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Charleston is blessed with a bevy of Southern-inflected selections, from barbecue parlors to fish shacks to casual places serving Lowcountry fare like shrimp and grits. If you'd like to try something new, there are plenty of places serving updated, inspired versions of classic dishes. Before you leave, you'll definitely see why Charleston is considered one of the greatest food cities in the world.
The city's dining scene status continues to rise, boosted by a group of James Beard Foundation repeat award winners. Robert Stehling of Hominy Grill, Mike Lata of FIG and The Ordinary, Jason Stanhope of FIG, and Sean Brock of McCrady's and Husk each earned the designation of Best Chef: Southeast, in successive years. The city boasts other prodigious talents, too: Alex Lira of Bar Normandy, Jeremiah Bacon of the Macintosh, Michelle Weaver of Charleston Grill, Ken Vedrinski of Trattoria Lucca, Jacques Larson of Wild Olive and The Obstinate Daughter, and Josh Walker of Xiao Bao Biscuit. It's the establishment of the New South, circa now.
As for attire, Charleston invites a crisp yet casual atmosphere. Don't forget, it was recognized as the Most Mannerly City in the country by Marjabelle Young Stewart, which means that residents are slow to judge (or, at the least, that they're doing so very quietly). On the whole, the city encourages comfort and unhurried, easy pacing. The result is an idyllic setting in which to enjoy oysters on the half shell and other homegrown delicacies from the land and sea that jointly grant the city its impressive culinary standing.
At first glance, the odd name appears to refer to this waterfront restaurant's exterior, topped off with a shabby screened-in porch (in actuality, the Richard and Charlene was a trawler that slammed into the building during a hurricane in 1989). Located in the Old Village of Mount Pleasant, the kitchen serves up Southern tradition on a plate: boiled peanuts, fried shrimp, and stone-crab claws. The best option is the most expensive—the mixed seafood platter with fried flounder, shrimp, oysters, and scallops. Get here early, as the place shuts down by 8 or 9 each night.
Locals and visitors alike tend to (mistakenly) overlook this Mount Pleasant staple in favor of the more stylish picks downtown. Chef Ben Berryhill leans on his Texas roots to formulate a South-by-Southwest approach, cooking venison sausage, double-cut pork chops, and rib-eye steaks on a wood-burning grill he calls "The Beast." Also sample savory beef empanadas or large "fork-and-knife" tacos from the bar, and head out to the outdoor patio for a beer or beverage. The nightlife here is lively.
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