Charleston City Paper: Dish Dining Guide, Spring 2026

Spring in Charleston means warmer temperatures and extra beautiful produce. To celebrate the season, this new issue of Dish explores artichokes in the Lowcountry, the deep history of tea in the area, sweet and savory pies and Greek cuisine in the Holy City.

Who knew that you could grow artichokes in South Carolina? Libby Wiersema shares the riveting history of the vegetable as well as some delicious dishes in Charleston that highlight it.

Julie Deacon explores tea in the Lowcountry and its rich origin story. From Charleston Tea Garden — the only large-scale tea plantation in North America — to delicious ways to drink tea in town, get your caffeine fix.

Telisha Taylor slices into pie, from the sweet to the savory. Whether it’s a classic like Toll House from Kaminsky’s or a hand pie from Handy and Hot, Charleston does the South proud with its pie options. Greece and the Lowcountry have more similarities than you might think when it comes to food.

inside

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The incredible, edible artichoke Peeling away the mystery, from dips to garden tips

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Charleston Classics

Time-tested establishments that are sure to please

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It’s all Greek to me

Exploring the culture, cuisine of Greece in the Lowcountry

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The Dish Top 50 The places you’ve got to taste

A focus on great seafood and vegetables is found in both, and Charleston hosts some beautiful options when it comes to Greek cuisine, from the high end at Taverna Philosophia to the Charleston Greek Festival.

Our back-page essay is by Micah Pearson, executive chef and partner at the Tippling House. This North Charleston native is cooking some of the best food in the city and his raw, honest words about his journey and his mission will inspire you.

Finally, our Top 50 list of restaurants, the Hotlist and Charleston Classics can serve as guides when dining out. Grab your bug spray and get ready for another season of top notch eating and drinking in Charleston!

Becky Lacey

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The sweet slice

The many faces of Southern pies

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The CP Hotlist

Here’s where to go if you’re looking for something new

Editor and Publisher:

Andy Brack

Associate Publisher: Cris Temples

editorial

News:

Skyler Baldwin

Herb Frazier

Vincent Harris

Maura Hogan

Becky Lacey

Jack O’Toole

Contributors:

Julie Deacon

Telisha Taylor

Libby Wiersema

Micah Pearson

News intern: Alyssa McDowell

sales

Advertising Director: Ashley Smith

Account Executives:

Kristin Byars

Kate Robbins

design

Art Director: Scott Suchy

Graphic Designers:

Christina Bailey

Ashleigh Keiser

Photographers: John Gaulden

Ashley Rose Stanol

distribution

Circulation Team:

David Lampley

James Johnston

Aidan O’Connor

Michael Pham

Simone Rivers

Ryan Sherk

Robert Walters

Alan Wilson

Published by City Paper Publishing, LLC

on the cover

Edmund’s Orignal grapefruit seashore pie, photographed by Ashley Stanol.

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Charleston’s tea culture Sipping history in the Lowcountry

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My silver-plated spoon

Knowledge is key to pushing the envelope in the F&B industry

Dish is a publication of the Charleston City Paper and is published quarterly by City Paper Publishing, LLC. All content is copyrighted and the property of City Paper Publishing, LLC.

Charleston City Paper P.O. Box 21942

Charleston, SC 29413 (843) 577-5304

charlestoncitypaper.com

The incredible, edible

Peeling away the mystery, from dips to garden tips

By Libby Wiersema

evour those hearts and rake some leaves — artichoke season is here. Admired for its tender hearts and pointy leaves, this “vegetable” is often misunderstood in the land of more straightforward fare like sweet potatoes and collard greens. What to think of a food that is eaten by first stripping it to the core or raking its pulpy leaves with one’s teeth? While the visuals may not be desirable for a first date or formal affair, there are plenty of ways to enjoy artichokes without compromising impressions or table manners.

But first, a clarification: In South Carolina, “artichoke” may refer to the Jerusalem artichoke, also known as the sunchoke, which is not an artichoke at all but the root of a plant from the sunflower family. These tubers are typically used for relishes or pickles. The topic in this story is real artichokes with rounded bottoms and compact, green and/or purplish leafy layers.

Edible buds, Southern roots

Understanding artichokes and how to eat them requires a botanical breakdown. Neither a fruit nor a true vegetable, they are the flower buds of a Mediterranean plant related to the thistle.

Harvested before blossoming into a lilac-colored flower, the bud has four main parts: the stem, leaves (also called scales or petals), choke and heart. Of those, the fuzzy, prickly choke is removed and discarded. Everything else is pleasingly edible once cooked. The stems and cup-like bottoms are delicious with olive oil, salt and pepper. Once steamed or baked, the leaves can be plucked and dipped in butter with lemon, if desired. To

Berkeley’s artichoke dip is a crowd favorite

Artichoke from page 6

get the tender pulp, the undersides of the leaves are scraped against the teeth. The leaf is then discarded.

The technique is mastered early in Sicilian and Italian households, where breadcrumb- and cheesestuffed artichokes grace dinner tables and are a staple of food-laden St. Joseph’s altars each March.

In fact, Sicilian immigrants brought artichokes to the continent, where they appeared in Southern gardens along the Gulf far before tomatoes hit the scene. New Orleans, specifically, was the hub of Southern artichoke commerce during the 1800s as Sicilians made their contributions to the local food culture.

Schemes and kings

While Sicilians were hyping artichokes in the bayou, California farmers near Castroville were successfully cultivating them and seeing bumper crops. Around 1917, they began shipping artichokes to the north where Sicilian and Italian families willingly paid higher prices to get a cherished taste of their homelands.

The profits being made caught the eye of a New York City underboss, Ciro Terranova. Through extortion, kidnapping and mobster beat-downs, he took possession of artichokes from local push-cart vendors, upped prices and cornered the market. Hence, the “Artichoke King” was born.

A 1935 article in The New York Times reports how Mayor Fiorella La Guardia finally ended the reign of terror by prohibiting the sale and possession of artichokes.

“I like artichokes, particularly with hollandaise sauce,” he said, commiserating with the dismayed Italian community.

Now a banned substance, artichoke demand skyrocketed and families smuggled them into their kitchens to be secretly consumed. In 1936, criminal investigations led to prosecutions and, finally, the lifting of artichoke prohibition. The mayor’s strategy worked, and the racketeering operation shut down.

Two years later, the “Artichoke King” died without a penny or an

cheese

artichoke to his name — a cruel fate for those who love artichokes.

Hearts on fire

For a lot of people, the heart of the artichoke is where it’s at and considered the most scrumptious component. That is one reason artichoke heart dishes are hot options at area restaurants.

Artichoke dip, for example, is an appetizer darling you can depend on. Rich and filling, it has joined the ranks of the mozzarella stick and fried pickle as a pretty sure

thing across the spectrum of dining options. When a meal begins with “artichoke dip for the table” it is often the precursor to “we need a couple of carryout boxes” at the end.

While proprietors love artichoke hearts as a low-cost, crowd-pleaser with high upsell potential, Southern diners often experience it as a gateway dish — a primer, of sorts, for further artichoke exploration. In Charleston, there are plenty of opportunities for broadening your horizons.

For a Mediterranean treat, try the artichoke moussaka at Stella’s on St. Philip Street, a hearty casserole of artichoke hearts, potato, fennel, caramelized onion and zucchini baked with grated cheese and bechamel.

A rustic yet refined small-plate option at Le Farfalle, braised artichokes with Napa cabbage, white wine, garlic, breadcrumbs and Parmigiano, is a lovely way to slip into dinner mode.

Neighborhood sandwich and supper spot, Berkeley’s, shows that artichoke love is a practical yet many-splendored thing with several appearances on the menu.

“Berkeley’s is small and we don’t have a luxurious amount of storage space, so ingredients on our menu need to be able to perform well in multiple dishes in order to make the cut,” said co-owner Liz Hudascko.

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Grilled artichokes with lemon-garlic aioli

By Libby Wiersema

INGREDIENTS

• 4 fresh, whole artichokes

• 2 tbsp. olive oil

• 1 tbsp. butter

• 2 tbsp. fresh lemon juice

• Red pepper flakes (optional)

• 2 pinches of salt, divided

FOR AIOLI

• ¾ cup mayonnaise

• 1 tbsp. fresh lemon juice

• 3 cloves of garlic, minced

• 1 tbsp. chopped fresh herbs (dill, parsley, basil or a mix)

Method

Prepare charcoal for grilling. If using propane, heat to medium high (around 350 degrees) about 10 minutes before grilling. Fill a pot large enough to hold artichokes with water and add a pinch of salt. Bring to a boil. (If artichokes are large, use two pots.)

Rinse and dry artichokes. Trim ½ inch from the stem and strip the outer layer with a peeler. With a sharp knife, slice 1 inch off the top of the artichoke. Use scissors to trim any pointy tips from the leaves.

Add artichokes to boiling water, reduce heat to medium, cover and cook for 25 minutes.

In a bowl, combine aioli ingredients and refrigerate. Using tongs, remove artichokes and place top side down on a rack or paper towels to drain. Cool for 5 minutes. Transfer artichokes to a cutting board and halve each vertically with a sharp knife. Using a grapefruit spoon or other serrated tool, gently scrape out the fuzzy choke, leaving the heart intact.

Combine olive oil, butter, lemon juice, red pepper flakes (if desired) and pinch of salt. Microwave just until butter melts. Whisk and brush on cut side of each artichoke half. Spread hot coals (if using), adjust grill grate to middle position, and arrange artichoke halves, cut side down. (Use a spray bottle for flare-ups.)

Cover and grill artichokes for about 10 minutes or until cut side is golden brown. Using a spatula, gently turn the artichokes over. Grill for another 5 minutes and remove to a platter.

To serve, arrange two artichoke halves on each plate, divide aioli into bowls, pass the napkins and enjoy.

Fried Artie at Berkeley’s comes with fried artichokes, iceberg, tomato, red onion and lemon aioli on an amoroso roll

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“This makes artichokes a perfect ingredient, because they can be used in so many ways.”

Among them is a creamy kale and artichoke gratin.

“The recipe came from our opening chef, Chad Healey, when prompted to make the best spin-dip ever,” Hudascko said. “Warm and cheesy with house-made Boursin, we wanted to have it on the menu as an indulgent vegetarian shareable.”

it on the same amoroso roll as our cheesesteaks and chicken cutlets,” Hudascko said. “The ‘Fried Artie’ has a po-boy vibe and is such a fun way to have a vegetarian sandwich that satisfies.”

Outlier in a Southern garden

It is true that artichokes are an unusual sight in South Carolina gardens. While a tricky undertaking, they are not impossible to

“Warm and cheesy with house-made Boursin, we wanted to have it on the menu as an indulgent vegetarian shareable.”

—Berkeley’s co-owner Liz Hudascko

Also on the menu are a tangy Greek salad with marinated artichoke hearts, crispy fried artichoke hearts with “grandma sauce” and lemon aioli and a two-fisted sandwich stuffed with lightly seasoned and fried artichoke hearts.

“We top it with shredded lettuce, tomato and red onion, and serve

grow. Charlotte James of Relinoca Farms in Sumter says it can be done with a keen understanding of the plant’s needs and some adaptations to growing conditions.

“Artichokes can be finicky because they don’t like hot summers and cold winters,” she said. “They are originally from a Mediterranean climate,

so trying to mimic that by using shade cloth during the summer and mulch during the winter will go a long way to protecting these weather-persnickety plants.”

