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12 Iconic Meaty Meat Dishes in Charleston

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Many times when folks visit Charleston, the first question is "Where can I get good seafood?" Well, forget that, because this is The Five Days of Meat, and sometimes nothing but a hunk of land roving animal flesh will do. Eater went in search of some of the iconic or signature dishes served at Lowcountry restaurants that keep patrons coming back for their beef/pork/poultry needs.

These plates are the go-to orders when entering the eatery in search of meat. You know it will usually be on the menu and it will always satisfy the lust for flesh. If you're noticing a lack of burgers or charcuterie, it's because Eater is running separate maps for those items this week. And if we missed your favorite dish, let us know.


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Note: Restaurants on this map are listed geographically.

1. Burwell's Stone Fire Grill

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14 N Market St
Charleston, SC 29401
(843) 737-8701
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At Burwell's you can choose to sear your own meat. They offer a 700 degree tableside stone on which patrons can cook cuts of cow. The "Beef 101" option features bistro filet, NY strip, Wagyu beef, and filet mignon.

2. Cypress

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167 E Bay St
Charleston, SC 29401
(843) 727-0111
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Order the thick-cut, bone-in pork chop at Cypress. In chef Craig Deihl's hands, this ubiquitous cut is turned into something magical. You're sure to dismiss any preconceived notions of pork chops as dry and boring.

3. EVO Pizzeria

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1075 E Montague Ave
North Charleston, SC 29405
(843) 225-1796
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EVO is a Lowcountry pizza institution. Their best seller is the Pork Trifecta—it's a thin crust sausage, pepperoni and bacon feast. Die-hard fans of the pie even have their own t-shirts and bumper stickers.
232 Meeting St
Charleston, SC 29401
(843) 805-5900
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Forget what you know about chicken livers, the pâté at FIG will make you weak in the knees. Chef Mike Lata had this to say about the dish to Food & Wine: "We use a really old-school process that isn’t used very often, where we emulsify the pork fatback and the chicken livers with bacon. It is as smooth as smooth can be. The pork fat balances out the chicken livers so perfectly. It almost tastes closer to foie gras than chicken livers. It’s really ethereal."

5. Hall's Chophouse

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434 King St
Charleston, SC 29403
(843) 727-0090
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There's not many places you can get an old fashioned slice of prime rib these days, but Hall's Chophouse will plate one up for you. Delicate, slow cooked, and succulent, this throwback is best ordered with a dirty martini.

6. Hometeam BBQ

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2209 Middle St
Sullivans Island, SC
This snack isn't your regular bar staple. The smoked wings at Hometeam BBQ are a masterfully concocted dish of sweet and savory. The chicken is brined, tossed in a brown sugar rub, and then smoked over red oak for hours. The result is a sort of confited wing, which is then flash fried to caramelize the skin. Instead of the typical ranch or blue cheese, this dish is served with an Alabama white sauce.

7. Husk

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76 Queen St
Charleston, SC 29401
(843) 577-2500
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There's no lack of pork product at Husk, and the most simple and iconic treatment might be the large “Surryano” ham behind the bar. If you're feeling peckish while imbibing, ask the bartender to shave you off a few slices. The ham pairs superbly well with bourbon.

8. Oak Steakhouse

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17 Broad St
Charleston, SC 29401
(843) 722-4220
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Go big and go for the 24 ounce dry-aged Certified Angus Beef Prime bone-in ribeye at Oak Steakhouse. If you're being a complete glutton, also order the fried lobster and foie gras to throw on top.

9. Red Drum

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803 Coleman Blvd
Mt. Pleasant, SC 29464
(843) 849-0313
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Red Drum captures the flavors of the South and the Southwest with their South Carolina quail and Texas venison sausage dish. The combination of meats, along with the chile cheddar grit skillet, is a winner.

10. The Lot

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1977 Maybank Hwy
Charleston, SC 29412
(843) 225-0094
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Though the menu changes daily, the bavette steak makes multiple appearances at The Lot. Recently, it was served with potato puree, green beans, carrots, and an herb butter. This cut isn't seen in restaurants often, but chef Alex Lira likes to keep it in the day's specials.

11. The Macintosh

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479 King St
Charleston, SC
(843) 789-4299
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The Macintosh and chef Jeremiah Bacon have kept deckle on the menu since day one. Two years ago, the ribeye cut was relatively unknown, but now you'll find it on several menus across town. The beef is usually served with fresh, seasonal produce.

