Best restaurants and what to eat
United States
Charleston’s food culture is a refined Lowcountry blend of coastal seafood, rice traditions, and Gullah Geechee influences shaped by rice plantations and Atlantic trade. Expect sweet crab, briny oysters, buttery shrimp, benne, okra, and rich, slow-simmered dishes that balance Southern comfort with elegant coastal flavor.
Thin, crisp sesame cookies with a nutty aroma and caramelized snap; a Charleston classic tied to West African culinary heritage. They pair beautifully with coffee, tea, or as a delicate ending to a seafood supper.
A tomato-stained rice dish cooked with bacon, onion, and aromatics until the grains are savory and gently smoky. It is a signature Lowcountry side that complements fried fish, shrimp, and barbecue.
A luxurious crab bisque enriched with crab roe, cream, and a splash of sherry, known for its silky body and sweet shellfish depth. It is one of Charleston’s most iconic seafood specialties, often served as an elegant starter.
Black-eyed peas and rice cooked together with pork for a humble, deeply savory staple with a peppery finish. In Charleston, it reflects the region’s rice heritage and is especially associated with luck and celebration.
Stone-ground corn porridge with a creamy, buttery texture and a clean, gentle corn flavor. In Charleston they are served savory with shrimp, crab, or cheese, and form the backbone of many breakfast and supper plates.
Small sesame seeds prized for their toasty, earthy flavor and cultural significance in the Carolina Lowcountry. They are used in cookies, candies, and savory seasoning, bringing a distinctive nutty note to local cooking.
The quintessential Southern iced tea, brewed strong and finished with sugar for a smooth, refreshing sweetness. In Charleston it is served ice-cold with nearly every meal, especially fried seafood and barbecue.
A chilled bourbon cocktail built with fresh mint, sugar, and crushed ice, aromatic and bracingly refreshing. In Charleston it suits warm-weather entertaining and upscale Southern gatherings.
A simple sparkling wine and citrus drink that has become a brunch staple in Charleston’s dining culture. It is light, bright, and often served with oyster roasts, seafood brunches, and Sunday meals.
A savory vodka cocktail with tomato, spice, and citrus, often garnished generously in Southern brunch style. In Charleston, it pairs especially well with oysters, crab, and fried coastal dishes.
An old-school whiskey or rye cocktail with bitters and a touch of absinthe, prized for its aromatic complexity. Though rooted in the broader South, it is a sophisticated bar-order in Charleston’s historic cocktail scene.
A classic spirit-forward cocktail with sugar, bitters, and citrus, typically built on bourbon or rye. Charleston bars often serve it as a refined companion to rich Lowcountry fare.
Silky grits topped with plump shrimp in a buttery, smoky sauce, often finished with bacon, scallions, or a little heat. It is perhaps the best-known Charleston dish, balancing comfort, elegance, and coastal sweetness.
A creamy crab soup enriched with roe and sherry, luxurious and deeply savory with a sweet finish. It is a hallmark of Charleston dining and a defining expression of the city’s seafood tradition.
Black-eyed peas simmered with rice and pork to create a hearty, smoky, and comforting dish. In Charleston it is a cornerstone of Lowcountry meals, especially around New Year’s for prosperity.
A communal seafood boil of shrimp, sausage, corn, and potatoes seasoned with bold spice. Around Charleston, it is a festive, outdoor feast that captures the convivial side of coastal eating.
Rice simmered with tomatoes, onion, bacon, and seasoning until the grains turn deeply savory and reddish. It is a beloved accompaniment to fried fish, roast meats, and seafood platters.
A one-pot dish of chicken, sausage, and rice with a moist, almost stew-like texture and peppery depth. It is a comforting Lowcountry staple that reflects the region’s practicality and abundance.
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