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A low-lit bar with a white marble top.
The Quinte is now open on George Street.
Matthew Williams

The Hottest New Restaurants in Charleston, January 2023

From seafood towers to New York-style bagels

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The Quinte is now open on George Street.
| Matthew Williams

More often than not, tipsters, readers, friends, and family of Eater have one question: Where should I eat right now? What are the new restaurants? What's everyone talking about? While the Eater 18 is a crucial resource covering old standbys and neighborhood essentials across the city, it is not a chronicle of the "it" places of the moment. Enter the Eater Heatmap, which will change continually to highlight the spots crowds are flocking to at the moment or generating a big buzz. Folks are asking, "Have you been yet?" Try one of these newbies today.

New to the list:

January 2023: Ruby’s Bagels
December 2022: The Quinte
November 2022: Island Provisions, Iron Rose
October 2022: Port of Call
September 2022: Gingerline, King BBQ Pop-Up, Bar 167
August 2022: Vern’s, Spice Palette
July 2022: Bar Rollins, Cold Shoulder, Minero
June 2022: Sullivan’s Fish Camp, Laura, Islander 71 Fish House and Deck Bar
May 2022: Rancho Lewis

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Cold Shoulder Gourmet

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Ever since the news broke about West Ashley sandwich shop Cold Shoulder Gourmet, owner Craig Edmunds can’t keep his creations in stock and typically sells out before 11 a.m. Edmunds works with top-tier ingredients — like in the Spicy, he layers nduja, salami, parmesan, truffle cream, greens, and truffle hot sauce. 

Rancho Lewis

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The menu at Rancho Lewis pulls influences from West Texas, Chihuahua, Mexico, and New Mexico. This is the food famed pitmaster John Lewis and his family grew up eating. Classic fare like enchiladas, burritos, and tacos are there, along with combo plates dedicated to items favorited by Lewis’ grandparents Cora and Lloyd. The margaritas are said to be the coldest in town due to the high-velocity electric shakers behind the bar.

Ruby's New York Style Bagels

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Proprietor Kevin Roach set out to make New York-style bagels in Mount Pleasant, and many people (including NYC transplants) are saying he succeeded with the opening of Ruby’s Bagels. The doughy creations are kettle boiled and baked for an exterior with a snap and a chewy inside. Find over a dozen varieties, including a bloody mary bagel, plus housemade cream cheeses.

Spice Palette Indian Cuisine

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Mount Pleasant restaurant Spice Palette is getting buzz for its wide selection of modern and traditional Indian fare for lunch and dinner. Menu items range from masala dosa to kheema samosas to biryanis to lamb vindaloo. According to Post and Courier, owner Sujith Varghese already runs two Indian restaurants in New York, but decided to open one here after dining at another local Indian establishment.

Island Provisions

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This is the second location for quaint cafe Island Provisions, with the first on Johns Island. The Saint Philip Street address now features a bar, table seating, and a commerce area. The space will serve breakfast, lunch, cocktails, beer, and wine. The menu ranges from avocado toast to Italian sandwiches.

Island Provisions
Mike Ledford

Tucked away in the Cannonborough/Elliotborough neighborhood sits American bistro Vern’s. Seats filled up as soon as the reservations opened, because Charleston was interested to see what former McCrady’s employees Dano and Bethany Heinze would do with the space previously held by Italian restaurant Trattoria Lucca. Vern’s is a thoughtful spot exuding easy comfort. Open for dinner and brunch, the menu draws from Dano’s culinary background working with hyperlocal Lowcountry products and California cuisine. Early standout items include a fresh campanelli with rabbit and a perfectly roast poussin in a brown butter jus.

A bar with seven stools.
The updated bar area at Vern’s.
Mike Ledford

The Quinte Oyster Bar

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The most recent bivalve restaurant on the scene, the Quinte, comes from Philadelphia-based hospitality company Method Co., which runs the connected boutique hotel the Pinch. Method Co. is known for its luxury details and attention to branding in all its projects, which for the Quinte, means a seductive Paris-meets-old-New-York interior with a menu full of hyper-local seafood. The menu is tight, but it hits the highlights one would expect from an oyster bar —  from seafood towers to shrimp rolls to caviar service.

