Charleston City Paper: Dish Dining Guide, Fall 2024
Charcuterie from Sullivans Board Co.
Welcome to fall, Charleston. It’s the season for backyard bashes, treating yourself and diving into bowls of something hot and delicious. Our quarterly issue of Dish has guides to all those activities — and more!
Writer Samantha Connors chatted with local charcuterie board artists about the, well, art of creating meat and cheese boards. Order one — or take a class to learn how to make your own — for your next tailgate.
If you think you’ve seen more caviar on local menus than usual, you’re not alone. We’ve tracked the growing trend around town and heard from a number of local chefs and restaurateurs about the ways they enjoy serving and consuming the fishy stuff.
And if this cooler weather has you craving a bowl of hot, steamy ground corn, you’re in luck. Our Florence-based writer Libby Wiersema tracked down the history of grits in the Lowcountry and talked to local chefs about the ways they use the classic ingredient on their menus. As always, we’ve got you covered with our Top 50 list of restaurants; be sure to keep an eye out for a new addition or two. And if you’re still dying to try the area’s newest and hottest spots, well, you can find those on the aptly titled Hotlist. Happy eating, y’all. —Connelly Hardaway
Associate
editorial
News:
Skyler Baldwin
Herb Frazier
Connelly Hardaway
Chloe Hogan
Jessica Mischner
Intern: Madison Clark
Contributors:
Gabriela Capestany
Samantha Connors
Libby Wiersema
sales
Advertising Director: Ashley Smith
Account Executives:
Kristin Byars
Hank Lunn
Kate Robbins design
Art Director: Scott Suchy
Graphic Designers:
Christina Bailey
Ashleigh Keiser
Photographers:
John Gaulden
Ashley Rose Stanol
distribution
Circulation Team:
Stephen Jenkins
Aidan Lauderdale
David Lampley
Spencer Martin
John Melnick
Judy Narry
Aidan O’Connor
The caviar sandwich at Chubby Fish, photographed by Ashley Stanol.
(p4)
Craving caviar?
(p12) Let’s dish grits
(p16)
Board appeal
Charcuterie catering in Charleston is booming inside
The raw delicacy is as popular as ever at local restaurants
What’s left to say about grits? A few things, as it happens …
John Gaulden
Editor and Publisher: Andy Brack
Publisher: Cris Temples
The raw delicacy is as popular as ever at local restaurants
By Connelly Hardaway
uddenly, caviar seemed to be everywhere.
Maybe it’s TikTok. More realistically, though, caviar’s evergrowing popularity is due to prices plummeting in recent years (thanks to sturgeon farming in China).
Restaurants across Charleston serve caviar (see sidebar to learn more about the fishy stuff) in a variety of ways, from full-blown caviar service — think créme fraîche, blini to more playful interpretations, such as caviar atop chips, smushed in a sandwich and, of course, the omnipresent caviar bump.
As far as the eye can see
“Caviar has been having a moment and it seems like it is everywhere,” said Mike Lata, chef/co-owner of FIG and The Ordinary. “Chefs are having fun with it, serving caviar bumps, topping fried chicken, swirled in sauces, and I’ve seen a number of buttered white bread and caviar sandwiches — and the market seems to be receptive to it.”
And while Lata said that he personally likes caviar in its purest form, you can find it served at The Ordinary with hoe cakes (cornmeal blini), chives, créme fraîche and chopped egg.
You’ll find a similarly extensive caviar service at The Caviar Bar at Zero George, where Regiis Ova Caviar is served with potato chips, jammy eggs, brioche and créme fraîche. Zero George added The Caviar Bar to its culinary offerings in 2022, leaning into the growing trend.
“We see guest bookings increasing on an ongoing basis,” said Dean Porter Andrews, CEO of the Easton Porter Group, the hospitality group behind Zero George. “Industry data has seen caviar production and sales
continued on page 6
The caviar cone at Bar 167 features Siberian caviar and parmesan custard in a salted waffle cone
For The Love Of…
increase by over 9% annually for the last three years and are projected higher going forward as the visibility increases.”
The Caviar Bar was even featured in Bon Appetit ’s 2023 list of “unstuffy” caviar bars.
Vinson Petrillo, head chef at The Restaurant at Zero George, hopes to change people’s perception of caviar. “They think they won’t like it,” he said, “because they’ve never had good caviar. When you have your first taste of the good stuff, a light bulb goes on in your head. You get it.”
Upscale Italian restaurant Sorelle also has its skin in the caviar game. Chef Nick Dugan exclusively sources his caviar from a Parisian caviar company, Petrossian.
You can order caviar served with schiacciatina (a flat bread baked at high temperature with a crunchy exterior and fluffy inside topped with parmigiano Reggiano and wild foraged fennel pollen) and burrata di bufala at Sorelle. “It’s an extraordinary preparation of approachable and affordable luxury enjoyed in a relaxed setting,” Dugan said.
You can also order the Tajarin Al Caviale, caviar atop hand-cut pasta — a customer favorite.
“We see guests enjoying caviar in the bar and lounge more than the dining room even, which is atypical in my experience, but super exciting to see that shift,” Dugan said.
Marbled & Fin’s executive chef Eucepe Puntriano said that he’s seen caviar’s star rise over the years. “I believe social media and a lot of fine dining restaurants have been a big influence with this,” he said. “Chefs have now been finding creative and fun approaches to presenting this on their menus.”
At Marbled & Fin, diners can enjoy caviar with the restaurant’s tallow-fried hash browns or crispy potato chips, or atop
Eggcellent terms to know
Roe , fish eggs. All caviar is roe, but not all roe is caviar. Caviar is processed, salted, non-fertilized roe.
Sturgeon , the fish roe come from. Traditionally caviar was only used to describe sturgeon roe from the Caspian and Black Seas. Now, though, the roe of other species is included.
Caviar bump, eating a small amount of caviar by spooning it onto the back of your hand and eating directly.
Ossetra Caviar, one of the most expensive types of caviar, from the Ossetra sturgeon.
Blini, thin pancake, usually served with savory foods.
Caviar Star, the main brand for Great Atlantic Trading Inc., an importerexporter of caviar.
