Yes, it’s local.
If you trust , this guide can providetwo full weeksof seafood eating in Charleston , South Carolina . That ’s fourteen of the good places that shuck oyster , skewer grill half-pint , or sear vermillion snapper and moisten it with a buttery sauce . Charleston is primarily at or below ocean story ( something apparent anytime there ’s a storm and sealed streets satiate with H2O ) , so its human relationship with the waters that surround it is as steady as the tides .
Although these spots have a seafood - focused menu , they are by no mean the only place to enjoy shrimp , fish , oyster , or cabbage . Many ofCharleston ’s best restaurantsinclude brisk seafood on the menu , so wherever you are engender ready to order , here are a few tips to ensure seafood winner :
Chubby Fish
ElliotboroughThere are no reservation , no waiting area , and in our Quran , no doubt that this eating place is one of the best in Charleston . Just imagine a lay back neighbourhood gather where , or else of Warren E. Burger on the grillwork , your neighbour masterfully showcases local Pisces through a turn out menu of “ everything is in force here ” dishes , and you ’ll begin to get the mind . The wines skew shiny and crispy , the servers are well-read but not stuffy , and there ’s a caviare sandwich , too . So , relax with a glass of something on the sidewalk while you wait and cognise that once you ’re seated , the night is just beginning . How to book : turn back by for first cum , first serve seating area .
167 Raw
Gallic QuarterThat holidaymaker dealings jam on the sidewalk on Lower King ? Yep , 167 Raw is responsible for that . Diners habitually wait an time of day or more to get into this eating house where oysters are obligatory and the lobster roll is a thing of legend . The restaurant ’s original location now serves as itsSushi Baroutpost , but since expansion to this spot on King Street , the company has n’t stopped . Great wine , cool cocktail , and a bevy of hoi polloi sop up both no matter the metre of day sets the musical note , and from there , the servers guide each table to seafood satisfaction . How to book : cease by for first ejaculate , first served seating .
Delaney Oyster House
AnsonboroughA rare Charleston smirch that is open seven day a week , Delaney nevertheless make every dark find like a exceptional occasion . Puerto Rican aboriginal chef Shamil Velazquez grew up catching and eating seafood , and he mix island flavors with the tonic seafood from Lowcountry waters with a deft hand that does n’t cover over the delicate flavor of many a local fish . The restaurant is a straight sweetheart , too , located in a single house mightily on Calhoun . So , if the weather permits , dine al fresco on the second - story porch . How to book : Stop by for first come , first do seats or backlog viaResy .
Dave’s Carry Out
CannonboroughOne of the holdout from a simple time in the Holy City , Dave ’s Carry Out still serves some of the better electrocute Pisces platters on the peninsula , fried to order by folks who just might call you “ Honey . ” As the name says , this is a carry - out berth , but order right , and that styrofoam container can also be filled with Gullah Geechee staples , so do n’t blank out the deviled crabby person , red rice , or hoppin ’ john . How to book : Stop by for first seed , first served take-away .
Rappahannock Oyster Bar
East BayThe original Rappahannock Oyster is in Virginia , but the owners did n’t replicate the carte du jour from that state , only the aesthesia that local is best . South Carolina seafood shines on this menu from chef Kevin Kelly , from in - time of year huitre to ceviches made with dayboat catch . expose brick paries and a gleaming stripe define the dining space . There ’s a wonderful happy 60 minutes , too , so set about with oysters and see where the eve take you . How to reserve : quit by for first cum , first served seating or reserve viaOpenTable .
CudaCo Seafood House
James IslandPart retail Pisces heel counter , part snack and Pisces sandwich heaven , and part wine-colored shop , CudaCo on Folly Road is as local as local can get . Grab a perfectly - fried fish sandwich for dejeuner , oyster , and Sauvignon Blanc with friends , or pick up well - butcher fish with some confidential information for the best path to cook it . This small shop suits James Island just fine and has become an easy stop on the way home or out to the beach . How to reserve : break by for first come , first serve up seats or takeout .
Acme Lowcountry Kitchen
Isle of PalmsRelaxed with a real focus on Lowcountry strong point , Acme has become a family favorable finish for those visiting Isle of Palms or topical anaesthetic just pass over over the connective . You ’d do well to keep a bully optic on the specials board when grade , and if they have pecan crusted flounder , go for it . There ’s also often local huitre , runt , and she bitch soup count on the night . Come hungry . How to hold : Stop by for first come , first served seating area or reservation viaResy .
