167 Raw moved from a tiny room at 289 East Bay Street, now 167 Sushi Bar, to a long narrow 19th century building on King Street with original brick walls and a walnut bar. It takes no reservations. City Paper readers voted it Best Oysters and Best Raw Bar in 2026, and on r/Charleston the tuna burger is the dish people name.
167 Sushi Bar is the sushi and yakitori room from the 167 Raw group, in the East Bay Street storefront where 167 Raw itself began before moving to King Street.
39 Rue de Jean is a French cafe, brasserie and bar on John Street just off Upper King, with exposed brick, a patio and a private room upstairs. Explore Charleston reported in spring 2026 that it was marking its 25th anniversary with themed wine dinners and expanded lunch. It belongs to Holy City Hospitality, a Charleston group, and City Paper readers voted it Best French in 2026.
82 Queen is the Lowcountry restaurant on Queen Street that City Paper readers voted Best She-Crab Soup in 2026. The top answer in a r/Charleston she-crab soup thread agrees. Opinion on the rest is split: it is offered as the most Charleston restaurant in one thread, and in the same thread a commenter says it is not as good as its reputation.
BellyUp! Charleston / Over 50
Over 50 Charleston
Nobody publishes the noise level, and it is the thing that decides the night.
Good places to eat and drink in Charleston, minus the nightclubs. When a spot gets loud later or draws a lot of kids, the card tells you.
1 spot
Wood-cooked whole hog is the center of the menu. Pitmaster Hector Garate was born in Puerto Rico and the venue says he specializes in beef cheeks, brisket, whole hog and house-made sausage, cooks on an offset smoker he built himself, and uses only local meats (it names Brasstown Beef, Creekstone Farms and Peculiar Pig Farms). The name honors his grandmother, who grew up on a cattle ranch. Destination BBQ adds that the hog is seasoned with Puerto Rican influences, that the South Carolina-style hash and rice is made from smoked hog heads, and that Palmira began as a pop-up. Wood species and sauce tradition are not stated on the pages fetched.
What these spots are known for
The same over 50 spots, sorted by the reasons people actually pick them.
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Recommendations from real Charlestonians, always attributed to whoever wrote them.
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