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. The map welcomes newcomers Lee Lee's Hot Kitchen, The Farmbar and Vincent Chicco's to the list. Here's the Eater Heat Map, which will change continually to always highlight where the crowds are flocking to at the moment.
Added 2/6/14: Lee Lee's Hot Kitchen, The Farmbar, Vincent Chicco's Added 1/2/14: The Granary Added 12/5/13: Bohemian Bull Tavern And Beer Garden and Scratch Taco Boutique Added 11/7/13: Bay Street Biergarten Added 10/3/13: Sweet Radish Bakery Added 9/5/13: Indaco, The Southern General, Coda Del Pesce Added 8/1/13: Básico Added 7/11/13: Salt at Station 22, Warehouse Added 6/6/13: Craftsmen Kitchen & Tap House
Where else can you watch bathing beauties while getting a fix of fresh chorizo tacos? Curious patrons are flocking to this taquería located beside the Mixson Bath & Racquet Club. Come for the tortas, but stay for the frozen cocojitos (think coconut mojito).
Bay Street Biergarten has been open less than a month, but Charleston is absolutely clamoring to try out the tap tables and Bavarian-inspired/Southern-made food. The enormous space on East Bay houses a large selection of craft beers, tables for big parties and a jovial atmosphere.
James Island gets their own beer garden with a wide selection of brews and innovative cocktails. The "pub grub" ranges from burgers to brats to fried mac' and cheese. The full-sized bocce court draws in crowds as well.
A new addition to the tourist district: Craftsmen is all about the beer (they opened with 48 taps and have more options in bottles). The food options are focus on filling fare, like Crunchy Dame, with pork belly, cherry jam and an egg.
Since they opened on February 14, brewpub Edmund's Oast is packed full of crowds nightly, but that shouldn't stop you from gawking at the magnificent interiors while trying to grab a seat at the bar. With the combination of chef Andy Henderson's thoughtful cuisine, bartender Jayce McConnell's unique cocktails, and brewer Cameron Read's suds, it's no wonder this place is popular. If you forget to make a reservation, Saturday/Sunday brunch starts at 10:00 a.m., and you're sure to steal a seat before the crowds wake.
The latest restaurant from the Indigo Road Group, Indaco is the hip new spot to visit for pizza, pasta and negronis. The pies feature perfectly crisp crusts and the toppings are inventive. Dishes are thoughtful derivations of classic Italian flavors.
If restauranteur Karalee Nielsen Fallert has a hand in the project, then it's usually a fair bet it will soon be the talk of the town. Her newest place, Lee Lee's Hot Kitchen is no different. The crowds are traveling to President Street to sample chef Lily Lei's Chinese fare and liking it. First reports are to to try the kale salad and Shanghai noodles. The super stylized interiors, covered in vintage firecracker posters and red birdcages, are worth a trip for anyone interested in quirky design.
Open only two days a week, in the middle of a field, The Farmbar is certainly unique to the Charleston culinary scene. Chef Tara Derr Webb and her team work from a reclaimed shipping container, way up on Meeting Street, and prove they can put out beautiful menu items without an extensive kitchen. Go for the savory pork burgers, and stay for the smart merchandise in the stylish Spartan.
The Granary is the newest project from chef Brannon Florie of The Rarebit fame. Florie's restaurant, located in Mount Pleasant, has a farm-to-table menu with a focus on house-made charcuterie. Look for duck and waffles or the Fatboy on the brunch menu.
Residents of Wagener Terrace are flocking to The Park Café to discover what the latest restaurant to fill the old Granville's space is all about. The breakfast/lunch/dinner bistro serves a menu with a European slant and has something for everyone: coffee, wine, and even fancy cheeses without traveling below the Crosstown.
With two winning reviews from local publications under their belt, craft sandwich shop The Southern General is pulling in crowds bored of the same old meat and cheese menus. Creative takes on classics like the pulled pork Super Butt with sweet potato cream cheese on grilled brioche are waking up the lunch crowds on Johns Island.
