Welcome to the updated Charleston Eater 18, your answer and ours to any question that begins, "Can you recommend a restaurant?" This highly elite group covers the entire city, spans myriad cuisines, and collectively satisfies all of your restaurant needs, save for those occasions when you absolutely must spend half a paycheck. Every couple of months, Eater adds pertinent restaurants that were omitted, have newly become eligible (restaurants must be open at least six months), or have stepped up their game.
These are the places that you think of when you think of Charleston. Not necessarily the newest and hottest on the block, but the classics — and soon-to-be classics. Eater welcomesEdmund's Oast to the list.
Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.
If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.
Sometimes, nothing but a sandwich will hit the spot, and Butcher & Bee excels in the art of adding layers of flavor to bread to create magic. The slightly hidden hangout is open only for lunch (or brunch) and late nights, but well worth tracking down.
Charleston Grill is fine dining at its best. Located in the lovely Belmond Charleston Place, the Grill is home to one of the most elegant menus in Charleston. The seasonal menu has four categories: Pure, Southern, Cosmopolitan and Lush, but you can mix and match and create the perfect meal. Better yet, let chef Michelle Weaver create a tasting menu for you and your table.
Executive Chef Craig Deihl is a two-time James Beard nominee and a charcuterie master. His dining room menu is filled with classics like Steak Diane and a garlic & herb rubbed rack of lamb. Head upstairs on Mondays for Burger Night, where you can score a chef Deihl creation for $5.
It's always a toss-up at EVO: order the classic pork trifecta pie or to try something off the ever-changing seasonal menu? The answer is always to get one of each, and make sure a crisp, balanced salad is in the mix.
Mike Lata and Adam Nemirow’s FIG has been steadily impressing diners since the doors opened. Through years of accolades and awards, including Lata’s 2009 James Beard award for Best Chef: Southeast, the food at FIG has remained the top priority. Executive Chef Jason Stanhope is currently running the kitchen and the menu is driven by what is local and available. Go for innovative takes on seasonal produce.
Photo: www.jwkpec.com
Hominy Grill is about as Southern as Southern can get. It’s a must stop for tourists and locals alike, which is a rare achievement for a restaurant. Chef Robert Stehling won the James Beard award for Best Chef: Southeast in 2008. Try the Charleston Nasty if you're there for brunch — the gravy-covered fried chicken biscuit is the definition of comfort food.
Craving modern Italian fare? If it's a perfectly-crafted bowl of pasta or a crisp salad you're looking for, then head to Indaco on King Street. The atmosphere is hip, without being intimidating, and the service is on point. The wood-fired oven can put out a perfectly crisp pizza or a delectable roast chicken. Watch the action from the chef's table or take a seat at the bar and order one of their Negronis on tap.
The tiny pink restaurant on Morrison Drive is home to some of the best fried chicken in the south. Macaroni and cheese, collard greens, catfish…you name a true southern comfort food and Martha Lou’s will probably have it. Wash it down with a glass of iced cold sweet tea for pure Southern bliss.
Executive Chef Sean Brock and Chef de Cuisine Daniel Heinze wow the diners at McCrady’s with extremely thoughtful and seasonal cuisine. Each plate is a work of art. Inventive plates, masterful cocktails, and a gorgeous space that dates from the early 1800’s make McCrady’s one of the best restaurants that this city has to offer.
Drinks are cheap, they're open late, and you're guaranteed to bump into a local chefs post-work at Tattooed Moose. The Morrison Drive eatery saw a bump in business after an appearance on "Diners, Drive-Ins and Dives," but it's still pretty easy to get a seat. Go for Mike's Famous Duck Club. It's a Charleston favorite, and named on untold numbers of "best sandwich" lists, but the ingenious combination of duck confit and apple-smoked bacon cannot be overstated. Plus, duck fat fries.
You would be foolish not to order the fries with Béarnaise at Southern spot The Glass Onion. The French mother sauce may not sound like it belongs with country vittles, but you must remember Charleston’s escargot-eating ancestors. For more traditional Lowcountry fare, the restaurant offers fried chicken with mashed potatoes and collards or Jeannie Ruth’s deviled eggs.
Chef Kevin Johnson and team consistently put out a fresh and innovative menu at The Grocery. The Cannon Street space is a great stop for drinks during happy hour or a place to share as many plates as the table can handle — go for the more daring dishes like pig skin pad Thai or bone marrow brûlée.
The Macintosh is a favorite for brunch, dinner and their Bacon Happy Hour (named after chef Jeremiah Bacon), where a small, pork-y dish is $5. The setting is cool, but comfortable — an ideal backdrop for Bacon's menu, which spans from his famous deckle to a bone marrow bread pudding to the seasonal vegetable plate (yes, it's not just pork).
