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. Today the map welcomes The Park Cafe to the list.
Heatmap restaurants are presented in alphabetical order.
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.
Co-owners Jesse Sandole and Kyle Norton wanted to bring a high-end seafood counter to Charleston. Chef Sean Rieflin is in the shop's tiny kitchen utilizing the fresh products to create crowd favorites like lobster rolls and ahi tuna poke. The menu and the space may be small, but the team at 167 Raw puts out a might meal from the ocean's bounty.
Long time admirers of Callie's Charleston Biscuits rejoiced when they heard that owner Carrie Morey was to open a small shop on King Street. Now, Callie's Hot Little Biscuit is the place to be for breakfast staples, tomato pies, and fried chicken on Fridays.
From the co-owners of cozy wine bar Bin 152, Chez Nous is rustic and French, with European style seating, a small bar, and an even tinier upstairs. Chef Jill Mathias and Juan Cassalett are behind the stove, serving a selection of two appetizers, two entrees and two desserts. Go with a partner and have one of each.
The counter at Artisan Meat Share is one of the most popular places to scarf down a sandwich in town. The latest establishment from chefs Craig Deihl and Bob Cook is a welcome lunch/early dinner spot on Spring Street and a convenient outlet for meaty pick-ups. Guests can take home cured selections and condiments, by the pound, or order salads and sometimes fried chicken. If you can't make it for lunch, go after work for a charcuterie plate and a local beer.
Combine fancy champagne, cheap beer, fried chicken, and a casual raw bar all housed in an old auto body shop, and you'll find Leon's Oyster Shop. The menu has plenty of salads for the lunch crowds, and soft serve for the kids. Restaurateurs Tim Mink and Brooks Reitz put a lot of thought into every detail of this latest eatery, so go marvel at the wondrous interiors.
Visit for the Stumptown coffee and stay for the hospitality and snacks. The Daily serves magnificent breakfast items, as well as a selection of grab-and-go sandwiches, perfectly-curated wines, and various salads and hummus from sister shop Butcher & Bee.
The latest endeavor from the Wild Olive crew, The Obstinate Daughter, offers updated Italian at the beach. Executive chef Jacques Larson and chef de cuisine Will Fincher (formally of pizza place Monza) head the kitchen. Expect Italian-influenced small plates, traditional pastas, and wood-fired pizzas.
It was pretty much a sure thing that anyone familiar with renowned chef Sean Brock would want to try out East Bay eatery Minero as soon as it opened. The tortillas are perfection, the drinks are innovative, and the menu is a unique take on Lowcountry meets Mexican street food.
"It's a kitchen, not a restaurant," is the slogan for petite eatery R. Kitchen. While the establishment isn't new, folks are constantly bragging about their amazing meals from chef Ross Webb. They have a near-perfect rating on Yelp, so they must be doing something right. The menu changes frequently to reflect the freshest ingredients available.
When The Americano opened their doors, curious patrons lined up to sample the Latin American-inspired fare. Go for creative cocktails, Miami-inspired interiors, and hip people watching.
The Drawing Room attracts patrons with a hip setting and executive chef Jon Cropf's gastronomical wizardry. With recent shining reviews and press from local bloggers, Charleston is paying attention to what's happening at this recently renovated restaurant.
Cozy all-day cafe Saint Alban opened last month and folks are smitten. The diner now runs from 7:00 a.m. to 7:00 p.m., so make a morning breakfast stop and then circle back for an afternoon pick-me-up.
Shem Creek newcomer Tavern & Table is a blessing for Mount Pleasant residents looking for refined food offerings without having to travel downtown. Chef Katie Lorenzen-Smith works with classic Lowcountry flavors as well as worldly influences.
The warehouse at 103 Spring St. was once home to a industrial-looking art gallery, but recently underwent a miraculous transformation into an awe-inspiring event space and restaurant. Patrons visit to check out the interiors and try chef Amalia Scatena's Mediterranean-inspired plates.
Chef Brannon Florie opened another restaurant in Mount Pleasant and this time it's an upscale Southern (but not too upscale) featuring "backyard dining." Critic Allston McCrady recently stated, "At first glance, the menu reads like an old-school roadside diner: deviled eggs, chicken livers, ribs, wings, hush puppies, fried green tomatoes. But that's deceiving. When the dishes arrived, they were hardly standard. Let's call this 'Southern gourmand' ..."
A year after opening, The Park Cafe is heating up after releasing a new dedicated dinner menu. Previously, the Wagener Terrace eatery offered an all-day items, but now patrons have new choices for evening provisions. Fans are flocking to check out the latest offerings from chef John Amato.
Co-owners Jesse Sandole and Kyle Norton wanted to bring a high-end seafood counter to Charleston. Chef Sean Rieflin is in the shop's tiny kitchen utilizing the fresh products to create crowd favorites like lobster rolls and ahi tuna poke. The menu and the space may be small, but the team at 167 Raw puts out a might meal from the ocean's bounty.
Long time admirers of Callie's Charleston Biscuits rejoiced when they heard that owner Carrie Morey was to open a small shop on King Street. Now, Callie's Hot Little Biscuit is the place to be for breakfast staples, tomato pies, and fried chicken on Fridays.
From the co-owners of cozy wine bar Bin 152, Chez Nous is rustic and French, with European style seating, a small bar, and an even tinier upstairs. Chef Jill Mathias and Juan Cassalett are behind the stove, serving a selection of two appetizers, two entrees and two desserts. Go with a partner and have one of each.
