Ben Berryhill, chef/owner of the Red Drum, was one of the early proponents of serving sustainable local fish, and he’s incorporated that into 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 venison sausage atop a skillet of chile cheddar grits. A custom-made wood-burning grill, which Berryhill fires with locally cut oak and pecan, is the centerpiece of the kitchen, adding a dose of smoky char to big steaks and burgers as well as whatever fresh fish was brought in that day. 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, up-tempo options. The Red Drum’s unique style keeps it among the best dining options around. —Robert Moss
Dish (Summer 2014)
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, Top 50
Hours: Dinner & 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
Thu., Oct. 10, Thu., Oct. 24, Thu., Nov. 14 and Thu., Nov. 28 2013
See all past events at Red Drum »