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WHERE TO DINE

Few destinations can lay claim to such rich, specific and localized cuisine.

Estuary Beans & Barley

Estuary Beans & Barley

Only a short drive from Downtown, Estuary has brought an upbeat vibe to the Johns Island community. Offering Craft Beer, Wine, Coffee, and Lowcountry Food, we have something for everyone. Open seven days a week, bring a friend and stop on by! 

Collaborate. Create. Celebrate.

Charleston Harbor Fish House

Charleston Harbor Fish House

Fresh Seafood. Fresh Drinks. Fresh Air. Voted one of the Top 25 Restaurants in Charleston by Charleston Living magazine, the Fish House is Charleston’s premier location for waterfront dining.

FRANNIE & THE FOX

FRANNIE & THE FOX

Located in the heart of downtown Charleston, Frannie & the Fox is a wood-fired eatery with Italian sensibilities serving popular regional ingredients. They offer shareable plates from local purveyors along with effortless, warm service. Open daily for brunch and dinner, Frannie also offers happy hour from 3 to 5 pm Monday through Saturday. Reservations are recommended.

BEAR’S BLUFF MEADERY

BEAR’S BLUFF MEADERY

Bear’s Bluff Meadery is a new project from Deep Water Vineyard. As the world’s oldest fermented beverage, mead holds many ancient stories and folklore that we are exploring and embracing here at Deep Water. Our Bears Bluff Meadery moniker is a throwback to when bears roamed the Lowcountry and, no doubt, had their share of delicious sea island honey. We have a couple of bottled meads and a few draft meads, too. To date our mead-maker, Mitchell, has made over 150 variations of draft mead, every weekend we strive to have at least three different flavors on tap to enjoy by the glass or in a flight.

Delaney Oyster House

Delaney Oyster House

Delaney Oyster House is a raw bar and seafood-focused restaurant in the heart of Charleston’s downtown peninsula. Honoring the Lowcountry’s significance as a coastal region and inspired by America’s traditional oyster houses, the restaurant features fresh, sustainable seafood in a casual-chic atmosphere. Located within a quintessential historic Charleston home with spectacular piazzas for dining, Delaney Oyster House showcases the bounty of coastal and inland waterways combined with the charm and hospitality of the Holy City.

THE SALTY DOG CAFE

THE SALTY DOG CAFE

A legendary island experience just a short drive from downtown, featuring breathtaking sunset views, nightly live music and picture-perfect waterfront dining with a menu sure to please all appetites.

 

Husk

Husk

At Husk, Executive Chef Travis Grimes reinterprets the bounty of the surrounding area and redefines what it means to cook and eat in Charleston. Named the “Best New Restaurant in America” by Bon Appétit magazine and “Best New Restaurant” by Southern Living magazine in 2011, Husk is a neighborhood gathering place for friends, a destination dining spot for travelers and has a little bite of the South for everyone to savor on their homeward journey.

Jalisco Taqueria and Tequila

Jalisco Taqueria and Tequila

Jalisco is named after the iconic coastal state of Jalisco, Mexico- a special place viewed as an emblem of Mexican culture, history and cuisine. The eatery stands out for its dedication to honest Mexican food and grand array of tequilas. It’s affordable prices and family-friendly space have locals coming back again and again and tourists seeking a chance to try it.

Deep Water Vineyard

Deep Water Vineyard

Our South Carolina grown and bottled wines remain true to our Southern roots by using local muscadine grapes not grown here. We proudly offer reds, whites, blends, sparkling, and meads.

Swamp Fox

Swamp Fox

The Swamp Fox Restaurant and Bar, named for Revolutionary War hero, General Francis Marion, features classic Southern cuisine for breakfast, lunch, and dinner. Located in the heart of Downtown Charleston and Southern cuisine for breakfast, lunch, and dinner. Located in the heart of Downtown Charleston and Davis and Chef De Cuisine Daniel James.

HANK’S SEAFOOD

HANK’S SEAFOOD

When Hank’s Seafood Restaurant opened — with its selection of caught that-day entrées, warm wood interior and white-dinner-jacket-wearing waitstaff — Esquire named it “One of America’s Best New Restaurants.” Readers of the Charleston City Paper and Post & Courier have consistently rated it Charleston’s Best Seafood Restaurant, earning the title for 19 consecutive years. Open daily for dinner at 5 p.m., the bar opens at 4:30 p.m. Hank’s Seafood Restaurant is also open on most holidays. Reservations encouraged.

