Where Charleston - - The Guide -

39 RUE DE JEAN  French. This is the right spot for cafe au lait, a leisurely lunch or a lively din­ner. A late-1800sstyle brasserie in an 1800s brick ware­house, which has been re­designed in the Art Moderne style, “Rue” fea­tures indoor and out­door seat­ing. L (M-Sa), D (daily), brunch (Su). www.39ruede­jean. com. 39 John St., 843.722.8881.

82 QUEEN  South­ern. The award­win­ning restau­rant in the French Quar­ter is not to be missed. Try its sig­na­ture she-crab soup or delve into a de­lec­ta­ble dish like the fried oys­ter and and shrimp gumbo. L (M-F), D (daily), brunch (Sa-Su). 82 Queen St., 843.723.7591.

AN­SON  South­ern. Ev­ery­thing from the plate to the decor is filled with creative el­e­gance and South­ern charm at this lo­cal fa­vorite. On the menu: she crab soup laced with sherry, mush­room pasta with goat cheese, chicken un­der a brick with car­rot puree and mus­tard jus, fried okra with chili oil and much more. D (daily). 12 An­son St., 843.577.0551.

AR­TI­SAN MEAT SHARE  Delis & Din­ers. In­spired by Cy­press’ meat-shar­ing pro­gram, which has spun 90-plus recipes for char­cu­terie and other cured meat, Ar­ti­san Meat Share of­fers an ar­ray of hot and cold sand­wiches and freshly butchered cuts. Grab a spot at the 15-seat restau­rant and or­der from a menu of cured, smoked or salami cuts, or take home some meat or a home­made condi­ment (think ba­con jelly, pimiento cheese). L and D (daily).­ti­san­meat­ 33 Spring St., 843.641.7299.

BAY STREET BIERGARTEN  Ger­man/ Amer­i­can. This Biergarten fea­tures a trans­formed, spa­cious in­te­rior of a for­mer rail­road de­pot, pour-it-your­self taps and more than 60 craft beers, plus, wine and craft cock­tails. There are Bavar­ian-in­spired bites such as a brat with kraut or the veal schnitzel, and South­ern-made clas­sics such as the shrimp and grits. Be sure to check out the en­ter­tain­ment hap­pen­ing weekly from trivia nights to mu­sic and more. L ( Th-Sa), D (daily), brunch (Su). www. baystreet­bier­ 549 E. Bay St., 843.266.2437.

BLOS­SOM  Seafood. Graced with a light, out­door feel with court­yard din­ing and stun­ning decor, this restau­rant of­fers up sim­ple, Amer­i­can seafood dishes with a bit of flare. If seafood’s not your thing, check out the wood-fire gourmet pizza oven. L (M-Sa), D (daily), brunch (Su). www.blos­som­charleston. com. 171 E. Bay St., 843.722.9200.

BUTCHER & BEE  New Amer­i­can. Al­though Butcher & Bee’s flag­ship store is in Nashville, you’d never know it when you walk into this Charleston fa­vorite. A fu­sion of of­fer­ings cover the menu from grilled okra to tagli­atelle.

The eatery has many veg­e­tar­ian op­tions, as well, with veg­etable boards, falafel, hum­mus and more. B (M and W-F), L (M and W-F), D ( W-M), brunch (Sa-Su). www.butcherand­ 1085 Mor­ri­son Dr., 843.619.0202.

CHARLESTON GRILL Global. This ac­claimed, Mo­bil Four-Star restau­rant fea­tures a unique bal­ance of South­ern and French cui­sine that, along with lo­cal jazz mu­si­cians play­ing nightly, cre­ates an el­e­gant yet re­laxed am­bi­ence. Fea­tures im­pec­ca­ble ser­vice and a nearly 1,300-la­bel wine list. D (daily). www.charleston­ 224 King St., 843.577.4522.

CHEZ NOUS  French Mediter­ranean. Serv­ing cui­sine from South­ern France, North­ern Italy and Spain, Chez Nous (French for “our place”) of­fers a menu that changes daily and fo­cuses on lo­cal in­gre­di­ents. Pa­trons can find the daily menu of­fer­ings, con­sist­ing of two ap­pe­tiz­ers, two en­trees and two desserts, on the restau­rant’s so­cial me­dia out­lets. L and D ( Tu-Su). www. chez­ 6 Payne Court, 843.579.3060.