Regiis Ova Caviar, a California-based company founded by chef Thomas Keller and caviar expert Shaoching Bishop in 2018. Regiis Ova means “royal egg” in Latin.
Petrossian, Paris-based caviar company founded in 1920.
*It’s always worth noting how a food is harvested. Most caviar is extracted from sturgeon who have been killed for their eggs. A newer (and less common), no-kill method extracts the roe through a C-section. continued on page 8
Caviar from page 4
Courtesy Sorelle
Caviar served atop hand cut pasta is a crowd favorite at Sorelle
one of the restaurant’s “luxury bites,” with lobster and madeira foam.
At Chubby Fish, chef James London said that he simply wants to share his love of caviar with his customers. “We try not to take ourselves too seriously,” he said. “We wanted a casual and approachable vehicle for an ingredient that is oftentimes served with way too much pomp and circumstance. We also serve it at cost so that people can indulge without having to lose a paycheck. We do it all for the people.”
At Chubby Fish you’ll find a “caviar sammich” served on a potato roll with créme fraîche.
“There are new supply chains that have opened up and the old gatekeepers of the industry have lost their leases and strangleholds on caviar farms,” London said. “The market is now flooded with great caviar that won’t break the bank so it’s a great time to be a chef.”
Champagne wishes and caviar … whimsy?
While caviar naturally finds itself on menus at seafood-forward restaurants, today’s diners can find caviar in more unlikely locations too, like European-inspired all-day cafes, babas on cannon and babas on meeting.
Babas has a dedicated menu section just for the stuff, with options to have your caviar served with chips, jammy eggs or as a sandwich on toasted brioche. Owner/ chef Edward Crouse said that the babas caviar source is “insane.” “He imports, cures and sells 100 % of the North American Hackleback,” Crouse said.
Crouse recommends pairing caviar with cold sherry or A. Margaine Brut Rose Champagne, the latter of which was served at his wedding (alongside three kilos of caviar, naturally).
Frannie & The Fox’s chef Daniel Dalton said that his view on caviar has changed throughout his career and while he admires chefs that have finer tastes, he’s just fine
The Caviar Bar at Zero George was featured in Bon Appetit ’s 2023 list of “unstuffy” caviar bars
pairing his caviar with kettle-cooked chips and some vodka. Head to The Den, Frannie & The Fox’s martini bar, for classic martini service with the option to add caviar, just as Dalton would like it.
“I also love using caviar as a flavor component for an extra burst of salinity and
a touch of ‘fish funk’ — I’m all about the funky,” Dalton said. “At Frannie & the Fox, we take a whimsical approach.” Caviar is paired with classic accoutrement on Italian fried dough called chiacchere.
continued on page 10
Courtesy Zero George
Courtesy The Den
At Frannie & The Fox and The Den you can find caviar service — and caviar on pizza
Craving more caviar?
Here are some additional caviar dishes around town. This list is far from extensive — you’ll find caviar are more places than you can throw a stick at!
with créme fraîche, blini, egg yolk and onion served in 30g or 50g.
Imperial Golden Ossetra with minced shallot, whipped local créme , grated egg whites, buckwheat blinis and toasted brioche.
served with egg yolk, roe, caviar, créme fraîche, fried capers. , served with creme fraiche, chives, egg yolk, made our house Bekah Bay with grilled cheese, caviar, egg yolk dijon mustard, fried capers.
(Menu varies but often includes caviar.)
, bluefin tuna tossed with finely diced Fresno pepper and ponzu, in a savory pastry tart, and topped with a bump of Golden Ossetra Caviar and chive. includes gin-soaked cucumbers, créme fraîche, and
— an off-menu option offered on NYE and on special occasions.
is served with Siberian caviar in a salted waffle cone with parmesan
Deviled egg with caviar and the squid ink potato with caviar
A DESTINATION FOR EVERY OCCASION AND CELEBRATION.
GIVE THE GIFT OF UNFORGETTABLE DINING WITH INDIGO ROAD GIFT CARDS.
Let’s dish GRITS
What’s left to say about grits? A few things, as it happens …
By Libby Wiersema
We stir it up, butter it and invite our adversaries to kiss it. And should anyone cast it in an unfavorable light, we will hotly defend its honor.
I am talking grits. Not as in “G.R.I.T.S. (Girls Raised in the South, who can handily defend their own honor, thank you) but as in dried corn ground into grain for the making of sacred porridge.
Why sacred? Because the story of grits is the story of Southerners. I can’t think of many foods so deeply entwined in Southern culture that tracing their origins requires an exploration of our own.
Grits, personally
Delve into U.S. historical accounts of indigenous tribes, European settlers, plantations, slave kitchens, small farms, big industry, economic strife and agricultural/culinary trends, and you will find grits.
Remarkably, this earthy food has played a role in everything from establishing human relationships and evoking human suffering to providing sustenance for the poor to contributing to a melting pot culture. When American colonists signed on for that Muscogee cooking class and learned to whip up a pot of maize porridge, it was the beginning of something big. But enslaved Africans perfected the concept and made it decidedly Southern.
When it comes to South Carolina and
Order a grit flight at Grace & Grit and indulge in sweet and savory flavors
S.N.O.B. uses Marsh Hen Mill grits in its classic shrimp and grits dish
grits, you can say the ties are personal. Grits history is so intimately ingrained in our own that they were once known as “Carolina grits” or “Charleston grits” — this according to the book Taste of the State by Palmetto State culinary historians, Chef Kevin Mitchell and Dr. David Shields. In recent years, this connection has regained relevance thanks to a “grits renaissance” driven by Anson Mills founder Glenn Roberts, chefs like former Husk proprietor Sean Brock, and enthusiastic seed savers who helped restore heirloom corn varieties and promote old school cultivation, milling and cooking techniques.
Grits, legally
But it has been a long road to the pinnacle for ground corn products. And sometimes, that road was tragic. During research, I came across a surprising tidbit of historical significance: South Carolina has actual cornmeal and grits codes of law. Really.
