"Charleston City Paper critic Robert Moss reviewed Southwest restaurant Red Drum back in 2011, and now he’s back to see how the long-standing staple has held up over time. Red Drum “wowed” Moss over eight years ago, but now he says he’s left “puzzled.” Even though the wood-fired oven still puts out “impressive” burgers and steaks — Moss thinks that this method that made Red Drum special in 2011 is commonplace now. The entree prices are in the fine-dining range, but the food isn’t quite in the same category. “In a sense, Charleston dining has finally caught up with Red Drum and perhaps even outpaced it,” he states before making a case to visit for the fried shrimp and ceviche at the bar." - Erin Perkins