Co-owners Mike Lata and Adam Nemirow created an homage to all things from the sea with The Ordinary. The duo set out to build the best raw bar around and it landed them on numerous national "best of" lists. Go for the oyster sliders and stay for the triple tower.
Two Boroughs Larder is a perfect example of a choose-your-own-adventure type of restaurant. Meaning, you can go for a comforting noodle bowl, starting at $10, or you can go all out with raw oysters, a charcuterie plate, a massive cowboy ribeye, and chocolate budino. What started as a simple sandwich shop has morphed into an embodiment of all that's good about eating in Charleston right now.
Italian staple Wild Olive opened in 2009 on Johns Island and has since become a destination for classic house-made pasta dishes, intriguing entrees utilizing local ingredients, and fresh small plates. The place gets absolutely packed on the weekends and even stays busy during the week with a $19 wine list on Mondays and Tuesdays.
Xiao Bao Biscuit is brilliant in that it can be a quick stop for lunch, a place to meet for cocktails or a full-on family-style meal. The menu pulls inspiration from China, Korea, Japan, Taiwan, Thailand, and Vietnam, so there's always something new and interesting to sample.
Co-owners Scott Shor and Rich Carley built a temple to culinary delights and boozy wonders at Edmund's Oast. Almost a year after opening, the restaurant is still packed full of crowds nightly. With the combination of chef Andy Henderson's thoughtful cuisine, bartender Jayce McConnell's unique cocktails, and brewer Cameron Read's beers, it's no wonder this place is popular.
Sometimes, nothing but a sandwich will hit the spot, and Butcher & Bee excels in the art of adding layers of flavor to bread to create magic. The slightly hidden hangout is open only for lunch (or brunch) and late nights, but well worth tracking down.
Charleston Grill is fine dining at its best. Located in the lovely Belmond Charleston Place, the Grill is home to one of the most elegant menus in Charleston. The seasonal menu has four categories: Pure, Southern, Cosmopolitan and Lush, but you can mix and match and create the perfect meal. Better yet, let chef Michelle Weaver create a tasting menu for you and your table.
Executive Chef Craig Deihl is a two-time James Beard nominee and a charcuterie master. His dining room menu is filled with classics like Steak Diane and a garlic & herb rubbed rack of lamb. Head upstairs on Mondays for Burger Night, where you can score a chef Deihl creation for $5.
It's always a toss-up at EVO: order the classic pork trifecta pie or to try something off the ever-changing seasonal menu? The answer is always to get one of each, and make sure a crisp, balanced salad is in the mix.
Mike Lata and Adam Nemirow’s FIG has been steadily impressing diners since the doors opened. Through years of accolades and awards, including Lata’s 2009 James Beard award for Best Chef: Southeast, the food at FIG has remained the top priority. Executive Chef Jason Stanhope is currently running the kitchen and the menu is driven by what is local and available. Go for innovative takes on seasonal produce.
Photo: www.jwkpec.com
Hominy Grill is about as Southern as Southern can get. It’s a must stop for tourists and locals alike, which is a rare achievement for a restaurant. Chef Robert Stehling won the James Beard award for Best Chef: Southeast in 2008. Try the Charleston Nasty if you're there for brunch — the gravy-covered fried chicken biscuit is the definition of comfort food.
Craving modern Italian fare? If it's a perfectly-crafted bowl of pasta or a crisp salad you're looking for, then head to Indaco on King Street. The atmosphere is hip, without being intimidating, and the service is on point. The wood-fired oven can put out a perfectly crisp pizza or a delectable roast chicken. Watch the action from the chef's table or take a seat at the bar and order one of their Negronis on tap.
The tiny pink restaurant on Morrison Drive is home to some of the best fried chicken in the south. Macaroni and cheese, collard greens, catfish…you name a true southern comfort food and Martha Lou’s will probably have it. Wash it down with a glass of iced cold sweet tea for pure Southern bliss.
Executive Chef Sean Brock and Chef de Cuisine Daniel Heinze wow the diners at McCrady’s with extremely thoughtful and seasonal cuisine. Each plate is a work of art. Inventive plates, masterful cocktails, and a gorgeous space that dates from the early 1800’s make McCrady’s one of the best restaurants that this city has to offer.