Amazing grits
Courtesy of Chef Frank Kline
Ingredients
I was especially riveted by the following from Section 39-29-20:
Each pound of corn meal and each pound of corn grits shall contain not less than two milligrams and not more than three milligrams of vitamin B-1 (thiamine), not less than one and two-tenths milligrams and not more than one and eight-tenths milligrams of riboflavin, not less than sixteen milligrams and not more than twenty-four milligrams of niacin or niacin amide and not less than thirteen milligrams and not more than twenty-six milligrams of iron.
What the what? I fished a bag of Marsh Hen Mill guinea flint grits from my freezer — no mention of added vitamins. Were laws being broken? (Not that I cared — nothing comes between me and my guinea flint!) It was time to put in a call to my No. 1 source
continued on page 14
JOHNS ISLAND’S BEST BRUNCH VOTED
• 1 cup of white stoneground grits (Adluh or other SC-milled grits)
• 4 ½ cups whole milk
• ¼ pound melted unsalted butter
• 3 teaspoons kosher salt
• 1 cup heavy cream
Method
Cook the butter, salt, and milk on medium heat until it just starts to boil, then add grits. Continue to cook and stir continuously until the mixture begins to boil and thicken. Once the grits thicken to about the consistency of wet oatmeal, turn off the heat and cover for 20 minutes to let them bloom. Uncover, add the heavy cream and mix. You will have amazing grits that you can add any fun ingredient into or just eat on their own.
Ruta Smith file photo
for expert culinary insights: Glenn Roberts. He was just leaving a Quaker farm somewhere up north after delivering some muchneeded heirloom oat seeds.
“So, what’s the deal on these South Carolina cornmeal and grits codes?” I asked. “Do you actually have to enrich your grits before you sell them?”
He chuckled and had me read the codes aloud. Then, he launched into a masterful explanation of their origins. To summarize, in the early 1900s there was a perplexing outbreak among poor Southerners of a condition called pellagra. Many people suffered dementia, severe skin conditions, and even death. Because it was thought to be contagious, dedicated asylums were established to care for the afflicted. This went on for many years.
When scientists suspected dietary deficiencies to be the cause, Southern pride was heartily wounded, and widespread outcries ensued. The idea that our regional diet was somehow lacking was a grievous affront. So, more people suffered and died. In the end, however, those theories were proven correct. It seems poor Southerners were relying so heavily on cornmeal and grits for nourishment (along with molasses and salt pork) that they suffered severe niacin deficiencies — hence the pellagra and its
alarming human toll.
South Carolina led the way in addressing the issue, making fortification of cornmeal and grits a requirement. There are exceptions, however, to these rules, according to Roberts.
“We (Anson Mills) operate under the watchful eye of national agencies,” he said. “But as far as enrichment, it is required by the federal government anytime you sell more than $1 million retail of product with the exception being if you are a historic mill. Then, you are not under FDA compliance. From a European standpoint, corn grown correctly never needed enrichment.
“The truth is that the key to nutritious grits is not to add chemicals but to grow corn correctly.”
Unfortunately, the Second Industrial Revolution changed how corn was grown and processed, essentially eliminating water milling in favor of mass production. This resulted in a cheaper product with diminished taste and nutrition. Thanks to visionaries like Roberts, our historic mills are now revered for re-introducing heirloom varieties of naturally nutritious and delicious
Greg Johnsman processes locally grown grains at Marsh Hen Mill on Edisto
Ruta Smith file photo
grits into our foodways. It is a gift that invites us to acknowledge our relationship with grits through a historical lens and celebrate it as a source of comfort, nourishment and Southern culinary pride. In the process, we are the ones enriched and fortified.
Tasteful tributes
While history can contribute to present-day clarity, most diners aren’t thinking such deep thoughts when seeking a grits experience. They want authentic Lowcountry cuisine, and local chefs know how to deliver. Their commitment to serving heirloom grits is how they honor the past and support the important work of today’s local mills.
At S.N.O.B. (Slightly North of Broad), that support can be measured in pounds, as in 50 pounds of yellow corn grits cooked up each week for their famous shrimp and grits. The brand of choice for executive chef Russ Moore: Marsh Hen Mills.
“What Greg Johnsman and crew are doing out on Edisto Island is truly a service to the community, providing a mill to process lots of locally grown grains, many of them heirloom varieties that have historical roots in the Lowcountry,” he said. “That mill is really an asset for a lot of local growers and chefs in our community.”
That is especially true at Mount Pleasant’s Grace & Grit, where chef and
proprietor Frank Kline practices the delicious art of grits-craft. The 30 to 50 gallons of grits it takes each day to satisfy hungry customers are a testament to his talents. This wizard of grits fearlessly blurs lines and breaks boundaries to thrill an appreciative fan base.
“I love the unique ability for grits to adapt to just about any flavor profile you desire,” said Kline, who favors Jimmy Red and stoneground Adluh grits. “My background is in Southern-focused seafood, and grits have a way of balancing those dishes. Everyone knows shrimp and grits, but fish and grits are truly the staple at Grace & Grit.”
A menu highlight is the Grit Flight, a fanciful quartet infused with pimento cheese, Brussels pesto, peaches & cream, and blueberry. But fruity grits? That’s a line not many Southern chefs are willing to cross.
“I guess I’ve always been a bit of a rebel,” explained Kline. “But I do follow the rule that no self-respecting Southerner uses instant grits. I’m always excited to see the reactions to both the flavors and colors of some of our sweeter grits. At the end of the day, grits being corn means they have been naturally sweet from the start. I’m just trying to help them find their way home.”
Johns Island Townhomes from the High
Board appeal
Charcuterie catering in Charleston is booming
By Samantha Connors
Imagine entering your friend’s home and being greeted by a long table overflowing with artfully placed cured meats shaped into flowers, hard and soft cheeses of every variety, sweet fruits, crisp veggies and briny olives.
No, you’re not dreaming. You’re about to experience a grazing board, the extended version of a meat and cheese board, fit to feed large parties of people.
The word “charcuterie,” which means “cured meats,” dates to 15th-century France, when people used preserved meat products to create the kind of spreads and boards we love today. Ancient Romans are said to have used a similar technique, dating back as early as 6,000 years ago. Of course, the charcuterie board has come a long way, but it remains a well-loved item at many gatherings.