Coastal areas of South Carolina like Charleston, where the winters are mild, can be far more artichoke-friendly than other areas.

James sells the Green Globe variety of artichokes because they taste great and have the ability to become perennial. While they prefer full sun, that can be a bit too punishing in South Carolina.

“We recommend allowing artichokes six hours of sun — morning sun is preferable — followed by shade or partial shade for the rest of the day,” James said. “If done successfully, artichoke blooms will be ready to harvest around four to five months after germination.”

But if your thumb isn’t green or

The Green Globe artichoke plant at Relinoca Farms

your kitchen specialty is boiling water, it’s nice to know you can indulge your artichoke cravings at places like Berkeley’s.

“Once you realize how good fried artichokes are, you will feel compelled to eat an entire bowl of them,” Hudascko said. “Can’t beat them, especially with a glass of rosé and a spring evening on the patio.”

Philosophia in Mount Pleasant specializes in shareable plates

It’s all to me

Exploring the culture, cuisine of Greece in the Lowcountry

By Becky Lacey

Greek food — with its foundational ingredients like olive oil, lemon, vegetable, beans, lamb and seafood — is a shining culinary example of America’s melting pot of immigrant food. The drink, food and culture of Greece shine in Charleston, which offers many ways to enjoy Mediterranean cuisine.

From best friends to restauranteurs

Charleston-based Justin Hunt and Dimitri Hatgidimitriou grew up together on Long Island and have been best friends since first grade. Hatgidimitriou’s family is from Karpathos, a Greek island in the Aegean Sea, and every summer, the family would return. Because of their close friendship, Hunt joined the tradition.

“When I went to the island where Dimitri’s family has been for six generations, it was just flooring. At that moment, I fell in love with the place. Our experiences there, especially dining, are what created what we have at Philosophia [and Taverna].”

This means great seafood and meat, shared plates and a desire to find joy through the act and art of a meal, be it while dining with

one companion or a giant table of friends and family.

The two men took different paths in the food and beverage world before coming back together to open Philosophia in 2022 and

Taverna Philosophia in 2024. Since school, Hatgidimitriou worked front of house in his family’s New York restaurant. Hunt started at College of Charleston before going to Art Institute for culinary

school. He then cooked with Bobby Flay in New York and Thomas Keller at The French Laundry, before the Lowcountry lured him back. He was in the kitchen at the Macintosh before dual roles as executive chef and food and beverage director at the Mills House Hotel. Hatgidimitriou took a leave of absence from his family restaurant and joined Hunt at the Mills House. There, the two polished off several decades of research and development, and the time finally felt right to open a concept together.

Philosophia is a bit more casual while Taverna has a slightly more refined menu. The former is an easy place to grab a few shared plates and a slightly lighter meal, while the latter has more of a steakhouse feel. Both locations have a stellar happy hour and accessible lunch menus. The flavors are more or less the same between the two concepts, but the difference is how they’re used on the menus.

At Philosophia, you’ll find

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Glossary of Greek food terms

Avgolomeno soup: traditional Greek lemon chicken soup

Baklava: a sweet pastry made with layers of phyllo dough filled with chopped nuts

Dolmades: grape leaves filled with rice and herbs

Gyro: meat grilled or cooked on a vertical rotisserie, sliced and served in a pita along with toppings like tomato, onion and tzatziki

Kataifi: shredded phyllo and walnuts, baked and soaked in a sweet syrup

Kolokithokeftedes: fried zucchini cakes

Loukoumades: bitesized fried dough drenched in honey syrup (like a Greek donut!)

Moussaka: layers of eggplant (and often other vegetables), sometimes with a spiced meat sauce and a creamy béchamel (like Greek lasagna without the pasta!)

Pastitsio: a baked pasta dish

Spanakopita: a savory pie of phyllo pastry filled with spinach, feta, onions, herbs and eggs

Tyropita: marinated feta cheese wrapped in phyllo and fried

Tuesday:

$3 Tacos (chicken, beef, pork)

$5 Margaritas*

Wednesday: $15 Dip trio

Thursday: $25 Margarita pitchers*

Friday: Happy Hour 3 to 6 *upcharges for flavor or liquor change

dishes like gyros, bowls and the classic Greek spreads at lunch. The kolokithokeftedes are outstanding fried zucchini cakes and the tyropita are like the best mozzarella sticks you’ll ever have. The seafood yovetsi serves local seafood in a lemony tomato broth over Greek pasta, and the roasted chicken is feta brined.

Taverna offers a raw bar and caviar service, and appetizers range from escargot with a beurre rouge to cassoulet croquettes. A pork tenderloin roulade comes with housemade pappardelle, and the roasted vegetable moussaka is the perfect meat-free dish.

of Ecuador, he started in the food industry five years earlier as a baker, and he moved to Spartanburg, S.C., when he was 16, where he worked in a Greek restaurant. He eventually made it to Charleston, working in restaurants while building toward his own concept.

“Greek food is everything I believe food should be: fresh, simple and built around real ingredients,” Frias said. “It’s flavorful without being complicated, and it allows people to eat well and feel good about it. That balance is what drew me to it.”

Frias also noted parallels between Greek food and the Ecuadorian food of his youth.

“Growing up, meals were

“Greek food is everything I believe food should be: fresh, simple and built around real ingredients. It’s flavorful without being complicated, and it allows people to eat well and feel good about it.”

—Platia owner Leonardo Frias

The cocktail menus are built around liquors infused in-house. A cucumber vodka is used to make a cucumber cooler, a bourbon smash is made with rosemary-orange infused bourbon and chili infused tequila is used for a palmona. They also have a house-made limoncello. Looking ahead, the team will open a new Philosophia location on Clements Ferry later this summer. What will remain the same is the ethos behind the restaurants.

“At the end of the day, I’ve lost the battle between food and hospitality,” said Hunt. “And I’m happy to have lost it. While we do have great food, there are plenty of other places to go in town. People keep coming because of how they feel here.”

Born from a food truck

Leonardo Frias started Platia Greek Goodness as a food truck in 2015 when he was 19. A native

simple, fresh and very communal,” he said. “That mindset has stayed with me and is something I’ve carried into Platia.”

In 2019, the roaming food truck transitioned into a stationary one at 720 Magnolia Road in Avondale. Frias noted this gave him more consistency and community connection, allowing him to refine the menu and build systems.

Platia’s menu is peppered with all the Greek favorites. The gyro comes with proteins like chicken, pork, shrimp and lamb while salads include a classic Greek, Greek Caesar and a chickpea spinach. On the appetizer menu, you’ll find dishes like avgolomeno soup and dolmades, and Platia also has a burger, a lamb burger, a falafel burger and a fried chicken sandwich.

Dips are favorites like tzatziki, garlic hummus, beet hummus and

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takes place May 8 through May 10.

an excellent feta pimento cheese. Desserts include sweets like baklava and kataifi.

Frias and his wife Eloisa opened their first brick and mortar location in 2023 in North Charleston, taking everything they learned from the food truck and scaling it into a full operation. A Mount Pleasant location opened in October 2025. The food truck is still an important part of the business, and it is used for catering and offsite events.

“At the end of the day, we’re not trying to reinvent food,” Frias said. “We’re focused on doing simple things the right way, every single day.”

Celebrating all things Greek

The Charleston Greek Festival, put on by the Greek Orthodox Church of the Holy Trinity, started at Middleton Gardens in 1970. It migrated to Charlestown Landing and Marion Square, then settled in the church grounds at 30 Race St. in 1991. This year’s celebration

“The reason we have always had the festival was to share our faith, culture and food,” said Effie Meletis, who has been the head of the kitchen for the last decade. “You get traditional Greek cooking from families from many areas of Greece.”

Effie’s daughter Stephanie shares this sentiment. “A big thing that sets the festival apart from say a restaurant is that it brings women and men from across the church — and families from origins all over Greece — together cooking home-cooked Mediterranean food,” Stephanie said. “Typically, a Greek restaurant is single family owned so its origin is from one area in Greece.”

Effie’s husband Tom has been the chairman of the festival since 1986, and he passed the torch to nephew Michael Wade about five years ago. The two now serve as co-chairs.

“It’s gotten bigger and bigger and bigger,” Wade said. “I think people love Greek culture in general. The scale has grown in a huge way. What has not changed: The quality of our food is top notch.”

and bites

According to organizers, the festival welcomes over 20,000 people throughout the weekend. Mothers can attend for free on Mother’s Day Sunday, and a portion of proceeds from the festival is given to local charities.

The most popular food is found at the inside taverna, featuring traditional meals such as lamb and chicken dinners, moussaka, pastitsio, spanakopita and dolmades. Outdoors you can find the gyros, lamb burgers, sides and much more.

And for those with a sweet tooth, you’ll find baklava sundaes and loukoumades, which have been made by the Bohren family for over 25 years, and highlight a traditional

version from Glyfada/Argyroupoli, outside of Athens.

A wine garden offers a variety of Greek bottles you’d be hard-pressed to find elsewhere. The festival has also partnered with Westbrook Brewing this year to create a Greek themed beer.

Putting on a festival of this magnitude with such a vast array of food and drink is no small feat. Prep starts six months out and is a true all hands-on deck venture, with generations of congregants coming together.

“Our hope is that people continue to enjoy the Greek cuisine, culture and faith for years to come,” said Effie.

More Greek places to try

Don’t miss these other great Greek spots in Charleston:

• Ali Baba Deli and Catering: 186 Seven Farms Drive, Daniel Island

• Athens Resaurant: 1739 Maybank Highway

• The Great Greek Mediterranean Grill: 1417 Folly Road

• Kairos Mediterranean: locations in Mount Pleasant, Summerville and West Ashley

• My Big Fat Greek Trailer: 695 Coleman Blvd.

• Stella’s: 114 St. Philip St.

JOHNS ISLAND’S BEST BRUNCH VOTED

BREAKFAST

The sweet slice

The many faces of Southern pies

By Telisha Taylor

erving up a slice of pie is a form of Southern hospitality. It’s more than just dessert. It’s a way of sharing love.

For generations, Southern cooks used a range of pie techniques and ingredients, from seasonal fruit and cornmeal to staples like pecans and sweet potatoes. Pies have always represented something meaningful, rooted in tradition and hospitality.

Across the United States, pie holds a place that goes well beyond tradition. According to the American Pie Council, Americans purchase almost 186 million pies annually from grocery stores alone for more than $3 billion in sales. Classics like apple and pecan pies consistently rank among the most popular.

Yet in the South, pie feels a little more personal. It shows up at Sunday dinners, football games, holidays and casual gatherings alike, always carrying a sense of intention.

That legacy continues to evolve, shifting from one generation to the next. Across Charleston, chefs and bakers are creating new interpretations of pie. Some are savory, some sweet, some full-sized, others handheld. These variations reflect the city’s layered culinary influences. The result is a lineup that feels nostalgic and current, yet still creative.

Pies offer their own perspectives on flavor, style and what it means to gather around something worth sharing. A tomato pie, for example, leans into seasonality. A grapefruit seashore pie brings brightness and balance. A Toll House pie embraces indulgence. Hand pies showcase versatility and cultural influence in a way that feels both personal and expansive.

Together, they offer a snapshot of what Southern hospitality looks like right now. They are rooted in history, shaped by people and place and always centered around sharing something worth remembering.

