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
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.
2 spots
Husk has been cooking Southern food from local purveyors since 2011, and the Charleston room on Queen Street is the original; Nashville and Savannah came later. Sean Brock was the founding chef and is no longer involved, as The Post and Courier notes. Charleston City Paper lists Ray England as chef in its Summer 2026 Top 50. The Bar and Patio sits next door in a nineteenth-century kitchen house and pours a deep list of bourbon and Southern spirits, first come, first served. The Post and Courier ties the kitchen to biscuits, country ham and Carolina Gold rice. It is Recommended in the inaugural MICHELIN Guide American South.
Pitmaster John Lewis serves Central Texas barbecue here, sliced to order at the counter from smokers he designed and welded himself, as the venue tells it. The Post and Courier says the Charleston original opened about a decade ago and has since spawned rooms in Greenville and Atlanta. It is known for smoked brisket, beef sausage and corn pudding with Hatch green chiles, and it has a large bar and a backyard patio. This is Texas-style beef barbecue, not a South Carolina sauce tradition. It was named a Bib Gourmand on 3 November 2025.
The same over 50 spots, sorted by the reasons people actually pick them.
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