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. Here's the Eater Heat Map, which will change continually to always highlight where the crowds are flocking to at the moment.
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 Added 5/2/13: Windjammer Added 4/4/13: Republic Reign, Sloppy Cow
XBB 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. Try the Okonomiyaki, the cabbage pancakes that became their signature dish almost overnight. Email in advance for the family-style dinners.
Mike Lata's James Beard-nominated seafood palace is drawing serious crowds, and anyone who's tasted the uni or Maine lobster ceviche knows why. The triple seafood tower is something of a marvel.
The Rarebit is a throwback bar, both in its decor and drink prices. The cocktails are bright with housemade sodas, and breakfast is served all day. Go for the drinks.
From the team behind the famous Roti Rolls truck, the brick-and-mortar location is a must if you want to try some of the city's more adventurous dishes, pig uterus or the tongue and cheek. The burger, rotis and buddha babies are safe, delightful bets for the more faint of heart.
A stop for drinks, this new lounge is regularly packed with well-dressed types looking to party or hang out on the new patio. They're doing bottle service and pouring some clever drinks, like low-alcohol spritzes and cocktails on tap.
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.
The very, very new kid in town, Warehouse is pouring beer, wine, coffee and some of the city's more affordable specialty cocktails alongside the food of chef Eva Keilty. Her fancy take on bar food (like confit wings and homemade pork rinds) has people talking.
Crust on James Island is doing gnocchi and appetizers like arancini, but the genius is in their pies, which span from apple to margherita. The wood-fired oven enures the crust is burnt just right on the edges.
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).
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. Chef Robert Berry has already won over many attendees with his handsome charm and commanding skill in the kitchen.
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.
As autumn approaches and the beach crowds disappear, Charlestonians are taking advantage of the newly opened parking spaces and flocking to Coda Del Pesce. Chef Ken Vedrinski is serving up seafood as fresh as the ocean breeze wafting through the restaurant. The crudos and gnudis are already a hit with reviewers and diners alike.
XBB 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. Try the Okonomiyaki, the cabbage pancakes that became their signature dish almost overnight. Email in advance for the family-style dinners.
Mike Lata's James Beard-nominated seafood palace is drawing serious crowds, and anyone who's tasted the uni or Maine lobster ceviche knows why. The triple seafood tower is something of a marvel.
The Rarebit is a throwback bar, both in its decor and drink prices. The cocktails are bright with housemade sodas, and breakfast is served all day. Go for the drinks.
From the team behind the famous Roti Rolls truck, the brick-and-mortar location is a must if you want to try some of the city's more adventurous dishes, pig uterus or the tongue and cheek. The burger, rotis and buddha babies are safe, delightful bets for the more faint of heart.
A stop for drinks, this new lounge is regularly packed with well-dressed types looking to party or hang out on the new patio. They're doing bottle service and pouring some clever drinks, like low-alcohol spritzes and cocktails on tap.
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.
The very, very new kid in town, Warehouse is pouring beer, wine, coffee and some of the city's more affordable specialty cocktails alongside the food of chef Eva Keilty. Her fancy take on bar food (like confit wings and homemade pork rinds) has people talking.
Crust on James Island is doing gnocchi and appetizers like arancini, but the genius is in their pies, which span from apple to margherita. The wood-fired oven enures the crust is burnt just right on the edges.
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).
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. Chef Robert Berry has already won over many attendees with his handsome charm and commanding skill in the kitchen.
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.
As autumn approaches and the beach crowds disappear, Charlestonians are taking advantage of the newly opened parking spaces and flocking to Coda Del Pesce. Chef Ken Vedrinski is serving up seafood as fresh as the ocean breeze wafting through the restaurant. The crudos and gnudis are already a hit with reviewers and diners alike.
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