The grapefruit seashore pie at Edmond’s Original was a collaboration between Chef Bob Cook and Pastry chef Sandra Raimondi (left)

Pies from page 18

Coastal brightness: Grapefruit seashore pie from Edmund’s Original

Citrus pies have long held their place in the South, but grapefruit brings a different kind of energy. It’s slightly bitter, a little unexpected and far from the norm of its sweeter counterparts.

The grapefruit seashore pie at Edmond’s Original leans into that complexity. The filling is smooth with a light, custard-like texture that settles gently into the crust. The grapefruit itself is vibrant and refreshing, offering a clean, bright flavor that feels both bold and balanced.

“This particular dessert was a collaboration with Chef Bob [Cook],” said Sandra Raimondi, Edmund’s Original pastry chef. “We were just throwing ideas around one day for a pie using citrus that wasn’t ‘key lime.’ He asked if I had ever used grapefruit as a filling. From there, we came up with a lemon grapefruit filling. He suggested saltines for the crust, I added my own ideas such as Ritz crackers and cotton candy topping. We named it grapefruit seashore pie. It hits all the notes — salty, sour and sweet!” What stands out most is how it avoids being overly sweet. There’s a lightness to it that feels just right, especially after a rich meal or on a warm evening when you want something that satisfies without weighing you down.

Savory Southern classic: Tomato pie from Lenoir

Tomato pie feels like summer in the South that is distilled into a single slice. It’s built on a buttery, flaky crust layered with ripe tomatoes and a rich, savory filling that often includes herbs, cheese and just enough creaminess to hold everything together. At Lenoir in downtown Charleston, that balance is what makes it memorable.

The tomatoes are bright and slightly sweet, their natural acidity cutting through the richness in a way that keeps each bite from feeling too heavy. There’s a depth of flavor that builds as you go, savory, a little tangy and comforting without being overly indulgent.

It’s the kind of dish that works perfectly for a slow brunch, something you order for the table and end up talking about long after. Simple in concept, but elevated in execution, this version of tomato pie captures what hospitality looks like in the South — letting the ingredients

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“EASILY

Pies from page 20

Kaminsky’s Dessert Café’s signature Toll House pie has been a Charleston favorite for over 30 years speak while giving people something worth gathering around.

Decadence

done right: Toll House pie from Kaminsky’s Kaminsky’s Toll House pie doesn’t need an introduction. It lets you know exactly what it is from the start: rich, indulgent and not holding back.

“For over 30 years, Kaminsky’s Dessert Café’s signature Toll House pie has been a Charleston favorite,” said Lauren Butler, marketing manager at Kaminsky’s. “Its gooey cookie center, toasted pecans and rich caramel and chocolate drizzle showcase the nostalgic, indulgent desserts that Kaminsky’s is known for and keeps guests coming back.”

Served warm, it’s an experience. The center stays slightly molten, the edges crisp, and when paired with a scoop of ice cream, it becomes something you don’t forget. Yes, it’s sweet, but it’s not one-dimensional. There’s a caramelized depth that keeps it from feeling overly sugary, giving it a more elevated finish.

Handheld and layered: Hand pies from Handy and Hot

Hand pies feel personal. Maybe even a little selfish. They’re rooted in convenience, but they carry that quiet feeling of “this one is mine.”

Of course, they’re meant to be shared, but there’s something about having your own that just feels right.

Hand pies from Handy and Hot are great if you don’t feel like sharing

Traditionally made to be practical and portable, hand pies have evolved to reflect both classic flavors and cultural influences. At Handy and Hot, which is located next to Lenoir, that range is on full display.

The apple hand pie is warm and familiar, filled with soft apples and cinnamon spice. It’s comforting in the way you expect, while the crisp, golden exterior adds just enough contrast to keep it from feeling predictable.

The sweet potato version pulls directly from a Southern staple. It’s rich, smooth and gently spiced, carrying the same depth you’d expect from a traditional pie, just

reimagined in a more casual, handheld form.

Then there’s the Jamaican beef patty, a savory standout that expands the conversation entirely. Spiced, flavorful and deeply satisfying, it reflects the broader cultural influences that shape Charleston’s food scene.

Together, these pies highlight just how flexible the idea of pie can be, moving effortlessly between sweet and savory, classic and contemporary. What connects all of them is intention and hospitality. It’s about how something is shared, how it’s served and how it makes people feel. Because at its core, pie isn’t just something you order.

Charleston’s tea culture

Sipping history in the Lowcountry

By Julie Deacon

here is often no better way to connect with a place than through the rituals it preserves. In Charleston, tea has long held a quiet, storied presence. From colonial-era ports to modern plantations, tea in the Lowcountry has been both a daily companion and a symbol of refinement. Today, a growing number of local shops, plantations and curated experiences invite residents and visitors alike to explore that history — one cup at a time.

Honoring Charleston’s tea legacy

For nearly two decades, Oliver Pluff and Company has quietly honored the city’s tea heritage. Tucked into the heart of Charleston at 49 John St., the shop specializes in colonial-era blends and recreations of teas once enjoyed by Charleston’s earliest residents.

“Tea was both part of daily life and a marker of refinement,” said Lori Fox, the shop manager. “In Charleston and the Lowcountry, tea would have been woven into domestic hospitality, social calls and genteel entertaining, especially among wealthier households. People think of tea as just a drink, but in the 18th century, it was a kind of social language. It carried meaning about taste, status, trade and increasingly, politics.”

before the Boston Tea Party, showing how tea was tied to hospitality, commerce and civic identity.

At Oliver Pluff and Company, visitors can taste Charleston’s tea history in every cup. The shop offers everything from colonial-era blends to classics like Earl Grey and Darjeeling, along with seasonal iced teas and fruit-infused varieties. Tastings and classes guide guests through temperature, steeping and leaf selection, connecting a modern cup to centuries of Charleston tradition.

Guests can also browse curated tea accessories, from elegant teapots to colonial-inspired teawares, and attend themed tastings and seasonal events. These showcase rare blends while highlighting Charleston’s global trade, local history and social rituals.

“Tea continues to resonate because Charleston has always had room for both tradition and reinterpretation.”

—Lori Fox, Oliver Pluff and Company shop manager

In the 17th and 18th centuries, Charleston’s wealthy households drank imported teas like Bohea, Hyson and Souchong, symbols of refinement and status. Teawares from sites like Drayton Hall show the care in serving tea, while diaries reveal its role in daily life. Charleston also staged its own tea protests

“Tea continues to resonate because Charleston has always had room for both tradition and reinterpretation,” Fox said. “We’re proud to keep that history alive, showing how tea has been part of Charleston life for centuries. Whether someone is trying a historic Bohea blend, a delicate Earl Grey or a refreshing iced fruit tea, they’re tasting more than just tea, they’re tasting Charleston’s story.”

Experiencing tea firsthand

Garden is the only large-scale tea plantation in North America. Visitors to the farm can see the full journey of tea, from the lush rows of camellia sinensis plants to the processing equipment that transforms leaves into the signature American Classic Tea.

“People don’t realize how much goes into a single cup of tea,” said Bryn Riley, general manager. “Visitors are often surprised to learn that every step, from plucking to drying, requires careful attention. Seeing the process in person makes the tea in your cup feel much more connected to the land and the people who grow it.”

The garden offers daily tours, tastings and special events that highlight the history and culti

Nestled on Wadmalaw Island just a short drive from downtown Charleston, the Charleston Tea continued on page 24

vation of tea in the Lowcountry. Guests can walk among the rows of tea bushes, watch the production line and sample freshly brewed teas, all while learning how Charleston’s climate and soil make American-grown tea unique. The farm preserves plants that are direct descendants of those grown at Dr. Charles Shepherd’s Pinehurst plantation in the 1800s, tying the modern operation to centuries of regional tea history.

Visitors also gain insight into the farm’s story. It was founded as a research station in the 1960s and transformed into a commercial operation in 1987 by William Barclay Hall and horticultural professor Mack Fleming. It was then that the garden became home to the first 100% U.S.-grown tea. Today, in partnership with the family-owned Bigelow Tea Company, the Charleston Tea Garden has expanded both its production and its role as an agritourism destination.

“Without the farm, we wouldn’t

have visitors, and without visitors, the farm couldn’t thrive,” Riley said.

“It’s a balance — sharing our passion for tea while keeping the plants healthy and sustainable. Every time someone says, ‘I had no idea tea was made this way,’ it’s incredibly rewarding to us. We want people to come and learn.”

From educational tours to tastings that showcase both classic and seasonal blends, the Charleston Tea Garden allows visitors to connect deeply with the craft and history of tea. For anyone curious about where their cup comes from, it offers a hands-on, immersive experience unlike anywhere else in the country.

Afternoon tea reimagined

There are many high teas and afternoon teas offered in and around Charleston, but 26 Divine takes a different approach. It brings the tea directly to you. Tucked into Charleston’s vibrant culinary scene at 682 King St., the business began in 2010 as a storefront bakery, later

“We’ve always loved the idea of afternoon tea, the chance to slow down and enjoy savory bites, desserts and a perfectly brewed cup of tea.”

—Enan Parenzo, 26 Divine chef and co-owner

evolving into a boutique café and a reservation-only tea room. Today, chef-owners Jenn and Enan Parezo focus on private events and at-home drop-off tea kits, offering guests a refined afternoon tea experience wherever they are.

“We’ve always loved the idea of afternoon tea, the chance to slow down and enjoy savory bites, des-

serts and a perfectly brewed cup of tea,” said Jenn Parezo. “It’s about making time feel special, whether for a bridal shower, birthday or just an intimate celebration at home.”

The tea service features locally sourced leaves from the Charleston Tea Garden, connecting guests to South Carolina-grown teas and the region’s heritage. Menus include four savory sandwiches, petite desserts, signature scones with curd and jam and berries with cream. All are carefully paired with a selection of hot teas. Each seasonal menu is designed to balance flavors, textures and presentation, creating a cohesive and elegant experience.

“Every element on the table is chosen to complement the teas,” Jenn explained. “We love seeing how the colors, flavors and textures come together to create a complete sensory experience.”

Jenn and Enan manage operations themselves. Enan serves as chef, handling food preparation, ordering, inventory and kitchen maintenance, while Jenn manages baking, event booking and plan-

ning, day-of coordination, rentals and invoicing. On-call staff members are brought in only as needed.

“Running the tea service ourselves allows us to maintain the level of care and attention we want for every event,” Jenn said. “Guests notice the small touches, from the tea steeping to how sandwiches are presented, and it makes all the difference.”

“Atmosphere and hospitality are just as important as the food itself,” she added. “We want our guests to feel pampered and relaxed. Afternoon tea gives them permission to slow down and enjoy a refined, unhurried experience. It’s about creating memories, not just serving food. People often tell us they leave feeling lighter, happier and more connected to the people they’re celebrating with — and that’s exactly what we hope for.”

From private tea rooms to at-home drop-off kits, 26 Divine reimagines Charleston’s afternoon tea tradition, blending the city’s love of ritual with modern culinary creativity. “We’ve learned that

guests want quality and care above all else,” Jenn said. “Tea is a way to celebrate milestones, connect with friends, and create memorable moments and that’s what we aim to provide every time. Every cup we serve tells a story, and every event we help plan is an opportunity to make someone feel special.”