“The French and the Italians, they know how good [charcuterie] is, so they held onto it,” said Lacey Funderburk, owner of Sullivan’s Board Co. “They’ve always used it, and it made its way over here. ... But then, somebody made a jazzed up version of a charcuterie board and posted it on Pinterest or Instagram, and here we are today.”
Meat and cheese boards entered the trendy food spotlight in the last 10 years, but they’ve managed to stick around as a beloved item to order during a romantic date night, make as a snack at home or serve as a main course at corporate events and weddings.
Filling a niche
Funderburk started her company, a charcuterie delivery service, in 2020 when her return to the food and beverage industry was on an indefinite hold in the midst of Covid-19. She graduated in 2016 with a bachelor’s degree in culinary management from the Art Institute of Charleston before working in restaurants on the peninsula, including Minero, during the pandemic.
But she and her husband began to miss their ritual of going out to eat and snacking on meat and cheese boards — and she realized there were little to no options for charcuterie delivery. The idea for Sullivan’s Board Co. was born. Funderburk started catering small gatherings as Covid-19 restrictions were lifted, which developed into larger opportunities, including at-home parties, weddings, corporate events and more.
“It really just evolved,” she said. “I’ve always wanted a small, local business. I know who I’m talking to, and the customer knows who they’re talking to, as well. So although the company has grown, it’s still local. And it’s still me that they’re going to be talking to.”
Local charcuterie companies are creating beautiful works of food
John Gaulden
Another experienced Charleston foodand-bev veteran, Melinda Brown, saw a similar opportunity when she opened her business, Nosh Boards Charleston, in June 2021. Brown said she’s “been in the food service industry basically my whole life.” After graduating from the Culinary Institute of Charleston, she worked various jobs in the industry, including a position as
the catering chef for Boeing.
The pandemic gave her the opportunity to explore an idea for her own business, and charcuterie boards seemed the perfect fit.
“I was always the friend who would bring the charcuterie boards or fruit boards [to parties],” she said. “I’d always done them in the past, but when the pandemic hit and everybody became addicted to TikTok, I kept seeing … charcuterie boards, and I didn’t even know they were trendy. I’ve always done them. It wasn’t anything unusual for me.”
Brown decided to combine her extensive food service knowledge and charcuterie skills to start her delivery and pick-up service with a variety of board and grazing table options, including dessert boards with handmade chocolate-covered strawberries and items from local pastry chef Danielle Key of Almond Dust Patisserie (you can find Key’s goods at local spots like Boxcar Betty’s and The Establishment).
Brown felt confident in her experience.
“I probably made over 10,000 boards [at Boeing],” she said. “I could fruit board in my sleep.” She had the technique down to a science, but it took some time to solidify the more artistic side of her charcuterie style.
“The more you make them, the more you test out different placements and techniques. … The thing I had to get into my head is
No matter what kind of board you’re looking for, companies like Nosh Boards have got you covered
said. “You have to step back, relax and play around with it to get it the way you want it and come into your style. There’s tons of companies in Charleston, and most of us use the same ingredients, but we all have a different style.”
Something for everyone
Charcuterie boards and large grazing tables are a now go-to option for any kind of event whether you’re looking to feed guests at a home holiday party or a large event.
OYSTERS WITH A VIEW
by Jennifer
Photos
Mary Photography
John Gaulden
Lacey Funderburk started creating
Kelsey Pettus, owner of CHS Coastal Charcuterie, said the variety and aesthetic look of boards is one of the reasons they’re so appealing.
“It can really go with anything,” she said. “Meat and cheese boards are one of those things that you can find something that everyone loves on it. You can incorporate so many different aspects. … It’s also a conversation starter when you walk in and see this massive grazing table.”
CHS Coastal Charcuterie, which offers pick-up and delivery, evolved from standard meat and cheese boards to veggie and fruit platters, dessert boards, movie night boards, and more, highlighting just how customizable boards can be. Vegan and vegetarian boards are available as veggie and fruit platters. Brunch boards overflow with croissants and waffles cater to daytime events.
“The biggest grazing table we’ve done I think was 250 people,” Pettus said. “So it was a long grazing table. Then we expanded into corporate gifting and bulk orders. Last year, we did Charleston Fashion week with well over 1,000 little charcuterie domes and fun things like that.”
More companies and private parties are turning to charcuterie catering because it offers a level of flexibility and customization that traditional catering can’t match.
“Somebody
made a jazzed up version of a charcuterie board and posted it on Pinterest or Instagram, and here we are today.”
Lacey Funderburk
“Sometimes it’s logistically easier to set up,” Brown said. “They’re convenient, customizable, and just really pretty. A grazing table is much prettier than a line of [table] pans with baked chicken. It has that wow-factor when you walk into someone’s home, and there’s a tiered grazing table for 100 people.”
With all that capability for customization comes room for creativity and artistic design. “It’s a hand-done craft,” Funderburk said, “so they’re all going to look different from business to business and person to person. It’s like if you paint a vase, and you paint another vase. It’s not going to be the same painting no matter how hard you try.”
Brown said she considers charcuterie boards to be 50% technique and 50% style, making each board completely unique. “I could look at 1,000 boards and there’s zero way I could copycat another one. Honestly, I can’t even copycat my own. Every single
board is different.”
With so many options, it’s easy to see why people flock to charcuterie boards as a beautiful, delicious centerpiece. And despite speculation that meat and cheese boards might be just a passing trend, their widespread appeal and customizability have made them a staple in catering options.
As Brown told Dish, “Everybody loves a meat and cheese board.”