A low-lit bar with a white marble top.
Tuck into a corner stool and watch the staff shuck oysters.
Matthew Williams

Port of Call Food + Brew Hall

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Market Street food hall Port of Call is back on the Heatmap because of its recent influx of new vendors. Here are the newest tenants: Pineapple Hut, serving Dole Whip creations; French bistro Délicieux with sandwiches and pastries from chef Bri Wilson; taqueria Taco Art from chef Jason De Souza; LowCo Seafood Shack with Lowcountry boil, shrimp and grits, and boiled peanuts; and Peruvian spot Pisco Mar with ceviches, empanadas, and pisco-based cocktails.

A counter by vendor stalls
Port of Call.
Mike Ledford

Bar 167

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The team at popular oyster spot 167 Raw created a gorgeous Mediterranean bar right around the corner on Fulton Street. Bar 167 boasts a bar on each floor, and the interiors are full of easy, breezy nautical touches. Food includes fresh-baked focaccia, crudos, and a bistro steak. Cocktails have an emphasis on housemade tonics, along with spritzes and sangria.

Blue and white bar.
The upstairs bar at Bar 167.
Mike Ledford

Iron Rose Bar & Restaurant

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The newly renovated Mills House hotel reimagined its former restaurant, the Barbadoes Room, into a sleek new spot called Iron Rose. The space has a more modern look and an updated menu with Southern coastal influences. Highlights include a tuna tartare with benne seed crackers; an autumn panzanella with squash, pears, and beets; and a satisfying burger and fries.

Tuna tartare at Iron Rose.
Iron Rose

Sullivan's Fish Camp

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Dining at Sullivan’s Fish Camp is like stepping onto a sailboat out of the 1970s. The retro-chic restaurant is one of the hottest reservations on the island. The menu includes fish camp classics, like peel-and-eat shrimp and fried seafood baskets, paired with higher-end offerings, like lobster rolls and tuna tartare with bone marrow.

Yellow-and-white tiled floors with shiny wood tables.
Sullivan’s Fish Camp
Mike Ledford

Minero Mexican Grill & Cantina

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Mexican-meets-Southern restaurant Minero is back in the Lowcountry with a new address. Chef Shamil Velazquez brought back favorites like the charcoal-grilled wings covered in Valentina hot sauce, benne salsa, and the super-stuffed burrito covered in Oaxaca cheese. He also added new menu items to the lineup, like a massive pork chop with guava barbecue sauce, carnitas empanadas, shrimp and snapper ceviche, and a breakfast burrito on the weekends. 

Bright orange and green patio.
The patio at Minero on Johns Island.
Mike Ledford

Cold Shoulder Gourmet

Ever since the news broke about West Ashley sandwich shop Cold Shoulder Gourmet, owner Craig Edmunds can’t keep his creations in stock and typically sells out before 11 a.m. Edmunds works with top-tier ingredients — like in the Spicy, he layers nduja, salami, parmesan, truffle cream, greens, and truffle hot sauce. 

Rancho Lewis

The menu at Rancho Lewis pulls influences from West Texas, Chihuahua, Mexico, and New Mexico. This is the food famed pitmaster John Lewis and his family grew up eating. Classic fare like enchiladas, burritos, and tacos are there, along with combo plates dedicated to items favorited by Lewis’ grandparents Cora and Lloyd. The margaritas are said to be the coldest in town due to the high-velocity electric shakers behind the bar.

Ruby's New York Style Bagels

Proprietor Kevin Roach set out to make New York-style bagels in Mount Pleasant, and many people (including NYC transplants) are saying he succeeded with the opening of Ruby’s Bagels. The doughy creations are kettle boiled and baked for an exterior with a snap and a chewy inside. Find over a dozen varieties, including a bloody mary bagel, plus housemade cream cheeses.

Spice Palette Indian Cuisine

Mount Pleasant restaurant Spice Palette is getting buzz for its wide selection of modern and traditional Indian fare for lunch and dinner. Menu items range from masala dosa to kheema samosas to biryanis to lamb vindaloo. According to Post and Courier, owner Sujith Varghese already runs two Indian restaurants in New York, but decided to open one here after dining at another local Indian establishment.

