Restaurants in Charleston
Restaurants in Charleston typically focus on traditional Southern cuisine, exploring the region’s ingredients and history. Shrimp and grits, ribs, catfish, gumbo and other Lowcountry classics are at their best here. But Charleston restaurants are not afraid to innovate, and some of the most exciting eateries in the country can be found here. Charleston Grill serves a refined menu divided into four categories: Pure, with light, clean dishes; Lush, featuring luxurious, French-inspired flavors; Southern, interpreting local classics; and Cosmopolitan, splashed with influences from all over the world. Live jazz music sets the mood for a lovely night.
At Husk, get a taste of the greatest Southern ingredients, courtesy of James Beard Award-winner Sean Brock. To ensure absolute freshness, the menu changes daily, depending on ingredient availability. You might find rabbit paté, pork ribs or an arugula-peach salad–who knows? There’s only one rule: “If it doesn’t come from the South, it’s not coming through the door.” You can’t visit Charleston without treating yourself to a serious barbecue. Head to Home Team BBQ, one of the best casual restaurants in Charleston for wings, pulled pork, ribs and fried catfish.
The Peninsula Grill, which opened in N.
Classic Northern Italian
Sister restaurant to Charleston mainstays Magnolias and Blossom, Cypress serves a seasonal, Lowcountry- and Pacific Rim-inspired menu by James Beard-nominated chef Craig Deihl.
Tradd Newton renovated an abandoned, 1940’s naval building to open Fleet Landing.
Hemingway vibe. High Cotton, which serves roughly 800 Espresso Martinis a month, takes its name from an old southern term for living well; high-growing cotton was a sign of prosperity.
Three generations of the Gadsden family cook at this tiny soul-food cookshop.
Luxe low country. McCrady's is Charleston's first tavern, built in 1778 in the heart of the city's historic French quarter.
Located on North Market Street, Mercato serves upscale interpretations of classic Italian fare. While the menu contains the requisite fettuccine alfredo and spaghetti carbonara, it also has more innovative offerings, such as the local shrimp and blue crab risotto with sweet corn.
Chef Robert Stehling may not be a Lowcountry local, but his "highrise" biscuits and breakfast shrimp are as authentic as Nana used to make, and the buttermilk pancakes are paired with apple maple syrup and pecan butter.
Housed inside the 150-year-old South Carolina Loan & Trust building, Oak Steakhouse serves steaks, local seafood, and vegetarian dishes with a farm-to-table emphasis.
Bold, modern, global spot with chef Nate Whiting. Order the she-crab soup, loaded with the sweet meat.