CIRCA 1886  Low­coun­try. With a ro­man­tic am­bi­ence in the charm­ing car­riage house be­hind the Went­worth Man­sion, this restau­rant of­fers a fine­din­ing ex­pe­ri­ence. Gour­mands can rel­ish in Chef Marc Collins’ in­spired and fresh low­coun­try dishes like wild boar with IPA-braised kale, bro­ken ar­row an­te­lope with Carolina gold rice, and the low­coun­try broil with shrimp, clams, bratwurst and col­lard greens. D (M-Sa). 149 Went­worth St., 843.853.7828.

CRU CAFE  Amer­i­can. Up­scale com­fort food is served up in a clas­sic, 18th­cen­tury, Charleston home. Dessert is not to be skipped here, with de­li­cious of­fer­ings like flour­less choco­late torte and cheese­cake paired per­fectly with se­lec­tions from the tai­lored wine menu. L and D ( Tu-Sa). www.cru­ 18 Pinckney St., 843.534.2434.

CY­PRESS  Global. James Beard Award nom­i­nee Chef Craig Deihl mans the kitchen at this fine din­ing foodie haven housed in a his­toric build­ing in down­town Charleston. The menu fea­tures glob­ally in­spired dishes us­ing Low­coun­try in­gre­di­ents. Char­cu­terie is a chef’s spe­cialty. D (daily). www. cy­press­ 167 E. Bay St., 843.727.0111. THE DAR­LING OYS­TER BAR  Seafood. This charm­ing 115-year-old re­stored store­front serves up the best of the Charleston seafood scene with briny del­i­ca­cies like oys­ter shoot­ers, snap­per ce­viche and lob­ster cock­tail. Dive into one of many seafood clas­sics or a fry bas­ket. Wash it down with a draft mi­cro­brew or spe­cialty cock­tail. D (daily), brunch (Su). www.thedar­ 513 King St., 843.641.0821.

DAVE’S CARRYOUT South­ern & Soul. The deep fry­ers hum all day long at Dave’s, a guar­an­teed fix when only crisp seafood plat­ters and juicy fried chicken wings served in Sty­ro­foam boxes will do. L ( Tu, F), D ( Tu-Sa). 42 Mor­ris St., 843.577.7943.

ED­MUND’S OAST Gas­tropub. Ed­mund’s Oast cre­ates an up­scale, au­then­tic pub ex­pe­ri­ence through its ex­ten­sive food and drink menus with more than 30 draft beer choices. With an open kitchen and chef’s counter seat­ing, the at­mos­phere is wel­com­ing and re­flects the restau­rants trans­parency with food and brew. Try house­cured meats, pick­led shrimp, sweet corn salad, roasted chicken and much more. D ( Tu-Su), brunch (Su). www. ed­mund­ 1081 Mor­ri­son Drive, 843.727.1145.

FEATHERTOP  New South­ern. A rus­tic yet el­e­gant in­te­rior in­vites pa­trons to sit back and en­joy the el­e­vated cui­sine of dishes like riga­toni with rab­bit sausage, dried olive and tomato sof­fritto or the Cheshire pork with rutabaga and pick­led cau­li­flower. L and D (daily), brunch (Sa-Su). www.eather­top.scare­ 23 Ann St., 843.306.0101.

FIG  Amer­i­can. From roasted suck­ling pig to grilled am­ber­jack with crushed yel­low finn pota­toes, the dai­ly­chang­ing menu at FIG (Food Is Good) is in­spired by the sea­sons and home cook­ing. The neigh­bor­hood-style-cafe decor is invit­ing and un­pre­ten­tious, mak­ing it a lo­cal fa­vorite. D (M-Sa). www.eatat­ 232 Meet­ing St., 843.805.5900.

FISH  French & Asian. In­side the walls of this 1837, sin­gle-style home, pa­trons can find lo­cal seafood and pro­duce pre­pared with in­no­va­tive French and Asian in­spi­ra­tions. Cre­ated with South­ern flair, the sea­sonal menu al­lows Fish to pro­vide the fresh­est food pos­si­ble. D (daily), brunch (Su). www. fishrestau­ 442 King St., 843.722.3474.

THE GRO­CERY Amer­i­can. Sea­sonal in­gre­di­ents are in the spotlight at The Gro­cery. In-house can­ning, house­made char­cu­terie and fresh, lo­cal seafood sup­port a menu of qual­ity, in­ven­tive dishes. Graze on small bites like the butternut squash with dates and pump­kin seeds or the fried oys­ters with dev­iled-egg sauce, or stop by for a sin­gu­lar brunch and get the Green Eggs and Ham. D ( Tu-Su), brunch (Su). www.the­gro­ 4 Can­non St., 843.302.8825.