From private tea rooms to at-home drop-off kits, 26 Divine reimagines Charleston’s afternoon tea tradition

OYSTERS WITH A VIEW

Oak Steakhouse has been a place for a big night out for over 20 years

Charleston Classics

Time-tested establishments that are sure to please

By City Paper staff

With so many great restaurants in Charleston, we thought it would be helpful to have a list of great longtime, proven restaurants that always offer an outstanding experience to create some space in our Top 50 list for the increasing volume of places where you can get a superb meal. Here are 10 Charleston Classic restaurants that we return to time and time again, knowing we’re going to have an enjoyable evening with food prepared by masters.

In alphabetical order:

82 Queen (1982)

SOUTHERN

Moderate

Downtown. 82 Queen St. (843) 723-7591

82queen.com

Serving Dinner (daily), Lunch (Mon.-Fri.) and Sunday Brunch

The story goes that in 1982, three local restaurateurs decided to open a restaurant that focused on fresh, local cuisine and quintessential Southern hospitality. The result was longstanding French Quarter favorite, 82 Queen, which serves tasty, Southern fare, from fried green tomatoes to shrimp and grits. You’d be remiss, though, to visit the spot without ordering its famous she-crab soup. 82 Queen’s sous chef Lamont Ferrebee said the 43-year-old restaurant’s soup, made with a pound of white crab meat, is a longtime favorite for a reason: “Experience and consistency are the keys to any great product, and our she-crab soup is no different.”

Bertha’s Kitchen (1981)

SOUL FOOD

Inexpensive

Downtown. 2332 Meeting Street Road (843) 554-6519

Serving Lunch, Dinner (Mon.-Fri.)

Head up Meeting Street until you see a two-story robin’s egg blue building with purple trim and a line stretching out the door. The Southern soul food platters here are so tasty, generous and inexpensive, that the line starts forming well before it’s open for lunch. Businessmen, laborers and farflung tourists alike shuffle through the quick cafeteria-style service counter loaded with a smorgasbord of meat and threes, such as fried pork chops, fish specials, yams, stewed greens, home-style macand-cheese, limas nestled with smoked turkey necks, dark roux okra soup, moist cornbread and fried chicken better than anyone’s Grandma ever made. Bertha’s building was announced for sale earlier this year, but has since been taken off the market.

Bowens Island Restaurant (1946)

SEAFOOD

Moderate James Island. 1870 Bowens Island Road (843) 795-2757

bowensisland.com

Serving Dinner (Tues.-Sat.)

Don’t expect white tablecloth and maitre d’service at Bowens Island. It’s famously no frills, but it’s worth it. The nightly crowds are a testament to the family fish camp. Since its founding in 1946, it’s grown from a grimy, albeit quaint, cinder block outpost to a pluff-mud pantheon that offers up damn good fried seafood, hushpuppies and cold local beer in its upstairs dining room. Follow your nose downstairs and elbow-out yourself a space at the all-you-can-eat oyster tables and slurp down tasty local oysters by the shovelful that were likely pulled off the marsh that day. Oyster season or not, we have a hard time passing up the Frogmore Stew, a pot full of potatoes, sausage, corn on the cob and shrimp steamed together as God intended it.

Dave’s Carry-Out (1997)

SOUL FOOD/SEAFOOD

Inexpensive

Downtown. 42-C Morris St. (843) 577-7943

facebook.com/daves-carryout-111720082197029

Serving Lunch, Dinner (Tues.-Sat.)

This soul food joint offers a true taste of Charleston. For under $10 you can get a takeout box filled to the brim with the best of Lowcountry cooking like pork chops, crispy chicken wings and finger-lickin’ ribs. The selection of sides is small but tasty — try the lima beans, thick steak fries, or rice. The lunch specials change daily, but your best bet is to go with a seafood platter, which ranges from $10 for a generous portion of shrimp to $20 for shrimp, fish, scallops and deviled crab. If you want a true local experience, opt for the lima beans and rice. It’s meaty and filling. A few tables allow customers to dine in, but most folks get their Dave’s to-go, whether for lunch or a greasy latenight snack.

Peninsula Grill’s coconut cake is 12 layers of sweet perfection

Classics from page 28

FIG (2003)

MODERN AMERICAN

Expensive

Downtown. 232 Meeting St. (843) 805-5900 eatatfig.com

Serving Dinner (Tues.-Sat.)

relevant and quaint, trendy and authentic, and it keeps things wallet-friendly.

Halls Chophouse

(2009)

STEAKHOUSE

Expensive

Downtown. 434 King St. (843) 727-0090 hallschophouse.com

Serving Dinner (Mon.-Thurs.), Lunch (Sat.-Sun.)

In 2003, chef Mike Lata set out to prove that “food is good.” After blazing a trail for the robust local farm-to-table restaurant scene, FIG still stands out, winning awards and creating devotees year after year. Although snagging a reservation can be a challenge, the seasonally inspired cuisine and impeccable service are worth the effort. Change is a constant, but stalwart menu standbys, like the pillowy ricotta gnocchi alla bolognese, never fail to satisfy. Be sure to check out the wine offerings, as — along with two nods for Best Chef Southeast — FIG is also a national James Beard award-winner for Outstanding Wine Program.

G&M Fast and French (1984)

FRENCH

Moderate

Downtown. 98 Broad St. (843) 577-9797

fastandfrenchcharleston.com

Serving Breakfast, Lunch, Dinner (daily) Gaulart & Maliclet Café, also known as Fast & French, has graced Charleston for more than four decades. While it certainly doesn’t have trouble keeping seats filled, this luscious little jewel doesn’t get half of the praise it deserves. Any place that can actually survive in a downtown location for 40 years is practically a memorial. Fast & French walks the line between

Sure, there are newer and “hotter” restaurants, but Halls Chophouse is a special occasion classic for a reason. You can’t get better service with your steak, the wine list includes some unexpected offerings and the cocktails are generous. And the steak, of course, is fabulous. Pro tip: order the giant tomahawk cut and split it. One diner told us to order any of the dried aged steaks, especially if you need a reason to cry tears of joy. “While I have only eaten there a few times for dinner,” he said. “I dream of the next opportunity to go back.”

Oak Steakhouse (2005)

STEAKHOUSE

Expensive

Downtown. 17 Broad St. (843) 722-4220 oaksteakhouserestaurant.com

Serving Dinner (daily)

Located in a restored 150-year-old bank building, Oak is a long-running favorite for a big Charleston night out. Hefty prime ribeyes and strips are the main attractions, with luxurious family-style accompaniments like creamy whipped potatoes and lobster mac and cheese. Within the traditional steakhouse format, there is always a twist or two, like a daily local seafood special or

beef belly with sorghum barbecue sauce. The deep wine list focuses on California reds, and the service is reliably top-notch, regardless of whether you eat downstairs in the bar area, with its exposed brick walls and clubby red leather booths, or at the white clothdraped tables in the second story dining room, its high windows looking out over Broad Street.

Peninsula Grill (1997)

NEW SOUTHERN

Very Expensive

Downtown. 112 N. Market St. (843) 723-0700

peninsulagrill.com

Serving Dinner (daily)

There are milestones in life that require a fancy steak. Or at least the kind of place where one can get a fancy steak. If you’re in the midst of such an occasion, Peninsula Grill has got you covered. Even after more than two decades, Peninsula Grill continues to impress with its luxurious fare. Pro tip: Don’t forget a slice of the spot’s iconic coconut cake.

Slightly North of Broad (1993)

NEW SOUTHERN

Expensive

Downtown. 192 East Bay St. (843) 723-3424

snobcharleston.com

Serving Lunch (Mon.-Fri.), Dinner (daily), Weekend Brunch

Slightly North of Broad is the perfect place to take visiting friends for their first taste of Charleston cuisine, for it embodies so much of what makes the city’s dining scene special. Since taking the reins in 2016, executive chef Russ Moore has deftly balanced the restaurant’s traditional dishes with more forward-looking fare. Pristinely fresh seafood gets an elegant Southern touch on plates like New Bedford scallops with tomato ham hock broth or seared tuna topped with crisp fried oysters and tart yellow “mustard Q” sauce. SNOB was a local charcuterie pioneer and a platter of hearty country pate, savory pork rillettes and lush chicken liver mousse is the perfect evening starter.

On Stands

The places you’ve got to taste

Top 50 is an incredible resource that will keep you focused on some of Charleston’s best places to eat without having to filter through endless online suggestions. Our curated list from a panel of experienced foodies includes places where you can have incredible, internationally inspired dining experiences, such as Bintü Atelier or Kultura. For more casual joints, head to Berkeley’s and Leon’s — spots that are special in their unique ways. As you can see from this list, there’s no shortage of fantastic dining experiences in Charleston. What sets these 50 establishments apart isn’t price or location. It’s the dedication each eatery puts into providing dining memories. This is the list to give to family or friends who are visiting. It’s the list to scan through when you’re undecided and looking to remember a place where you had a great meal or find a new one. Enjoy.

2017. “We want to provide massive flavor and a meal that’s hearty but still feels light,” he said. BK’s lunch and menus are divided into small plates, bowls, salads and sandwiches. Start with the ever-popular corn ribs or cauliflower wings then dig into heartier fare like the salmon bowl, served with grilled salmon, Carolina Gold rice, marinated cabbage, carrot ginger salad, cucumber, seaweed, furikake and orange miso sauce.

Berkeley’s

Savor the Lowcountry with waterfront dining on beautiful Shem Creek!

• Selection of 200+ Wines

• Fresh Seafood

• Lowcountry Favorites

• Cabana Bar Happy Hour Live Music on weekends

SUNDAY BRUNCH

SANDWICHES AND SUPPERS

All you-care-to eat Buffet. Plus build your own Bloody Mary Bar!

Moderate Downtown, 624½ Rutledge Ave. 9843) 501-7779

eatatberkeleys.com

Serving Lunch, Dinner, Wed.-Mon)

Soak in the North Central neighborhood from the front patio and escape King Street crowds at this spot that feels like going over to a friend’s home for dinner. Berkeley’s keeps its menu relatively simple but packs big flavor into each dish with plenty of options for meat-eaters and vegetarians alike. Opt for a traditional or vegetarian cheesesteak (made with mushrooms) or select another savory sandwich. If you’ve craving something heavier, look to chicken or eggplant parmesan, cavatappi or hanger steak. One satisfied diner said, “The spicy shrimp polenta appetizer has been on my mind for weeks since I first tried it. It’s filling, flavorful and definitely more than enough to share. Pair it with the smoked salmon dip if you

Top 50

Top 50 from page 33

want to start your meal with a decadent seafood spread.”

Bintü Atelier

AFRICAN

Moderate

Downtown. 8 Line St. (347) 249-6594

Serving Lunch, Dinner (Thurs-Sunday)

This small restaurant in Charleston’s Eastside serves delicious African cuisine to excited guests who are eager to dive into familiar favorites like jollof rice, a fluffy rice dish with a connection to Charleston’s own red rice. Diners can also dig into dishes like goat egusi, a ground melon seed stew with pumpkin, spinach and a red pepper sauce, served with a side of starchy fufu. Chef N’Daw Young has cooked and traveled around the world, from her homelands of Senegal and France to various countries in Africa, Europe and the U.S., landing in New York before moving to Charleston. Vegetarian options offered.

