One of the reasons why the Charleston area offers so many fine dining experiences is because so much of the food is grown locally.
Johns Island has always served as the agricultural heart of the area—and in more recent years, the backyard garden for the region’s many renowned chefs. In fact, much of the produce that distinguishes the unique flavors of Lowcountry cuisine is grown on Johns Island.
Johns Island lies due west of the Charleston peninsula, serving as a “gateway” island for its more famous neighbors, Kiawah and Seabrook. Technically an island because it’s surrounded by the Intracoastal Waterway, Stono River, Kiawah River and Bohicket Creek, Johns Island is protected from the ocean by the islands surrounding it.
With fertile acreage that stretches across the 217 square miles of still largely undeveloped sea island, Johns Island grows the premium vegetables that distinguish the seasonal and year-round menu items served in Lowcountry restaurants. Peas, squash, eggplant, peppers, green beans, spinach, sweet corn, okra, pumpkins, collard greens, butter beans, broccoli, cucumbers, Brussels sprouts, zucchini, potatoes, asparagus and a variety of different lettuces make their way to stove tops throughout the area. Instead of after two or three days on a truck, Lowcountry restaurants receive the produce freshly picked.
With the growing demand, several Johns Island farmers have stepped up to the plate to offer organically grown produce to area groceries and restaurants. That trend is expected to continue.
Johns Island is the largest tomato producer in the country, with a wide variety of different types of tomatoes suited to the area. Everything from the tried and true old faithful and heirloom varieties to the hot new designer varieties grow well in the hot, humid Lowcountry climate. And Wadmalaw sweet onions, which are also grown on Johns Island, are said to rival Vidalia onions for their sweetness and distinctive flavor.
A variety of herbs are also grown on the island. Sage, thyme, chervil, sorrel, rosemary, cilantro, red giant mustard and Italian parsley are just a few of the fresh herbs that give Lowcountry cuisine its unique flavor. And local dessert fare often includes fresh strawberries, blueberries, melons and other fruits that grow well on the island.
Another point of interest is the Charleston Tea Plantation, located on neighboring Wadmalaw Island. The only tea plantation in America, it’s home to plants descended from those grown for more than 100 years in the Lowcountry. The plantation’s unusual heritage began in 1799 when a French botanist brought the first tea plants to Charleston, which were also the first in America. Wadmalaw provides the ideal conditions for tea growing—hot humid summers and sandy soils for good drainage. The plantation consists of fields of the hedge-like plants that produce the fresh, smooth American Classic Teas, the official Hospitality Beverage of South Carolina.
With the perfect combination of fresh, delicious vegetables and local seafood, it’s no wonder the region continues to inspire chefs to create a fare that’s long remembered and much sought-after.
Housed in a spectacular setting on Broad Street which features arched doors, eighteen foot ceilings, mahogany paneling and 150 year old heart of pine floors. The menu, composed of traditional items such as Steak Tartare, Shrimp Cocktail, Porterhouse and New York Strip, appears to offer classic steakhouse fare. At second glance, it weaves Italian flavors and dishes throughout. Serving dinner Monday through Saturday, 5pm until 11pm. Sunday Brunch 11 am until 3pm.
Inventive cuisine. Fresh from the farm. Named one of the Top Ten Restaurants in North America by Opinionated About Dining. McCrady's Restaurant, located in an historic 1778 Georgian public house, offers an award-winning dining experience with the best of new Southern cuisine. Chef Sean Brock's (2008 James Beard Rising Star Chef Nominee) sensationally presented dishes one of Charleston's most extensive wine lists. Private dining available in the spectacular Long Room, Gallery, Chef's Room, and Cypress Room.
Welcome to pure Charleston. An atmosphere rich in Lowcountry high-life since antebellum times. A hearty, southern menu, featuring regional favorites, steaks, game and fresh seafood – all prepared with the famous Maverick artistry. Also known for our award-winning wine selection and irresistible desserts. Don’t miss the High Cotton bar, one of the area’s most popular watering holes. Downtown Charleston. Tel: 843-724-3815. Dinner nightly. Lunch Saturday. Brunch Sunday.
One of the reasons why the Charleston area offers so many fine dining experiences is because so much of the food is grown locally.
With fertile acreage that stretches across the 217 square miles of still largely undeveloped sea island, Johns Island grows the premium vegetables that distinguish the seasonal and year-round menu items served in Lowcountry restaurants. Peas, squash, eggplant, peppers, green beans, spinach, sweet corn, okra, pumpkins, collard greens, butter beans, broccoli, cucumbers, Brussels sprouts, zucchini, potatoes, asparagus and a variety of different lettuces make their way to stove tops throughout the area. Instead of after two or three days on a truck, Lowcountry restaurants receive the produce freshly picked. 
A variety of herbs are also grown on the island. Sage, thyme, chervil, sorrel, rosemary, cilantro, red giant mustard and Italian parsley are just a few of the fresh herbs that give Lowcountry cuisine its unique flavor. And local dessert fare often includes fresh strawberries, blueberries, melons and other fruits that grow well on the island.
Housed in a spectacular setting on Broad Street which features arched doors, eighteen foot ceilings, mahogany paneling and 150 year old heart of pine floors. The menu, composed of traditional items such as Steak Tartare, Shrimp Cocktail, Porterhouse and New York Strip, appears to offer classic steakhouse fare. At second glance, it weaves Italian flavors and dishes throughout. Serving dinner Monday through Saturday, 5pm until 11pm. Sunday Brunch 11 am until 3pm.
Inventive cuisine. Fresh from the farm. Named one of the Top Ten Restaurants in North America by Opinionated About Dining. McCrady's Restaurant, located in an historic 1778 Georgian public house, offers an award-winning dining experience with the best of new Southern cuisine. Chef Sean Brock's (2008 James Beard Rising Star Chef Nominee) sensationally presented dishes one of Charleston's most extensive wine lists. Private dining available in the spectacular Long Room, Gallery, Chef's Room, and Cypress Room.
Welcome to pure Charleston. An atmosphere rich in Lowcountry high-life since antebellum times. A hearty, southern menu, featuring regional favorites, steaks, game and fresh seafood – all prepared with the famous Maverick artistry. Also known for our award-winning wine selection and irresistible desserts. Don’t miss the High Cotton bar, one of the area’s most popular watering holes. Downtown Charleston. Tel: 843-724-3815. Dinner nightly. Lunch Saturday. Brunch Sunday.