Kelsey Pettus loves how boards are conversation starters
Photos by John Gaulden
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):
The Archer (2024), Downtown. Marc and Liz Hudacsko, the couple behind popular downtown spot Berkeley’s, opened a buzzier, “more grown up” sister restaurant, The Archer, over the summer. Featuring what’s described as “elevated fare” (think ovenroasted wreckfish, duck confit salad), The Archer is located at 601 Meeting St., near the base of the Ravenel bridge. The bar program is curated by Jimmy Chmielewski, previously of Proof and Estadio. Drinks include cocktails like the Ambiguous Bird, made with rum, coconut oolong Campari, pineapple and lime, and a nitro espresso martini on draft. “We’re really all about our neighborhood, really about the people that
work for us and the people that come to dine with us — we think it’s important to take care of them,” Marc said. “We wanted to be able to do that with our next restaurant [and] to do something that was the more grown up version.” Moderate. thearchercharleston.com. Dinner, Wednesday through Monday.
Costa (2023), Downtown.
Vinson Petrillo, executive chef at Zero George, opened Costa Charleston, a restaurant dedicated to coastal Italian fare, in The Jasper at the end of last year. Costa features influences from Petrillo’s background, inspired by his upbringing, but with a coastal focus. The dinner menu changes seasonally and you’d be remiss not to try dishes that feature inseason produce, like the oysters served with olive oil and fresh crushed tomatoes. Other recent dinner items include coastal-inspired fare like Tarvin shrimp, served with sungold tomatoes, garlic and Calabrian chili, and the scallop crudo, served with passionfruit, avocado and finger lime. Don’t forget to spend some time perusing the wine list, which features more than 350 bottles from regions across the globe. The cocktail list is pretty special, too, with drinks inspired by Italian culture (hello, spritzes). Very expensive. costacharleston.com. Dinner, Monday through Saturday.
Makan (2024), Downtown.
The second restaurant from chef-owner James Wozniuk, Makan’s Charleston location offers the same Malaysian fare found at its original location in Washington, D.C.Makan DC has received a number of awards since opening in 2020, including a Michelin Bib Gourmand every year since 2021. The menu features a wide variety of Malaysian dishes, inspired by Wozniuk’s travels throughout southeast Asia. The menu is divided into small plates, noodles and main dishes and guests are encouraged to share plates. Don’t miss
XO Brasserie owner Herman Ng and chef Michael Chanthavong have created a modern Chinese menu meant to be shared among friends and family
the Sambal Udang Petai, a shrimp dish made with sambal tumis, tamarind, chili and “stink beans,” southeast Asian legumes known for their distinct smell and nutty flavor. Expensive. makanchs. com. Dinner Tuesday through Saturday.
Marbled & Fin (2024), Downtown. 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, firstcome, 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. Very expensive. Marbledandfin.com. Dinner nightly.
The Select (2024), Downtown. The Select, a new American cuisine bar and restaurant, opened in The Guild on Meeting Street over the summer. The restaurant, which has another location in Atlanta, is inspired by Paris’ Le Select, a 1920s brasserie known for expat clientele like Hemingway, Fitzgerald,
Chagall and Picasso. Drinks are the star of the show at The Select, with a cocktail menu that features stalwarts (hello, espresso martini) and inventive offerings, such as the rum cocktail Goldfinch, which pays homage to the history of Charleston’s rum imports. The restaurant’s food menu spans the globe with traditional French fare like French onion soup and steak frites, Peruvian ceviche, Gambas al Ajillo (Spanish garlic shrimp), miso golden tilefish and plenty of classic American flavors, from glazed salmon to a cheeseburger. Expensive. theselectcharleston.com. Dinner nightly, weekend brunch.
XO Brasserie (2024), Downtown. 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.” Expensive. xobchs.com. Dinner Tuesday through Sunday.
Andrew Cebulka
Jonathan Boncek file photo
R Kitchen serves innovative chef’s table dinners with dishes like this hand-crafted gnocchi
Eating well
In an attempt to make it easier for you to find great restaurants in Charleston when searching for “food” results in a sea of suggestions, we offer The Dish Top 50 restaurants. From incredible, internationally inspired dining experiences like Bintu Atelier or Kultura to more casual dining joints like Berkeley’s and Bowens Island Restaurant, there’s no shortage of fantastic dining experiences in town. What sets these 50 establishments apart isn’t price or location. It’s the dedication each establishment puts into providing dining memories. This is the list to give family or friends visiting the city. It’s the list to scan through when you’re undecided. It’s a list with options for every budget. And it’s the list that, like Charleston and the seasons, is ever-changing.
Organized in alphabetical order.
167 Raw Oyster Bar
SEAFOOD
Expensive
Downtown. 193 King St. (843) 579-4997
167raw.com
Serving Lunch, Dinner (Mon.-Sat.)
Surrounded by high-end boutiques, swanky inns, antique stores and art galleries, 167 Raw’s King Street home sits along a quiet stretch of storefronts. But fear not, it still boasts the same lineup of New England bivalves and lobster rolls that were much-lauded at its existing original (and teeny) spot at 289 East Bay St., which now operates as 167 Sushi Bar. The first floor of 167 Raw’s ever-so-charming 19th century building is long and narrow, with original brick walls and a walnut bar. Even with four times (at least) as much seating as its original space, 167 Raw gets packed. Arrive early to tuck into your 10-hour carnita taco and tuna burger.
Basic Kitchen
CAFE
Moderate
Downtown. 82 Wentworth St. (843) 789-4568 basickitchen.com
Serving Lunch, Dinner (Mon.-Sat.)
Weekend Brunch
In a city filled with hearty Southern cuisine, sometimes it’s tricky to find a light, flavorful meal. Not the case at Basic Kitchen.
According to co-owner Ben Towill, that has been exactly the goal since opening the restaurant with his wife Kate in 2017.
“We want to provide massive flavor and a meal that’s hearty but still feels light,” he said. BK’s lunch menu is divided into small plates, bowls, salads, sandwiches and sweets. For dinner selections, it offers big plates like market fish with peach salsa, cilantro, avocado and lime or chicken or cauliflower schnitzel.
Berkeley’s
Moderate
Downtown, 624½ Rutledge Ave. (843) 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 heartier, 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 want to start your meal with a decadent seafood spread.”
Bertha’s Kitchen
Inexpensive
Downtown. 2332 Meeting Street Road. (843) 554-6519
Serving Lunch, Dinner (Mon.-Fri.)