Lovers of Italian food can be very particular about how their plates should taste. They will tell you that no one can make a Sunday gravy like their mother, but chef Aaron Lemieux is attempting to win over the critical crowds with his menu at Vincent Chicco's. Classics like veal Marsala and spaghetti with meatballs are served nightly in this handsome new restaurant from the Holy City Hospitality group.
Warehouse is pouring beer, wine, coffee and some of the city's more affordable specialty cocktails alongside kicked-up bar food. The confit wings and homemade pork rinds have people talking.
Where else can you watch bathing beauties while getting a fix of fresh chorizo tacos? Curious patrons are flocking to this taquería located beside the Mixson Bath & Racquet Club. Come for the tortas, but stay for the frozen cocojitos (think coconut mojito).
Bay Street Biergarten has been open less than a month, but Charleston is absolutely clamoring to try out the tap tables and Bavarian-inspired/Southern-made food. The enormous space on East Bay houses a large selection of craft beers, tables for big parties and a jovial atmosphere.
James Island gets their own beer garden with a wide selection of brews and innovative cocktails. The "pub grub" ranges from burgers to brats to fried mac' and cheese. The full-sized bocce court draws in crowds as well.
A new addition to the tourist district: Craftsmen is all about the beer (they opened with 48 taps and have more options in bottles). The food options are focus on filling fare, like Crunchy Dame, with pork belly, cherry jam and an egg.
Since they opened on February 14, brewpub Edmund's Oast is packed full of crowds nightly, but that shouldn't stop you from gawking at the magnificent interiors while trying to grab a seat at the bar. With the combination of chef Andy Henderson's thoughtful cuisine, bartender Jayce McConnell's unique cocktails, and brewer Cameron Read's suds, it's no wonder this place is popular. If you forget to make a reservation, Saturday/Sunday brunch starts at 10:00 a.m., and you're sure to steal a seat before the crowds wake.
The latest restaurant from the Indigo Road Group, Indaco is the hip new spot to visit for pizza, pasta and negronis. The pies feature perfectly crisp crusts and the toppings are inventive. Dishes are thoughtful derivations of classic Italian flavors.
If restauranteur Karalee Nielsen Fallert has a hand in the project, then it's usually a fair bet it will soon be the talk of the town. Her newest place, Lee Lee's Hot Kitchen is no different. The crowds are traveling to President Street to sample chef Lily Lei's Chinese fare and liking it. First reports are to to try the kale salad and Shanghai noodles. The super stylized interiors, covered in vintage firecracker posters and red birdcages, are worth a trip for anyone interested in quirky design.
Open only two days a week, in the middle of a field, The Farmbar is certainly unique to the Charleston culinary scene. Chef Tara Derr Webb and her team work from a reclaimed shipping container, way up on Meeting Street, and prove they can put out beautiful menu items without an extensive kitchen. Go for the savory pork burgers, and stay for the smart merchandise in the stylish Spartan.
The Granary is the newest project from chef Brannon Florie of The Rarebit fame. Florie's restaurant, located in Mount Pleasant, has a farm-to-table menu with a focus on house-made charcuterie. Look for duck and waffles or the Fatboy on the brunch menu.
Residents of Wagener Terrace are flocking to The Park Café to discover what the latest restaurant to fill the old Granville's space is all about. The breakfast/lunch/dinner bistro serves a menu with a European slant and has something for everyone: coffee, wine, and even fancy cheeses without traveling below the Crosstown.
With two winning reviews from local publications under their belt, craft sandwich shop The Southern General is pulling in crowds bored of the same old meat and cheese menus. Creative takes on classics like the pulled pork Super Butt with sweet potato cream cheese on grilled brioche are waking up the lunch crowds on Johns Island.
Lovers of Italian food can be very particular about how their plates should taste. They will tell you that no one can make a Sunday gravy like their mother, but chef Aaron Lemieux is attempting to win over the critical crowds with his menu at Vincent Chicco's. Classics like veal Marsala and spaghetti with meatballs are served nightly in this handsome new restaurant from the Holy City Hospitality group.
Warehouse is pouring beer, wine, coffee and some of the city's more affordable specialty cocktails alongside kicked-up bar food. The confit wings and homemade pork rinds have people talking.
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