and beyond, there's a dining room with light walls, white tablecloths, and dark chairs and banquettes. The French-influenced execution of a seasonal, locally driven menu is always on point, and seafood is at the pinnacle of this impressive spire. Any seafood, from triggerfish to grouper to squid, is a sure bet for deliciousness, no matter the prep. The ricotta gnocchi is like a hug just waiting for you on the appetizer menu, and dessert—especially ice creams and panna cottas—are some of the sweetest last bites in town.
- Courtesy Oak Steakhouserestaurant
Oak Steakhouse
$$$In a city known for its stellar seafood, there are few steakhouses as iconically Charleston as Oak. Located in one of the oldest parts of the city, the historic architecture features large windows, high-ceilinged dining rooms, exposed brick walls, and a central staircase. Sure, Oak Steakhouses have popped up in multiple locations in the South now, but this is the flagship. The kitchen's precision is not just about the temperature of the steaks. When it comes to traditional steakhouses, there's often a playbook (and that's not a bad thing) and Oak has been playing—and winning—that game for 20 years. The locally-caught shrimp cocktail is arranged just so, the tender steaks are seared and seasoned well, and the wedge salad is crisp and served with the blue cheese dressing of your dreams. A sleeper hit is the five-ounce steak frites with béarnaise sauce; decadence without the hefty price tag.
- ShoppingA New Season of The White Lotus Just Dropped, Along With a Ton of CollaborationsParis Wilson
- Megan Hill, Elizabeth Moneyrestaurant
Bar George
$$It's a little 1970s basement rec room meets dark corner bar meets tiki spot with a raw bar in the corner, and if it all seems a little tilt-a-whirl, that's kind of the point. But the cocktail game is Charleston cocktail pedigreed. Co-partner Joey Goetz was formerly at the beloved The Belmont on King Street, and he left that project to partner with Chef Alex Lira here. His approach at Bar George is what he likes to call "cheap tiki," which he interprets to be a generally tropical approach with nods to tiki cocktail culture without getting all serious about it. Lira's menu is wonderfully all over the map: There's a snappy hot dog that would be at home in northern pool halls or diners of the 1970s, perfectly chosen, exceptionally briny, and well-shucked oysters with elegant mignonettes, a roasted Peruvian chicken that is comfort food squared, and a rotating selection of housemade filled doughtnuts.
- Andrew Cebulkarestaurant
Sushi-Wa
$$$Located in a new development in a warehouse district that is known more for its breweries, from the outside Sushi-Wa seems like an unlikely place to venture for sushi. Venture anyhow. Enter to find a clean space, white subway tiles, and a wooden counter—it's small and intimate, and filled with patrons from open til close. It took a few years for this restaurant to find its clear direction, but once Chefs Kazu Murakami and Chris Schoedler did the restaurant settled onto an omakase experience featuring Edomae-style sushi—and its full potential. The pace is measured, the presentations elegant, and the bites often revelatory—proving flavors can be evoked in subtlety. In other words, it's a stellar sushi experience.
- ShoppingA New Season of The White Lotus Just Dropped, Along With a Ton of CollaborationsParis Wilson
- Olivia Rae Jamesrestaurant
Malagón Mercado y Tapería
$$From the moment you enter Malagón Mercado y Tapería, it's evident that you're going to have to get used to being in a busy space. The bar is packed, the tables (mostly small and close together) are filled, and the team in the open kitchen are buzzing like a hive. Toss in a shoppable wall of Spanish groceries, and it's no wonder this galley-shaped restaurant in Charleston is constantly radiating with activity. Some of the Spanish standouts here are the clams with herbs and white wine, the charcuterie, the almond -stuffed dates wrapped in ham, and, when in season, the gazpacho. You may also want to go for one of the seasonal fish dishes; the restaurant often sources locally from famed fisherman Mark Marhefka of Abundant Seafood.