12. Wild Olive

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2867 Maybank Hwy
Johns Island, SC 29455
(843) 737-4177
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The presentation is pared-down, but the grilled grass-fed steak with smashed, fried, and truffled Yukon gold potatoes at Wild Olive proves that sometimes simple is best. The cut changes, but the perfection remains.

1. Burwell's Stone Fire Grill

14 N Market St, Charleston, SC 29401
At Burwell's you can choose to sear your own meat. They offer a 700 degree tableside stone on which patrons can cook cuts of cow. The "Beef 101" option features bistro filet, NY strip, Wagyu beef, and filet mignon.
14 N Market St
Charleston, SC 29401

2. Cypress

167 E Bay St, Charleston, SC 29401
Order the thick-cut, bone-in pork chop at Cypress. In chef Craig Deihl's hands, this ubiquitous cut is turned into something magical. You're sure to dismiss any preconceived notions of pork chops as dry and boring.
167 E Bay St
Charleston, SC 29401

3. EVO Pizzeria

1075 E Montague Ave, North Charleston, SC 29405
EVO is a Lowcountry pizza institution. Their best seller is the Pork Trifecta—it's a thin crust sausage, pepperoni and bacon feast. Die-hard fans of the pie even have their own t-shirts and bumper stickers.
1075 E Montague Ave
North Charleston, SC 29405

4. FIG

232 Meeting St, Charleston, SC 29401
Forget what you know about chicken livers, the pâté at FIG will make you weak in the knees. Chef Mike Lata had this to say about the dish to Food & Wine: "We use a really old-school process that isn’t used very often, where we emulsify the pork fatback and the chicken livers with bacon. It is as smooth as smooth can be. The pork fat balances out the chicken livers so perfectly. It almost tastes closer to foie gras than chicken livers. It’s really ethereal."
232 Meeting St
Charleston, SC 29401

5. Hall's Chophouse

434 King St, Charleston, SC 29403
There's not many places you can get an old fashioned slice of prime rib these days, but Hall's Chophouse will plate one up for you. Delicate, slow cooked, and succulent, this throwback is best ordered with a dirty martini.
434 King St
Charleston, SC 29403

6. Hometeam BBQ

2209 Middle St, Sullivans Island, SC
This snack isn't your regular bar staple. The smoked wings at Hometeam BBQ are a masterfully concocted dish of sweet and savory. The chicken is brined, tossed in a brown sugar rub, and then smoked over red oak for hours. The result is a sort of confited wing, which is then flash fried to caramelize the skin. Instead of the typical ranch or blue cheese, this dish is served with an Alabama white sauce.
2209 Middle St
Sullivans Island, SC

7. Husk

76 Queen St, Charleston, SC 29401
There's no lack of pork product at Husk, and the most simple and iconic treatment might be the large “Surryano” ham behind the bar. If you're feeling peckish while imbibing, ask the bartender to shave you off a few slices. The ham pairs superbly well with bourbon.
76 Queen St
Charleston, SC 29401

8. Oak Steakhouse

17 Broad St, Charleston, SC 29401
Go big and go for the 24 ounce dry-aged Certified Angus Beef Prime bone-in ribeye at Oak Steakhouse. If you're being a complete glutton, also order the fried lobster and foie gras to throw on top.
17 Broad St
Charleston, SC 29401

9. Red Drum

803 Coleman Blvd, Mt. Pleasant, SC 29464
Red Drum captures the flavors of the South and the Southwest with their South Carolina quail and Texas venison sausage dish. The combination of meats, along with the chile cheddar grit skillet, is a winner.
803 Coleman Blvd
Mt. Pleasant, SC 29464

10. The Lot

1977 Maybank Hwy, Charleston, SC 29412
Though the menu changes daily, the bavette steak makes multiple appearances at The Lot. Recently, it was served with potato puree, green beans, carrots, and an herb butter. This cut isn't seen in restaurants often, but chef Alex Lira likes to keep it in the day's specials.
1977 Maybank Hwy
Charleston, SC 29412

11. The Macintosh

479 King St, Charleston, SC
The Macintosh and chef Jeremiah Bacon have kept deckle on the menu since day one. Two years ago, the ribeye cut was relatively unknown, but now you'll find it on several menus across town. The beef is usually served with fresh, seasonal produce.
479 King St
Charleston, SC

12. Wild Olive

2867 Maybank Hwy, Johns Island, SC 29455
The presentation is pared-down, but the grilled grass-fed steak with smashed, fried, and truffled Yukon gold potatoes at Wild Olive proves that sometimes simple is best. The cut changes, but the perfection remains.
2867 Maybank Hwy
Johns Island, SC 29455

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