Florence’s Lowcountry Kitchen

Florence’s Lowcountry Kitchen

Florence’s represents the heart and soul of Lowcountry cooking. The dishes are inspired by the home-cooking of owners Jonathan and Patrick Kish’s great grandmother Florence- a Charleston native. Florence’s dishes scream Southern comfort food, featuring local classics such as Shrimp and Grits and Pimento Cheese, with the addition of intriguing additions like their Sriracha Meatloaf.

THE PENINSULA GRILL

THE PENINSULA GRILL

In Charleston, S.C., the crown jewel of the dining scene is Peninsula Grill, the Four-Diamond and Four-Star restaurant at Planters Inn is hidden amidst a lush moonlit garden in the very heart of the Historic District.

Loved by patrons, Peninsula Grill offers a genuinely resplendent dining experience—a spectacular setting, fresh cuisine, impeccable service, an award-winning wine list, the Ultimate Coconut Cake, and one more ingredient… a bit of enchantment.

 

82 Queen

82 Queen

Named one of Trip Advisors Best Fine Dining Restaurants in the U.S. in 2021, 82 Queen succeeds at highlighting the quintessential dishes that makeup Lowcountry cuisine in an elevated atmosphere with exquisite service. Nestled in the heart of Charleston’s historic French Quarter, tourists and locals have repeatedly praised 82 Queen for nearly 40 years, winning awards such as Best She-Crab Soup for decades.

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TASTE MAKERS

CHEF <br>COLE POOLAW

CHEF
COLE POOLAW

Charleston Harbor Fish House

Chef Cole Poolaw was raised around family farms and gardens in a small South Carolina town, which sparked an early interest in southern cuisine. Hunting and fishing were also part of daily life. By 17, he was working under Chef John Ondo at Lana, and moved up the ranks to have his own venue: Barsa, a Spanish Tapas Restaurant on King Street. He joined the Charleston Harbor team in late 2020 after an appearance on The Food Network’s “Chopped.”

CHEF  <br>TIM RICHARDSON

CHEF
TIM RICHARDSON

Hank’s Seafood

South Carolina native Tim Richardson gravitated to the kitchen as a teenager. He spent several years learning the business at locally owned steakhouses, before discovering his niche at Twigs, a restaurant in Blowing Rock, NC where Richardson honed his appreciation for preparing high quality ingredients and crafting a fine dining experience. He relocated to Charleston in 2001, where he enrolled in Johnson & Wales University and began mentoring at Hank’s.

CHEF  <br>TIM MORTON

CHEF
TIM MORTON

Frannie & The Fox

Chef Tim Morton has developed an appreciation for hospitality, creating special moments for guests in an atmosphere that makes you feel at home. Tim earned his 20-year skillset working with Forbes Five Star rated hotels and restaurants including Mercantile and Mash, The Umstead Hotel and Spa in Raleigh, and Chicago’s famed Alinea restaurant. His dynamic background has shaped his vision as he steps into his role with Emeline.

EXECUTIVE CHEF  <br>MATTHEW CHAPLIN

EXECUTIVE CHEF
MATTHEW CHAPLIN

Florence’s Lowcountry Kitchen

Charleston native Chef Matthew Chaplin attended the Culinary Institute of Charleston before gaining professional experience studying organic cuisine in Asheville, working as the Protein Chef at Middleton Place, and most recently owning and operating Rocco’s Italian Sausage. At Florence’s, he taps into his memories growing up around Lowcountry cooking and recreates them with an intriguing twist.

EXECUTIVE CHEF  <br>HEYWARD DAVIS

EXECUTIVE CHEF
HEYWARD DAVIS

Swamp Fox Restaurant & Bar

Chef Heyward’s passion for cooking comes from his endeavors traveling the country perfecting his culinary skills. He’s gone from working in National Parks, ski resorts and major league baseball stadiums to more recently working in cities such as Kiawah, Savannah and Charleston. His perspective is to maintain local roots while keeping it simple and seasonal. Enhancing the true flavor of foods with fresh ingredients is Heyward’s specialty!