Three Sirens
Park CircleTucked in behind an orange room access in Park Circle , Three Sirens gets the neighborhood vibration just mightily . They ought to , since this seafood - centric eating place is the latest projection from the owners of Stems & Skins , a wine bar located across the street . Fresh fish special , electrocute oyster prevention snacks , seared scallops , and whole roasted fish are Siren standbys , as well as reachable vino by the glass and a Spanish snare and quinine water that is one of the best in town . How to hold : Stop by for first seminal fluid , first served seating room or reserve viaResy .
Hank’s Seafood Restaurant
French QuarterIts placement close to the market alone could keep it hopping , but Hank ’s does n’t perch on its location laurels . systematically good for a farseeing time , the eatery has a steady grouping of regulars who enjoy the bar and the crispy fry runt and seared scallop , as well as devoted travelers who render to enjoy Lowcountry favorite yr after year . Longtime chef de cuisine Tim Richardson has recently been promoted to executive chef , so there ’s assurance that the full rivulet this eating place has bask will uphold . How to book : Stop by for first come , first dish seating or reserve viaResy .
Gillie’s Seafood
James IslandIf you ’re look for fried seafood heaven , then this mortal food spot on James Island will sure enough render . But it ’s more than just fried seafood and fries — the extensive sides menu recalls chef Sean Mendes ’ grannie ’s mesa . There ’s macintosh and tall mallow , collards , sweet white potato , and cerise rice , which makes the jazz group of these sides with crispy , fried seafood one of the most Lowcountry local repast you may have . You might need a nap afterwards , but you wo n’t leave thirsty . How to reserve : Stop by for first seed , first served seating .
Bowen’s Island Restaurant
Between James Island and Folly BeachA James Beard American Classic eatery , Bowen ’s Island Restaurant is on its own hammock island between James Island and Folly Beach , and a visit here has been a tradition for the area since the previous forties . oyster are take out out of the Folly River and its palisade Creek , beer and cocktails are serve moth-eaten while you hold off in line , and the sundown sentiment is one of the most outstanding in the part . land the family and embark on your own tradition . How to book : break by for first seminal fluid , first assist seating .
Sullivan’s Fish Camp
AnsonboroughSullivan ’s Island ’s shiniest new spot does n’t seem new at all , but a atavist to the woodwind - panel and tiki drink gulping of a bygone Pisces the Fishes camp era . That include crispy fry shrimp and a killer fish sammie , but it ’s not all nostalgia and a good soundtrack . spread out specials , a tempura tunny appetiser that could be a repast , and fresh salad , crudo , and seafood towers raise that although Sullivan ’s is a time warp , it ’s not trifling . How to book : Stop by for first come , first serve seats or reserve viaResy .
The Ordinary
Upper KingCo - proprietor Mike Lata has been a drive force for local , sustainable seafood since means before he opened this restaurant in 2012 , but since its doors unfold , The Ordinary has been a go - to for local who require to mingle at its heroic streak , slurp down perfectly shucked oyster ( and we meanperfectly : clean-living shell , ultra - fresh meat , oyster liquor intact ) , and in ecumenical , be able to relax lie with that all decision on local and sustainable have been correctly made before they were handed a carte . If it ’s caught in the local waters , The Ordinary not only serves it but makes its flavour shine . How to hold : Reserve viaResyor call 843 - 414 - 7060 .
The Boathouse at Breach Inlet
islet of PalmsThe Boathouse has been a uniform go - to for years , and the view of Breach Inlet is n’t half - bad either . Come early on and sashay up to the bar to toast it all in , then settle into a nice dinner of the Parmesan - crusted local apprehension as the sun sets over the brook . Depending on the time of year , you might be capable to get sweet local shrimp too , so verify and ask your server . How to book : Stop by for first come , first serve seating or reserve viaOpenTable .
ratify up herefor our daily Charleston electronic mail and be the first to get all the food / drink / fun in town .
Hank’s Seafood Restaurant
Chubby Fish
Delaney Oyster House
Rappahannock River Oysters, LLC
Acme Lowcountry Kitchen
Hank’s Seafood Restaurant
Bowens Island
Courtesy of The Ordinary
