At Red Drum, chef/owner Ben Berryhill has created a distinctive South-by-Southwest cuisine that blends the best of Lowcountry ingredients with the flavors and style of Texas. That means grilled South Carolina quail paired with Texas Hill Country sausage and barbecue shrimp served with sweet corn pudding wrapped tamale-style in a corn husk. Berryhill fires his custom-made wood-burning grill with locally cut oak and pecan, and it adds a big smoky kick to steaks, chicken, and seafood. Berryhill was an early proponent of serving line-caught, sustainable local fish, and the fresh catch of the day cooked over the big wood-fired grill is a reliable delight. The elegant dining room with white-clothed tables and leather backed chairs offers formal dinner service, while the big outside patio and bustling bar provide more casual, uptempo options. It’s a style unique to the Red Drum, and that keeps it at the forefront of good dining options in Mt. Pleasant. —Robert Moss Dish (Winter 2013)
Chef Ben Berryhill has been a pioneer of using fresh, sustainable local seafood., putting a Southwestern twist on traditional Lowcountry cuisine. Voted Best Mt. Pleasant Restaurant by CP readers.
Features: Outdoor Dining, Online Reservations, Sunday Brunch, Saturday Brunch, Dinner, Best of Charleston winner
Hours: Dinner daily. Weekend Brunch.
Mon, Tues, Weds, Thurs, Fri 5pm-7pm: $1 off select drafts, $5 glasses/$20 bottle select wine, $2 off select cocktails, 1/2 priced select apps
Fri., May 4, 5:30-7:30 p.m. 2012
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