EXECUTIVE CHEF  <br>KALEN FORTUNA

EXECUTIVE CHEF
KALEN FORTUNA

Peninsula Grill

A native of the Lowcountry, Executive Chef Kalen Fortuna first fell in love with food and the ocean at a young age. Working at Peninsula engraved a deep passion and love of fine service and fine food. “I was fortunate enough to join the Peninsula Grill team at a young and impressionable age. The integrity and standards I learned here followed me throughout my career. I am very excited to lead our outstanding team.”

EXECUTIVE CHEF  <br>TRAVIS GRIMES

EXECUTIVE CHEF
TRAVIS GRIMES

Husk

Travis Grimes has been cooking almost as long as he’s lived in South Carolina’s Lowcountry — most of his life. A graduate of Johnson & Wales University, he’s worked at some of the city’s most acclaimed restaurants, including Husk’s sister restaurant, McCrady’s, before joining the opening team at Husk in 2010. Grimes celebrates the traditional South, sourcing local heirloom varieties of meat, vegetables, and grains to create truly authentic cuisine.

EXECUTIVE CHEF  <br>MICHAEL HARVEY

EXECUTIVE CHEF
MICHAEL HARVEY

Jalisco Taqueria & Tequila

Jalisco’s Executive Chef Michael Harvey has spent 25+ years as a chef, working everywhere from French bakeries to fine dining establishments, spending 10 years alongside Tom Collichio at Kiawah’s Cassique. Despite his diverse culinary experience, he’s always felt the strongest pull to Mexican fare. His passion drives him to create dishes that genuinely embody Mexico as a whole.

EXECUTIVE CHEF <br>SHAMIL VELAZQUEZ

EXECUTIVE CHEF
SHAMIL VELAZQUEZ

Delaney Oyster House

The heart and soul of food are what drew Chef Shamil Velazquez to 

the kitchen. After spending a year as Sous Chef on Husk Greenville’s opening team, Velazquez moved to become Executive Chef at Delaney Oyster House. A James Beard 

Best Chef: Southeast Semifinalist, he combines his Puerto Rican upbringing with his technique and experience from kitchens across the country, focusing on the bright flavors of fresh, sustainable seafood.

EXECUTIVE CHEF <br>STEVE STONE

EXECUTIVE CHEF
STEVE STONE

82 Queen

Lowcountry native Steve Stone has served as 82 Queen’s Executive Chef for a total of 20 years. He briefly left 82 Queen in 2005 to work as Executive Chef and General Manager at Boone Hall Farms Market Store and Cafe. His deep admiration for fresh seafood and local ingredients allows him to create the finest traditional Charleston dishes around.

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CHEF'S RECIPES

ULTIMATE COCONUT CAKE

ULTIMATE COCONUT CAKE

PENINSULA GRILL

Ingredients

2 cups coconut flakes, medium shredded
1 pound unsalted butter
3 cups granulated sugar
6 eggs
1½ cups heavy cream
1½ tablespoons vanilla extract
1 teaspoon coconut oil
4 ½ cups all-purpose flour
1 ½ tablespoons baking powder
½ teaspoon kosher salt

Sliced strawberries, for garnish

Filling
5 cups heavy cream
3 cups granulated sugar
1 pound unsalted butter
4 tablespoons cornstarch
3 tablespoons water
1 teaspoon vanilla extract
9 cups coconut, medium shredded

Frosting
1 cup unsalted butter, room temperature
5 cups powdered sugar
½ pound cream cheese, softened
1 teaspoon vanilla extract
Coconut Crème Anglaise
¼ cup unsweetened coconut flakes, medium shredded
1 cup heavy cream
4 egg yolks
4 tablespoons granulated sugar

For the Simple Syrup
1 cup sugar
1 cup water

Directions
For the Cake
1. Preheat the oven to 350°F.
2. Spread the coconut evenly onto a medium sheet pan, and bake until lightly browned, 8 to 10 minutes. Reserve for the cake assembly.
3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy. Add the eggs three at a time, mixing well after each addition, until light in color.
In a separate bowl, combine the heavy cream, vanilla extract, and coconut oil. In another bowl, sift the flour, baking powder, and salt. Starting with the cream mixture, alternately add the wet and the dry sifted ingredients until all are incorporated. Scrape down the sides of the bowl after each addition.
5. Spray 2 (10-inch) round cake pans with cooking spray, and divide the batter evenly among them. Bake until toothpicks inserted into the cakes come out clean, about 50 minutes to an hour.