Drinks are cheap, they're open late, and you're guaranteed to bump into a local chefs post-work at Tattooed Moose. The Morrison Drive eatery saw a bump in business after an appearance on "Diners, Drive-Ins and Dives," but it's still pretty easy to get a seat. Go for Mike's Famous Duck Club. It's a Charleston favorite, and named on untold numbers of "best sandwich" lists, but the ingenious combination of duck confit and apple-smoked bacon cannot be overstated. Plus, duck fat fries.
You would be foolish not to order the fries with Béarnaise at Southern spot The Glass Onion. The French mother sauce may not sound like it belongs with country vittles, but you must remember Charleston’s escargot-eating ancestors. For more traditional Lowcountry fare, the restaurant offers fried chicken with mashed potatoes and collards or Jeannie Ruth’s deviled eggs.
Chef Kevin Johnson and team consistently put out a fresh and innovative menu at The Grocery. The Cannon Street space is a great stop for drinks during happy hour or a place to share as many plates as the table can handle — go for the more daring dishes like pig skin pad Thai or bone marrow brûlée.
The Macintosh is a favorite for brunch, dinner and their Bacon Happy Hour (named after chef Jeremiah Bacon), where a small, pork-y dish is $5. The setting is cool, but comfortable — an ideal backdrop for Bacon's menu, which spans from his famous deckle to a bone marrow bread pudding to the seasonal vegetable plate (yes, it's not just pork).
Co-owners Mike Lata and Adam Nemirow created an homage to all things from the sea with The Ordinary. The duo set out to build the best raw bar around and it landed them on numerous national "best of" lists. Go for the oyster sliders and stay for the triple tower.
Two Boroughs Larder is a perfect example of a choose-your-own-adventure type of restaurant. Meaning, you can go for a comforting noodle bowl, starting at $10, or you can go all out with raw oysters, a charcuterie plate, a massive cowboy ribeye, and chocolate budino. What started as a simple sandwich shop has morphed into an embodiment of all that's good about eating in Charleston right now.
Italian staple Wild Olive opened in 2009 on Johns Island and has since become a destination for classic house-made pasta dishes, intriguing entrees utilizing local ingredients, and fresh small plates. The place gets absolutely packed on the weekends and even stays busy during the week with a $19 wine list on Mondays and Tuesdays.
Xiao Bao Biscuit is brilliant in that it can be a quick stop for lunch, a place to meet for cocktails or a full-on family-style meal. The menu pulls inspiration from China, Korea, Japan, Taiwan, Thailand, and Vietnam, so there's always something new and interesting to sample.
Co-owners Scott Shor and Rich Carley built a temple to culinary delights and boozy wonders at Edmund's Oast. Almost a year after opening, the restaurant is still packed full of crowds nightly. With the combination of chef Andy Henderson's thoughtful cuisine, bartender Jayce McConnell's unique cocktails, and brewer Cameron Read's beers, it's no wonder this place is popular.
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/72919959/BLT.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59851113/287337237_512787407514934_5049858958910745841_n.41.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/72912649/1_VINYL_Cinnamon_Espresso_Martini_Photo_courtesy_of_NiceDay_Creative.7.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/45163018/eater_18_lede.0.0.png)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62437002/bb.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/62369240/Swank_Desserts_Flatlays_22__10_of_34___1_.7.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62437003/cg.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/65684292/244993672_10158857786052639_6338323096697284713_n_1.28.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/72643957/FIG_dessert.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62437004/cypresss.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/63954219/220630_Okta_11173.14.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62437005/evo.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/61539135/289192032_550551176526759_1232174901377631770_n.21.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59810875/berthas_charleston_fringe_friedchicken.0.0.0.20.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62437006/fig.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60318957/the_ordinary.85.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/72717837/2021_04_09_Lenoir_CML_0015_HDR.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62437007/Hominy_Grill.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/61690025/191795922_1971972519621538_7019705556402368569_n.6.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62437008/indaco.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/72194690/345899338_3437114593211952_3694372998708188653_n.8.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62437009/martha.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59432447/_MG_0366.0.27.jpeg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62437010/mccrady_s.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/70931796/257895489_1575185559489276_3482923045632702124_n.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/65783936/69287685_2348296881884136_8855331633515986944_o.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62437012/TM.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60399475/-3.0.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62437013/go.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/61388033/boxcar_sandwich.7.jpeg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62437014/grocery.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62437015/mac.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62437016/ordinary.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/69245343/2021_05_01_Bowens_Island_CML_0208.7.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62437017/tbl.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/61702121/tavern_burger2.1539092078.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62437018/wo.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62437019/xbb.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/58585215/2023.10.28.King.BBQ.CML.0073.19.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/70458995/269693493_978361952752561_792821562757478066_n.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62437020/eo.0.0.0.jpg)
Loading comments...