The Resy Hit List: Where In Charleston You’ll Want to Eat in March 2024

One of the most validating moments for chef-owner Nikko Cagalanan is when someone who grew up eating Filipino food takes a bite of his pancit noodle dish, and is instantly transported by flavor memories — familiar, vibrant flavors of their past. At Kultura, those memories of Cagalanan’s upbringing in the Philippines serve as the foundation for the permanent location of his Mansueta’s pop-up. The pancit is a must, alongside braised meats like duck, irresistible pork ribs (tocino), and any number of sturdy tropical cocktails. (Get the halo halo, made with sake, ube, pineapple, and coconut milk.)

Chef Vinson Petrillo’s ode to coastal Italian fare opened in the Jasper complex last fall. Rich, satisfying panzanella, burrata, eggplant parmesan, and more land on the table in the bright, airy, all-new space — from the folks who brought you Wild Common, Cannon Green, and Petrillo’s other home kitchen, Zero Restaurant + Bar. Seafood may be on every corner in Charleston, but Costa sets itself apart with delicate preparations and attention to detail.

We’re getting closer to beach season, which means you’ll find yourself on Sullivan’s Island more, not that you need an excuse to stop by Obstinate Daughter. Chef-owner Jacques Larson, recently nominated for a James Beard honor for Best Chef Southeast, is an O.G. Charleston cook who first proved his mettle a couple rivers away on Johns Island at Wild Olive.

The O.D. menu skews Italian, with locally sourced ingredients, highlighting seafood right off the boat, like shrimp, clams, and swordfish; not to mention fresh pasta and pizza that bear the classic hallmarks of an Italian kitchen — pancetta, pepperoni, ricotta, Calabrian chili spice. Once you’ve ordered the menu, stop by Beardcat’s Sweet Shop downstairs for some knockout gelato.

This King Street hotspot is anchored by one of the best rooms on the block: a downstairs bar that does as good of a job of beckoning guests inside as the friendly staff does when you walk in the door. Then there are the steaks (wet-aged, dry-aged, exotic, and classic) and the chops (veal, lamb, and pork), with family-style sides begging for a spot on your table. Halls now has five locations across two states, but this is the original. And the look on our faces we get when we walk in — eyeing that corner bar seat like it has our name on it — is testament to how Halls always makes us feel at home.

Those of us who’ve followed Hector Garate’s barbecue pop-ups rejoiced in February when he finally opened the doors to his West Ashley restaurant. Channeling the flavors of his native Puerto Rico, Garate dishes out variations on ubiquitous Southern ‘cue with a little more flair. We’re talking sofrito-infused pintos that one critic said “may well be the best barbecue beans I’ve ever had” and all-star smoked beef cheeks so tender that you won’t even realize brisket is nowhere to be seen on the menu. That said, don’t miss Garate’s housemade sausage, whole-hog pork, and barbecue hash — an uber-savory traditional South Carolina side, made with chopped meat, pan drippings, mustard, apple cider vinegar, and more, stewed down and served atop white rice. Pegged as one of the city’s most highly anticipated openings of 2024, Palmira may be a ways off-peninsula, but it’s worth the trip.

No reservations. More info here.

The constant buzz at this North Central hot spot, is unlikely to abate too much even in winter; perhaps just enough to grab a last-minute table. And whether you’re feeling like one of the trademark chicken cutlet sandwiches, or the solidly craveable spicy shrimp app, they’re waiting for you. Chilled gamay and rosé are on offer year-round, because they know Charlestonians don’t play by the old wine rules, alongside a generous beer list that plays the hits.

Chef James London continues turning out fresh and creative plates to satisfy the masses that line up each night along Coming Street. With only a handful of seats and no reservations, be sure to plan your appearance accordingly, especially if you have a larger group. The menu changes daily based on availability, but look for fresh bivalves year-round, served grilled or cold and with all the fixins, along with plates like poached tilefish, or soft-shell crab if you get lucky and stop by when they’re in season. And yes, this is a seafood joint, but the lamb ribs are a crowd favorite — you’ve been advised.

No reservations. More info here.

Jason Stanhope departed FIG last summer after 16 years, during which the restaurant and his menu as executive chef piled up accolades. Now, Stanhope is hoping to recapture some of that magic at not one or two, but three concepts operated by The Pinch boutique hotel at the corner of King and George streets.  Expect a comfortable, casual setting with a handful of craveable dishes that both frame Stanhope’s interpretation of New Southern cooking and that will warrant a return trip: lobster bucatini, a burger, grilled triggerfish, crudo, biscuits, deviled eggs, and more.