Head up Meeting Street until you see a twostory 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 far-flung tourists alike shuffle through the quick cafeteria-style service counter loaded with a smorgasbord of meat and threes, such as
Savor the Lowcountry with waterfront dining on beautiful Shem Creek!
• Selection of 200+ Wines
• Fresh Seafood
• Southern Favorites
• Cabana Bar Happy Hour
• Sunday Brunch & Bloody Mary Bar
THANKSGIVING DAY! 11am - 10pm
Tasty Brunch dishes along with our regular menu!
fried pork chops, fish specials, yams, stewed greens, home-style mac-and-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.
Bintu 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 coowners 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.
Bowens Island Restaurant
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
There’s no better time than fall in the Lowcountry to slurp down oysters at Bowen’s Island
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 elbowout 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.
Charleston
Grill
MODERN AMERICAN
Very Expensive
Downtown. 224 King St. (843) 577-4522 charlestongrill.com
Serving Dinner (Wed.-Thurs.)
Amid ever-shifting culinary fashions, Charleston Grill has remained one of the city’s crown jewels by delivering a consistently flawless dining experience. Chef de cuisine Suzy Castelloe’s dishes can be decadently lush, like her beef tenderloin with a red wine gastrique or seared foie gras, spiked with a strawberry jam and
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.)
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.)
balsamic vinegar. The dishes are balanced, ingredient-centric creations, while contemporary spins on Southern cuisine are bold and satisfying. The best way to experience the full sweep of the cuisine is to pick out items from each section of the menu and sit back to enjoy the house jazz band tucked in the corner.
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 Europeaninspired, but it’s hardly a throwback to an older mode of dining. Chez Nous stands
With Coda del Pesce, chef/owner Ken Vedrinski of former downtown mainstay Trattoria Lucca headed out to Isle of Palms to create a beachside Italian seafood restaurant. The beautiful second-story dining room has brick walls, reclaimed wood floors and, in a rarity for the Lowcountry, floor-to-ceiling windows offering a lovely view of the Atlantic. It’s an ideal setting for Vedrinski’s signature high-end Italian fare, which offers plenty of bright flavors and unexpected twists. Masterful pasta anchors the primi selection, which includes ricotta gnudi tossed with mushrooms, guanciale (pork jowls) and vacche rosse parmesan cheese. The secondi highlights fresh fish like swordfish and swordfish “marsala.” Pair any of these with an Italian wine from the impressive list, and you’ll have one splendid fish tale to share with friends.
Dave’s Carry-Out
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
Rūta Smith file photos
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 late-night snack.
Delaney Oyster House
SEAFOOD
Expensive
Downtown. 115 Calhoun St. (843) 594-0099. delaneyoysterhouse.com
Serving Dinner (daily)
The Neighborhood Dining Group — owners of Husk — have converted an old single house on Calhoun Street into a stunner of a seafood restaurant. The raw bar offerings range from local oysters and clams to hackleback caviar, and executive chef Will Fincher’s inventive small plates are stylish and intensely flavored. The menu has featured rich poached lobster tossed with mayo and lemon and scallops served with butternut squash farrotto, brown butter and sunflower seeds . Each dish is finished with a precise visual style that befits the picture-perfect setting. Grab a seat out on the second floor piazza, order a glass of chilled red wine and dig in.
Edison James Island
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.)
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 Alex Eaton’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.
FIG
MODERN AMERICAN
Very Expensive
Downtown. 232 Meeting St. (843) 805-5900 eatatfig.com
Serving Dinner (Tues.-Sat.)
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 awardwinner for Outstanding Wine Program.
Gabrielle
MODERN AMERICAN
Very expensive
Downtown. 404 King St. (843) 203-0922 hotelbennett.com
Serving Lunch, dinner daily
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
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— 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.
Halls Chophouse
STEAKHOUSE
Expensive
Downtown. 434 King St. (843) 727-0090
Hallschophouse.com
Serving Dinner (Mon.-Thurs.), Lunch (Sat.-Sun.) 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.”
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.
Herd Provisions
INNOVATIVE AMERICAN
Moderate to expensive
Upper Charleston. 106 Grove St. (843) 637-4145
Serving Lunch (Mon.-Thurs.) and Dinner (daily)
This minimalist, farm-to-table restaurant has a high-end butchery that offers proteins to a kitchen that transforms them into mouth-watering, satisfying dishes like seared steaks, roasted chicken, pan-seared local fish and luscious pork chops. Herd, also known for burgers,
offers delightful vegetable-forward dishes, too. Examples: a perfect Caesar salad and portobello mushrooms stuffed with artichokes and capers. You also might want to try the restaurant’s spicy and savory dry-rubbed chicken wings, which are moist and pull right off the bone. Pro tip: Enjoy a relaxing outside happy hour under string lights and greenery with tables, couches and a large fire pit. Happy hour menu every day.
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, Greenville and Savannah, but this location — housed in a white mansion on Queen Street — is the original. Here, the kitchen creates musttry marvels with a frequently changing menu like Southern fried chicken skins, “Kentuckyaki” pigs ear lettuce wraps or the hulking Carolina heritage pork chop, while dessert offerings include such innovations as the savory-sweet cornbread pudding. 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.
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. And she’s always quick to offer a smile or share a laugh with diners. 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 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 is particularly fond of the ever-changing menu. “The seasonal menu brings new, exciting changes every quarter,” she said. “This summer’s Cashew Korma was hands down the best curry I’ve ever put in my mouth. Sweet and savory, I couldn’t get enough. I felt like I died and went to curry heaven.”
Jackrabbit Filly
CHINESE
Moderate
North Charleston. 4628 Spruill Ave. (843) 460-0037
jackrabbitfilly.com
Serving Lunch, Dinner (Wed.-Sat.), Sun. Brunch
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 togarashi-induced 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. 73 Spring St. kulturacharleston.com
Serving Dinner (Thurs.-Mon.) and Karaoke Brunch (Sat., Sun.)
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, is one of five 2024 nominees for Best Emerging Chef by the James Beard Foundation.
Kwei Fei
CHINESE
Moderate
James Island. 1977 Maybank Hwy. kweifei.com
Serving Dinner (Tues.-Sat.)
