Slightly North of Broad in Charleston has run on East Bay Street since 1993. Frank Lee's reworked shrimp and grits became the canonical restaurant version of the Lowcountry plate.
Signature dishes: Shrimp and grits, Maverick Grits with sausage
Must order: The shrimp and grits with stone-ground grits and house kielbasa, on the menu since the 90s.
Tip: Brunch and lunch are easier seats than dinner. Bar seats are walk-in only.
Address: 192 E Bay St, Charleston, SC 29401
Hyman's Seafood in Charleston has fed the city from a Meeting Street row of historic buildings since 1890. Five generations of family ownership and a queue that wraps the block.
Signature: She-crab soup, Fried local seafood
Order: She-crab soup and a fried-fish plate with hushpuppies.
Tip: No reservations; arrive before 17:30 or expect a 45-minute wait. Hush puppies are free.
Halls Chophouse in Charleston has run the city's premier steakhouse on King Street since 2009. The Hall family's hospitality plus prime ribeyes built a national reputation.
Signature: Tomahawk ribeye, She-crab soup
Order: The 38oz tomahawk for the table, plus a starter of she-crab soup.
Tip: Live jazz nightly downstairs. Reservations on OpenTable; book the bar for walk-up.
Jacques Larson's The Obstinate Daughter on Sullivan's Island opened in 2014. Italian-Lowcountry crossover with wood-fired pizzas and seafood pastas, named for a Revolutionary War cartoon.
Signature: Wood-fired pizza, Geechee Girl pasta
Order: The Old Danger pizza with house-pulled mozzarella and the Geechee Girl pasta.
Tip: Book on Resy. Lunch is the easier seat; dinner books out 30 days ahead.
Jason Stanhope and partners reopened Sullivan's Fish Camp on Middle Street in Sullivan's Island in 2022. James Beard winner Stanhope brings FIG-level cooking to a casual fish-camp setting.
Signature: Raw bar selections, Wood-grilled whole fish
Order: A half-dozen oysters from the daily list, then the wood-grilled whole fish.
Tip: Book on Resy. The bar serves the full menu and turns faster than the dining room.
Wild Olive on Johns Island has run handmade pasta and Italian-Lowcountry plates from a converted barn on Maybank Highway since 2009. Chef Jacques Larson's first restaurant.
Signature: House-made pasta, Wood-fired meats
Order: Whatever house pasta the kitchen is running tonight; rotates with the season.
Tip: Reservations required almost every night. Book at wildolive.com.
Brannon Florie's The Royal Tern on Johns Island opened in 2019 as a fancy neighbourhood eatery on Maybank Highway. Local seafood, raw bar and a wood grill anchor the menu.
Signature: Whole fish, Local raw bar
Order: Whatever whole fish is on the wood grill, plus oysters from the daily list.
Tip: Book on the website. Dinner only, closed Sundays.
Hyman's Seafood in Charleston has fed the city from a Meeting Street row of historic buildings since 1890. Five generations of family ownership and a queue that wraps the block.
Signature: She-crab soup, Fried local seafood
Order: She-crab soup and a fried-fish plate with hushpuppies.
Tip: No reservations; arrive before 17:30 or expect a 45-minute wait. Hush puppies are free.
