What to eat in Charleston
Lowcountry cooking at its most graceful: creamy crab soup, buttery grits, and three centuries of African, French, and English influences simmering in one pot.
Five dishes. Zero regrets.
She-Crab Soup
A velvety bisque of blue crab meat, cream, and sherry, made with crab roe from female crabs. Rich, briny, and utterly Lowcountry — Charleston's defining bowl.
Try it at: 82 Queen — the historic French Quarter bistro regularly called the best she-crab soup in town.
Shrimp and Grits
Plump local shrimp spooned over stone-ground grits with gravy, bacon, or tasso. What started as a fisherman's breakfast became Charleston's signature entrée.
Try it at: Poogan's Porch — the restored Victorian house on Queen Street with award-winning shrimp and grits.
Lowcountry Boil
A newspaper-spread feast of shrimp, sausage, corn on the cob, and potatoes boiled together in spiced water. Communal, messy, and the essence of a coastal cookout.
Try it at: Charleston Crab House — served alongside the creamy she-crab soup in the Market district.
Pimento Cheese
The South's 'caviar' — sharp cheddar, mayo, and pimentos whipped into a tangy spread. Charleston chefs dress it up in fritters, grits, and sandwiches.
Try it at: Poogan's Porch — try the pimento cheese fritters; the spread also appears on menus across downtown.
Benne Wafers
Crisp, lacy sesame cookies carried to Charleston by enslaved Africans — benne means sesame in Bantu. Buttery, nutty, and a true Lowcountry artifact.
Try it at: Specialty sweet shops and gift stores around the Historic District.