HALLS CHOPHOUSE  Amer­i­can. Named one of the “44 Best Restau­rants in Amer­ica” by Busi­ness In­sider, Halls Chophouse serves prime steaks plus Low­coun­try and seafood spe­cial­ties in a com­fort­able, fam­ily-owned set­ting in the Up­per King Street district. The twofloor eatery also fea­tures an ex­ten­sive wine list. And don’t miss the lively Gospel Brunch ev­ery Sun­day. D (daily), brunch (Su). www.hallschop­ 434 King St., 843.727.0190.

HAN­NI­BAL’S SOUL KITCHEN  South­ern & Soul. Pig­tails and fried giz­zards and smoked neck bones, oh my! Note that in a pinch, the crab rice will de­light even the fussi­est eater. B, L and D (M-Sa). www.han­ni­balk­ 16 Blake St., 843.722.2256.

HAROLD’S CABIN  Amer­i­can. This re-imag­ined, rus­tic-mod place is a nod to the orig­i­nal mid-cen­tury Charleston sta­ple and for­mer snow­ball shop that resided on this site. To­day, the part cor­ner store part cafe con­cept fea­tures pro­vi­sions, cock­tails and a menu with a strong veg­e­tar­ian in­flu­ence and re­gional in­gre­di­ents. B and L ( W-Su), D ( W-Sa), brunch (Sa-Su). www. harold­ 247 Congress St, 843.793.4440.

HIGH COT­TON  Amer­i­can. Ma­hogany wood­work, old brick walls and an­cient, heart-of-pine floors give a feel­ing of warmth and style. The food is straight­for­ward and ro­bust with lots of meats, game and fresh fish. Week­end brunch in­cludes live mu­sic. D (daily), brunch (Sa-Su). www.high­cot­ton­charleston. com. 199 E. Bay St., 843.724.3815.

HOMINY GRILL South­ern. Na­tion­ally ac­claimed and lo­cally beloved, Hominy Grill is a Charleston in­sti­tu­tion serv­ing clas­sic South­ern spe­cial­ties that taste just like grandma used to make. Think

pi­mento-cheese and fried-cat­fish sand­wiches, chicken liv­ers with ham gravy and smoked ribs. Or spoil your­self with the Charleston Nasty Biscuit (biscuit, fried chicken, ched­dar and gravy), but don’t tell your car­di­ol­o­gist. B and L (M-F); D (M-Sa), brunch (Sa-Su). www.hominy­ 207 Rut­ledge Ave., 843.937.0930.

HUSK South­ern. Travis Grimes now helms this highly pop­u­lar Charleston eatery, work­ing with founder and James Beard Award-win­ning chef Sean Brock. Us­ing lo­cally grown prod­ucts is the Husk hall­mark: all dishes are cooked us­ing only in­gre­di­ents that are in­dige­nous to or pro­duced in the South. L (M-Sa), D (daily), brunch (Su). www.huskrestau­ 76 Queen St., 843.577.2500.

JUANITA GREENBERG’S  Mex­i­can. From the pico and gua­camole right up to the Royale Nachos and bur­ri­tos, all of Juanita’s food is cooked to or­der us­ing only the fresh­est in­gre­di­ents. Sit on the beau­ti­ful out­door deck and en­joy the “world fa­mous” mar­gar­i­tas or catch some live mu­sic, which plays reg­u­larly. L and D (daily). www.juanita­green- 439 King St., 843.723.6224; 410 W. Cole­man Blvd., Mount Pleas­ant, 843.329.6224.

KUDU COF­FEE AND CRAFT BEER Cof­fee. Sport­ing a spa­cious out­door court­yard, fre­quently filled with the sound of live mu­sic, and 22 taps pour­ing lo­cal and im­ported beers, Kudu is not your av­er­age cof­fee shop. Still, its cof­fee pro­gram is an im­pres­sive one. Open M-F 6:45 am-9 pm, Sa 7 am-9 pm, Su 8 am-8 pm. www.kuducof­fee­and­craft­ 4 Van­der­horst St., 843.853.7186.