- Gately Williams/Rancho Lewisrestaurant
Rancho Lewis
$$Expansive, filled with the scent of corn tortillas and sizzling steak on hot platters, this restaurant, tucked in beside a brewery and some tech companies in a warehouse district, is an example of the classic Tex-Mex roadhouse or cantina. Fajitas are seasoned well and tender, the mixed grill centerpiece of mesquite grilled steak is enough to share alone (not even counting the shrimp and quail), and the Rancho Grande—a 22-ounce ribeye, topped with garlic lime butter—rivals many of the steakhouse offerings in town, much with beans and onion rings. Beyond that, the Christmas Burrito topped with red and green chile sauce has been a Charleston favorite since the inception days of this restaurant, in a courtyard trailer at Lewis BBQ, and the green chile pozole is a hearty and well-seasoned example of the form. All in all, Rancho Lewis follows the genre script, doing classic Tex-Mex dishes classically well.
- ShoppingA New Season of The White Lotus Just Dropped, Along With a Ton of CollaborationsParis Wilson
- Photo by Robert Donovanrestaurant
The Glass Onion
$$This isn't some buzzy new boîte, but if you've found a spot in the parking lot, consider yourself lucky. This simple place sits comfortably in the tradition of Southern diners, where meat-and-threes, counter service, and simple wooden tables carry way more weight than a well-poured drink.There’s still the large chalkboard with today’s selections at the front counter, but at dinner, servers take your order at the table. You've probably heard about the shrimp po' boy, the catfish, the grits, and the lemon meringue pie so high you could use it as a pillow, but that's just the beginning. Things on the menu seem simple, like shrimp and grits and bread pudding—but behind that simplicity is high-level execution from a chef who honed his skills in fine dining. Breaded seafood is light and crispy; grits prepared to perfection; and pickles put up yearly by the kitchen staff, made from local stuff.
- Ruta Smith/Estadiorestaurant
Estadio
$$An airy, light filled space dominated by a large bar and open kitchen with a massive tile mural of a bull in the bullfighting ring, Estadio has a ample seating at the bar, a high-topped standing wood table for more hangout space, and indoor outdoor tables. Yes, this is a tapas restaurant and very much inspired by Spanish food, but peek under the blanket of the Txistorra Pigs in a Blanket, and you'll find a Charleston restaurant through and through. Locally harvested ingredients, from shishito peppers to head-on shrimp, dominate, and there's even a Spanish inspired Lowcountry boil on the menu. This kitchen is consistently excellent, so any choice will be solid, but the Crispy Black Carolina Rice with scallops, clams, and aioli is a standout, as well as any vegetable in season. And if you watch another table get churros con chocolate after you've decided to skip dessert, you'll regret it.
- ShoppingA New Season of The White Lotus Just Dropped, Along With a Ton of CollaborationsParis Wilson
- Stephanie Burtrestaurant
Bertha's Kitchen
$This place is home to soul food and Lowcountry cooking royalty; a counter-service icon you don't want to miss. Owned and operated by the daughters of founder Albertha Grant, those cooking your food are the ones working the line and the register. It's $8 for a meat and two sides, so consider taking the leap and going for two entrees. There's too much to love for one styrofoam container: fried chicken, crisp and hot; fried pork chops that are tender and well-seasoned; red rice, white rice, mac and cheese; okra stew that's probably been made the same way since their grandmothers were making it; oxtails falling off the bone if they have it; fried fish if they have it; any dessert they suggest, and sweet potatoes. Wash it all down with the sweetest sweet tea and lemonade.
- Neil Fernandezrestaurant
Jackrabbit Filly
$$Jackrabbit Filly feels like a mom-and-pop diner for the 21st century. Run by a couple who financed the buildout themselves, the humble brick building, the thrift-find charms of mismatched tableware, string lights strung on the open ceiling, and bright yellow booths are sweetly welcoming. Chef Wang, a seasoned veteran of restaurant kitchens by his late 20s, is in his element having dried off his creative wings and flown high. Now, he creates dishes that honor his Chinese heritage and at the same time, even sometimes his love for junk food. He's committed to local sourcing (which especially shines bright in seafood and pork dishes), the menu rotates seasonally and at the chef's discretion, and the veggie hash plate, hangover noodles with mushroom ragout and ramen, and pork scrapple are standout brunch dishes in Charleston, a city that has wholeheartedly embraced it.