Coming off the success of party brunch hotspot Daps, chef-owner Jeremiah Schenzel has a knack for tapping into what folks want — offering sneaky-creative dishes in a fun environment. Avoiding stereotypical sports bar tropes, Cleats is part minimalist cafeteria and part light-and-bright locker room, all shaped like a sports bar. Grab a spot at the full-service bar or order from your phone at a table. But don’t mistake the mobile ordering for lack of service — efficiency is part of the playbook. Aside from maybe serving Charleston’s only pit beef sandwich, Cleats is here to appease vegetarian sports fans as well, like a Thai roasted mushroom or egg-and-eggplant sandwiches. Don’t forget to take a peek at the “Dawgs” section. And one more little pro tip? The hot bean dip may be the menu sleeper.

No reservations. More info here.

This might be Charleston’s longest-running restaurant, in operation by the Barber family since 1945. For generations, Bowen’s has lured Charleston-area residents for family dinners, weddings, parties, community and political events, or just to watch some of the best sunsets around. Enter by the stairs and walk past the oyster room, where steamed bivalves are available by the half tray, full tray, and all-you-can-eat. (Oysters, harvested right off the marsh during “R” months, when they’re in season, are the main event here.) Upstairs in the dining room, seafood platters, Frogmore stew, shrimp and grits and more await.

Find more info here.

This eagerly awaited opening in 2023 was a long time coming. Ma’am Saab is the brainchild of chef-owner Miriyam Ghaznavi, a former teacher, who first tried her hand at the restaurant game at the now-closed Workshop food hall, then opened various locations of her Pakistani street food spot, Malika. Now, Ghaznavi’s husband and business partner Raheel Gauba has crafted a cozy, pulsing, big-city vibe inside the venerable space once home to Jestine’s Kitchen. On the menu, look for Ghaznavi’s must-have butter chicken, fresh chaat and other unique bites you won’t find anywhere else in Charleston.

Find more info here.

For years, the faithful have started queuing outside on King Street well before opening at 11 a.m. Leon’s has carved out a niche among locals and tourists alike, who flock for hot oysters or super solid fried chicken and a vibe so lived-in that you’d never guess it’s just shy of 10 years old. Can’t show up early? Find your five closest friends and grab a Resy. And don’t be fooled by the rustic environs, there’s plenty to enjoy on the drinks list, from “cheapish wine” on draft to local beers and frozen cocktails.

This downtown tapas spot has everything you need if you’re looking for something new downtown. Tucked into a court a few blocks from King Street, Spanish-inspired specialties flow from the kitchen, like flavor-packed local shrimp, crudo, an Iberian twist on pigs in a blanket and gildas, a perfectly composed skewer of anchovy, olive, and picked pepper — we challenge you not to order another round. Securing a Resy is a surefire way to a good time, but the lively courtyard provides the ideal space to enjoy a bev and await your spot. Behind the bar, Spanish vermouth and sherry tempt curious patrons, whether poured into a citrusy spritz or served neat.

The crew at Babas pulls off some of Charleston’s best cocktails and snacks so effortlessly, we dare you to try to stay for just one round. Both the downtown location and a northern counterpart in partnership with the co-owners of the chic space at goat.sheep.cow present as Euro-inspired neighborhood cafes, and go-to spots for pretty much anyone who needs a fix of Babas’ shaken cold brew over ice with a warm, perfectly flaky pastry. Later in the day, stop back for a snack, a focused wine list, bottled cocktails, and pitch-perfect twists on classic favorites like the banana Old Pal or the espresso martini — made with amaro, fresh espresso and clarified chocolate milk.

Former Chicago chef George Kovach unlocked the doors to his hotly anticipated Avondale restaurant in October, and has struck a chord with West Ashely diners. Menu items change often, but recent features have included treats like kakigori, flavored Japanese shaved ice, and sweet potatoes that are mirin-marinated before they’re dehydrated and then reconstituted, served with green mango and Serrano ham under a black bean tuile. (To say Bearcat is unlike many other Avondale restaurants is a dramatic understatement.)

With the weather warming, the outdoor sidewalk patio may be the spot this spring.

Call 843-225-0477 for more info.