The February Hit List: Fat Hen, Kwei Fei, Red Orchids, and More

Just about everything is wonderfully noteworthy at Renzo: the brass barstools, the list tilted to natural wines, the way its building is situated on the corner, and of course, the pizza. Although enjoying it in its natural environment is ideal, sometimes the environment — or the evening — calls for takeout. In that case, Renzo happily obliges with offerings such as its Inspector Gadget pie: garlic cream, oyster mushrooms, caramelized onions, speck; and don’t forget a bottle to go, like the Sampagnino frizzante from the Bulli family in Emilia-Romagna, which not only goes with the pizza but is festive on its own — the right move when you’ve made the right takeout choice.

Dining status: Open for indoor dining, as well as takeout.

Forget trying to track down the food truck, and order takeout instead from this Westside mainstay. They specialize in modern, seasonal Mexican cuisine — with standouts that include a Brussels sprouts taco and a fried-chicken torta with coleslaw and remoulade (it’s Charleston, after all). The menu items shift a bit by seasons, but you’ll always be getting fresh, delicious food without having to stand at a window and wonder how many napkins you’re going to need. 

Dining Status: Takeout only. 

This woman-owned restaurant on James Island has become a soul-food destination of sorts of late, as Angie Bellinger’s cornbread, lima beans, and fried chicken started steadily showing up on diners’ Instagram posts. Suddenly, we could all see what her regulars have known for years — this food is the real deal. Her building has recently had a refresh, so dining in is even better now, but for a great deal, it’s hard to beat a BBQ rib tip takeaway that includes two sides and cornbread for $6.95. 

Dining Status: Open for indoor dining, as well as takeout; call 843-406-0120.

When 2020 forced restaurants to more takeout, Red Orchids China Bistro took it in stride since they’ve enjoyed brisk takeout business for years. And why not, when each dumpling is hand-rolled and the beef with string beans comes with the signature Red Orchids brown sauce? Charlestonians know what’s good, and they’ve supported this West Ashley restaurant for years, just as owners Tony and Kelly Chu have supported the community around them at numerous functions and charity events. If we can’t have their black-bean flounder — wok-fried and served with Cantonese black-bean sauce — standing up at a fancy event, then at least we can have it standing up at our kitchen counter.

Dining status: Open for indoor dining, as well as takeout.

We’re past the big game, but we’re not past our craving for really good bar food, and in Charleston, that means pimento cheese with pork rinds, barbecue nachos (which are nachos, squared, Southern-style), and wings with comeback sauce. Face it, you can’t make bar food like this at home — but sometimes you want to eat bar food like this at home. In which case, start with Home Team. They’re voted best wings in Charleston year after year for a reason, but if you’re missing the rest of their menu, you’re missing out. 

Dining status: Open for indoor and outdoor dining, as well as takeout.

The boats out of Shem Creek produce some of the sweetest shrimp in the Southeast, perfect for frying in a light, crispy batter. Skip the mess and leave frying to the professionals: specifically, with the fried shrimp plate to-go at Art’s. They’ve been making some of the best fried shrimp in the city (with a side of steak fries and coleslaw, please) for 17 years, using local seafood and ingredients. Beyond that, they have all your fried favorites, including mozzarella sticks, which you should just admit sound delicious right about now.  

Dining status: Open for indoor and deck dining, as well as takeout. 

There is pasta, and then there is chef Michael Toscano’s pasta. For that next-level experience on a weekend evening, you can have a pasta feast to go, including duck confit agnolotti, tortellini en brodo, and fusilli funghi — or if you’re feeling a side of beef, a 14-ounce veal chop with gorgonzola crema might satisfy that craving just fine. We don’t know how many you’re ordering for, so add an octopus carpaccio (a go-to move) as well if you like. No one’s counting.   

Dining status: Open for indoor and outdoor dining, as well as takeout.

Since beginning as a pop-up at the Daily, David Schuttenburg’s Kwei Fei has hit its stride in the spot next to the Pourhouse on James Island. If you’re into that “good” hot, then chances are you’ve already sampled and slurped your way through the menu, but ordering takeout is a power move. Many of the restaurant’s dishes are delicious chilled out of the fridge the next day (Chairman’s ribs, Yibin-style noodle), and you’ll need to order double of the marinated cucumbers with hot bean paste and garlic, because, take it from us, they go with most anything as a funky side, including a grilled cheese sandwich with chips.  

Pro tip: Celebrate Lunar New Year on Feb. 12 and Feb. 13 with a special prix fixe dinner to go for two. Dumplings, turnip cakes, noodles, and more are part of the feast, which is a collaboration with Resy and Luckyrice.

Dining status: Open for indoor and outdoor dining, as well as takeout.

Before there was a need for more lanes on Maybank Highway, there was Fat Hen, Fred Neuville’s homage to Lowcountry ingredients with French country recipes that opened in 2007. Known best for its brunching, the Hen has provided consistent comfort food classics for years, along with a chicken confit in bacon fat that throws a casual side-eye to your weekday boneless, skinless chicken cutlets. For Johns Island residents who are already over the bridge for the evening, this restaurant is in heavy rotation, but those on the mainland consistently make the drive out to dine as well.   

Dining status: Open for indoor and outdoor dining, as well as takeout. 

If you live in the South, then you realize that “biscuits are just for breakfast” is wrong. We need biscuits all the time, anytime, and while you’re at it, some hand pies and strong coffee, too. Vivian Howard’s first outpost beyond eastern North Carolina, Handy & Hot, can deliver (or be ready for takeout) on all fronts, and it’s tucked into Charleston’s Renaissance Charleston Historic District hotel. The online order form doesn’t have the full menu options, but with a tomato pie-inspired hand pie in your hand and a side of butterbean hummus, you probably won’t notice. 

Dining status: Open for indoor and outdoor dining; order delivery here, and call 843-534-9032 for takeout.