LEON’S OYS­TER SHOP  Seafood. Leon’s has been hailed as one of the best eats for both seafood and chicken in Charleston. Stop in for clas­sics like oys­ter shoot­ers, fried fish and half chicken, or or­der up one of the more in­ven­tive dishes like the crispy clam wraps and the fried oys­ter sand­wich. L and D (daily). www.leon­soys­ter­ 698 King St., 843.531.6500.

THE MACINTOSH  Re­gional. Charleston na­tive Jeremiah Ba­con serves a soul­ful menu fo­cused on home­grown fla­vor and sea­sonal bounty. If the con­fit pork shoul­der with pine nut gre­mo­lata and tamarind bar­be­cue sauce or the black and blue­berry grit cake aren’t enough to win you over, try stop­ping in for the ba­con happy hour at the bar (M-F, 5-7 pm). D (daily), brunch (Su). www.themac­in­ 479B King St., 843.789.4299.

MAG­NO­LIAS South­ern. Billed as “up­town down South,” Mag­no­lias blos­soms with a menu whose high­lights in­clude the Down South Egg Roll stuffed with col­lard greens, plus shell­fish over grits and fre­quently chang­ing en­trées. Mag­no­lias is well-known for pioneer­ing the new South­ern cui­sine. L and D, M-S; brunch Su. Reser­va­tions sug­gested. www.mag­no­lias-blos­som-cy­ 185 E. Bay St., 843.577.7771.

MARTHA LOU’S KITCHEN  South­ern & Soul. This fam­ily run spot has been go­ing strong for more than 30 years. The menu changes daily and in­cludes a compelling ro­ta­tion of chit­ter­lings, col­lard greens and even ‘mys­tery meat.’ Still, many lo­cals agree that the fried chicken— one of the few items avail­able daily—is the best any­where. L and D (daily). 1068 Mor­ri­son Drive, 843.276.9583.

MCCRADY’S South­ern. James Beard Award-win­ning chef Sean Brock’s tick­eted, tast­ing menu-only, 22-seat restau­rant is in­ti­mate and food is served at one com­mu­nal ta­ble. D ( W-Su). www. mc­cradys­restau­ 155 East Bay St., 843.577.0025.

MCCRADY’S TAV­ERN  South­ern. Have a beer in the same place Ge­orge Wash­ing­ton once dined at this farmto-ta­ble kitchen from award-win­ning chef Sean Brock. Dark cy­press wood and a copper-screened ceil­ing add to a re­laxed and some­times bois­ter­ous at­mos­phere. L ( W-F), D (daily), brunch (Sa-Su).­cradys­tav­ 2 Unity Al­ley, 843.577.0025.

MER­CAN­TILE AND MASH  Amer­i­can. Mer­can­tile and Mash of­fers a gra­band-go menu of sand­wiches and sal­ads. The 7,500-square-foot Mer­can­tile is ad­ja­cent to Mash, an Amer­i­can whiskey bar with an ar­ray of spir­its and el­e­vated bar food on the menu, where the en­ter­tain­ment in­cludes 1980s ar­cade games and bocce ball. B and L (daily), brunch (Su). www.mer­can­d­mash. com. 701 E. Bay St., 843.793.2636.

MINERO  Mex­i­can. True to the lo­cal­in­gre­di­ents form that has made him a James Beard win­ner for best South­east chef, Sean Brock sees that the tor­tillas made here are from the Low­coun­try’s best ker­nels of corn and ground fresh daily. Fa­vorites in­clude the shrimp and masa grits and the Minero Bur­rito. L and D (daily), brunch (Su). www. minerorestau­ 153B E. Bay St., 843.789.2241.

NANA’S SEAFOOD & SOUL South­ern & Soul. It’s a toss-up as to whether the mas­sive fried pork chop or flip-flop­sized fried whit­ing sand­wich is a bet­ter bang for your $5, but no one will ar­gue with any­thing once they get a mouth­ful of gar­lic crabs. L and D ( Tu-Sa). www. nanas­soul­food­ 176 Line St., 843.937.0002.

167 RAW Seafood. This much-lauded fish mar­ket and oys­ter bar in the heart of down­town of­fers crowd fa­vorite lob­ster rolls, fresh catches from the sea, fish tacos, plus, key-lime pie. A full bar and a friendly staff round out the ap­peal. L and D (M-Sa). www.167raw. com/charleston/. 289 E. Bay St., 843.579.4997.