Bistronomy by Nico

FRENCH

Expensive

Downtown. 64 Spring St. (843) 410-6221 bistronomybynico.com

Serving Dinner (daily), Weekend Brunch One month after getting the keys to 64 Spring St., Bistronomy by Nico co-owners Nico Romo and Dominique Chantepie opened the French bistro after revamping the space previously occupied by Josephine Wine Bar. The cuisine mirrors the vibrant atmosphere and draws on celebrated dishes from Romo’s 10 years at Fish, which closed in 2017 after 17 years on King Street. Romo calls Bistronomy’s menu approachable French cuisine with an Asian fusion twist. The menu changes seasonally, but at the time of publishing, it included items like frog legs, 24-hour short ribs, bouillabaisse and escargot rice dumplings. If you want to sample Romo’s fare in Mount Pleasant, his original bistro NICO sits right off of Shem Creek.

The mafé at Bintü Atelier is a groundnut stew with chicken or fried mushrooms

Chef Loong Dim Sum

CHINESE

Moderate

1662 Savannah Highway, Suite 105. (843) 225-8225

chefloongdimsum.com

Serving Dinner (Wed.-Mon.), Lunch (Thurs.-Sun.

If you haven’t ever tried authentic Chinese soup dumplings, or Xiaolongbao (which means “little basket bun”), you don’t know what you’re missing. But now there’s a shopping center restaurant where

you can revel in these delicious bites. These delicate, addictive pouches contain a sweet or savory filling suspended in soup and wrapped in a thin dumpling dough. “We make everything ourselves,” Chef Emely Yan told the City Paper recently. “Like our own chili oil and different kinds of peppers to make our own spices.” Also featured are hand-pulled Xi’an noodles, Peking duck, five-spice chicken and entrees with Sichuan chili heat.

Chez Nous

FRENCH

Expensive

Downtown. 6 Payne Court. (843) 579-3060

cheznouschs.com

Serving Lunch, Dinner (Tues.-Sun.), Sun. Brunch

Most mornings before lunch, the Chez Nous Instagram feed (@ cheznouscharleston) features a picture of the day’s menu, handwritten in black ink on a small white card in executive chef Jill Mathias’ eccentric

and highly stylized script. Next comes a separate picture of each and every dish being served that day, taken from above in flawless light. Admittedly, it’s only seven pictures total, since Chez Nous serves just two starters, two entrees and two desserts, and the selection changes daily. The setting is charmingly old and the cuisine European-inspired, but it’s hardly a throwback to an older mode of dining. Chez Nous stands alone just as it is, an eccentric outlier. With such a dynamic menu, any review of Chez Nous is by necessity a fleeting snapshot.

Chubby Fish

SEAFOOD

Expensive

Downtown. 252 Coming St. (843) 222-3949

chubbyfishcharleston.com

Serving Dinner (Tues.-Sat.)

Celebrated executive chef James London serves a hyper-local, daily changing menu at this vibrant Coming Street restaurant, which

opened in June 2018. And while the fish selection may vary, London is known for a few signature preparations. Expect raw oysters, crudos and likely one small plate that incorporates caviar. We recommend ordering several dishes and sharing with the group before finishing off with sweets from Life Raft Treats’ Cynthia Wong, who supplies Chubby Fish with dessert. Chubby Fish doesn’t take reservations, but it’s well worth the wait for one of 30 or so seats inside a restaurant that prides itself on turning under utilized types of fish into dishes you’ll crave for weeks.

Coda del Pesce

ITALIAN/SEAFOOD

Expensive

Isle of Palms. 1130 Ocean Blvd. (843) 242-8570

codadelpesce.com

Serving Dinner (Tues.-Sat.)

With Coda del Pesce, longtime area chef/owner Ken Vedrinski created a comfortable beachside Italian

seafood restaurant that offers great tastes with an ocean view thanks to floor-to-ceiling windows. It’s an ideal setting for Vedrinski’s signature high-end Italian fare, which offers plenty of bright flavors and unexpected twists. Masterful fresh pasta anchors the primi selection, which may include ricotta gnudi tossed with mushrooms, guanciale and vacche rosse parmesan cheese. The menu’s secondi include fresh fish ranging from a “Torcino style” swordfish or stir-fried triggerfish. Pair any of these with an Italian wine from the impressive list, and you’ll have one splendid fish tale to share with friends.

Costa

COASTAL ITALIAN

Very expensive

Downtown. 320 Broad St. (843) 969-2555.

costacharleston.com

Serving dinner, (Mon.-Sat.)

Costa is a celebration of coastal Italian cuisine, drawing inspiration

from Liguria to Amalfi and down to Sicily. The menu encourages sharing and savoring handmade pastas, pristine seafood, classic beef preparations and other culinary odes to the Mediterranean. Reflecting the convivial spirit of Italy, Costa is a welcoming space where culinary artistry converges with the joy of companionship. Guided by technical expertise and a sense of playful nostalgia, the kitchen delivers dishes that feel both refined and familiar. The fresh, bold fare is complemented by a thoughtfully curated beverage program featuring craft cocktails, bubbling aperitivi and globally sourced wines designed to enhance every meal. For more intimate gatherings, The Loft offers a private dining space ideal for celebrations, private events, and seasonal wine dinners, extending Costa’s warm hospitality beyond the main dining room.

continued on page 36

Top 50 from page 35

Edison James Island

INTERNATIONAL

Moderate

James Island. 1014 Fort Johnson Road (843) 872-5500

Edisonjamesisland.com

Serving Dinner (Wed.-Sun.)

Be prepared for a loud experience at this place where you can taste the world with Lowcountry ingredients. Co-owner and chef Joel Lucas puts his culinary skills to work in the kitchen with creative takes on international cuisine by using a rotating seasonal menu that highlights local produce and seafood available in the area. Start dinner off with the Vietnamese pho taco made with hoisin pork, glass noodles, cilantro, sprouts, ginger aioli and sriracha or the chef’s selection of charcuterie and cheeses, full-bodied sandwiches, soups and salads. Examples: the poached salmon burger, Thai chicken noodle soup and bistro steak salad. There also are hearty entrees like green curry meatballs, blackstrap braised beef short ribs with smoked gouda grits, pan-seared local swordfish with chimichurri, green peppercorns, asparagus and purple sweet potatoes.

Estadio

TAPAS

Moderate

Downtown. 122 Spring St. estadio-chs.com

Serving Dinner (Tues.-Sat.) and Lunch (Fri.-Sat.)

Estadio, which opened on Spring Street in October 2019, is technically the second outpost of a successful Washington, D.C., Spanish-style bar and tapas restaurant. The decor and the deep sherry and gin selection echo the D.C. original, but executive chef Jeremy Gozlan’s impressive menu is unique to Charleston. The pintxos and tapas — grilled shrimp on skewers, deviled eggs and caviar and matriano hash browns with black and white anchovies — offer beguiling little bites. Fresh local crudo and flat iron steak cooked with a poblano romesco and served with caramelized leek

mashed potatoes are offered on the heavier side. With a slate of sherry cocktails, “gin tonics” made with rare Spanish brands and porróns of wine, Estadio brings a brilliant taste of Spain to the heart of downtown Charleston.

Gabrielle

MODERN AMERICAN

Very expensive

Downtown. 404 King St. (843) 203-0922 hotelbennett.com

Serving Lunch, Dinner

If you’re looking for the perfect internationally inspired dinner, this is the place for you. It’s lush, quiet and feels serious without being stuffy. An attentive bar staff pours cocktails as inventors must have imagined. Chef Edgar Kano’s menu choices, influenced by Japanese and Latin flavors, makes dining fun, as we wrote in 2023: “Kano’s cooking philosophy is to keep it simple — he said he can’t live without salt and butter — and let the ingredients of each dish shine. He said overwhelming flavors can lead to ‘confusion, not fusion’ and that ‘less is always more.’ ” Ask about specials and enjoy fresh seafood, flavorful steaks and outstanding produce intentionally sourced from local purveyors.

Hannibal’s Kitchen

SOUL FOOD

Inexpensive

Downtown. 16 Blake St. (843) 722-2256 Hannibalkitchen.com

Serving Lunch, Dinner (Sun.-Sat.) Hannibal’s Kitchen is a no-frills soul joint on the East Side of downtown Charleston that, according to owner L.J. Huger, has “been feeding the soul of the city” for more than 40 years. After serving the community for so many years, Hannibal’s has become an institution in the Charleston food scene. It was even listed on The New York Times 2021 top 50 restaurants in the country. Try the signature dish “crab and shrimp rice.” Salmon, shrimp and shark steak are three other hot items at lunch time. And don’t skip out on the traditional Southern sides including lima beans, okra soup, fried chicken, pork chops and collard greens.

Diners wait in long lines to get a taste of Chubby Fish’s “caviar sammich”

Husk Restaurant

NEW SOUTHERN

Expensive

Downtown. 76 Queen St. (843) 577-2500

huskrestaurant.com

Serving Dinner (daily), Sat.-Sun. Brunch

Husk has outposts in Nashville and Savannah, but this location — housed in a white mansion on Queen Street — is the original. Here, the kitchen creates must-try marvels from executive chef Rick Ohlemacher, who focuses on bright but simple flavors that utilize Southern ingredients. Diners can enjoy dishes like cornmeal fried flounder with dirty rice and collard greens, green garlic mafalda with rabbit confit and seasonal veggies and a country fried pork chop served during brunch. There’s a welcoming, rustic atmosphere indoors, but if weather permits, sit out on the upstairs porch and enjoy what is, without hesitation, Southern food at its best. Pro tip: head to the recently revamped Bar & Patio where you

don’t need a reservation to sip on inventive cocktails and small plates like snapper ceviche and country ham and cheese beignets.

Jack of Cups Saloon INTERNATIONAL Inexpensive

Folly Beach. 34 Center St. (843) 633-0042

jackofcupssaloon.net

Serving lunch, dinner (Wed.-Mon.)

Jack of Cups Saloon describes its cuisine as “globally inspired comfort food made with love,” and anyone who has dined here understands why. Jack of Cups co-owner and chef Lesley Carroll puts creativity and care into every dish she develops. Menu offerings rotate with the seasons and incorporate unique, unexpected flavor combinations like the ever-popular red curry mac and cheese. Other unusual and delicious offerings that have popped up on the menu include Tom Kha Gai gnocchi, a continued on page 38

Top 50

traditional Vietnamese coconut broth-turned-sauce blended with a classic Italian dumpling, and Cap’N Crunch deviled eggs. Check the menu ahead of time to discover the latest Jack of Cups creations. One diner said this of the restaurant’s Cashew Korma: “I felt like I died and went to curry heaven.”

Jackrabbit Filly

CHINESE

Moderate North Charleston. 1083 East Montague Ave. (843) 460-0037 jackrabbitfilly.com

Serving Lunch, Dinner (Wed.-Sat.)

The menu at Jackrabbit Filly — Shuai and Corrie Wang’s brick-and-mortar jump from their popular Short Grain food truck — takes quintessential Asian fare, and adds some vamp. The pork and cabbage dumplings are where Yangtze meets Ganges, with a rich mix of pork, cabbage, ginger and coriander encased inside the perfectly cooked pasta wrapper. Topped with a pungent chinkiang vinegar and Lao Gan Ma chili crisp sauce, the first bite is like suddenly finding something in life you hadn’t even realized was missing. Short Grain’s beloved karaage endures — the meat is juicy, the coating crunchy and the drizzle of lemon mayo and ponzu, along with some togarashiinduced heat, should be presented with the following disclaimer: “The karaage is a small structure made of chicken. It is delicious, and you are not ready for it.”

