Estadio in Charleston runs Spanish tapas, vermouth on tap and a sherry programme out of a Spring Street corner spot since 2023. Daytime pintxos and natural-wine evenings.
Signature dishes: Tortilla espanola, Pintxos and tapas
Must order: The tortilla, jamon plate, and a vermouth on the rocks at 17:00.
Tip: Book on Resy. Bar seats walk-in. The sherry list is the deepest in the city.
Address: 122 Spring Street, Charleston, SC
Xiao Bao Biscuit in Charleston's Cannonborough runs pan-Asian cooking out of a converted gas station on Rutledge Avenue since 2011. Daily-changing menu of dumplings, rice bowls, noodles.
Signature: Okonomiyaki, Daily Asian specials
Order: The okonomiyaki cabbage pancake and whatever daily noodle is up.
Tip: Lunch only Mon-Fri 11:30-15:00, plus weekday dinner. Cash and card; no reservations.
Leon's Fine Poultry and Oysters in Charleston runs fried chicken and oyster plates from a converted body shop on King Street since 2014. Buttermilk-brined chicken, char-grilled oysters.
Signature: Fried chicken sandwich, Char-grilled oysters
Order: The fried chicken sandwich and a half-dozen char-grilled oysters.
Tip: Walk-in counter seating. Lines at lunch are real; weeknight dinner is easier.
Little Jack's Tavern in Charleston opened on King Street in 2015 with classic-American tavern food and the city's most-discussed burger. Tin-ceiling room, deep cocktail list.
Signature: Tavern Burger, Wedge salad
Order: The Tavern Burger with American cheese and a glass of the daily red.
Tip: Reservations on Resy. Walk-in bar seats serve the full menu till midnight.
Melfi's in Charleston runs upper-King-Street red-sauce Italian and Roman-thin-crust pizza out of a clubby tin-ceiling room since 2018. The Indaco team's casual sibling.
Signature: Roman-style pizza, House-made pasta
Order: The Cacio e Pepe pizza and a glass of Chianti Classico.
Tip: Book on Resy. Walk-up bar seats serve the full menu.
Tres Jackson and Brooks Reitz's Sorghum & Salt in Charleston runs vegetable-forward small plates from a renovated St. Philip Street spot since 2017. Local farms, no fixed menu.
Signature: Vegetable plates, Daily small plates
Order: Whatever the daily vegetable plate is; this kitchen makes plants taste like the centre of the plate.
Tip: Book on Resy. Vegetarians get the deepest menu in the city here.
Xiao Bao Biscuit in Charleston's Cannonborough runs pan-Asian cooking out of a converted gas station on Rutledge Avenue since 2011. Daily-changing menu of dumplings, rice bowls, noodles.
Signature: Okonomiyaki, Daily Asian specials
Order: The okonomiyaki cabbage pancake and whatever daily noodle is up.
Tip: Lunch only Mon-Fri 11:30-15:00, plus weekday dinner. Cash and card; no reservations.
Leon's Fine Poultry and Oysters in Charleston runs fried chicken and oyster plates from a converted body shop on King Street since 2014. Buttermilk-brined chicken, char-grilled oysters.
Signature: Fried chicken sandwich, Char-grilled oysters
Order: The fried chicken sandwich and a half-dozen char-grilled oysters.
Tip: Walk-in counter seating. Lines at lunch are real; weeknight dinner is easier.
Little Jack's Tavern in Charleston opened on King Street in 2015 with classic-American tavern food and the city's most-discussed burger. Tin-ceiling room, deep cocktail list.
Signature: Tavern Burger, Wedge salad
Order: The Tavern Burger with American cheese and a glass of the daily red.
Tip: Reservations on Resy. Walk-in bar seats serve the full menu till midnight.
Melfi's in Charleston runs upper-King-Street red-sauce Italian and Roman-thin-crust pizza out of a clubby tin-ceiling room since 2018. The Indaco team's casual sibling.
Signature: Roman-style pizza, House-made pasta
Order: The Cacio e Pepe pizza and a glass of Chianti Classico.
Tip: Book on Resy. Walk-up bar seats serve the full menu.
Renzo in Charleston runs wood-fired pizzas and a natural-wine list out of an industrial spot on Huger Street since 2018. The Faculty Lounge team's first full-service restaurant.
Signature: Wood-fired pizza, Burrata and chicories
Order: Whatever the chalkboard pizza is, plus burrata with whatever's in season.
Tip: Book on Resy. Tuesday to Saturday only; small room, books out by Wednesday.
Tres Jackson and Brooks Reitz's Sorghum & Salt in Charleston runs vegetable-forward small plates from a renovated St. Philip Street spot since 2017. Local farms, no fixed menu.
Signature: Vegetable plates, Daily small plates
Order: Whatever the daily vegetable plate is; this kitchen makes plants taste like the centre of the plate.
Tip: Book on Resy. Vegetarians get the deepest menu in the city here.
