The Resy Hit List: Where In Charleston You’ll Want to Eat Right Now

Since it opened in 2018, Kwei Fei’s menu has been divided into three sections: Loud, Hot, and Vibes. And that’s still a pretty good framework for what to expect from chef David Schuttenberg’s James Island ode to Sichuan cuisine. Tucked next door to the Charleston Pour House (a killer indie music venue with a great back deck to boot), this spot has established itself as one of those local places residents frequent to and are more than happy to share with visitors for a taste of spicy pork crescent dumplings, crispy fried ribs, cumin lamb noodles, and more rotating seasonal dishes. There’s no skimping on the spice levels across the board here, but you can opt for toned-down versions of several dishes; just navigate to the “Wimps” section of the menu.

A true locals spot for nearly 20 years, this family-owned sushi bar is alive and buzzy without being too fancy. Tucked into a retail strip in the heart of downtown, stop in for lunch or dinner. Some of Charleston’s best sushi flows from the quick sushi bar, alongside a few more involved offerings like housemade katsu and tempura plates. And while you might be there for the nigiri or rolls, the gyoza are made fresh daily and the bite-sized shrimp shumai dumplings are some of the best in town. The spot took on a new life since a full renovation five years ago during COVID by its multigenerational owners and regularly fills up, so grab a Resy now.

Even with its national profile, the low-key digs of this Cannonborough-Elliottborough spot don’t immediately telegraph how epic chef-owner Dano Heinze’s menu can be — serving up offerings you didn’t even know you needed in your rotation. Dishes include snails, fresh crudo, a simple-but-rewarding steak, and handmade pastas like gnocchetti. And that classic but inventive approach extends to the wine list, curated by Dano’s wife and business partner, Bethany. What gives? The couple spent time in famed Charleston locales like the now-defunct McCrady’s before a California sojourn that wound them back east to Charleston. That bicoastal experience has helped shape Vern’s well-deserved reputation, and made it a local gem.

The Lick has planted its flag in West Ashley as an upscale destination answering the question: “What do you actually want to eat tonight?” That means there’s something for everyone — burgers, wagyu, and prime-cut steaks, Bolognese, even a stocked raw bar. On the drinks side of things, take your pick from tailor-made concoctions helpfully divided between bright, boozy, and rich creations. The latter includes the Mexican Armada, with Tequila, lime, grenadine, orgeat, and bitters, plus an egg white. It all adds up to a comfortable and reliable spot worth making a Resy to save a seat for your next night out.

Open three meals a day at The Dunlin, one of the Charleston area’s newest resorts, you’ll find Carolina crab Benedict in the a.m., burgers and shimp rolls around lunchtime, and brown butter crab rice for dinner. A short drive from downtown on Johns Island, Linnette’s overlooks the picturesque Kiawah River, an idyllic setting for a rum swizzle or the house “Lazy Man’s” old fashioned, made with local High Wire Distilling’s Jimmy Red bourbon. Popping in for a drink? Check out the romantic downstairs Willet Room.

Charleston City Paper’s Best New Restaurant by is a short distance from downtown, tucked into the corner of a suburban shopping plaza punching above its culinary weight. Chef Marc Bolchoz cut his teeth with one of Charleston’s fastest-growing restaurant groups, launching several successful concepts across the South. Almost a year in, Bolchoz is firing on all cylinders with dishes that feel thought-through and dialed-in — from the house-baked Daily Bread topped with “pimento bianco” cheese to the cavatelli verde with lamb ragu, the local clam linguine, or the knockout risotto that varies with what’s fresh and in-season. Meatballs are tender, the risotto is rich, vegetables are local, and the wine list delivers. Oh, and don’t forget dessert: tiramisu and housemade limoncello.

Plenty of accolades, but bo reservations at this Elliottborough hot spot at the corner of Coming and Bogard streets; visitors instead queue up to enter starting at 5 p.m., choosing to hang nearby or step next door to Seahorse, the team’s newest addition, a teeny cocktail and seafood bar. Inside the main event, diners choose from staples like slider-sized caviar sandwiches, seasonal local seafood delivered daily, and even housemade pastas. This is all to say: You really can’t go wrong with anything plucked from chef-owner James London and chef Carlos Paredes’ menus. Drinks? They’ll bring them to you on the sidewalk while you wait or gladly replenish your A+ chilled selection at the table. 

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From the team that brought you Minero and Husk, this luxe “modern steakhouse” tucked into the unassuming corner of a newly upfitted strip center surely grabs your attention. Dining options include caviar and Japanese wagyu, lobster and tomahawk steaks, while the raw bar stocks fresh specialties pulled from the seas like ice-cold shrimp or dressed oysters, ready for the perfect bite. The wine list features selections under the Angel Oak label, sourced from the ownership group’s Argentine vineyards, along with a generous array of wines by the glass. Pro tip: Love the Charleston location? Check out the team’s latest Marbled & Fin in Savannah.