Set next door to Charleston Pour House in the space previously occupied by The Lot, Kwei Fei’s interior looks the sameish, except now the chairs are yellow and you’ll find some Asian knick knacks scattered about. But the updates are the only understated thing about Kwei Fei. Pretty much nothing else — from the food to the music to the chef himself — can be
described as subtle. Kwei Fei’s menu is an equally 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 outstanding 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. Here some 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.
La Bonne Franquette
FRENCH
Moderate West Ashley. 652 Saint Andrews Blvd. (843) 709-7962
labonnefranquettechs.com
Breakfast, lunch and dinner, Tuesday through Friday. Brunch, Saturday and Sunday. Dinner, Saturday.
This sunny and sometimes loud bistro is a great all-day addition to West Ashley. Stop off for a quick coffee and croissant during the week. Or a bistro lunch of quiche and a dressed mixed salad or a simple-but-satisfying French sandwich on crusty bread.
At dinner, enjoy outstanding charcuterie and cheese before diving into scallops with butternut squash puree, French petit pots and cranberry gastrique or the classic Steak and Frites. Not on a solid diet?
Check out the bar with its tasty libations and good wine list.
Lewis Barbecue
BARBECUE
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
30
Live, Work, Play Downtown at IRON FORGE
Starting in the Upper $900s
Wood/Tile Flooring
Granite/Quartz
Countertops
2-Car Garage
Energy Efficient
Tankless Water Heaters
Walk-In Closets
Ceiling Fans
Recessed Lighting
Convenient to: MUSC, CofC, Meeting & King
order of meats, choose your sides from mustardy potato salad, lemon slaw, cowboy beans and rich green chile corn pudding.
Ma’am Saab
PAKISTANI
Moderate Charleston. 251 Meeting St. (843) 259-2660
MaamSaab.com
Serving lunch (Fri.-Sat.) and dinner (Tues.-Sat.)
If you’re looking for “flavorland,” you should check out this elegant but nonwhite-tablecloth Pakistani restaurant that offers modern takes on time-tested dishes. Owners Maryam Ghaznavi and Raheel Gauba took Charleston by storm with their authentic Pakistani comfort food, first as a pop-up in 2019. The couple 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. Don’t forget the restaurant’s Mount Pleasant roadhouse called Malika Pakistani Chai Canteen in Towne Center where you can get Pakistani street food such as samosa chaats, aloo tikki, dhamaka burger and more.
Maya del Sol Kitchen
MEXICAN
Moderate North Charleston. 1813 Suite B Reynolds Ave. (843) 225-2390
Maya del Sol Kitchen is a good passion project for chef and owner Raul Sanchez, and it clearly shows. When the kitchen first opened in 2021, Sanchez started by offering his five-course chef’s table. He now serves lunch and brunch, too, where you can find Mexican standards like pozole, tamales or tacos al pastor. But if you’re looking for something a little heartier, try items on the rotating menu, such as the beef heart guisado (stewed beef heart) or puerco asado (roasted pork). Pro-tip: Check Instagram or Facebook for the lunch and brunch menus. For dinner, Sanchez is always cooking something special for his chef’s tasting menu, whether he creates dishes inspired by family recipes or hosts a themed night like an Italian dinner or an international ceviche special. Give the restaurant a ring for a seat at the table.
Oak Steakhouse
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 cloth-draped tables in the second story dining room, its high windows looking out over Broad Street.
At The Obstinate Daughter, executive chef Jacques Larson’s big, open kitchen has a plancha and a wood-fired 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. And that makes it one of the best upscale dining destinations not just out on the beaches, but anywhere in town.
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 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
You’ll find indulgent pasta dishes at Broad Street’s Sorelle
be missed. Presented in an oil and vinegarfilled preserve jar and spiked with slices of crisp pickled celery, the six oysters are so gently smoked that they are still raw. As 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.
Peninsula Grill
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. Executive chef Kalen Fortuna has taken the helm, bringing with him over a decade of fine dining experience with plans to change the restaurant’s course. “We’re trying to take it in a much more refined aspect,” Fortuna said about the restau-
rant’s new direction. “A lot less meat and the stuff that’s been there for a long time. It’s really just trying to put nice, beautifully composed plates on the dish and working a lot with local farmers & seafood.”
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. Post House is a reincarnation of The Old Village Post House, which closed in February 2019 after 16 years at 101 Pitt St. The Towills completely redesigned the circa-1896 space, moving the main dining room to the back of the restaurant and the bar to face Pitt Street. The space is adorned with antiques, vintage rugs, local art, archival wallpaper and handcrafted fixtures. 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 with bottles from around the world, and those looking for a staycation can grab a room in the quaint inn connected to the restaurant.
R Kitchen
INNOVATIVE AMERICAN
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 Hwy. (843) 718-3434
theroyaltern.com
Serving Dinner (Mon.-Sat.)
Set on Johns Island between Wild Olive and Minero, 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 woodfired 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.
SHIKI
SEAFOOD
Moderate Downtown. 334 E Bay St. (843) 720-8568
shikicharleston.com
Serving Dinner (Mon.-Sat.)
One of downtown’s longest standing restaurants, SHIKI delivers fresh sushi
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rolls, nigiri and more in a cozy, recently renovated dining room. Owner Hae Gon “David” Park opened SHIKI at 334 East Bay St. in 2001 after moving to Charleston from New York City, where he worked at esteemed sushi restaurants like Yuraku, serving as head sushi chef for five years. The chef prides himself on sourcing the highest-quality fish and his technique when making rolls, sashimi and nigiri that is second to none. 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. Chef Park will bring out a seemingly endless assortment of sashimi and nigiri bites, allowing guests to try a little bit of everything. 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 sushifocused restaurants. Next time you’re in the mood for high quality sushi, give this family owned and operated restaurant a try.
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 forwardlooking 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.
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.
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 last-minute spot.
The James American Grill
Moderate to expensive
James Island. 1939A Maybank Hwy. (843) 278-1066
Thejameschs.com
Serving Lunch (Wed.-Sun.), dinner (daily)
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.)
