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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.
This spot is one of those delightful throwbacks, a drugstore with a soda fountain where the news of the day is discussed and young people can share an honest-to-goodness Coca-Cola float. Look for no-frills white-bread sandwiches—pimento cheese, bologna, egg salad, and more—fountain drinks and malts, and mainstay ice cream flavors.
This spot serves locally made vegan and old-school ice cream done right, plus nitro cold brew.
This Johns Island roadside joint presents a banquet of locally raised delicacies. Owners and farmers Pete and Babs Ambrose maintain their 200-acre farm on Wadmalaw Island, which informs their menu. Hand-planted and handpicked fresh tomatoes, butter beans, cabbage, collards, cucumbers, and even rutabaga star as sides, in Southern casseroles, and as to-go treats. The veggies sit well with the Tomato Shed's other offerings, such as peel-and-eat shrimp from local waters, crab cakes, and roasted pork. Be sure to grab a bag of boiled peanuts on your way out.
The cuisine at this fine-dining mainstay is rooted in traditional Lowcountry, including shrimp and grits and roasted oysters. Horse-drawn carriages pass outside the wide windows, and the softly lit, gilt-trimmed dining room is ideal for romantic occasions, though some locals prefer the more casual scene downstairs.
Stop in for the coffee, stay for the delicious seasonal desserts: heavenly sweet 'n' salty brownies, cheesecake bars, and whoopie pies.
There's a distinct European flavor to this sidewalk café where you can grab a sandwich to-go or stay and relax with a sorbet or glass of wine.
This local favorite, also known as Fast & French, has been a fixture in the neighborhood for 40 years, thanks to the consistent food, the esprit de corps of the staff, and the family-style tables for sharing breakfast, lunch, or dinner. Its popular fondue grew from a once-a-week special to a daily affair, and you can also get your cheese fix with the wonderful Bucheron cheese salad. Nightly specials, such as bouillabaisse, are reasonably priced and come with a petite glass of wine. The subtly sweet chocolate mousse cake is the best way to end your meal.
Three words: maple bacon doughnuts. If that's not enough to get you in the door, any number of other creative options—think raspberry Nutella or berries and mascarpone—should do the trick. Mark Remi and the late Allison Smith opened their sweetheart of a store because they suspected there was an untapped enthusiasm for artisanal doughnuts. The verdict? Unqualified success. There are 7 to 10 varieties daily, filled with homemade jam and other fillings. Just name your flavor.
The Harbinger serves lovely salads, but once you approach the welcoming coffee counter—outfitted with an always-gleaming pastry case—it's hard not to think of dessert first. The selection varies seasonally, but anything made with tahini is a sure bet.
Charleston's resident European-style bakehouse, Weltons is acclaimed for its breads and sweet morning treats. The menu changes weekly, but if any of the loaves are made with benne—the West African sesame seed that looms large in historic Lowcountry cuisine—snag one.
