The Grocery, Delaney Oyster House, and Sorghum & Salt: The March Hit List

Because the seasonally inspired menu never fails to deliver. James Beard-nominated chef-owner Kevin Johnson skillfully blends a mix of freshly farmed, fished, and foraged ingredients. While the menu often changes, current creations include a refreshing Italian butter bean salad, as well as a decadent bone marrow brulee. 

Because oysters, and a fresh Beard Award nomination for chef Shamil Velázquez. Set in a two-story Charleston single dating back to 1830, this upscale seafood restaurant and raw bar shucks up a variety of bivalves. Other cold dishes of note include the flounder ceviche, prepared with yogurt and Egyptian dukkah, or the octopus escabeche, crafted with Calabrian chiles and squid ink chicharron. 

Because you only live once. Do it in style in the elegant dining room surrounded by live jazz, flawless service, and refined bites from chef Michelle Weaver. Commitment issues? Four-, six- and eight-course menus are also available. 

For reservations call the restaurant at (843) 577-4522.

Because this polished pick has once again been nominated for a James Beard Award for the country’s best restaurant. An acronym for Food Is Good, FIG continues to make its case as a top destination for flawless, innovative cuisine. Explore the seasonal bounty in dishes like jumbo flounder blanquette with black truffle, fresh-dug potato, and scallions.

Because this upbeat, welcoming restaurant utilizes local products on all levels. Influenced by occasional flights of fancy, recent offerings saw braised cabbage with anchovies, peanuts and feta alongside carrot pasta topped with pistachio gremolata. There’s also a seven-course tasting menu for those who find they can’t choose just one (or five).

Because here, outstanding service is matched by the thoughtful collection of Southern favorites. Alongside a focus on fried seafood and chicken dishes, expect to find oysters — raw, chargrilled with lemon butter and parsley, or casino-style with piquillo peppers and bacon. Leon’s knows its way around a bivalve.

Because this venerable steakhouse is a Charleston institution. Along with perfectly cooked beef selections, menu options include succulent seared scallops, braised duck, and a decadent she-crab soup. Reservations book up weeks in advance for the Gospel Sunday brunch, so be sure to plan ahead or get there before noon for a seat at the bar, if you’re lucky.  

Because craft beer. Choose from dozens of wacky, wonderful, Wonka-esque brews, like Matcha Latte or “Cereal for Dinner,” a 4.5% golden ale with toasted almond and coconut notes. A gastropub of the highest order, Edmund’s Oast also features fun appetizers and innovative small plates, from housemade charcuterie to the salt chicken, a successful fusion of Southern and Thai sensibilities.

Because this family-run Japanese restaurant offers some of the finest sushi in town. Along with classic hibachi and katsu options, the menu is a kaleidoscope of creative sushi offerings. Nigiri and sashimi options range from the uncommon — kurage (jellyfish) — to favorites like otoro (fatty tuna belly) and uni (sea urchin).

Because this intimate neighborhood eatery is always worth a revisit. Set in a restored antebellum-era row home, the space is as romantic as it is nostalgic. The handwritten daily menu is limited to two appetizers, two entrees, and two desserts.