If you want a real insider’s guide to a city’s dining scene, ask a chef where they eat on their night off. Nowhere is this adage more true than in Charleston, South Carolina, a destination that celebrates its dishes and ingredients nearly as much as its historic architecture and pristine beaches.
And if the chefs we spoke with are any indication, there’s far more to the restaurant scene here than shrimp and grits and Lowcountry boils (do try those when you visit, though!). So from Asian comfort food to French cuisine and panini, here’s where not to miss when you visit the Holy City.
Steven Brooks, chef de cuisine, The Ocean Room
Originally from Germany, chef Steven Brooks trained in Switzerland before traveling the world, working in kitchens everywhere from five-star European hotels and to a farm-to-table fine-dining establishment in Atlanta. He was first drawn to Charleston by an opportunity at The Ocean Room—but it was the city’s Southern charm and dynamic dining scene that truly held him here.
“I fell in love with the city’s energy and warm hospitality,” he says. “The rich history and Southern charm blend seamlessly with modern amenities and culinary innovation. And the opportunity to blend traditional Lowcountry cuisine and ingredients with international flavors and techniques was irresistible.” The menu at The Ocean Room is evidence of that blending: Palmetto beef sourced from nearby Gaffney is featured in steak dishes, beef tartare, and a Lowcountry onion soup alongside sashimi and risotto with Charleston’s signature gold rice.
Brooks’s favorite spots around the city showcase similar innovations, including sought-after reservations like Husk and FIG—but also Xiao Bao Biscuit, a local favorite for comfort-food dishes from China, Korea, Japan, and Vietnam.
What’s one dish you can’t leave the city without trying?
“Shrimp and grits: a Lowcountry classic showcasing the region’s fresh seafood and creamy, spicy flavors.” —Chef Steven Brooks
Anthony Marini, chef and owner, The Pass
Take a look at the menu at The Pass and you will likely guess—correctly—that chef Anthony Marini is originally from the Northeast. (Capicola listed as “gabagool” is just one dead giveaway.) Italian-American panini are the stars at this Philadelphia native’s Charleston restaurant, which blends his fine-dining experience with the vibe of a casual sandwich counter.
Marini came to town for a chef position at another venue after finding success with his own restaurants in Birmingham, Alabama. He admits that at first he had his sights set on Atlanta—but this walkable city with great weather won out. “Atlanta was definitely bigger, which I was used to,” he explains. “But Charleston gave me a beach within 15 minutes and a bunch of restaurants that would keep me interested in the culinary scene. It has something for everyone, whether it be walking tours, eating, golf, or the beach.” When a small shop became available, Marini opted to purchase the space and open The Pass rather than take the position he’d arrived for.
He points to the city’s robust pop-up offerings as evidence of its unique dining scene—on any given week, you might find wood-fired pizzas or an entire omakase menu offered for a limited seating. It’s at these spots, as well as spacious dining rooms synonymous with Southern hospitality—like those at The Ordinary, Delaney Oyster House, and Felix—that you’ll normally find Marini dining. “I hardly eat in their dining rooms, though—I eat at their bars, where I still get a great experience,” he says.
What’s one dish you can’t leave the city without trying?
“Don’t miss a chance to get the burger at Little Jack’s or the frozen gin and tonic at Leon’s.” —Chef Anthony Marini
Letha McClary, executive chef, 39 Rue De Jean
Letha McClary grew up not far from Charleston—just about about an hour and a half north, in Kingstree—so she knew the city would be the ideal place to get her culinary training. “I was actually at my grandma’s one day looking at TV, and I saw an ad for one of the colleges and was like, I want to go there for food,” she recalls. After completing her culinary-arts degree, she went on to work at several Charleston restaurants, eventually finding her way to 39 Rue De Jean, a French standby that’s been open since 2001.
Now, when McClary’s not preparing bistro classics like coq au vin or moules pistou, you’ll find her at Florence’s Low Country Kitchen, where she loves the Southern tomato pie—which comes on a biscuit crust, rather than traditional pizza or pie crust. At 82 Queen, another of her favorites, you can sample classic Charleston dishes like she-crab soup and shrimp and grits.
“With Charleston, it’s unique, because it’s got that good Southern soul. It’s a good place to just come and relax, have a good time with your family and friends,” she says, noting that the scenery, waterfront, and architecture make it perfect for tours. Add the city’s ancestral traditions and local Lowcountry ingredients like oysters, okra, and Carolina gold rice, and you have a one-of-a-kind restaurant scene.
What’s one dish you can’t leave the city without trying?
“Everything from Rue de Jean—definitely our ravioli. It comes with beech mushrooms, tomatoes, asparagus, and a garlic cream sauce.” —Chef Letha McClary
Explore more at ExploreCharleston.com.
