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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.
The awards strongest first
- Condé Nast Traveler 40 Best Restaurants in Charleston
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Local fish crudos
“While they should certainly be on the table, so should the local fish crudos, the well-crafted celery salad, the catch of the day, and plenty of local oysters.”
Condé Nast Traveler -
Celery salad
“While they should certainly be on the table, so should the local fish crudos, the well-crafted celery salad, the catch of the day, and plenty of local oysters.”
Condé Nast Traveler -
Local oysters
“While they should certainly be on the table, so should the local fish crudos, the well-crafted celery salad, the catch of the day, and plenty of local oysters.”
Condé Nast Traveler
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The neighbors closest first
- The Obstinate Daughter Coastal Pizzeria Eat · 85
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