This Valentine's Day Milkshake Is Topped With a Slice of Red Velvet Cake
Head to this beloved and essential Charleston restaurant and, depending on the day, you can get grilled hogfish or their famous fish stew with squid and mussels. The waitstaff is ultra-informed about each seafood offering and can even tell you the difference between black grouper and snowy grouper. Don’t worry, there won’t be a test after your meal... but there could be peach leaf ice cream or a dark chocolate tart.
Chef Mike Lata loves local seafood so much that he coined a new word for it: merroir. It’s fun to use it in a sentence, but it’s even more fun to eat the food from his kitchen, which is so reverent about quality seafood that it feels a bit like a spiritual experience. That could be the high ceilings, the oyster sliders, or the Mai Tai talking, but anyway, this is our home base for the best seafood.
Isle of Palms
The Boathouse is a consistent local seafood supporter, and the view of Breach Inlet ain’t half-bad either. Come early and sidle up to the bar to drink it all in, then settle into a nice dinner of the Parmesan-crusted local catch as the sun sets over the creek. Depending on the season, you might be able to get sweet local shrimp too, so make sure and ask your server.
Husk has got the goods on all things Southern, and that includes the best and freshest South Carolina seafood. Whether you choose in-season shrimp & grits, grouper, or tilefish, you’ll know your farmer and fisherman because it’s printed on the menu. Husk is important because we like our food to be excellent and support our community -- the hype may be thick, but so is that slice of cornbread.
The Macintosh is one of our favorite places to grab a cocktail because it’s not only comfortably elegant, with dark woods and expansive seating, but after a few drinks, it’s the perfect place to stay for dinner. Local shrimp is easy to find here (when it’s in season), and always listen to the specials, as they might include a local fish. Whatever you do, don’t forget to order the bone marrow pudding.
If you can pull yourself away from the bar snacks and beer, local seafood shines on the menu. In season, soft-shell crabs grace the Softie Sandwich, and other times you might see grouper collars on the menu (both of which might go very well with a house-brewed beer -- we can’t help it). We also like Edmund’s Oast for brunch, where you can find Littleneck clams and pickled shrimp.
The location may be new, but the commitment to serving local is the same. Sure, it has one of the best burgers in town, but it's also dishing up local fish with grits and shishito peppers. We’re hoping that tonight’s special might be wahoo or grouper or tilefish, but whatever it is, we trust “the Bee” to do it justice.