SULLIVAN'S FISH CAMP

Seasonal low-country seafood is the specialty here, and fresh fish and cold beer make the perfect casual combo for a fun night out. The dining room feels like stepping into the cabin of a 1970s sailboat with lacquered wood, bright yellow checkered linoleum tile and vintage sailing knick-knacks throughout. This beloved family-run institution on nearby Sullivan’s Island first opened in 1988; a recent renovation under new ownership preserves the neighborhood landmark’s nostalgia with a modern touch of whimsy.

Begin with a seafood tower to share and golden tilefish crudo with buttermilk leche de tigre and peanut chili crisp. Then dig into fried seafood baskets and heaping bowls of gumbo loaded with Tarvin shrimp, clams, okra and dayboat fish over Carolina Gold rice cooked in lobster broth. Kids will clamor over soft serve with rainbow sprinkles for dessert, while adults can opt for a final fruity frozen rum cocktail.

Zero George Cooking School

Every weekend, one of Charleston’s best chefs leads intimate cooking classes for up to eight guests in a beautifully appointed professional kitchen that will inspire renovations back home. Zero George Executive Chef Vinson Petrillo offers cooking tips while walking you through a three-course menu based on dishes from his current tasting menu, like lightly grilled halibut with corn and black truffle or Hunter Cattle Co. beef with taleggio and beets. His goal? To show guests how to translate restaurant techniques to home cooking.

The classes are purely demonstrative, not interactive, so you’ll just sit back, drink wine and savor the delectable fare. Questions are of course welcome, and private cooking classes are available upon request. Guests are sent home with signed menus and recipe booklets so that ambitious cooks can recreate their meals while dreaming of the Hestan cooking suite and Le Creuset pots and pans.