Seven Charleston Restaurants Where We Want To Be Regulars

Well, when our friends are in town, we want to plan ahead for the gospel brunch, but one of the joys of Halls is that both their bars serve the full menu and are available for walk-ins, so it’s easy to become a regular for a house favorite chop salad and a filet. (Oh, and that cone of french fries, too.) Being a regular has its perks for sure, from visits by the Hall’s family who like to stop by the table to the staff pulling out all the stops to make sure you’re celebrating in style for big events and birthdays. 

During the summer and the crush of tourists on Sullivans Island, being a regular at Obstinate Daughter is a precious thing. Not only does it mean that you have mastered the art of snagging a reservation on the regular, but it means that in a sea of faces that the kitchen and staff will never see again, yours will be a familiar one. That’s especially important to chef Jacques Larson, who treats his restaurants like “his house,” as we’ve heard him say, and so this generous man will always make you feel extra welcome. Don’t miss the heavenly selection of gelato from the downstairs Beardcat’s Sweet Shop.

Shiki is as much for date night as it is for families, but those who have become regulars at this, the oldest sushi restaurant in Charleston, might have started out on a date but now bring their children into dine too. Those that are regulars are greeted like family at the door, and they are adept at helping newbies navigate the extensive menu, from the seaweed salad with ebi to the Volcano sushi roll. However, the jewel of a regular experience is the omakase, where Chef David, who has been creating experiences here since 2001, will direct an experience as only someone who has served you over the years can.

Even though chef Michael Toscano splits his time between this kitchen and da Toscano in New York City, Le Farfalle still feels like a neighborhood spot, especially at the bar, where it’s typical to find familiar faces that come in for a glass of wine and one of Toscano’s specialties such as the fettuccine with lamb ragu. Beyond that, it’s the service that sets this restaurant apart. Regulars become attached to a server or a seat selection, and being a regular here means you’ll most likely get an invite at some point to stop into da Toscano, too, next time you’re in the city.

Tucked into a 19th century building on a side street, this wine bar is one of those Charleston spots to get you looking at real estate if you don’t already live here. Its quiet charm feels like your cool friend’s living room vibe — that is, if he was a sommelier for 17 years in New York City before he found himself looking for Charleston real estate, too. Owners Carissa and Matthew Conway’s regulars know them and trust their judgment, and so the living room vibe holds, from wanting their favorite folks to sample a new wine, passing over a little treat from the hand sliced ham service station, or introducing you to a person you should know. 

Lowcountry classics meet the Mediterranean rim here at this established spot on Cannon Street, and regulars are well-remembered by the staff here. The management staff keeps good notes on regular diners, noting preferences, favorite times, and preferred tables. Chances are, you’ll be the first to know when soft-shell season is around the corner, or if the kitchen is working on a new dish featuring South Carolina peaches. Being a regular here is akin to having a favorite farmer’s market stand to visit, but not having to cook.

There is something special about being a regular at a hotel bar, and this is one of the hottest hotel bars in Charleston right now, so it has extra-special appeal. Located inside The Loutrel, this well-appointed lounge takes its inspirational cues from Charleston gardens and has a distinct feel of bringing the outside in, so it’s a lovely place to post up on the regular. If you do, you’ll be likely to receive a little overflow “bartender’s taste” of a cocktail you didn’t order, as well as a memory of whether you’re more of a beet salad or burrata plate nosher.