The Refuge

Your experience at The Refuge can be a quick coffee and breakfast stop on the way to the beach or a relaxing evening meal. The dinner menu features a balance between land and sea entrees from Gnocchi Bolognese with wild mushrooms and house made whipped ricotta to Local Triggerfish with French red lentils and asparagus. The Refuge is dedicated to providing guests with the freshest ingredients to elevate their dining experience. The restaurant is opened all days of the week except Mondays. 

Tarvin Seafood Company

It is said that shrimp caught off the coasts of Georgia, South Carolina and North Carolina are the most sought after because of their texture and flavor. Tarvin Seafood Company fishermen head out as early as 4 a.m. and stay until late afternoon during shrimp season to bring in the day's catch. The freshly caught shrimp is sold by count per pound at the Wando Dock in Mt. Pleasant. 

Delaney Oyster House

Delaney Oyster House provides guests with a selection of fresh oysters, shellfish dishes and seafood entrees located inside a charming, historic Charleston home. Executive Chef Shamil Velazquez works with local farmers and fisheries to provide fresh ingredients for his range of traditional and contemporary styled dishes. The seafood is sourced from the Atlantic and regions across the world to give guests the most premium selection of oysters and fish.

Grace & Grit

Executive chef and owner Frank Kline was born and raised in Charleston and emphasizes Southern hospitality throughout all aspects of the dining experience at Grace & Grit. The menu features familiar seafood favorites like fried shrimp while featuring Southern staples including cornbread, butterbeans and grits. The rotating Chef's Creations are creatively prepared dishes that allow guests to customize with their favorite type of fish. Grace & Grit is open for dinner seven days a week and Saturday and Sunday brunch. 

The Glass Onion

The Glass Onion has been serving Charleston for over ten years while emphasizing the importance of locally-sourced ingredients and supporting farmers. Owner and Executive Chef Chris Stewart's appreciation for southern comfort food and admiration for both Lowcountry and New Orleans flavors creates dishes that are familiar, yet unique. For example, the shrimp and grits entree includes Creole tomatoes and Conecuh smoked sausage.

Swamp Fox

Swamp Fox provides classic Southern fare with an emphasis on freshly sourced ingredients and is specifically known for its award-winning Shrimp and Grits with lobster-tasso ham gravy and Adluh Mills pepper jack grits. Other entrees include pan seared salmon, blackened South Carolina catfish and southern fried chicken, to name a few. Swamp Fox partners with many local farms to provide fresh fruits, vegetables, herbs and honey while supporting sustainable seafood, too. The restaurant is opened daily for breakfast, lunch and dinner. 

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