The experience at Wild Common is different every time. Executive Chef Orlando Pagán changes the menu weekly for a one-of-akind dinner. Some items on the menu may start with crab rice with kimchi or a baked
oyster for some funk. And if you’re feeling fancy AND funky, throw in a caviar course to liven up the night. Other past menu items include the delightfully pink Unicorn grits from Marsh Hen Mill with yeasted cultured butter or a robust duck breast with mushroom quiche. For dessert, expect something playful like the chef’s elevated take on a Fig Newton or the chocolate and blood orange terrine with a citrus marmalade, hazelnut and dark chocolate. No two experiences are ever the same. How cool.
Wild Olive
ITALIAN
Expensive
Johns Island. 2867 Maybank Hwy. (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.
The Restaurant at Zero George
MODERN
Very expensive
Downtown. 0 George St. (843) 817-7900
zerogeorge.com
Serving Dinner (Tues.-Sun.)
On the grounds of the elegant Zero George Street Boutique Hotel, The Restaurant at Zero George’s romantic dining room is set in a former carriage house built in 1804. Here, chef Vinson Petrillo whips up an innovative tasting menu , plus optional wine pairings. Selections vary with the seasons, but anticipate such treats as lightly grilled mackerel served with foie gras and local citrus, or venison prepared with vadouvan curry and taleggio cheese. Hit up happy hour for a craft cocktail; whether wielding a lead pipe or the candlestick, the bourbon-based Colonel Mustard is sure to pack a punch.
LING
ACCIDENT AND INJURY CASES
GETTING RECKLESS
Chef Chris Seley makes breakfast a culinary experience at R Kitchen
By Gabriela Capestany
Entering the Reckless Breakfast pop-up at R Kitchen in West Ashley feels like walking into your friend’s house.
The coffee is brewing and fresh orange juice is on the table. Chef Chris Seley is there to greet you and make you feel like you’ve known him for a decade. With high energy and joy, Seley and his chef friends immediately bring their warm presence and warmer dishes to the front of the brunch service.
“It’s okay to not be okay” reads the chalkboard in front of the R Kitchen house. “That’s for Katie, she is the one who came up with the name for this place. I do so much of it for her,” said Seley. About a year ago, his sister Katie and two of her children died in a flash flood in Pennsylvania. After the tragedy, he said he felt like he couldn’t keep the pop-up going.
In the weeks following her death, Seley’s friends hopped in to cook at Reckless Breakfast and lend a hand. Chefs Justin Knies and Jillian Self regularly cook alongside Seley as they did on the Sunday that Dish got to experience the Reckless Breakfast feast.
“It’s not easy every day; some days are still really tough. Justin, Jillian and my community — I feel so lucky to have all of them. Katie would be really proud of this,” Seley said.
Dish: I think many people might think that doing a breakfast-oriented pop-up is very niche. How did you wind up here?
Chris Seley: Charleston is a really cool, funky town and I am just honored to have been able to learn here. This is where I got my culinary chops — I am just so grateful to Charleston and the whole culinary post-Covid vibe, having the opportunity to be able to do something like this, it’s a really cool thing.
I helped open R Kitchen downtown with Ross Webb, and when I came back [to Charleston after living in Denver], he kind of reached out to me. I started helping him out part-time and he’s the one that mentioned to me: “Hey man, you know, I’ve got this location in West Ashley. We’re closed on Sundays if you want to use it.” And I was like, oh, yeah, I guess I’ll try that out.
Dish: Honestly I think you’re the first five-course, fixed-menu, chef’s table breakfast place I’ve ever heard of. What made you want to turn “the most important meal of the day” into an entire culinary experience?
Seley: I just love breakfast. It’s my absolute favorite. Some places downtown, they would have a brunch, and a lot of chefs don’t like working brunch. And that’s because you crank! You really have to crank it out. It’s just a lot. But I just absolutely love breakfast and how diverse, it is and how many different things you can do with it. I feel like it’s very underappreciated, like it can be elevated and you can make it pretty awesome. Just
Chef Chris Seley absolutely loves making breakfast — and he loves seeing diners’ reactions to his food at his pop-up every Sunday
think how many different things you can make with an egg. People ask me sometimes, what’s your favorite ingredient? After butter, I would have to say an egg. It’s just so diverse and there’s so many different things you can do with just a simple egg. I feel like it’s special, especially in the setting [at R Kitchen] being so intimate.
Dish: What’s it like cooking on the line while also interacting with guests at the same time?
Seley: Chefs kind of get a weird rep from television and stuff where people just think that we’re just kind of a little cranky or quirky, but most chefs are not like that. They work in the back in a hot kitchen, and all they ever really hear is, like, bad news, you know? It’s because that’s what they need to fix. Chefs are food problem solvers. It’s almost like a zen garden: They spend so much time on it, and then when they’re done, they just wipe it away. Most chefs do not get to see the reaction from their food. [But I love when you get to] put it out there and notice the reaction on peoples’ faces as they eat your food [while being] across the counter from guests, being able to interact with them and tell them how you were inspired to create the dish and the whole story of it. And then you get to give it to them, and they try it, and you really feed off the involuntary eye rolls or that little happy food dance people do. I love it.
Dish: I know that the dishes you offer are constantly rotating, but how do you figure out the menu for each seating?
Seley: I love this idea of basing food off of your shopping for the week — that’s how I write the menu.
by Ashley Stanol
I always ask about allergies and dietary restrictions and I work around that; I’m very open to working with anybody’s allergies or dietary restrictions. But this allows me to do the menu the way I do it. It’s what’s fresh, what’s fun, what’s local. But I also say, whatever I want to make and whatever I want to eat too, right? At first I did not think that people would be open to this concept, just letting me decide. But it turns out, Charleston is kind of the perfect place for that. The guests here, they trust the chefs, and it’s just so cool. I am so honored to be part of it.
Dish: So since you’re a breakfast expert, I have to know: what’s your favorite simple breakfast?
Seley: I say eggs over easy and then just some delicious, fresh juice. Obviously orange juice, [or maybe] peach juice — especially when they’re in season. And, of course, some good, strong coffee.