Kultura

FILIPINO

Moderate

Downtown. 267 Rutledge Ave. kulturacharleston.com

Serving Dinner (Thurs.-Mon)

Kultura recently moved to a new location, but the food still knocks it out of the park. An homage to a Filipino grandmother’s home cooking, Kultura ties the fresh tastes of the Lowcountry to the Philippines with a focus on using

as many local ingredients as possible. A must-try dish is the restaurant’s pancit made with rice noodles, local blue crab and vegetables in a calamansi sauce. Make sure you try the Halo Halo cocktail – an enticing blend of purple yam (ube), pineapple, sake and oat milk. Also of note: You know you’ll get good food because Kultura’s chef, Nikko Cagalanan, was one of five 2024 nominees for Best Emerging Chef by the James Beard Foundation.

Kwei Fei CHINESE

Moderate

James Island. 1977 Maybank Highway kweifei.com

Serving Dinner (Tues.-Sat.)

Set next door to Charleston Pour House, Kwei Fei is not subtle, from its chef to its food and its Its menu offers a wild ride, offering an array of appetizers, entrees and veggie-based sides sorted into blocks labeled “Loud,” “Hot” and “Vibes.” The crescent dumplings are an out-

standing way to give your tastebuds a crash course in the events to come. Made with ground pork and redolent Sichuan pepper, the five plump dumplings are served in a soy-based, vinegary sauce and topped with fresh cilantro and chives. Hot, sour, salty, sweet: everyone’s here. On the “vibes” side of things, vegetarians are well-taken care of with the dry-fried green beans. Having rice makes sense and adds bulk to the dry, fried shiitakes and peppers, which are coated in sichuan peppercorn and

fermented bean paste, served with mushrooms and of course, peppers.

Laura

ITALIAN

Moderate

Summerville. 101 N. Main St. (843) 738-6988

laurasummerville.com

Serving Dinner (daily), Lunch (Fri.-Sat.), Sunday Brunch

Nico Romo’s Summerville Italian restaurant, Laura (named after his grandmother), has something for the whole family. Plus, it fills a need for more fine-dining options in the ‘burbs around Charleston. Start with appetizers for the table, like focaccia or arancini, and then choose from Neapolitan pizzas such as the Blanca or the Pistachio. There are additional entrees, too, including veal Saltimbocca and scallops with corn risotto. Bonus: The covered outdoor patio is prepared for all weather conditions with fans and heaters.

Leon’s Fine Poultry & Oysters

SEAFOOD

Moderate

Downtown. 698 King St. (843) 531-6500

leonsoystershop.com

Serving Lunch, Dinner (daily)

The chargrilled oysters at Leon’s embody the restaurant’s approach to food: unfussy and delicious. The “Fry-Up” platter is an awesome choice of battered oysters, shrimp, catfish or clams that are delicately fried and served with a tartar sauce so good we sometimes just dip a fork in it in between bites. If we know anything about restaurateurs Brooks Reitz and Tim Mink, it’s that they know how to design a restaurant that both looks and feels good. Comfortable, delicious and reliable — perfect for your regular rotation of food joints.

Lewis Barbecue

BARBECUE

Moderate to expensive

Downtown. 464 N. Nassau St. (843) 805-9500

lewisbarbecue.com

Serving Lunch, Dinner (daily)

Lewis’ building houses four custom-

built smokers and a sausage smoker that can cook 1,600 links at a time, all hand-built by Lewis and his father. Once inside, you’ll queue up to have meat hand-sliced by one of two meat-cutters stationed behind a long counter directing you to opposite ends. Lewis’ “life changing’’ beef brisket is definitely the star. The infinitely tender meat has a salty, peppery crust and shines with melted fat. But there’s also juicy smoked turkey, pulled pork, pork ribs and Texas sausage called “hot guts” available and priced by the pound (or hot guts by the link). After your tray is filled with your order of meats, choose your sides from mustardy potato salad, lemon slaw, cowboy beans and rich green chile corn pudding.

Lillian’s Petite Market & Eatery

AMERICAN

Moderate

Upper Charleston. 247 Congress St. 843-203-6698

lillianschs.com

Serving breakfast, lunch, dinner (daily)

Owner Heather Greene, working with chef Todd Garrigan, pastry chef Allison Brown and mixologist Ruth Wentenhall, has created a comfortable follower for the space formerly occupied by much-loved Harold’s Cabin. The restaurant, which is open from 7:15 a.m. every day until 10 p.m., showcases locally-sourced dishes and craft cocktails designed around a seasonal menu. The all-day menu features breakfast favorites and a great burger. Dinner is satisfying with everything from fried oyster stew to barbecue shrimp. An all-around winner.

Lost Isle

AMERICAN

Moderate

Johns Island. 3338 Maybank Highway

lostislechs.com

Serving Dinner. Daily. Walking into this open-air concept feels a little like walking onto, well, a lost island. Quirky without trying too hard, this spot features chandeliers floating among the Spanish

Top 50

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moss of live oak trees. Chef Josh Taylor, formerly of Root Note Food, has crafted a seasonally focused menu with frequently changing specials and dishes, such as whipped ricotta with smoked tomato, woodfired oysters with chili butter and a smoked tomahawk pork chop. Yum.

Ma’am Saab

PAKISTANI

Moderate

Charleston. 251 Meeting St. (843) 259-2660

MaamSaab.com

Lunch, Dinner (Tues.-Sat.)

If you’re looking for “flavorland,” you should check out this elegant but non-white-tablecloth Pakistani restaurant that offers modern takes on time-tested dishes. OwnerRaheel Gauba took Charleston by storm with hisauthentic Pakistani comfort food, first as a pop-up in 2019. He introduced a new cuisine to the market, bringing to the table dishes like lamb biryani or aloo gobi. You’ll also enjoy the rich, savory and spicy flavors of chicken tikka and butter chicken. And the fresh naan? It’s to die for.

Maya del Sol Kitchen

MEXICAN

Moderate

North Charleston. 3225 Rivers Ave. (843) 202-0792

raulsmayadelsol.com

Serving Lunch and Dinner (Wed.-Sat.), Sunday brunch.

Maya del Sol Kitchen is a passion project for Chef and Owner Raul Sanchez and it clearly shows. When the kitchen first opened in 2021, Sanchez started offering his popular five-course chef’s table. Now, after a brief hiatus and venue change, Sanchez reopened his kitchen in early February next to the Starlight Motor Inn. The new location offers lunch and brunch — where you can find Mexican standards like pozole, tamales and tacos al pastor — plus a reservation-only, five-course chef’s table dinner. Pro-tip: Check social media for menu updates and more.

Marbled & Fin STEAKHOUSE

Very expensive Downtown. 480 East Bay St. (843) 278-5488 marbledandfin.com

Dinner nightly, Weekend brunch

If you’ve been in the market for a new modern steakhouse — one that serves delicate, flavorful hamachi crudo alongside a big, bold bone-in tomahawk, look no further. The attention to detail at Neighborhood Dining Group’s latest begins the moment you step into Marbled & Fin — the vaulted ceilings and chic interior belie the building’s history as a dry cleaners. Reservations are recommended for the dining room at this buzzy new spot, but guests are always welcome to belly up to the 25-seat bar, first-come, first-served. The details continue to impress throughout the meal, from welcome cocktails to an evening-ending sweet bite. Be sure to try the broiled oysters and bone marrow appetizer. Made with herb bread crumbs, charred lemon and chimichurri, it’s the perfect mix of land and sea.

The Obstinate Daughter SEAFOOD/SOUTHERN

Moderate

Sullivan’s Island. 2063 Middle St. (843) 416-5020

theobstinatedaughter.com

Serving Lunch (Mon.-Fri.), Dinner (daily), Weekend Brunch

At The Obstinate Daughter, executive chef Jacques Larson’s big, open kitchen has a plancha and a woodfired oven, and he uses it to create a beguiling array of pizzas, pastas and small plates. The pizzas bear tempting toppings, like guanciale, white anchovy or pancetta. The dishes on the rotating “plates” menu range in size from griddled octopus with crispy potatoes and black olive tapenade to swordfish siciliana with green olives, capers, tomatoes, raisins and currant. Fluffy ricotta gnocchi are topped with an intensely flavorful short rib ragu with tender strands of beef in a pool of reddish orange tomato-tinged jus. OD boasts a cheery, casual environment for enjoying Larson’s

impressive parade of delicate but flavorful dishes.

The Ordinary

SEAFOOD

Expensive

Downtown. 544 King St. (843) 414-7060 eattheordinary.com

Serving Dinner (Tues.-Sun.)

In December 2012, a historic King Street bank building found new life as an upscale oyster hall. The Ordinary — second child of Adam Nemirow and chef Mike Lata — opened with soaring 22-foot ceilings, the promise of locally

SIX DIFFERENT WAYS TO SAVOR THE EXPERIENCE.

sourced seafood and lots of buzz.

The Ordinary was the first of its kind. While regularly packed and filled with an upbeat ambiance, The Ordinary’s high ceilings diffuse the jovial noise to a pleasant buzz. Along with six daily varieties of raw oysters on the half shell, the house-smoked oysters are not to be missed. Presented in an oil and vin egar-filled preserve jar and spiked with slices of crisp pickled celery, the six oysters are so gently smoked that they are still raw. As

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a result, each is tender and juicy, the delicate hint of ocean flavor touched with woodsy smoke. Served with fancied-up saltines (brushed with butter and Old Bay), rich, cold creme fraiche and vibrant hot sauce, the combination is outstanding: cool, crisp and smoky all at once.

Philosophia

GREEK

Moderate to expensive

Mount Pleasant. 909 Houston Northcutt Blvd. (854) 227-5738 philosophiamountpleasant.com

Serving Dinner (Tues.-Sat.)

This East Cooper restaurant blends the joy of dining with friendship and a menu that rocks Greek cuisine. “Amazingly good Greek food,” one satisfied gourmand said. Favorites include starters of pesto hummus and Greek pimento cheese and main dishes of pastitsio, whole branzino and stuffed leg of lamb. A delightful experience.

Pink Bellies

VIETNAMESE

Moderate to Expensive Downtown. 595 King St. Suite 1 (843) 640-3132 eatpinkbellies.com

Serving lunch, dinner, Thursday through Sunday

From humble beginnings as a food truck serving hungry College of Charleston students to a stall in former food hall Workshop, Pink Bellies has morphed into a bustling hot Vietnamese spot in midtown. Cult-followers enjoy Thai Phi’s spicy, decadent garlic noodles and other Vietnamese fare in a moody, yet vibrant dining room that brings a modern vibe to King Street. Other fan favorites include the spicy lamb dumplings and pho mai burger. Sample the cocktail menu’s Tres Coop Riff, a tequila-based cocktail with an orange creamsicle flavor that is smoked and topped with cinnamon chips for a s’mores flavor.

Southbound’s menu is centered around live fire cooking

Post House Restaurant

MODERN AMERICAN

Expensive

Mount Pleasant. 101 Pitt St. (843) 203-7678

theposthouseinn.com

Serving Dinner (daily); Weekend Brunch

Post House Restaurant opened in Mount Pleasant in August 2020 after undergoing significant renovations led by Kate and Ben Towill of design and hospitality firm Basic Projects (the restaurant was purchased by Indigo Road Hospitality Group in March 2025).

