Food · Charleston · United States
What to eat in Charleston
The dishes, drinks and food experiences that define Charleston, and where locals actually eat them.
Updated By the AMZBooking editorial team
Photo: Chris Pruitt, CC BY-SA 3.0
Quick answer
Start with Shrimp and grits, She-crab soup and Lowcountry boil. Eat fried shrimp, oysters or a fish sandwich on a deck over the creek in Mount Pleasant as the shrimp boats come in and the marsh turns gold. Book dinner at well-known downtown restaurants several days ahead for Friday and Saturday, and weeks ahead during Spoleto or Charleston Wine + Food.
Key facts
- Signature dish
- Shrimp and grits
- Vegetarian-friendly picks
- 5
- Tipping
- Tip 18–20% at sit-down restaurants, $1–$2 per drink at bars, 15–20% for taxis and…
- Food experiences
- 4
11 foods to try
Dish
1.Shrimp and grits
Local shrimp over creamy stone-ground grits, usually in a gravy with bacon or tasso ham, peppers and onion. Once a fisherman's breakfast, it is now on almost every Charleston menu at brunch and dinner.
Where: Restaurants across downtown and Shem Creek; look for menus naming stone-ground grits from Lowcountry mills.
Dish
2.She-crab soup
A rich, creamy crab bisque made with blue-crab meat and crab roe, finished with a splash of sherry at the table. It is Charleston's signature soup and usually served by the cup as a starter.
Where: Seafood restaurants on East Bay Street and in the Market area; add the sherry yourself if it comes on the side.
Dish
3.Lowcountry boil (Frogmore stew)
Shrimp, smoked sausage, corn on the cob and potatoes boiled together with seafood seasoning and tipped out onto newspaper-covered tables. It is a social, eat-with-your-hands meal.
Where: Casual seafood spots on Folly Beach, James Island and Shem Creek, especially in summer.
Dish
4.Oyster roast
Clusters of local oysters steamed under wet burlap over a fire and shucked at long tables. Oyster roasts are a cold-season tradition, held at festivals, fundraisers and some restaurants from autumn to early spring.
Where: Seasonal events and oyster bars; raw local oysters also feature on raw-bar menus downtown.
Dish
5.Hoppin' John
Field peas (traditionally sea island red peas or black-eyed peas) cooked with rice and pork, with roots in West African cooking brought by enslaved people who grew Carolina rice. It is eaten on New Year's Day for luck.
Where: Southern and Gullah restaurants downtown and on James Island, often as a side dish.
Dish
6.Red rice
Rice cooked in a tomato base with bacon or sausage, a Gullah Geechee staple related to West African jollof rice. It appears on plates alongside fried fish or chicken.
Where: Soul-food and Gullah restaurants in North Charleston and on the peninsula.
Snack · Vegetarian
7.Fried green tomatoes
Slices of firm unripe tomato coated in cornmeal and fried, often served with pimento cheese or a remoulade. A standard Southern starter.
Where: Brunch spots and Southern restaurants throughout downtown.
Snack · Vegetarian
8.Pimento cheese
Sharp cheddar mashed with mayonnaise and roasted red peppers, spread on crackers, sandwiches or burgers. Every Charleston kitchen has its own version.
Where: Cafés, delis and bar menus; good as a picnic sandwich for the Battery.
Snack · Vegetarian
9.Benne wafers
Thin, crisp sesame cookies. Benne is the Bantu word for sesame, brought to the Lowcountry from West Africa, and the wafers have been a Charleston speciality for generations.
Where: Bakeries and gift shops in the City Market; sold in tins that travel well.
Breakfast · Vegetarian
10.Biscuits
Flaky buttermilk biscuits, eaten plain with butter and jam or split around fried chicken, country ham or egg. Small biscuit counters downtown draw queues on weekend mornings.
Where: Biscuit shops on King Street and Upper King; arrive early at weekends.
Drink · Vegetarian
11.Sweet tea
Iced black tea brewed and sweetened while hot, served by the pint with lemon. The Charleston Tea Garden on nearby Wadmalaw Island grows tea commercially, unusually for the United States.
Where: Every diner and restaurant; ask for 'unsweet' if you want it plain.
Food experiences
Shem Creek seafood at sunset
Eat fried shrimp, oysters or a fish sandwich on a deck over the creek in Mount Pleasant as the shrimp boats come in and the marsh turns gold.
Upper King dining night
Upper King Street and its side streets have a dense cluster of chef-driven restaurants and cocktail bars; reserve the restaurant and walk between bars before and after.
Gullah food
Gullah Geechee cooking — red rice, okra soup, lima beans, fried fish and conch stew — is best found at family-run restaurants in North Charleston, on James Island and on the Sea Islands.
Saturday farmers market
The Charleston Farmers Market fills Marion Square on Saturdays from spring to autumn, with local produce, prepared food and crafts.
Quick bites and street food
- Fried green tomatoes — Brunch spots and Southern restaurants throughout downtown.
- Pimento cheese — Cafés, delis and bar menus; good as a picnic sandwich for the Battery.
- Benne wafers — Bakeries and gift shops in the City Market; sold in tins that travel well.
- Biscuits — Biscuit shops on King Street and Upper King; arrive early at weekends.
Vegetarian options
Of the 11 foods in this guide, 5 are usually vegetarian: Fried green tomatoes, Pimento cheese, Benne wafers, Biscuits and Sweet tea. Check preparation with staff, as stocks and fats vary.
Eating out: tips and etiquette
- Book dinner at well-known downtown restaurants several days ahead for Friday and Saturday, and weeks ahead during Spoleto or Charleston Wine + Food.
- Brunch is a big weekend event; expect waits at popular spots after 10am without a reservation.
- Local shrimp season, oyster season and soft-shell crab season shape menus, so ask what is local today.
- Many downtown restaurants add a service or kitchen-appreciation charge; read the bill before tipping on top.
- Dress is smart-casual for dinner downtown; shorts are fine at Shem Creek and Folly Beach.
Tipping
Tip 18–20% at sit-down restaurants, $1–$2 per drink at bars, 15–20% for taxis and ride-hailing, and a few dollars for carriage drivers, walking-tour guides and hotel housekeeping.
| Phrase | Meaning |
|---|---|
| Lowcountry | The coastal plain of South Carolina and its food and culture |
| Holy City | Charleston's nickname, from its many church steeples |
| South of Broad | The historic residential district below Broad Street |
| Piazza | A long side porch on a Charleston single house |
| Gullah Geechee | Descendants of enslaved West Africans on the Sea Islands |
Questions travellers ask
+What food is Charleston famous for?
Shrimp and grits, She-crab soup, Lowcountry boil and Oyster roast. Local shrimp over creamy stone-ground grits, usually in a gravy with bacon or tasso ham, peppers and onion.
+Is Charleston good for vegetarians?
Several local staples are meat-free, including Fried green tomatoes, Pimento cheese and Benne wafers.
+Do you tip in restaurants in Charleston?
Tip 18–20% at sit-down restaurants, $1–$2 per drink at bars, 15–20% for taxis and ride-hailing, and a few dollars for carriage drivers, walking-tour guides and hotel housekeeping.