22 || DISH || Spring 2021
Our top restaurants in Charleston for Spring 2021 W
BOWEN’S ISLAND RESTAURANT Whether you’re a first-time guest or a long-time regular, our aim is to serve you simple, excellent seafood. Just 5 minutes from Folly Beach, we’re famous for our locally harvested oysters, fried shrimp, hushpuppies, Frogmore stew, cold beer, and undisturbed views of the river, marshes, islands, and wildlife.
1870 BOWENS ISLAND RD 843.795.2757 • BOWENSISLAND.COM
OPEN TUE - SAT, 4:30-9:30PM WE TAKE CREDIT CARDS, BUT NOT RESERVATIONS
ith several restaurants entering and exiting Charleston's culinary scene in the past year, our spring list of top 50 Charleston restaurants features six newcomers, each of which offer something a little different for local patrons. There's top notch soul food takeout, French/Asian fusion, vegan, expertly crafted sushi, elevated Mexican and new American cuisine, plus so much more from the other 44 restaurants returning to the top 50. In a city filled with delicious dining destinations, being named to the top 50 is no small feat, but with inexpensive options, fine dining fare and everything in between, there's something for all Charleston diners on our top 50. Without further ado, here are the Dish top 50 restaurants for spring 2021.
As of publication, we've noted any temporary hours or dine-in changes. Please see restaurants for daily updates.
167 Raw SEAFOOD
Moderate Downtown. 193 King St. (843) 579-4997 167raw.com Serving Lunch, Dinner (Mon.-Sat.)
Surrounded by high-end boutiques, swanky inns, antique stores and art galleries, 167 Raw’s King Street home sits along a quiet stretch of storefronts. The renowned eatery is still boasting the same lineup of New England bivalves and lob-
stah rolls that were much-lauded at its original (teeny) East Bay spot. The first f loor of the ever-so-charming 19th century building is long and narrow, with original brick walls and a walnut bar. Bar vet Teddy Nixon is behind the long bar, shaking up the good stuff, while owners Jesse Sandole and Darren Harrison-Panes, donning matching aqua hues, greet regulars at the door. Even with four times (at least) as much seating as their original space, 167 Raw gets packed. Arrive early to tuck into your 10-hour carnita taco and bay scallops in stud butter. —Mary Scott Hardaway