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Lowcountry Dining is Timeless at these Charleston Classics
Libby Wiersema
Libby Wiersema lived in California and Alabama before settling in South Carolina 38 years ago,
where she's covered the state's best culinary offerings and tells the stories behind the food.
High Cotton exudes old school Charleston elegance.
“Upholding the old, embracing the new”–that could easily be Charleston’s motto, especially when it comes to food.
Cultivating a hip culinary scene while maintaining a deep respect for established “elders” keeps the historic city in the upper echelon of dining destinations.
Sure, you can come here to experience amazing things like deconstructed crab Rangoon, octopus carpaccio or a Malaysian paneer satay–and we think you should! But never underestimate the staying power of a well-executed shrimp perloo and other Lowcountry dishes.
Experience Charleston’s deeply rooted food culture at these classic restaurants, each still going strong after 25 years or more on the culinary scene.
82 Queen
82 Queen Street
Established: 1982
This French Quarter landmark serves acclaimed Lowcountry and Southern cuisine in a trio of historic buildings with a gracious garden courtyard.
Distinctions: Southern Living “Best City Restaurant” award; Wine Spectator “Award of Excellence”; Lowcountry Cuisine magazine “Winner’s Circle”
Culinary traditions: “Uptown Down South” Lowcountry cuisine with modern twists
Classic dishes: Boiled peanut hummus, Tasso ham and collard eggrolls, buttermilk battered fried chicken, shellfish gumbo
Peninsula Grill
112 North Market Street (at Planters Inn)
Established: 1997
Garden lanterns are lit by hand each night, transforming the courtyard into one of the most romantic dining spaces in town. Inside, the jewel-box bar and velvet-walled dining room are just as inviting.
Distinctions: Relais & Châteaux Four-Diamond restaurant; Forbes Four Stars; AAA Four Diamonds; James Beard Award Semifinalist for Outstanding Restaurant 2008; Lowcountry Cuisine magazine “Winner’s Circle”
Culinary traditions: Elegant Southern dining that expertly showcases Charleston’s local bounty with an impressive wine list and knowledgeable waitstaff.
Crystal chandeliers keep the romantic ambiance alive at Anson.
12 Anson Street
Established: 1992
Distinctions: OpenTable “50 Best Southern Restaurants in America” 2018; Lowcountry Cuisine magazine “Winner’s Circle”
At Anson, French elegance meets Southern graciousness to create a hallmark dining experience that is intimate and upscale yet relaxed.
Culinary traditions: The seasons drive the menu here with dishes built upon a foundation of Southern traditions with novel twists.
Classic dishes: She crab soup, fried green tomatoes with pimento cheese, halibut with Charleston Gold risotto, house-ground grits
Poogan’s Porch
Oyster sliders at Poogan's deliver Lowcountry taste on a bun.
72 Queen Street
Established: 1976
This quaint Victorian house with upper and lower porches and heart of pine floors is cozy, inviting and said to be haunted by the late neighborhood pup, Poogan.
Distinctions: USA Today “Readers’ Choice Award for Best Shrimp and Grits” 2019; TripAdvisor “Travelers Choice Award” 2024; Lowcountry Cuisine magazine “Winner’s Circle”
Culinary traditions: Menu features Charleston recipes that reflect the flavor and spirit of the Lowcountry.
Classic dishes: Shrimp and grits, she crab soup, pimento cheese fritters, oyster sliders, bone-in fried chicken with Hoppin’ John and collards
S.N.O.B. (Slightly North of Broad)
Sweet, tender, local flounder is a favorite entree at S.N.O.B.
192 East Bay Street
Established: 1993
S.N.O.B. is known as one of the best examples of fine Lowcountry cuisine and set the bar for many of Charleston’s classic restaurants.
Distinctions: Esquire Magazine “America's Best Restaurants” list; TripAdvisor “Certificate of Excellence”; OpenTable “Diners' Choice Award”; Wine Spectator “Award of Excellence”; Lowcountry Cuisine magazine “Winner’s Circle”
Culinary traditions: Long before farm-to-table was the rule, S.N.O.B. was the exception with a focus on fresh local ingredients and exceptional presentations.
Classic dishes: Shrimp and grits, steamed clams, cream of crab soup, pan-roasted fish over Carolina Gold rice
Distinctions: AAA Four Diamonds; Architectural Digest “Most Romantic Restaurants in the World” 2020; TripAdvisor “Travelers’ Choice Awards” (Top 1% worldwide and No. 15 nationally); Wine Spectator “Award of Excellence”
Culinary traditions: Lowcountry dishes and tasting menus curated and executed with creativity and expertise by South Carolina Chef Ambassador 2019, Marc Collins. Also hosts the annual Dickens Dinner during the holidays.
Classic dishes: Crispy Pork Belly with Fennel Slaw, Pork Glace, Aubergine Puree, Pickled Mustard Seed; Monkfish with Anson Mills Middlins, Beech Mushroom, Corn and Edamame Succotash, Curry Chili Crunch
High Cotton
Dishes like pan-seared fish with butterbeans at High Cotton capture local flavor.
199 East Bay Street
Established: 1999
High Cotton’s elevated Southern style is defined by white linen tablecloths, warm brick and wood, attentive waitstaff, live jazz and expertly prepared dishes.
Distinctions: Southern Living's “South's Best Restaurants” list; OpenTable’s “100 Best Brunch Restaurants in America” 2017; TripAdvisor Certificate of Excellence; Wine Spectator Award of Excellence; Lowcountry Cuisine magazine’s Winner’s Circle
Culinary traditions: Locally sourced seafood and produce define a seasonal Lowcountry menu and expert preparations.
Classic dishes: She crab soup, shrimp and grits, hummingbird cake, pan-seared golden tilefish with braised butterbeans
Libby Wiersema lived in California and Alabama before settling in South Carolina 38 years ago,
where she's covered the state's best culinary offerings and tells the stories behind the food.