The counter at Artisan Meat Share is one of the most popular places to scarf down a sandwich in town. The latest establishment from chefs Craig Deihl and Bob Cook is a welcome lunch/early dinner spot on Spring Street and a convenient outlet for meaty pick-ups. Guests can take home cured selections and condiments, by the pound, or order salads and sometimes fried chicken. If you can't make it for lunch, go after work for a charcuterie plate and a local beer.
Combine fancy champagne, cheap beer, fried chicken, and a casual raw bar all housed in an old auto body shop, and you'll find Leon's Oyster Shop. The menu has plenty of salads for the lunch crowds, and soft serve for the kids. Restaurateurs Tim Mink and Brooks Reitz put a lot of thought into every detail of this latest eatery, so go marvel at the wondrous interiors.
Visit for the Stumptown coffee and stay for the hospitality and snacks. The Daily serves magnificent breakfast items, as well as a selection of grab-and-go sandwiches, perfectly-curated wines, and various salads and hummus from sister shop Butcher & Bee.
The latest endeavor from the Wild Olive crew, The Obstinate Daughter, offers updated Italian at the beach. Executive chef Jacques Larson and chef de cuisine Will Fincher (formally of pizza place Monza) head the kitchen. Expect Italian-influenced small plates, traditional pastas, and wood-fired pizzas.
It was pretty much a sure thing that anyone familiar with renowned chef Sean Brock would want to try out East Bay eatery Minero as soon as it opened. The tortillas are perfection, the drinks are innovative, and the menu is a unique take on Lowcountry meets Mexican street food.
"It's a kitchen, not a restaurant," is the slogan for petite eatery R. Kitchen. While the establishment isn't new, folks are constantly bragging about their amazing meals from chef Ross Webb. They have a near-perfect rating on Yelp, so they must be doing something right. The menu changes frequently to reflect the freshest ingredients available.
When The Americano opened their doors, curious patrons lined up to sample the Latin American-inspired fare. Go for creative cocktails, Miami-inspired interiors, and hip people watching.
The Drawing Room attracts patrons with a hip setting and executive chef Jon Cropf's gastronomical wizardry. With recent shining reviews and press from local bloggers, Charleston is paying attention to what's happening at this recently renovated restaurant.
Cozy all-day cafe Saint Alban opened last month and folks are smitten. The diner now runs from 7:00 a.m. to 7:00 p.m., so make a morning breakfast stop and then circle back for an afternoon pick-me-up.
Shem Creek newcomer Tavern & Table is a blessing for Mount Pleasant residents looking for refined food offerings without having to travel downtown. Chef Katie Lorenzen-Smith works with classic Lowcountry flavors as well as worldly influences.
The warehouse at 103 Spring St. was once home to a industrial-looking art gallery, but recently underwent a miraculous transformation into an awe-inspiring event space and restaurant. Patrons visit to check out the interiors and try chef Amalia Scatena's Mediterranean-inspired plates.
Chef Brannon Florie opened another restaurant in Mount Pleasant and this time it's an upscale Southern (but not too upscale) featuring "backyard dining." Critic Allston McCrady recently stated, "At first glance, the menu reads like an old-school roadside diner: deviled eggs, chicken livers, ribs, wings, hush puppies, fried green tomatoes. But that's deceiving. When the dishes arrived, they were hardly standard. Let's call this 'Southern gourmand' ..."
A year after opening, The Park Cafe is heating up after releasing a new dedicated dinner menu. Previously, the Wagener Terrace eatery offered an all-day items, but now patrons have new choices for evening provisions. Fans are flocking to check out the latest offerings from chef John Amato.
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/61823411/Andrew_Cebulka__4.19.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/72696977/taco_truck_durham.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59378107/The_Den_Credit_JB_McCabe__6_.276.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/45822810/heatmap-image.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459528/upload.0.0.0.0.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60318957/2023.01.15.Menu.167.Raw.CML.0030.84.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/62459529/upload.0.0.0.0.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/61690025/191795922_1971972519621538_7019705556402368569_n.6.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60421341/43376023_1160720950746457_2645104936940994560_o.13.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459530/upload.0.0.0.0.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/72643957/FIG_dessert.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59844873/Andrew_Cebulka_7950.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459531/upload.0.0.0.0.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/61388033/boxcar_sandwich.7.jpeg)
: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/62459532/upload.0.0.0.0.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59527795/57bb2ffa74675-364912.0.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459533/upload.0.0.0.0.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/55768815/294666500_1872838659732151_8734988054362483628_n.70.jpeg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459534/upload.0.0.0.0.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/55256615/16836662_10154499218413473_4517909002811620947_o.7.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459535/upload.0.0.0.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59592307/310073209_476004701209859_708141752810560285_n.26.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/61561379/71066803_1137164889817520_3175396001993195520_o.6.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459536/upload.0.0.0.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59432447/_MG_0366.0.27.jpeg)
: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/62459537/upload.0.0.0.0.0.0.png)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459538/Screen_Shot_2015-01-08_at_1.13.58_PM.0.0.0.0.0.png)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/65684292/DSC_7455.21.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459539/stalb.0.0.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459540/tt.0.0.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/65993568/WildCommon_16.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459541/Screen_Shot_2015-01-09_at_11.09.19_AM.0.0.0.0.0.png)
: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/59107667/Soft_Shell.1522849547.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459542/10881563_778016642245514_5919764663113827177_n.0.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60717599/28619334_1235109003285891_3042232276732748901_o.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62459544/parkcafesm.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59851113/103914337_3030332303709000_720200166998337586_n.34.jpg)