For the Filling
1. In a medium saucepan, combine the cream, sugar, and butter and bring to a simmer.
2. In a separate bowl, whisk the cornstarch and water together to form a slurry.
3. After the cream comes to a boil, remove it from the heat. Stir the slurry into the cream mixture, bring to a boil, then remove from the heat. Stir in the vanilla extract and coconut.
4. Place in the refrigerator overnight.

For the Frosting
1. In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and cream cheese until light in color. Mix in the vanilla extract until incorporated.

For the Coconut Crème Anglaise
1. In a small saucepan, combine the cream and coconut over medium-high heat, and bring to a boil. Set aside to steep for 20 minutes, then strain, and discard the coconut. Return the cream to the saucepan, and bring to a simmer over medium heat.
2. In a mixing bowl, whisk together the egg yolks and sugar until the sugar dissolves, and the eggs are lighter in color. Pour 1⁄2 cup of the hot cream into the egg mixture very slowly, whisking constantly. Pour this mixture into the hot cream mixture, whisking constantly. Stir constantly over low heat with a wooden spoon until the mixture coats the back of the spoon. Remove from the heat, strain, and chill.
For the Simple Syrup
In a small saucepan, combine sugar and water, and bring to a boil over high heat. Remove from the heat, and cool completely before using.
For Assembly
Carefully cut the thin, browned tops off the cooked cake layers, and discard. Cut each of the two cakes into three equal, horizontal layers. Place the chilled filling into a stand mixer fitted with a paddle attachment. Mix on low until the filling softens, then mix at medium-high until the filling is pale, creamy, and soft enough to spread.
Drizzle the first cake layer with simple syrup, then spread the filling evenly across, and top with a second cake layer. Repeat with the remaining layers, wrap the cake in plastic wrap and chill two to three hours or overnight. Coat the top and sides of the cake with the frosting, then press the reserved toasted coconut onto the sides of the cake.
To serve, drizzle Coconut Crème Anglaise on the plate, top with a slice of cake, and garnish with sliced strawberries.

CLASSIC SHE CRAB SOUP

CLASSIC SHE CRAB SOUP

Ingredients

3 tablespoons margarine
1 green onion, minced
1 stalk celery, chopped
2 tablespoons all-purpose flour
2 cups fish stock
2 cups milk
2 cups heavy whipping cream
1 ½ pounds crabmeat, flaked
¼ cup sherry
1 ½ teaspoons salt
¼ teaspoon ground black pepper
2 cups hard-cooked eggs (Optional)
½ teaspoon paprika
6 slices lemon (Optional)

Directions
Step 1
Place eggs in a 2-quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.

Step 2
Press the yolks of hard-boiled eggs through a sieve and set aside.

Step 3
In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.

Step 4
Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.

Step 5
Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.

Nutrition Facts
Per Serving: 567 calories; protein 32g; carbohydrates 13.3g; fat 42.7g; cholesterol 374.4mg; sodium 1415.3mg.

HUSH PUPPIES

HUSH PUPPIES

Ingredients

2 eggs, beaten
½ cup white sugar
1 large onion, diced
1 cup self-rising flour
1 cup self-rising cornmeal
1 quart oil for frying

Directions
Step 1
In a medium bowl, mix together eggs, sugar, and onion. Blend in flour and cornmeal.

Step 2
Heat 2 inches of oil to 365 degrees F (185 degrees C). Drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

Editor’s Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts
Per Serving: 277 calories; protein 4.6g; carbohydrates 36.7g; fat 12.9g; cholesterol 46.5mg; sodium 406.9mg.

Old Charleston Style Shrimp and Grits

Old Charleston Style Shrimp and Grits

Ingredients

3 cups water
2 teaspoons salt
1 cup coarsely ground grits
2 cups half-and-half
2 pounds uncooked shrimp, peeled and deveined
salt to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1 pound andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

Directions

Step 1
Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.

Step 2
Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.

Step 3
Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.

Step 4
Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.

Step 5
Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent about 8 minutes.

Step 6
Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set it aside.

Step 7
Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.

Step 8
Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.

Step 9
Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

Nutrition Facts
Per Serving: 618 calories; protein 38.6g; carbohydrates 16.2g; fat 43.7g; cholesterol 269.8mg; sodium 1634.8mg.