At Red Drum, Ben Berryhill’s distinctive South-by-Southwest style blends the best of Lowcountry ingredients with the flavors and style of Texas. You can sample it in the elegant dining room with formal dinner service, out on the big patio, or elbow-to-elbow with your neighbors in the bustling up-tempo bar. Fresh, sustainable local fish and a huge custom wood-burning grill are key. Berryhill fires that grill with locally cut oak and pecan, giving a dose of smoky char to big steaks and burgers, as well as whatever fresh fish was brought in that day. The wood-grilled South Carolina quail, paired with Texas venison sausage atop a skillet of chile cheddar grits, has become a local classic, and after an empirical survey Eric Doksa and I have declared Red Drum’s fried shrimp to be hands down the best in town. —Robert Moss Dish, Winter 2016
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.
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