THE OR­DI­NARY Seafood. From FIG and Chef/Part­ner Mike Lata comes this beau­ti­fully re­stored bank build­ing and a menu that show­cases the “mer­rior” of the Coastal Caroli­nas. Chef Lata of­fers mul­ti­ple oys­ter-bar choices, shell­fish tow­ers and large plates of shrimp, sword­fish and more—if this is or­di­nary, we want to be for­ever nor­mal. D ( Tu-Su). www.eatthe­o­r­di­ 544 King St., 843.414.7060.

THE PARK CAFÉ  New Amer­i­can. The Park Café of­fers care­fully sourced, lo­cal in­gre­di­ents for break­fast, brunch, lunch and din­ner. The light, airy din­ing room epit­o­mizes the restau­rant’s phi­los­o­phy that fresh and sim­ple is best and fol­lows suit with the farm-to-fork din­ing style. B (M-F), L (daily), D (M-Sa), brunch (Sa-Su). thep­ark­ 730 Rut­ledge Ave., 843.410.1070.

PENINSULA GRILL Amer­i­can. Rich vel­vet walls, antique cy­press wood­work and large, 19th-cen­tury oil paint­ings, all com­bined with lush gar­dens out­side, cre­ate a pam­pered set­ting for ex­quis­ite lo­cal cui­sine. D (daily). www. penin­su­la­ 112 N. Mar­ket St., 843.723.0700.

RUT­LEDGE CAB CO. Amer­i­can. This eclec­tic eatery in the Wa­gener Ter­race neigh­bor­hood on the north­ern part of the peninsula was con­verted from a vin­tage gas sta­tion and fea­tures Bill Mur­ray among its founders as the “chief fun of­fi­cer.” Break­fast is served all day, and there are plenty of shar­ing plat­ters and plates to choose from, plus, milk­shakes, craft beers and cock­tails. B, L and D (daily). www. rut­ledge­ 1300 Rut­ledge Ave., 843.720.1440.

SLIGHTLY NORTH OF BROAD  Low­coun­try. Chef Frank Lee is na­tion­ally ac­claimed for his award-win­ning Low­coun­try cui­sine pre­pared with a Maverick twist. This lively bistro is a fa­vorite for Charleston na­tives. There is even a gluten-free menu for those with sen­si­tiv­i­ties. L and D (daily). www. slight­ly­northof­ 192 E. Bay St., 843.723.3424.

SPERO  Amer­i­can. One of the newer restau­rant hotspots in town, Spero, of­fers shared plates for in­dulging in a fla­vor­ful menu made from lo­cal in­gre­di­ents, in­clud­ing lo­cal oys­ters and clams. Own­ers and Chefs RJ Moody and Rob “El Jefe” Lau­dic­ina have in­vested them­selves in the culi­nary per­fec­tion of each plate. Ad­mire the art-ladened walls while you nosh on de­lec­ta­ble, sharable plates. L& D (M-Sa). www. spe­r­ 616 Meet­ing St., 843.203.3255.

TRAT­TO­RIA LUCCA Ital­ian. Chef Ken Vedrin­ski’s eatery, hid­den away in Charleston’s El­liots­bor­ough neigh­bor­hood, spe­cial­izes in Ital­ian cui­sine that is both in­no­va­tive and delicate. The din­ner menu is ad­justed nightly based upon the avail­able lo­cal in­gre­di­ents as well as the day’s lo­cal, fresh catch. D (M-Sa). www.luc­ 41A Bog­ard St., 843.973.3323.


SPIR­ITS  Low­coun­try. Au­then­tic Low­coun­try cui­sine pairs with in­cred­i­ble panoramic views of Charleston at this rooftop din­ing des­ti­na­tion. Nosh on shrimp and grits, hush pup­pies, crispy chicken skins and mar­ket-fresh seafood while sip­ping be­spoke, hand-crafted cock­tails. L and D (daily), brunch (Su). www.therestora­tionho­ 75 Went­worth St., 877.221.7202.

XIAO BAO BISCUIT Asian Fu­sion. This trendy Asian com­fort-food sta­ple in an up-and-com­ing neigh­bor­hood de­liv­ers tra­di­tional dishes from Ja­pan, Korea, Thai­land, Viet­nam and Tai­wan. The menu changes sea­son­ally and is de­signed to be eaten fam­ily style with many shared plates. L and D (M-Sa). www.xi­aobao­bis­ 224 Rut­ledge Ave.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.