Island Provisions

This is the second location for quaint cafe Island Provisions, with the first on Johns Island. The Saint Philip Street address now features a bar, table seating, and a commerce area. The space will serve breakfast, lunch, cocktails, beer, and wine. The menu ranges from avocado toast to Italian sandwiches.

Island Provisions
Mike Ledford

Vern's

Tucked away in the Cannonborough/Elliotborough neighborhood sits American bistro Vern’s. Seats filled up as soon as the reservations opened, because Charleston was interested to see what former McCrady’s employees Dano and Bethany Heinze would do with the space previously held by Italian restaurant Trattoria Lucca. Vern’s is a thoughtful spot exuding easy comfort. Open for dinner and brunch, the menu draws from Dano’s culinary background working with hyperlocal Lowcountry products and California cuisine. Early standout items include a fresh campanelli with rabbit and a perfectly roast poussin in a brown butter jus.

A bar with seven stools.
The updated bar area at Vern’s.
Mike Ledford

The Quinte Oyster Bar

The most recent bivalve restaurant on the scene, the Quinte, comes from Philadelphia-based hospitality company Method Co., which runs the connected boutique hotel the Pinch. Method Co. is known for its luxury details and attention to branding in all its projects, which for the Quinte, means a seductive Paris-meets-old-New-York interior with a menu full of hyper-local seafood. The menu is tight, but it hits the highlights one would expect from an oyster bar —  from seafood towers to shrimp rolls to caviar service.

A low-lit bar with a white marble top.
Tuck into a corner stool and watch the staff shuck oysters.
Matthew Williams

Port of Call Food + Brew Hall

Market Street food hall Port of Call is back on the Heatmap because of its recent influx of new vendors. Here are the newest tenants: Pineapple Hut, serving Dole Whip creations; French bistro Délicieux with sandwiches and pastries from chef Bri Wilson; taqueria Taco Art from chef Jason De Souza; LowCo Seafood Shack with Lowcountry boil, shrimp and grits, and boiled peanuts; and Peruvian spot Pisco Mar with ceviches, empanadas, and pisco-based cocktails.

A counter by vendor stalls
Port of Call.
Mike Ledford

Bar 167

The team at popular oyster spot 167 Raw created a gorgeous Mediterranean bar right around the corner on Fulton Street. Bar 167 boasts a bar on each floor, and the interiors are full of easy, breezy nautical touches. Food includes fresh-baked focaccia, crudos, and a bistro steak. Cocktails have an emphasis on housemade tonics, along with spritzes and sangria.

Blue and white bar.
The upstairs bar at Bar 167.
Mike Ledford

Iron Rose Bar & Restaurant

The newly renovated Mills House hotel reimagined its former restaurant, the Barbadoes Room, into a sleek new spot called Iron Rose. The space has a more modern look and an updated menu with Southern coastal influences. Highlights include a tuna tartare with benne seed crackers; an autumn panzanella with squash, pears, and beets; and a satisfying burger and fries.

Tuna tartare at Iron Rose.
Iron Rose

Sullivan's Fish Camp

Dining at Sullivan’s Fish Camp is like stepping onto a sailboat out of the 1970s. The retro-chic restaurant is one of the hottest reservations on the island. The menu includes fish camp classics, like peel-and-eat shrimp and fried seafood baskets, paired with higher-end offerings, like lobster rolls and tuna tartare with bone marrow.

Yellow-and-white tiled floors with shiny wood tables.
Sullivan’s Fish Camp
Mike Ledford

Minero Mexican Grill & Cantina

Mexican-meets-Southern restaurant Minero is back in the Lowcountry with a new address. Chef Shamil Velazquez brought back favorites like the charcoal-grilled wings covered in Valentina hot sauce, benne salsa, and the super-stuffed burrito covered in Oaxaca cheese. He also added new menu items to the lineup, like a massive pork chop with guava barbecue sauce, carnitas empanadas, shrimp and snapper ceviche, and a breakfast burrito on the weekends. 

Bright orange and green patio.
The patio at Minero on Johns Island.
Mike Ledford

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