- South Carolina
In the Southeast region of the USA, South Carolina is a culinary capital full of memorable restaurants helmed by standout chefs.
These chefs have learned in their families’ kitchens and in restaurants worldwide. They champion local ingredients. A few have even been recognized by the prestigious James Beard Foundation. Taste what the buzz is about in these South Carolina restaurants:
Husk and McCrady’s
Named “Best Chef Southeast” in 2010 by the James Beard Foundation, Sean Brock helms two Charleston, South Carolina, restaurants: McCrady’s, for contemporary spins on regional cuisine (maybe scallops with local rice porridge), and Husk, for which Brock and team farm heirloom crops. Anticipate rustically prepared meats with sides of fresh field peas or pan-fried cabbage with spring onion.
FIG and The Ordinary
Mike Lata was named “Best Chef Southeast” in 2009 by the James Beard Foundation. In Charleston, his restaurants are loved for their casual vibe and fresh ingredients. Meet locals at FIG or The Ordinary, a lively oyster bar with eclectic daily specials.
Fresh seafood at The Ordinary
At this Charleston favorite, Robert Stehling presents the best of Southern and South Carolina cooking, from fried chicken to she-crab soup. Stehling was named the James Beard Foundation’s “Best Chef Southeast” in 2008.
Hominy Grill in Charleston, South Carolina
Slightly North of Broad
In Charleston, Frank Lee’s menu is a feast of fresh, local ingredients, from steamed clams sauced with white wine and garlic to Carolina quail served with tasso cornbread stuffing.
The sleek setting on Myrtle Beach has a serious wine list and menu by Ken Norcutt. Expect delicacies, such as artisanal cheeses and Spanish ham.
Terra and Motor Supply Company Bistro
Mike Davis keeps the menu at his Columbia restaurant Terra seasonal, simple and Southern-inspired – try the wood-oven pizza topped with house-made pimento cheese and ground beef. And at this Columbia treasure, Wesley Fulmer changes the Motor Supply Company Bistro lunch and dinner menus daily to showcase local ingredients and modern techniques – imagine grilled octopus with charred okra.
In Greenville, Shaun Garcia transforms Southern classics with global inspiration and ingredients from his nearby farm. His “New South” spring rolls are stuffed with smoked chicken, collard greens and bourbon teriyaki sauce.
Soby's in a renovated late-1800s building
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