167 Sushi Bar
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.
Over 50 Charleston: Ansonborough
Just north of the Market. FIG has been on Meeting Street since 2003, and a butcher shop on East Bay Street serves dinner on Fridays.
Anson
Anson has been serving dinner a few steps from the City Market for more than three decades, by its own account. Dinner only, seven nights a week.
Delaney Oyster House
Delaney Oyster House is a raw bar and seafood restaurant in what the venue calls a quintessential historic Charleston home on Calhoun Street, with a second-floor porch. Elliot Cusher is executive chef. It belongs to The Neighborhood Dining Group, the owners of Husk.
Doar Bros.
Doar Bros. is a small cocktail bar on Meeting Street with a short snack menu that includes truffle popcorn with brown butter, scallions and parmesan.
FIG
Mike Lata and Adam Nemirow opened FIG in 2003 with a menu that changes daily, and it has run that way for more than two decades, per The Post and Courier. The venue describes itself as a neighborhood restaurant built on seasonal, locally sourced ingredients. The same owners run The Ordinary. Lowland's chef Matthew Dion and Malagón's Juan Cassalett both cooked here earlier in their careers. It is Recommended in the inaugural MICHELIN Guide American South.
Ma'am Saab
Ma'am Saab is a Pakistani restaurant owned by Maryam Ghaznavi and Raheel Gauba, at the Meeting Street corner that long held Jestine's Kitchen. The venue says its founder is from Karachi. Charleston City Paper readers have voted it Best Indian/Pakistani in 2024, 2025 and 2026, and it took part in Charleston Wine + Food in 2026. The menu marks gluten-free, vegetarian and vegan dishes.
Muse Restaurant & Wine Bar
Muse is a restaurant and wine bar in a house on Society Street in Ansonborough, open Monday through Saturday.
Shiki
Shiki is a sushi room on East Bay Street that Charleston City Paper describes as family-owned since 2001, with James Park behind the sushi. City Paper readers voted it Best Sushi in 2026 and the paper keeps it in its Top 50.
Ted's Butcherblock
A butcher shop that turns into a dining room once a week. On Friday evenings Ted's serves a featured menu or custom steak house dinners and gives 10 percent of the Friday dinner proceeds to a quarterly local charity partner, with reservations recommended for dine-in and take-out. The shop says Ted was among the Charleston Wine + Food Festival's 2026 Community Impact Award honorees, recognized at a luncheon on 27 January 2026, and that Real Simple consulted him for its July 2026 steak grilling article.
The Restaurant at Zero George
The Restaurant at Zero George is the dining room of the Zero George boutique hotel in Ansonborough, and it works out of an unusually small kitchen. Chef Vinson Petrillo runs a tasting menu that The Post and Courier describes through technical dishes such as a liquid-nitrogen shrimp cocktail and wagyu over Japanese charcoal. The hotel also runs The Caviar Bar, which draws on Petrillo's time as chef de cuisine at Caviar Russe in New York, and a cooking school with chef-led classes. It is Recommended in the inaugural MICHELIN Guide American South.