You’ll find seasonal snacks, raw bar options, fresh pastas, local seafood and an assortment of vegetarian dishes at Post House. Local seafood massaman curry, Carolina heritage farm pork with creamy kimchi collard greens and a “backbar” cheeseburger are some of the main dishes that pair with starters like lamb wraps or Anson Mills cornbread. Post House also features an expansive wine list, and those looking for a staycation can grab a room in the quaint inn connected to the restaurant.

R Kitchen

CHEF’S TABLE

Expensive

Downtown, 212 Rutledge Ave. West Ashley, 1337 Ashley River Road. (843)789-0725

rutledgekitchen.com

Serving Dinner (Tues.-Sun.)

R Kitchen brings diners an exciting new experience every night. At both locations, enjoy intimate dining settings while getting up-close and personal with a rotating line up of chefs creating that night’s fivecourse meal. R Kitchen is quick to

remind guests that it’s a kitchen, not a restaurant. The menu is always a surprise — to both diners and chefs, who create the dishes each morning based on what ingredients the kitchen received that day. On a recent trip to the West Ashley location, a loaded potato soup, short rib dish and French toast with bacon made an appearance on the menu. Be sure to make a reservation in advance as these kitchens fill quickly.

Rancho Lewis

MODERATE

Charleston Neck, 1503 King St. (843) 996-4500

Rancholewischs.com

Serving Lunch and Dinner (Mon.-Sun.)

Barbecue chef extraordinaire John Lewis adds Tex-Mex to his culinary mix with Rancho Lewis, where he uses his favorite Hatch chiles in many dishes. The tortillas are made fresh onsite, and, if you can stray from the tempting tacos, the burger — made with brisket — is terrific. Don’t forget in-house classics like the Christmas burrito or fabulous enchiladas. If you’re looking for Mexican fresh, this is the place to visit. One diner raved: “Don’t leave without eating the steak fajitas. Period.”

Renzo

PIZZA

Moderate

Downtown. 384 Huger St. (843) 952-7864

renzochs.com

Serving Dinner (Tues.-Sat.)

This former storefront-turned-hip neighborhood trattoria has a wood-fired oven and knows how to use it. Along with tempting starters like ricotta gnudi, charred broccolini or cavatelli, the menu features a trio of pastas, plus an array of creative Neapolitan-style pizzas. Feeling adventurous? The Cheli offers a tomato base with lamb sausage, tangy pickled peppers, honey and za’atar. There’s a bagel brunch on Sundays, plus Renzo offers one of the area’s largest selections of natural wine.

Rodney Scott’s BBQ BARBECUE

Inexpensive

Downtown. 1011 King St. (843) 990-9535

rodneyscottsbbq.com

Serving Lunch, Dinner (daily)

Rodney Scott made waves in 2017 when, after two decades of cooking hogs at his family’s acclaimed operation in Hemingway, he brought his traditional burn barrel style of barbecue down to Charleston. That splendid whole hog — basted in a pepper-laced sauce and pulled into long, succulent strands — remains the foundation of Scott’s offering on King Street, but he’s added a few new options for the city crowd, like meaty spareribs, crisp fried catfish and craft beer on tap. The flawless collards and the ribeye sandwiches, made from pit-smoked steak sliced thin and piled high on soft rolls, are must-try sleepers.

Royal Tern SEAFOOD

Expensive Johns Island. 3005 Maybank Highway (843) 718-3434

theroyaltern.com

Serving Dinner (Mon.-Sat.)

Set on Johns Island, The Royal Tern is a welcome and well-positioned addition to that existing pair of successful Maybank Highway restaurants. With a focus on fish, the menu offers an aquarium-full of options. Along with a raw bar, there are a handful of sandwiches, a half-dozen seafood entrees and a hat trick of wood-fired steaks. The building is also glorious. Outside, it’s effortlessly stylish and would look just as appropriate nestled amongst a row of upscale beachfront estates. Inside, the chic, airy space boasts wood floors and high ceilings adorned with dramatic lights that resemble giant clusters of white grapes. The interior incorporates a number of current trends, including an open kitchen, marble-topped bar and miles of banquette seating. One of the best-looking joints in the area, The Royal Tern offers a hip place to scratch a variety of seafood itches on Johns Island. continued on page 44

SHIKI

SEAFOOD

Moderate

Downtown. 334 East Bay St. (843) 720-8568

shikicharleston.com

Serving Dinner (Mon.-Sat.)

One of downtown’s longest standing restaurants, SHIKI delivers fresh sushi rolls, nigiri and more. Opened in 2001 by New York sushi chef Gon “David” Park, his son, James Park, has taken over the restaurant, prized for its highest-quality fish and sushi technique for making rolls, sashimi and nigiri. Patrons who want to go big can order the chef’s choice “omakase,” which translates to “I’ll leave it up to you” in Japanese. For less devout sushi enthusiasts, there are approachable options like tempura shrimp and avocado rolls, teriyaki beef, pork katsu and more. Shiki’s menu hasn’t changed much over the years, but why would it, as the restaurant helps fill a void in a city that has very few sushi-focused restaurants. Next time you’re in the mood for high-quality sushi, give this family-owned and operated restaurant a try.

Sorelle

ITALIAN

Expensive

Downtown. 88 Broad St. (843) 974-1575

Sorellecharleston.com

Serving dinner (Mon.-Sun.)

If you consider yourself a foodie, then chances are you’ve heard of Sorelle, one of the hottest and most talked about restaurants of the year so far. It’s a partnership between chefs Adam Sobel and Nick Dugan, bringing their take on classic southern Italian cuisine to the South. Everything on the menu is “a banger,” said one diner who managed to get in. A great combo, he salivated, would be to order the pane (bread) with fougasse, roasted garlic and olive oil, the cavatelli al tartufo (a mushroom pasta) with ricotta dumplings and truffle parmesan, and the pasta-baked branzino for a dinner to die for.

Note: While it’s hard to get a dinner reservation here, its attached store (mercado) is open 8 a.m. to 4 p.m. for a quick bite.

Southbound

LIVE-FIRE COOKING

Expensive

Downtown, 72 Cannon St. (843) 823-0212

Southboundchs.com

Serving Dinner, (Mon.-Sun)

Live-fire cooking takes center stage at this new Cannon Street restaurant from the same folks behind Mount Pleasant’s Community Table and BarPizza, formerly Kiki & Rye. The elegant two-story dining room is located inside a historic home, which features a large wood-fire grill on the first floor. The menu, which changes daily and is posted to Facebook and Instagram each day by 3 p.m., makes great use of the grill with items such as dry-aged steak tartare with smoked egg, grilled toast and miso butter, coal-roasted Spanish octopus and grilled bone marrow with fried oysters. Examples of heartier entrees include an Australian lamb chop, crispy Orvia duck and housemade cavatelli with braised rabbit sugo.

Stella’s GREEK

Moderate Downtown. 114 St. Philip St. (843) 400-0026

stellascharleston.com

Serving Dinner (Mon.-Sat.)

It’s hard to say what’s most striking about Stella’s on St. Philip Street. Is it the hip, yet boisterous vibe?

The large portions at an incredibly reasonable price point? Or the vast, authentic and consistently delicious menu? Regardless of your ultimate conclusion, this is a trifecta worth a visit… or five. The grilled octopus and spanakopita are simple perfection, while the saganaki is a visual showstopper and an excuse to pig out on cheese. Stella’s own recipes — namely her calamari and braised lamb shank with No. 5 noodles and brown butter shank sauce, are at once comforting and elevated, testimony

to the woman who inspired it all.

Sullivan’s Fish Camp

SEAFOOD

Moderate to expensive

Sullivan’s Island. 2019 Middle St. (843) 883-2100

Serving lunch and dinner daily

Sullivan’s Fish Camp opened in May 2022, an homage to the original Sullivan’s Seafood Restaurant that stood in the same spot from 1988 to 2020. FIG alum and James Beard award-winner Jason Stanhope joined the team as chef and partner in March 2025, bringing his own spin to the classic fish camp vibes with his modern seafood mastery. The restaurant is open daily for lunch and dinner with brunch service on the weekend. Look for classics like peel-and-eat shrimp, smoked fish dip, hush puppy tots, lobster roll, crispy fish sandwich and Lowcountry boil. If you’re not feeling seafood, fear not. Stanhope serves several salads, including his trademark celery salad with walnuts, cheddar and dates as well as dishes like steak frites and an outstanding double cheeseburger.

Sushi-Wa

SUSHI

Expensive Downtown. 1503 King St. Extension. (843) 735-8633

Sushiwacharleston.com

Serving dinner (Wed.-Sun.)

If you’re looking for an intimate date night with your significant other and a rare experience in the Southeast, head to Sushi Wa. This restaurant brings the traditional Japanese omakase dining experience to the Lowcountry, with chefs and owners Kazu Murakami and Chris Schoedler taking your taste buds on a culinary journey. The chefs curate what you eat during a special multi-course meal with decisions based on something pre-determined by the chef. Book a night out on Resy, or if you’re lucky by following on Instagram, you might be able to snag a lastminute spot.

The James American Grill

AMERICAN FARE

Moderate to expensive

James Island. 1939A Maybank Highway (843)278-1066

thejameschs.com

Serving Lunch (Wed.-Sun.) and Dinner (all week)

A relatively new location for fine dining on James Island, The James American Grill blends the feel of a neighborhood joint with comfortable elegance. It offers lots of nice touches – sumptuous Parker House rolls, tasty lump crab cakes with flair and fresh fish that soothes and nourishes. If you want an extra special treat, start with the creamy, rich mushroom soup with a hint of sherry that is topped by flaky pastry. Also enjoy the cozy bar and its satisfying drinks, including a rockin’ martini.

Vern’s

NEW AMERICAN Expensive

Downtown. 41 Bogard St. vernschs.com

Serving dinner (Thurs.-Mon.), weekend brunch

Tucked on the corner of Bogard and Ashe streets, Vern’s is the definition of a friendly neighborhood dining spot. And boy, is it popular. This New American restaurant offers family-style meals, which allow everyone at a table to enjoy dishes like gnochetti sardi, a rich and creamy gnocchi dish with arugula and walnut pesto, or the bavette steak with a sweet-tart balsamic glaze. If you get the chance to stop by for weekend brunch, don’t miss the sesame seed pancakes that embrace slices of local fruit and whipped ricotta for a delicate balance of sweet, creamy and nutty flavors. This, however, is a dish you might not want to share.

Wild Common

MODERN AMERICAN Expensive

Downtown. 103 Spring St. wildcommoncharleston.com

Serving dinner (Wed.-Sun.)

Wild Common is a modern tasting-

continued on page 46

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Top 50 from page 45

menu restaurant celebrated for its elevated multi-course dining experience. Under Executive Chef Orlando Pagán, the kitchen presents globally inspired cuisine rooted in lowcountry ingredients and traditions. Its intimate setting, technique-driven approach and dedication to exceptional hospitality have earned national acclaim, including a Michelin Star. The restaurant’s ever-evolving tasting menu highlights regional sourcing, supported by a close partnership with Dogpatch Farmstead. Guests can dine in the main dining room, reserve The Overlook for private gatherings and special celebrations or experience the Chef’s Counter for an interactive, behind-the-scenes look at the kitchen. In addition to its culinary offerings, Wild Common maintains a collaboration with the Charleston Artist Collective, presenting a rotating selection of Lowcountry artists’ works throughout the dining room and on its menus.