- ShoppingA New Season of The White Lotus Just Dropped, Along With a Ton of CollaborationsParis Wilson
- Courtesy Hannibal's Kitchenrestaurant
Hannibal's Kitchen
$Located in a small, unassuming orange building on Blake Street, walking into Hannibal’s you realize this restaurant, which many would consider a “hole-in-the-wall,” is really special. The soul food at Hannibal’s is among some of the best you’ll find in Charleston. Currently serving lunch and dinner, the menu focuses primarily on seafood (as is common among the region's restaurants), while also featuring other soul food classics from pork chops to red rice. The crab and shrimp rice is lauded by locals and area chefs as Hannibal's staple and is by far the most popular dish. The fried chicken is another must-try, along with the collard greens and macaroni and cheese. Hannibal’s Kitchen is a must-stop for anyone seeking real soul food while in Charleston.
- Courtesy Zero Restaurant + Barrestaurant
Zero Restaurant + Bar
$$$A modernist dining experience that draws seasoned diners as well as a pre-theater crowd (the Galliard is down the street) to the compound of the Zero George Hotel. The restaurant offers one multi-course tasting menu with choice of classic or elevated wine pairings. Let go of the reins and allow Chef Petrillo to direct the experience. He'll weave a story with hyper-local ingredients interpreted and plated in ways that delight, surprise, and make one think of the very nature of a thing, something the best tasting menus strive to accomplish. Since the courses are determined by the chef and not the diner, timing and pacing are on point, and servers are there to be your guides through the experience. They are knowledgeable, and able to answer questions about the ingredients or the wine in a way that is informed but unpretentious.
- ShoppingA New Season of The White Lotus Just Dropped, Along With a Ton of CollaborationsParis Wilson
- Courtesy Chubby Fishrestaurant
Chubby Fish
$$Tucked into a neighborhood that Charleston doesn't really want to get overrun by tourists, Chubby Fish has some of the best seafood in a seafood-centric town. At 5 p.m. every night, the blue velour curtains at the no-reservations spot are pulled back, and people quickly file into the standing-room-only bar as they wait to get a seat. Chef James London brings a bit of all the styles he's cooked in to Chubby Fish, leading to a range of different fish preparations, from crudo with chili ponzu to amberjack spread with pickled peppers, to braised grouper cheeks with field peas. Whatever ends up on the menu, you can expect it to be absolutely delicious.
- Bella Natale/Saltina Graphics/Bowens Island Restaurantrestaurant
Bowens Island Restaurant
$$On outer James Island, almost to Folly Beach, a sandy road stretches from Bowens Island through the marsh. Take this, and it will end at the Folly River's large, weathered building with multiple decks, a hell of a view of Lowcountry sunset over a dock, and—if you're lucky—the smell of freshly fried hushpuppies in the air. Welcome to Bowen's Island Restaurant. The Lowcountry oyster roast—steamed wild caught oyster clusters served on long tables with crackers, lemon, and cocktail sauce—are a Charleston tradition, and when these clusters are in season, Bowen's is the most reliable place to experience this. Beyond that, fried seafood selections reign, and the lightly breaded and tender fried shrimp might be some of the best in town.
- ShoppingA New Season of The White Lotus Just Dropped, Along With a Ton of CollaborationsParis Wilson
- restaurant
da Toscano Porchetta Shop
$The open kitchen and counter dominate this narrow space, and most people get their items to-go, since there's only a standing bar here. However, this counter service spot goes beyond the usual, with cooks behind glass rotating chickens on a spit alongside tall stacks of focaccia and bowls of accoutrements that make these sandwiches shine. This is simply put, sandwich nirvana, which for us means every element is considered and well crafted, which creates unforgettable combos. All offering comes on housemade focaccia, and breakfast, from everything spiced salmon with whipped ricotta to a B.E.C. with black pepper mayonnaise are expertly composed of multiple delicious ingredients and hearty, but there is a selection of pastries too. Don't skip the classic porchetta, a local, roasted Holy City Hog, served with crackling, salsa verde, and provolone.
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