Jacques Larson's The Obstinate Daughter on Sullivan's Island opened in 2014. Italian-Lowcountry crossover with wood-fired pizzas and seafood pastas, off-peninsula destination dining.
Must order: The Old Danger pizza with house-pulled mozzarella, the Geechee Girl pasta.
Tip: Book on Resy. Lunch is easier than dinner; the bar seats are walk-in only.
Address: 2063 Middle Street, Sullivan's Island, SC, Charleston
Jason Stanhope's Sullivan's Fish Camp on Sullivan's Island reopened in 2022. James Beard winner Stanhope (FIG) brings fine-dining seafood cooking to a casual barrier-island room.
Order: Oysters from the raw bar, then the wood-grilled whole fish.
Tip: Book on Resy. Bar seats walk-in and serve the same menu.
The Royal Tern on Johns Island opened in 2019 as Brannon Florie's fancy neighbourhood eatery. Local seafood, raw bar and a wood grill anchor a Maybank Highway dining destination.
Order: Whatever whole fish is on the wood grill, plus oysters off the daily list.
Tip: Book on the website. Dinner only Mon-Sat, closed Sunday.
Jason Stanhope's Sullivan's Fish Camp on Sullivan's Island reopened in 2022. James Beard winner Stanhope (FIG) brings fine-dining seafood cooking to a casual barrier-island room.
Order: Oysters from the raw bar, then the wood-grilled whole fish.
Tip: Book on Resy. Bar seats walk-in and serve the same menu.
Vern's in Charleston runs a 30-seat tasting-style menu from a Bogard Street storefront since 2022. Michelin Guide recommended in 2024, the city's most-watched newer fine-dining room.
Order: The chef's choice tasting; a la carte runs handmade pasta and the protein of the day.
Tip: Resy bookings open 28 days ahead at 09:00 and go in under a minute. Bar seats sometimes free up at 17:00.
Husk in Charleston opened in 2010 under Sean Brock and rebuilt Southern fine dining on heritage grains and hyper-local produce. Anson Mills rice, Sea Island peas, wood-fired meats.
Order: The cast-iron cornbread, plus whatever the wood grill is running.
Tip: Book on the website. Bar seats walk-in at 17:00 and serve the full menu.
Mike Lata and Jason Stanhope's FIG in Charleston has anchored the city's fine-dining scene since 2003. Both chefs hold James Beard Best Chef Southeast awards.
Order: The fish stew, plus the bone-in pork chop with whatever seasonal sauce is up.
Tip: Book 30 days ahead on Resy at 10:00. Bar seats fill within an hour of opening.
Mike Lata's The Ordinary in Charleston converted a 1927 bank building on King Street into the city's most ambitious raw bar in 2013. Marble counters, mezzanine bar.
Order: Crispy oyster sliders, then the seafood tower for the table.
Tip: Book on Resy in advance. Bar seats are walk-in only and worth the wait.
