Chubby Fish is a seafood restaurant in Upper King, Charleston.
Editorially verified May 19, 2026 by Elliot Marsh, TableJourney editor. Source.
Why locals love it: A walk-in-only neighborhood seafood room on Coming Street that quietly landed on North America's 50 Best in 2025 without a reservation system.
2 hours
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Guided tour · 2h 30m
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Guided tour · 3 hours
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Address: 252 Coming St, Charleston, SC 29403
Malagon Mercado y Taperia in Charleston runs Juan Cassalett's Spanish kitchen out of Cannonborough. Located in Upper King. Booking recommended.
OrderTortilla espanola, Iberico ham flight, anchoas with tomato bread
Why locals goA 33 Spring Street tapas room from Chez Nous's owners that earned a Michelin star in 2025 with a market and bar most visitors walk past.
TipWalk-in seats at the bar and counter, reservations on Resy for tables. The mercato sells Spanish cans and cheese to go.
Wild Common in Charleston runs Orlando Pagan's Tasting Menu No. 715 from a moody Spring Street room. Hamachi crudo, dry-aged strip with polenta.
OrderTasting Menu No. 715 in full; foie gras course is the signature
Why locals goOrlando Pagán's tasting-menu room on a quiet Spring Street block. One Michelin star in 2025, but most visitors still default to FIG or Husk.
TipReservations on Resy weeks ahead, but the bar takes walk-ins for the abbreviated counter menu. Closed Monday and Tuesday.
Vintage Lounge on upper King Street is a Cannonborough Charleston wine bar in a renovated historic building. Local charcuterie, truffled fontina fondue.
OrderTruffled fontina fondue, charcuterie plate, sommelier's seasonal flight
Why locals goAn upper King wine room above a stationery shop that locals book first when they want truffled fontina fondue and Burgundy by the glass past midnight.
TipReserve via OpenTable for booths. The wine-pairing flight is the standing recommendation; ask staff for the off-list bottles.
Sorghum & Salt in Charleston runs farm- and sea-to-fork plates from the St Philip and Cannon corner. Housemade ricotta, gnocchi with local mushrooms.
OrderHousemade ricotta, mushroom gnocchi, daily vegetable plate
Why locals goA vegetable-forward farm-to-table room a mile north of the tourist track, with the city's most considered vegan tasting menu.
TipVegan and vegetarian options are the core, not a side menu. Reservations on Resy; small room, walk-in odds slim.
Malagon Mercado y Taperia in Charleston runs Juan Cassalett's Spanish kitchen out of Cannonborough. Located in Upper King. Booking recommended.
OrderTortilla espanola, Iberico ham flight, anchoas with tomato bread
Why locals goA 33 Spring Street tapas room from Chez Nous's owners that earned a Michelin star in 2025 with a market and bar most visitors walk past.
TipWalk-in seats at the bar and counter, reservations on Resy for tables. The mercato sells Spanish cans and cheese to go.
Kwei Fei in Charleston runs David Schuttenberg's Sichuan kitchen from a James Island room next to the Pour House. Lamb dumplings, dry-rubbed wings.
OrderLamb dumplings, dry-rubbed Four Rivers wings, mapo tofu
Why locals goJames Island Sichuan-only restaurant next to the Charleston Pour House, the city's longest-running serious Chinese kitchen and far off the King Street circuit.
TipWalk-in, reservations on Resy for parties of 4 or more. Open Tue-Sat dinner only; the chili oil dessert always sells out.
Wild Common in Charleston runs Orlando Pagan's Tasting Menu No. 715 from a moody Spring Street room. Hamachi crudo, dry-aged strip with polenta.
OrderTasting Menu No. 715 in full; foie gras course is the signature
Why locals goOrlando Pagán's tasting-menu room on a quiet Spring Street block. One Michelin star in 2025, but most visitors still default to FIG or Husk.
TipReservations on Resy weeks ahead, but the bar takes walk-ins for the abbreviated counter menu. Closed Monday and Tuesday.
Vintage Lounge on upper King Street is a Cannonborough Charleston wine bar in a renovated historic building. Local charcuterie, truffled fontina fondue.
OrderTruffled fontina fondue, charcuterie plate, sommelier's seasonal flight
Why locals goAn upper King wine room above a stationery shop that locals book first when they want truffled fontina fondue and Burgundy by the glass past midnight.
TipReserve via OpenTable for booths. The wine-pairing flight is the standing recommendation; ask staff for the off-list bottles.
Sorghum & Salt in Charleston runs farm- and sea-to-fork plates from the St Philip and Cannon corner. Housemade ricotta, gnocchi with local mushrooms.
OrderHousemade ricotta, mushroom gnocchi, daily vegetable plate
Why locals goA vegetable-forward farm-to-table room a mile north of the tourist track, with the city's most considered vegan tasting menu.
TipVegan and vegetarian options are the core, not a side menu. Reservations on Resy; small room, walk-in odds slim.
Bertha's Kitchen on Meeting Street Road in North Charleston runs Albertha Grant's soul food cafeteria from 1979. Fried chicken, okra soup, red rice.
OrderFried chicken, okra soup, red rice, lima beans with smoked turkey neck
Why locals goA North Charleston cafeteria steam table that has run since 1979 and won James Beard's America's Classics in 2017. Tourist guides barely list it.
TipLunch only Mon-Sat, cash and card. Arrive before 13:00 weekdays or the fried chicken is gone.
