
5

"Returning eight years after my initial visit, when I was 'wowed', I left puzzled: the wood-fired oven still turns out impressive burgers and steaks, but the cooking method that made this long-standing Southwest spot special in 2011 now feels commonplace. Entree prices sit in the fine-dining range, yet the food doesn't quite match that level, and I feel Charleston dining has finally caught up with—and perhaps even outpaced—Red Drum. That said, it's worth visiting the bar for the fried shrimp and the ceviche." - Erin Perkins