Bowens Island Restaurant near Folly Beach has shovel-fed steamed Lowcountry oysters since 1946. James Beard America's Classics winner in 2006; rebuilt after a 2010 fire.
Signature dishes: Steamed oysters by the bushel, Frogmore stew
Must order: A bushel of steamed oysters opened table-side and a bowl of Frogmore stew.
Tip: Closed Sunday and Monday. Cash and card; no reservations. Tide-line tables fill at sunset.
Address: 1870 Bowens Island Rd, Charleston, SC 29412
Wild Olive on Johns Island has run handmade pasta and Italian-Lowcountry plates from a converted barn on Maybank Highway since 2009. Jacques Larson's first restaurant.
Signature: House-made pasta, Wood-fired meats
Order: Whatever house pasta the kitchen is running tonight.
Tip: Reservations required almost every night.
Poogan's Porch in Charleston has run since 1976 from a Victorian on Queen Street. Lowcountry brunch institution with shrimp and grits and house buttermilk biscuits.
Signature: Shrimp and grits, Buttermilk biscuits
Order: Shrimp and grits at brunch, biscuits to start.
Tip: Book on OpenTable. Brunch on weekends draws a queue from 10:00.
82 Queen in Charleston has poured she-crab soup for 40 years from three historic buildings on Queen Street with a courtyard garden under a magnolia. Lowcountry institution.
Signature: She-crab soup, Shrimp and grits
Order: The 18-time-award-winning she-crab soup.
Tip: Book on OpenTable. Courtyard seats are the best in the house.
Callie's Hot Little Biscuit in Charleston runs scratch buttermilk biscuits from a King Street counter since 2014. Callie White scaled her mother's recipe to a national mail-order business.
Signature: Cinnamon biscuit, Sausage biscuit
Order: A cinnamon biscuit and a sausage biscuit, plus coffee.
Tip: Walk-up counter. Lines from 08:00; arrive at opening for shortest wait.
Pink Cactus in Charleston runs Mexican tacos, tortas and enchiladas from a Spring Street walk-up window since 2021. Counter service, build-your-own salsa station, fresh masa.
Signature: Tacos al pastor, Quesabirria
Order: Three tacos al pastor with onion and cilantro, plus a horchata.
Tip: Counter only; no reservations. Lunch is the easier window.
Hannibal's Kitchen on Blake Street in Charleston has run family-owned soul food cooking since 1985. Crab rice, lima beans over rice, smothered pork chops, sweet tea included.
Signature: Crab rice, Smothered pork chops
Order: The crab rice with okra soup, plus a side of mac and cheese.
Tip: Mon-Sat lunch and dinner; closed Sunday. Counter ordering.