Pitmaster John Lewis and team have been serving real-deal Texas barbecue in the heart of downtown Charleston for 10 years now, and there’s still regularly a line out to the parking lot, and for good reason. Brisket is the move here, of course, and the counter-service format is similar to what you’d find in Lewis’ home state. But you will absolutely want to try one of the other proteins on offer. The housemade “Hot Guts” sausages are smoked just behind the glass as you walk in (along with the green chile cheddar variety), and the turkey, pork, ribs, and more, are smoked on the pits out back. Don’t miss the gargantuan beef ‘dinosaur’ bones as specials. Lewis’ sides are solid as well, especially the green chile (see a trend?) corn pudding, super-savory potato salad, and kicked-up cowboy pinto beans.

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The Cooper hotel’s opening marks one of the most high-profile openings on the Charleston shoreline in a generation, with The Crossing nestled inside, ready for diners in the second-story dining room overlooking the river. Executive chef Nick Dugan has crafted a three-meals-a-day menu stocked with Mediterranean-influenced knockouts, starting with morning shakshouka and ending with tender grilled octopus, fresh local catch, and Colorado lamb chops with chermoula and couscous. Beverage director Cameron Nadler, formerly of New York’s Polo Bar, pairs seafood-driven offerings with thoughtful cocktails like the Battery Rose Margarita, with reposado Tequila, hibiscus, rose, and citrus. If The Crossing’s introduction is anything like sister restaurant Sorelle, you’ll enjoy an impressive dining and hospitality experience that diners are growing to expect from Charleston’s blockbuster new additions.

This place may be brand-new, but it already feels like a lived-in neighborhood joint. The teams from Burn’s Alley and Legend Deli downtown recently opened Reggie’s on Reynolds Avenue in North Charleston, with a Chicago vibe from decor that’s a nod to the Burns Alley side of the family. The straightforward bar menu overdelivers with burgers, patty melts, chicken sandwiches, and more, dropped on tables in the generous dining room and at nearly two-dozen bar seats. The Coop Deville is reminiscent of a chicken Philly, and the pan-seared potstickers are served with a curry mayo that you 100% will want to put on everything.

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Renowned chef Daniel Humm continues his yearlong residency at The Charleston Place, pivoting to a new a la carte format this spring. New tasting menu additions include fried chicken, and the bacon-wrapped “Humm Dog” with celery-truffle relish, served in griddled brioche. Starting in April, the pop-up will host a number of collaborations with visiting chefs. Announced guests include Sean Brock (formerly Husk Charleston and McCrady’s), James London (Chubby Fish), Dano Heinze (Husk Charleston), and Michelle Weaver, who retired in 2024 from the Charleston Place kitchen after a generation.

If you’ve seen a coffee drink posted from Charleston on Instagram in 2026, there’s a good chance it was from Harlow and Pearl. What started as a coffee trailer is now set up in the lobby of the uber-cool Starlight Motor Inn, a rehabbed 1960s motel. Inside, the rotating cast of creative coffee-based drinks are not your standard morning cups of joe. Think: Birthday cake latte complete with rainbow sprinkles, Oreo-peanut butter-banana latte, strawberry mocha, and more. Sure, you can get your standard morning black coffee, but with inventive specials only available for a short period, you might miss out on, say, a red velvet latte or the latest blue coconut cold foam.

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You’ll know before you order — pistachio-topped cashew and almond curry, biryani, or mango-spiked fish curry, for example — you’re going to have to come back to try everything that grabs your attention. Cochin scallops are served in a saucy pineapple-based mixture that finishes light, sweet, and refreshing. Make sure to order some appetizers for the table, like pani puri or tandoori-spiced roasted oysters. The creative and buzzy cocktails match Rivayat’s vibe, featuring twists on familiar concoctions with traditional Indian flavors, such as a lassi-inspired old fashioned and a chai-laced espresso martini. Digging Rivayat? Check out its much-loved Mount Pleasant sister, Spice Palette.

Chef Mike Lata showcases the freshest seafood, mostly pulled from Charleston waterways, at this King Street seafood hall. Sidle up to the marble bar or grab a Resy with a friend and take your pick from oysters farmed in the Carolinas or delicate preparations of fresh-caught bluefin tuna, snapper, triggerfish, and more. Can’t decide? It’s time for a seafood tower, which is pretty much what it sounds like: tiers of select seafood from the raw bar with all the fixins (that’d be lemon, cocktail sauce, and mignonette — housemade vinegar dressing perfect for briny oysters).