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Charleston is blessed with a bevy of Southern-inflected selections, from barbecue parlors to fish shacks to casual places serving Lowcountry fare like shrimp and grits. If you'd like to try something new, there are plenty of places serving updated, inspired versions of classic dishes. Before you leave, you'll definitely see why Charleston is considered one of the greatest food cities in the world.
The city's dining scene status continues to rise, boosted by a group of James Beard Foundation repeat award winners. Robert Stehling of Hominy Grill, Mike Lata of FIG and The Ordinary, Jason Stanhope of FIG, and Sean Brock of McCrady's and Husk each earned the designation of Best Chef: Southeast, in successive years. The city boasts other prodigious talents, too: Alex Lira of Bar Normandy, Jeremiah Bacon of the Macintosh, Michelle Weaver of Charleston Grill, Ken Vedrinski of Trattoria Lucca, Jacques Larson of Wild Olive and The Obstinate Daughter, and Josh Walker of Xiao Bao Biscuit. It's the establishment of the New South, circa now.
As for attire, Charleston invites a crisp yet casual atmosphere. Don't forget, it was recognized as the Most Mannerly City in the country by Marjabelle Young Stewart, which means that residents are slow to judge (or, at the least, that they're doing so very quietly). On the whole, the city encourages comfort and unhurried, easy pacing. The result is an idyllic setting in which to enjoy oysters on the half shell and other homegrown delicacies from the land and sea that jointly grant the city its impressive culinary standing.
Although some locals call it the "fancy place," Carmine's is a lively pizza joint more than anything. Local clams come in a red tomato sauce, and the veal marsala with fresh mushrooms is a tender treat. The only high-end furnishing is a baby grand, which is tickled by pianists on Friday and Saturday night.
For sophisticated Italian fare in a vibrant (and sometimes boisterous) setting, this hip spot on Upper King is the place. A modern aesthetic of exposed wood and an open kitchen may drive the design, but the food isn't putting on airs. Start with the burrata cheese served with crisp flatbread, then dive into one of the many unique salads—the spring vegetable salad, with a cornucopia of seasonal veggies, is recommended. Don't miss the black-pepper tagliatelle crowned with a soft-boiled egg yolk.
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