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.
15 spots
Circa 1886 is in the original carriage house of the Wentworth Mansion, built in 1886. Executive Chef Marc Collins has led the kitchen since 2001 and the room offers two six-course tasting menus beside an a la carte list. Executive Pastry Chef Ashley Cardona was named Pastry Chef of the Year at Stars of the Industry 2025. The Garden Room seats 8 to 12 for private dinners. Owned by Charming Inns.
Chef Frank Kline owns and runs Grace & Grit, which he opened in August 2017. The kitchen works from local seafood and produce, and its calling card is the Grit Flight, a sampler of the house grits. Tables sit inside or under the oaks on a dog-friendly patio.
Chef and owner Patrick Owens opened Langdon's in 2003, and it has stayed a dinner-only fine dining room in the Shelmore Village shops since. The site describes classic fine dining that fuses Lowcountry cooking with wider influences. It sits under Owens Dining Group, which also runs Opal in Mount Pleasant.
Le Farfalle is Chef Michael Toscano's Italian restaurant on Beaufain Street, a block off King. The venue describes a modern approach to authentic Italian cooking. The patio and bar stools are kept for walk-ins. Dinner only.
Lowland is the restaurant of The Pinch hotel, run by Method Co., and it spreads through an 1834 house: a tavern with a copper bar and a wood-burning fireplace, a small parlour room, and an upstairs dining room with hand-painted murals. James Beard winner Jason Stanhope opened it and left after about 17 months for Sullivan's Island, per The Post and Courier. Executive chef Matthew Dion, a New Englander who cooked at FIG and The Ordinary, runs it now. Across the alley, The Quinte is a nineteenth-century room used for large parties. The Post and Courier points to the biscuits, crudos and the tavern burger. It is Recommended in the inaugural MICHELIN Guide American South.
Chef Andy Clay's breakfast, brunch and lunch restaurant on Daniel Island. The site says Clay 'brings more than 25 years of global cooking back to Daniel Island'. It opens for Friday happy hour and for what it calls pre-concert dinner and drinks.
Chef Nico Romo's oyster and seafood room beside Shem Creek, the first of the Nico Romo Hospitality Group rooms that now include Bistronomy by Nico and Laura's. The week runs on rituals: half-price oysters on Monday, an oyster class on Wednesday, Wine & Brine on Saturday afternoon. Its press page lists Charleston City Paper's Best Mount Pleasant Restaurant for 2023 and 2024.
The newest room in the sector, open by late September 2026 on the roof of Storehouse Nine at Navy Yard Charleston, the redevelopment of the naval base that closed in 1996. It belongs to Charleston's Indigo Road Hospitality Group, the people behind Oak Steakhouse, Indaco and O-Ku. Executive chef Sean McMullen came from Luminosa in Asheville and cooks coastal Italian ... crudo, head-on shrimp, handmade pasta, whole fish, pizza ... with the Cooper River in view.
Chef partner Masatomo 'Masa' Hamaya, who grew up in Japan, leads this Japanese tavern from The Indigo Road, the Charleston group behind O-Ku, Oak Steakhouse and Indaco. It opened in October 2025 in the former Maya space. The kitchen grills meat, seafood and vegetables over charcoal robata style, alongside ramen, tempura, hand rolls and a Carolina Gold crab rice. A Japanese Beer Garden sits out back.
Sorelle opened in February 2023 in a renovated stuccoed brick building on Broad Street, backed by Ben Navarro's hospitality company, per The Post and Courier. Chef Nick Dugan cooks Southern Italian food with Lowcountry ingredients; Charleston City Paper also credits Adam Sobel. The building holds a mercato, a central bar, a wine room and a main dining room, with a third-floor private room designed by Meyer Davis Studios. The Post and Courier names the tajarin al ragù and the swordfish piccata. It is Recommended in the inaugural MICHELIN Guide American South.
The room traces back to a casual neighborhood restaurant that first opened on this spot in 1988. It now runs as a modern fish camp led by chef and partner Jason Stanhope, whom the site calls a James Beard award-winning chef. He buys from Abundant Seafood, Kindlewood Farms, Tarvin Seafood and Lowcountry Shellfish. A side patio can be bought out for up to 24.
The Establishment opened in May 2018 in the James Gregorie House, built around 1791 and named for the Scottish merchant who lived there. Executive chef Elliott Howells has been in the kitchen since opening and took the top job in 2021; he came to Charleston in 2002 and trained at the French Culinary Institute, per Charleston Wine + Food. The menu centers on sustainably sourced seafood and changes daily. The house has two dining rooms, a wine cellar, two private rooms and a chef's counter on an open kitchen, plus live music on Saturday nights. It is Recommended in the inaugural MICHELIN Guide American South.
Live music some nights. Go before the band starts if you want to talk.
Chef Kevin Johnson's restaurant at the corner of Cannon and King calls itself a neighborhood gathering place built on ingredients from its favorite farmers, fishermen, foragers and artisans. City Paper describes the cooking as new Southern cuisine that is not bound by borders. The venue posts dated menus, the latest dinner menu dated 16 September 2026.
Chef and owner Ben Berryhill's restaurant, which the site calls 'the intersection of South by Southwest' ... Southern cooking crossed with his Texan background. It bills itself as the islanders' hangout, with a bar that opens at four and a Sunday brunch.
Executive chef Orlando Pagán, who came out of McCrady's, runs a multi-course tasting menu here with optional caviar and wagyu add-ons, a chef's counter facing the kitchen, and wine pairings. The Post and Courier says the restaurant opened about seven years ago and moved to the tasting-menu format after the pandemic. Pagán was a James Beard Award semifinalist in 2022, per The Post and Courier. The room shows work by Lowcountry artists through the Charleston Artist Collective, and a mezzanine room called The Overlook seats up to 12. It earned One MICHELIN Star on 3 November 2025.
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