• Mary Ann

Our Go-To Restaurants in Charleston, SC

We are getting excited for the 2022 Charleston Wine + Food festival on Wednesday, March 2, 2022 through Sunday, March 6, 2022. Due to COVID it has been a couple of years since we have got to visit this wonderful city. In honor of returning we wanted to share some of our favorite restaurants in and around the city!


For tickets and more information on the festival visit here.



F I G

232 Meeting Street Charleston, SC 29401

Hours: Tuesday through Saturday 5PM — 10:30PM, Closed Sundays and Mondays


"We source products with integrity, flavor and soul, and incorporate these seasonal offerings into our menu nightly. The result is food that is honest, straightforward and pays homage to the Lowcountry, a special place we are privileged to call home. However, the FIG experience is about more than just food. A sincere effort to educate our staff on all aspects of food and beverage culture is the basis for our service philosophy. It is our goal that guests feel special, comfortable and well taken care of."




The Grocery

4 Cannon St, Charleston, SC 29403

DINNER Tuesday - Saturday Opening at 5:00


"Opened in 2011 by Chef Kevin Johnson and his wife Susan, The Grocery has always been committed to regional ingredients executed in innovative ways. Operating under a philosophy of respect for ingredients and their origins, the menu is made to harmonize and surprise. Through their canning program, produce is savored and integrated into dishes in unexpected ways across the seasons. At the bar, classic favorites are served alongside inventive cocktails and considered wines. Whether it's a cocktail and a small plate, or a table full of shared entrees among extended family, The Grocery looks forward to welcoming you."




The Obstinate Daughter

2063 Middle St, Sullivan's Island, SC 29482

OPEN DAILY

Lunch 11 am - 3 pm

Dinner 4 pm - 10 pm

Friday / Saturday - 11 pm

BRUNCH Saturday / Sunday 10 am - 3 pm


We chose the symbol of The Obstinate Daughter to celebrate the spirit, sass and determination of Miss Carolina Sullivan. Sullivan’s Island, with its rich history, is the perfect backdrop for our Lowcountry “Food Fort.”


The Obstinate Daughter is a Southern restaurant that is influenced by French, Italian and Spanish cuisine with a wood fired oven, plancha and island kitchen range. Pizza, pasta, small plates and a raw bar are the focus of the menu. Changing seasonally, the menu also is rooted by the burgeoning farms and fishermen in the Lowcountry who all supply us with the superior products that make our region so special.


The Obstinate Daughter is proud to be a part of the progressive food movement of Charleston and the cultural renaissance that we are experiencing. We are excited to achieve a Green Restaurant Certification. Promoting sustainable practices is a cornerstone of our business ideology.


Though The Obstinate Daughter strives to provide the highest level of quality food and service, it is our relationships with our guests and suppliers that truly distinguish our restaurant.




O-Ku

463 King St, Charleston, SC 29403

Sunday through Thursday 5:00 PM - 10:00 PM

Friday and Saturday 5:00 PM - 11:00 PM


"O-Ku celebrates authentic Asian cuisine with a southern approach with a menu that focuses on unique ingredients and sophisticated presentations. From petite plates to sushi specialties, Chef Dung “Junior” Vo showcases the freshest fish from the world’s finest markets and producers in areas such as Norway, Scotland, Hawaii and New Zealand, as well as local sustainable sources."




Rodney Scott's BBQ

1011 King St, Charleston, SC 29403

Daily 11am - 9pm


"Rodney Scott’s Whole Hog BBQ in Charleston, SC in 2017 was born out of a friendship between Rodney Scott and Nick Pihakis and their mutual respect for the time and technique required to make great barbecue. Understanding the history of the craft, the difference it makes in flavor profiles to cook over live coal direct heat, and the dying art of whole hog barbecue is what drives them. Hardwood is burned down to glowing embers at the side of the bbq pits. Those embers are shoveled carefully under the meat and tended—paying special attention to temperature and heat placement—using those coals to regulate cooking through the entire process.


The work is smoky, difficult and satisfying but turning the craft into a business is a way to ensure the survival of an important part of history and a traditional cooking technique that imparts a very unique flavor into meats. With Rodney Scott’s BBQ restaurants in Charleston, SC, Birmingham, AL and Atlanta, GA, there are pitmasters who are trained in the same way that Rodney Scott has been working the pits since he was a kid. In addition to serving outstanding food, Rodney Scott’s Whole Hog BBQ is committed to passing on the enjoyment, education and tradition of whole hog bbq to new generations."




Lewis Barbecue

464 N Nassau St, Charleston, SC 29403

SUN & MON 11AM UNTIL 9PM

TUES - SAT 11AM UNTIL 10PM


MEAT JOHN LEWIS A master of barbecue, John Lewis never cuts corners, unless you’re talking about burnt ends of course. The pitmaster’s cult-like following can be attributed to his unerring dedication to barbecue – from welding his own custom-designed smokers to waking up at 4 a.m. to tend to the fire, he takes his meat seriously. Barbecue enthusiasts have flocked to his pits for years, waiting in long lines to get a taste of his expertly smoked pork spareribs, beef ribs, “Texas hot guts” sausage, oxtail and his legendary beef brisket.


Growing up in El Paso, TX, John moved to Austin at 18 to start his culinary career. Around this time, John’s parents gave him a New Braunfels smoker for his birthday, and he started dabbling in Austin’s longstanding tradition of the backyard barbecue. He was soon getting creative with both his smokers and his meats, taking liberties with the design and construction to try and yield a better result. After a stint in Denver honing his craft in the competition barbecue circuit, John returned to Austin in 2010 to help his friend Aaron Franklin as he opened Franklin Barbecue. While there, John pioneered the flavor profile that helped put Austin barbecue on the map.


John partnered with LeAnn Mueller to open the much-beloved La Barbecue in Austin in 2012. He quickly became the rising star of Austin’s barbecue scene and in just a few short months after opening, La Barbecue made Texas Monthly’s “Top 50 List” and was voted the “Best BBQ in Austin” by the Austin American Statesman.


In March 2015, John packed up his smokers and moved to Charleston to introduce the Holy City to the great world of Texas barbecue. He and his barbecrew opened Lewis Barbecue in June 2016.