Belton: Grits and Groceries
This farm-to-table eatery in an old grocery has a menu that changes weekly to keep it as seasonal as possible. Influences from Cajun, Creole and Southern cuisines go into the gumbo, shrimp in Lowcountry ham gravy, fried oysters and the signature pimento burger. The market side offers to-go selections.
2440 Due West Highway, Belton, S.C. 864- 296-331, gritsandgroceries.com, @gritsgroceries.
Beaufort: Saltus River Grill
The stunning sunset views from this waterfront restaurant are almost as impressive as the food. Local seafood is the star, so start at the raw bar for sushi and steamed shrimp, then sit down to crab bisque, caramelized sea scallops and buttermilk-fried flounder.
802 Bay St., Beaufort, S.C. 843-379–3474, saltusrivergrill.com, @saltusgrill.
Charleston: Magnolia’s
For 25 years, Magnolia’s has been a top destination, inspiring a restaurant renaissance, cookbooks and a line of stone-ground grits. Even the fried mac and cheese is classy when served in the columned or wood-beamed white-tablecloth dining rooms. Don’t miss the signature Down South egg roll — collard greens, chicken, tasso ham, red pepper puree, mustard and peach chutney — or the Lowcountry bouillabaisse, loaded with shellfish, tasso ham and andouille sausage.
185 E. Bay St., Charleston, S.C. 843-577-7771, magnoliascharleston.com, @magnoliaschs.
Columbia: Terra
Johnson & Wales grad Mike Davis serves a menu designed around local and fresh ingredients — Carolina catfish, pork and house-made pimento cheese. Hints of the Alabama native’s roots and training in New Orleans also show up: Don’t miss the Tuscaloosa Tollhouse Pie with walnut, bourbon and chocolate fudge.
100 State St., West Columbia, S.C. 803-791-3443, terrasc.com, @TerraSC.
Greenville: Nose Dive Gastropub
Lobster sliders, buttermilk-brined chicken, braised beef and seared tuna, as well as traditional pub grub, are a few of the enticements at this spot in the heart of town. Pair them with local and regional organic brews, wines or handcrafted cocktails. Grab a table on the wide sidewalk out front and settle in; the bar’s open until the wee hours.
116 S. Main St., Greenville, S.C . 864-373-7300, thenosedive.com, @thenosedive.
Greenville: Soby’s New South Cuisine
Classic Southern starters of deviled eggs, biscuits and ham and fried green tomatoes are polished to perfection, as are the main dishes of pan-seared bass, bacon-wrapped pork tenderloin and grilled trout. Begin or end with a cheese plate that blends favorites with regional selections.
207 S. Main St., Greenville, S.C. 864-232-7007, sobys.com, @sobysnewsouth.
Scranton: Schoolhouse Barbecue
The smokers are fired up Thursdays through Sundays, and they only take cash, but that doesn’t keep this four-room former school building from being packed by diners queueing up at the buffet. Classic Carolina chicken and ribs are the main attractions; collards, cole slaw and two dozen side dishes round out the selections. Pot roast, fried seafood, ham and other entrees appear on weekends.
2252 Highway 52, Scranton, S.C. 843-389-2020, schoolhousebbq.com.
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