Start with Red Drum’s fried shrimp — beneath light, crisp batter, the tender shrimp has that rich, briny bite you only get when they’re fresh from the sea. The heart and soul of chef/owner Ben Berryhill’s kitchen is his custom wood-fired grill and the quail and sausage entrée. It neatly encapsulates the restaurant’s South-by-Southwest theme, blending local Southern ingredients (South Carolina quail) with the flavors of Berryhill’s native Texas (venison sausage from Broken Arrow Ranch). The deboned quail is dark and delicious, with a touch of crisp char from that wood-fired grill, and the savory sausage offers a nice contrast to the creamy gooeyness of the cheese grits over which they’re layered. (Dish, Winter 2020)

Restaurant Details

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.

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Hours: Dinner (Daily) & Weekend Brunch.
Price: $$$$

Bar Details

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Happy Hours

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.

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