Wild Olive

ITALIAN

Expensive

Johns Island. 2867 Maybank Highway (843) 737-4177

wildoliverestaurant.com

Serving Dinner (daily) Right off Maybank Highway sits Wild Olive, chef Jacques Larson’s haven for exquisite Italian fare. Since 2009, it has served as the go-to place for anniversary dinners and reunions with old friends. A comfortable bar greets those looking for a casual bite, but don’t let that relaxed atmosphere deceive you. Larson’s food is anything but. Incredible (and decadent) risotto fritters stuffed with sausage, spinach, Parmesan and mozzarella are a great way to start. And always ask about the specials, of which there are plenty. A past highlight was a pappardelle with prosciutto, pork and escarole. Larson is a firm believer in local and his conviction permeates everything on the plate.

XO Brasserie

CHINESE

Expensive

Downtown. 1090 Morrison Drive. (843) 969-1896

xobchs.com

Serving Dinner (Tues.-Sun.)

Xo Brasserie serves updated Cantonese and Sichuan-influenced cuisine at 1090 Morrison Drive. Owner Herman Ng partnered with executive chef Michael Chanthavong to create a modern Chinese American menu, with dishes like vegetarian Ma Po Tofu, salt and pepper shrimp and crab rangoon. In addition to curating the menu’s flavors, Ng and his team carefully created a buzzy space inside the new, multi-use building

on Morrison Drive. Brasserie’s interior features clean lines, moody lighting, leafy plants and special touches, like a large custom wine rack. Some of the larger tables feature big lazy-Susans that play into Ng’s goal of family-style dining. “It’s how I grew up,” he said. “You order a bunch of different dishes, and you all get to try a bunch of stuff.”

The Restaurant at Zero George

MODERN AMERICAN

Very expensive

Downtown. 0 George St. (843) 817-7900

zerogeorge.com

Serving Dinner (Tues.-Sun.)

The Restaurant at Zero George is an intimate fine-dining restaurant

offering contemporary cuisine in an elegant, residential setting inside Zero George hotel. Led by Executive Chef Vinson Petrillo, the restaurant offers a refined, multi-course tasting menu that showcases seasonal ingredients through innovative techniques and thoughtful composition. Complementing the dining room is the Caviar Bar, a sophisticated yet welcoming space dedicated to premium caviar and thoughtful accompaniments. The bar welcomes walk-ins, offering a light snack menu alongside a rotating selection of seasonal cocktails and zero-proof options, creating a polished prelude or relaxed counterpart to the tasting menu experience.

INTRODUCING THE

CP Hotlist

Here’s where to go if you’re looking for something new

By City Paper staff

This issue’s CP Hotlist shines a spotlight on notable, relatively new hot restaurants that impress our cuisine team. We encourage you to check them out and let us know whether you think they should be added to our Top 50 list. Now on the CP Hotlist (in alphabetical order):

Cane Pazzo (2025), Hanahan. Chef-owner and Charleston native Mark Bolchoz,an alumnus of Peninsula Grill, The Grocery, Indaco and a former culinary director of Italian concepts for the Indigo Road Hospitality Group, opened Cane Pazzo in June along with his wife Ariana. The Hanahan restaurant’s name translates to “Mad Dog,” Bolchoz’s childhood nickname. It was given by his grandfather, a Hanahan entrepreneur for decades. Handmade pastas, wood-fired proteins and shareable plates highlight Lowountry seasonality; dishes like heir-

loom tomato toast with burrata, pickled sweet peppers, arugula and sherry vinaigrette shine alongside risotto with corn, confit peppers, red onion, Serrano and pancetta. A thoughtful cocktail list accompanies an exclusively Italian wine list, followed by desserts like tiramisu and affogato. Moderate. canepazzorestaurant. com. Dinner, Tuesday through Saturday.

Merci (2025), Downtown. Neighborhood bistro, Merci, from chef Michael Zentner and his wife Courtney, opened at 28 Pitt Street this March. The Europeaninspired restaurant features a small but mighty menu in a cozy, 1820’s Federal-style building, with a dining room that seats just under 30 diners. Merci’s current, carefully honed list of offerings features dishes like focaccia stracciatella with Benton’s ham and pistachio; spring pea salad with boucheron and green goddess dressing and striped bass with white bean fondue, fennel and olives. Expensive. merchichs.com. Dinner, Wednesday through Saturday.

Palmira Barbecue (2024), West Ashley. Pitmaster Hector Garate has taken the barbecue scene by storm with food that is built on the great traditions from South Carolina to Texas, all informed by his home island of Puerto Rico. From house sausage to hot honey belly ribs to whole hog, you can’t go wrong with the menu at Palmira. Sides include Puerto Rican beans, mustard slaw and collard greens, and the barbacoa sandwich is a can’t miss.

And it is not just the throngs on diners who have taken notice. The New York Times named the smoked beef cheeks one of the 23 best dishes they ate in 2025, and Palmira is one of Southern Living ’s top BBQ joints in the South. Moderate. palmirabarbecue.com. Lunch and dinner Wednesday through Sunday.

Shokudô (2025), Downtown. This modern Japanese izakaya (tavern) is the latest restaurant on the peninsula from prolific Indigo Road Hospitality Group. Tokyo native Chef Masatomo “Masa” Hamaya has created a menu meant to be shared. The robata grill is the centerpiece of the kitchen, and grilled items join dishes like ramen, tempura, dumplings and handrolls. The karaage chicken namban is a signature dish of fried chicken thighs with egg salad and masaracha, chef’s house-made hot sauce. The whole tempura fish is served with orange ponzu. Desserts are a must. Hamaya’s Golden Arches hand pie is an unmissable homage to McDonald’s with roasted South Carolina apple, butterscotch, butter crust and miso caramel.

The Japanese beer garden out back is energized by neon signage and a drink menu of lagers from Japan and an impressive sake list. Moderate. shokudochs.com. Open at 4p.m. daily.

Tutti (2025), downtown Femi Oyediran and Miles White, co-owners of Charleston’s Graft Wine Shop, have brought the same expert touch to pizza that they brought to wine. Tutti opened next door to Graft earlier this year and offers thin crust pizza (aka “round”) and thick, focaccia-like pizza (aka “square”). You can pick a red or white sauce for the foundation and then sky’s the limit with toppings. Tutti’s wine program features by-theglass and bottle offerings and highlights the same types of organic, biodynamic, low-intervention or sustainably farmed wines on its menu. And for those that prefer to eat their pizza in pajamas on the couch, Tutti offers a handy to-go window. Pro tip: add sesame seeds to your square pizza for an umami flavor bomb. Moderate. tuttipizzachs.com. Dinner Wednesday through Sunday. Lunch Friday through Sunday.

Restaurant Listings Index

Charleston Classics

82 Queen (1982) 28

Bertha’s Kitchen (1981) 28

Bowens Island Restaurant (1946) 28

Dave’s Carry-Out (1997) 28

FIG (2003) 30

G&M Fast and French (1984) 30

Halls Chophouse (2009) 30

Oak Steakhouse (2005) 30

Peninsula Grill (1997) 31

Slightly North of Broad (1993) 31

The Dish Top 50

167 Raw Oyster Bar 33

Basic Kitchen 33

Berkeley’s 33

Bintü Atelier 34

Bistronomy by Nico 34

Chef Loong Dim Sum 34

Chez Nous 34

Chubby Fish 35

Coda del Pesce 35

Costa 35

Edison

Jack of

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39 Rue de Jean

Bowens Island

Burbage Meats

Burris Liquor Store

Cedar Creek Tavern

Charleston Oyster House

Circa 1886

Ear for Music

Fin and Crab

Fred Anderson Toyota

Gaulart & Maliclet (Fast & French)

Gene’s Haufbrau

Guilty Pleasures

Halls Chophouse

Holey City Bagels

Holy City Brewing

Indigo Road Hospitality Group

Jim Richart, DDS

- Northbridge Dental

Lewis Barbecue

Locals Sushi & Sports Pub

Ma’am Saab

Poke Bros

Rancho Lewis

Reggie’s

Salthouse Catering

Santi’s Restaurante Mexicano

Shana Swain Realtor

Smashley’s Burger Bar

The Southeastern Chamber

Sundrops Montessori

Sunrise Bistro

The Carolina Chef

Top Cheer Talent

Tradebank of Charleston

Triangle Char & Bar

Trident Technical College

Vickery’s Bar & Grill

Water’s Edge Restaurant

XscapeWorks

MY SILVERPLATED SPOON

Knowledge

is key to pushing the envelope in the F&B industry

By Micah Pearson

I was a round child and a chronic procrastinator in middle school. I didn’t pick my electives for school on time. My choices were band or gym, and needless to say, I ended up in band. I was terrible at all instruments but one — the majestic tuba.

I was so short that I couldn’t even hold it upright. In middle school, I participated in regional auditions and failed to place during my first two tries. But in eighth grade, I was named the last alternate in the bottom-level band. Essentially, I was the very last person picked, but I was picked nonetheless.

During my sophomore year, I transferred to a new school after my family lost our home to foreclosure. At my new school, I ranked at the state level for tuba. This was the first in almost 25 years for the school.

I practiced for almost five hours a day and was also extremely involved in an advanced engineering program. That year, I was featured on the news multiple times for things like my involvement with a sea perch program and winning a $7,000 tuba in an essay contest.

During my junior year here, I received a full ride to a multidisciplinary art school. I taught music to kids at multiple schools, mine included. Eventually, I ranked fourth in the nation out of thousands. I played in the Charleston Concert Band with veterans, and it resulted in a community service award.

Becoming a cook gave me a unique opportunity to become a student again. Each job and interaction became learning experiences that I continue to carry with me. I have often considered myself lucky to even have a career in the first place.

It took me many exhausted years until I understood that you have to be a leader through heartbreak, an example when frustrated and arrive with impenetrable excellence. The daily labor as a chef is sobering, humbling and constant self-discipline.

The Tippling House is a 35-seat wine bar on the side of a busy Charleston intersection. During the day, the kitchen doubles as a burrito shop with a single window and a single door. I met owner Matthew Conway through a mutual friend when working as a sous chef. He and I sat in an interview for almost two hours, and we cried and bonded immediately. Matt called his wife out

of work to come and meet me, and they offered me the job on the spot.

Having been a part of this industry for close to a decade, I have been privy to a lot of the systematic dysfunction of restaurants, such as chronic burnout, desensitized alcoholism and incorrigible work-life balance with razor thin margins.

As a part of my call to action, I educate myself in my free time. I do weekly wine classes, volunteer at farms and support local purveyors. Dedicating my free time to my passions helps me keep pushing the envelope on what being informed in the industry looks like.

In 2026, identity is more questionable and subjective than it’s ever been. The cal-

culated erasure of the Black experience frustrates me to no end. A millennium of Black history and culture generally gets reduced to slavery. The unprovoked desire to oppress Black people has left me extremely resentful of the world I live in. I have known my entire life that I will be judged by the color of my skin. I can not accept the world for what it is. Hate permeates through every edge of the globe. Out of sheer desire to rage against that system, I’m left with one option: to create. To cook and create is my rebellion, and food will be my revolution.

Micah Pearson is the executive chef and a partner at The Tippling House.

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