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A retro fish camp on Sullivans Island where the Southern tradition of fried seafood in baskets still anchors the menu, though the kitchen under chef Jason Stanhope has broadened out into local fish crudo, fresh catch, and oysters by the plate. The beverage list leans heavily on crisp whites and tropical cocktails, which makes stopping in for a drink and a dozen oysters an entirely reasonable Tuesday-afternoon decision.
One honor, in evidence:
The record strongest first
- Condé Nast Traveler 40 Best Restaurants in Charleston
One number, weighted & current 65
How we scoreThe dishes from the writeups
- Fried seafood Condé Nast Traveler
- Hushpuppies Condé Nast Traveler
- Local fish crudos Condé Nast Traveler
- Celery salad Condé Nast Traveler
Nearby in the record closest first
- The Obstinate Daughter Wood-fired Pizza Eat · 84
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