Mama Kim's Delicious, authentic Korean food.	El Jefe Texican Cantina El Jefe is voted Charleston's Best Margarita, has the largest LED wall for watch parties, and is home of "Luna" the Mechanical Bull. With signature items like the Ribeye Tacos, marinated for seven days, and The Texican Pho it's anyone's favorite dish! Open at 11 am daily for lunch, dinner, and late night. Authentic. Fresh. Texican.	indaco Located on Charleston’s Upper King Street, Indaco (Italian for “indigo”) serves rustic Italian cuisine by Executive Chef Michael Holler. Wood-fired pizzas, hand-crafted pastas, housemade salami and cured sausages fill the restaurant’s menu which can be enjoyed family-style or a la carte. With community tables, an open kitchen, and a comfortable atmosphere, Indaco can accommodate 100 guests for a casual night of food and drinks.
Proof An intimate craft cocktail bar with an extensive wines by the glass list and a real good beer list.	Dispensary A staple on Upper King Street for over a decade, King Street Dispensary is a sophisticated Gastropub & Bourbon Bar serving a full menu of innovative pub fare and a wide selection of local spirts.	Basil Basil is the realization of the lifelong dream of Henry and Chai Eang, brothers who immigrated to the United States from turbulent 1970s Cambodia. From speaking not a word of English, to creating award-winning dining experiences throughout the Carolinas, the duo has married hard work with passion to bring authentic Thai cuisine to their new home.
Zero George Zero Restaurant + Bar will change the way you think about hotel restaurants. This tucked-away gem serves up some of Charleston’s biggest flavors and most dazzling dishes from undoubtedly the tiniest professional kitchen around. But don’t take our word for it: Condé Nast named Zero George one of the Top 5 Foodie Hotels in the World and Food Network named Zero George one of The Best Food Hotels in the Country.	Fig The menu is the heart and soul of the restaurant. It will change often, fluctuating with the seasons and availability of product. We are relentless in our pursuit of the freshest products, which are constantly inspiring and defining our work. We have curated a family of purveyors. Paying respect to their efforts and traditions is essential to our mission.	Circa1886 In 2019 Executive Chef Marc Collins launched a unique menu concept that takes guests on a journey through the belly of South Carolina Foodways from its humble beginnings, multinational influences and what that means for modern day cuisine fused together from this rich history. From dishes like Broken Arrow Axis Venison with sunchoke hash and sunflower seed butter to Piedmontese Oxtail with conch fritter and mustard greens, the flavors come together to tell a beautiful story.
Wild Common Anything but common, Wild Common is Charleston's wildly unique and unforgettable culinary experience.	Prohibition Charleston's best Upper King Street resturant and bar. Begin with an inventive cocktail crafted by Beverage Director Jim McCourt, who constantly dreams up balanced and thought-provoking libations. In the kitchen our acclaimed chef, Greg Garrison, puts a sophisticated spin on Southern classics. Feeling adventurous? Try the whole experience with our casual tasting menu paired with dealers choice beverage pairings.	Burwell's At Burwell’s we strive to bring you the highest quality, most sustainable plate with the help of some of the most social and environmentally conscious people we know. So come in, relax, and let us tell you the story of where our food comes from.
basic kitchen When it comes down to it, Basic Kitchen is about honest food that’s good for you, and enjoying your meal in a casual, relaxed environment. Guests can enjoy a rotating daily menu featuring simple, seasonal and delightful dishes. Not to mention a must-try seasonal cocktail program, complete with mocktails. Open for lunch daily, and dinner Monday through Saturday, brunch Saturdays and Sundays!	Tu We are a restaurant inspired by the diverse traditions and cultures in and around the Indian Subcontinent (and sometimes beyond).	Husk At Husk, there are some rules about what can go on the plate. If it doesn’t come from the South, it’s not coming through the door. This modern approach from Chef Grimes results in playful dishes such as Carolina Gold Crab Rice, Benton’s Bacon, Tomato Jam and Crab Roe, to new classics such as South Carolina Shrimp and Choppee Okra Stew with Carolina Gold Rice and Flowering Basil, Kentuckyaki Glazed Pig’s Ear Lettuce Wraps with Sweet Vinegar Cucumber and Red Onion and Southern Fried Chicken Skins