More often than not, tipsters, readers, friends, and family of Eater have one question: Where should I eat right now? What are the new restaurants? What’s everyone talking about? While the Eater 18 is a crucial resource covering old standbys and neighborhood essentials across the city, it is not a chronicle of the “it” places of the moment. Enter the Eater Heatmap, which will change continually to highlight the spots crowds are flocking to at the moment or generating a big buzz. Folks are asking, “Have you been yet?” Try one of these newbies today.
14 Best New Restaurants in Charleston, January 2026
The latest Lowcountry spots offer scallop crudo, 17-course omakase, bone marrow, and more
Erin Perkins is a former editor of Eater’s South region, covering Atlanta, Nashville, Miami, New Orleans, and the Carolinas. She has been writing about the food scene in the Carolinas and Savannah for 12 years. Erin has resided in Charleston, South Carolina, for the past 20 years.
This month, Ok Donna, Sushi Bar, and Bellerose Hotel Bar join the list. Restaurants are listed geographically from north to south.
14 Best New Restaurants in Charleston, January 2026
The latest Lowcountry spots offer scallop crudo, 17-course omakase, bone marrow, and more
Erin Perkins is a former editor of Eater’s South region, covering Atlanta, Nashville, Miami, New Orleans, and the Carolinas. She has been writing about the food scene in the Carolinas and Savannah for 12 years. Erin has resided in Charleston, South Carolina, for the past 20 years.
More often than not, tipsters, readers, friends, and family of Eater have one question: Where should I eat right now? What are the new restaurants? What’s everyone talking about? While the Eater 18 is a crucial resource covering old standbys and neighborhood essentials across the city, it is not a chronicle of the “it” places of the moment. Enter the Eater Heatmap, which will change continually to highlight the spots crowds are flocking to at the moment or generating a big buzz. Folks are asking, “Have you been yet?” Try one of these newbies today.
This month, Ok Donna, Sushi Bar, and Bellerose Hotel Bar join the list. Restaurants are listed geographically from north to south.
Cane Pazzo
Former Indaco chef and Indigo Road culinary director Mark Bolchoz set out on his own with a new Italian restaurant in Hanahan. Cane Pazzo is a chill neighborhood spot with seasonal, comforting fare, like the risotto with heirloom tomatoes, n’duja, basil, crispy onion, and stracciatella.
Mike Ledford
Katsubō Chicken & Ramen
Fans of the former fried chicken spot Kinfolk will be happy to know that chef Joe Nierstedt and his yard birds are back in Park Circle. This time, the poultry comes with bowls of ramen. Nierstedt previously worked at Mu Ramen in New York and is ready to share what he learned. Stop in for steaming bowls of noodles or crisp chicken sandwiches.
Katsubō
Ok Donna
Italian-ish restaurant OK Donna is the work of the teams behind cocktail bars Last Saint and Bar George, which means it’s cool. Reservations are elusive as everyone wants to check out the cherry Negronis, chicken Milanese, potato chip salad, Ikea meatballs, lasagna, and spicy pork spaghettoni.
Mike Ledford
Tutti
Graft co-owners, Miles White and Femi Oyediran, teamed up with Raleigh chef Anthony Guerra, of Oakwood Pizza Box, to open pizza shop Tutti. Giant pizza ovens anchor the space, and the team hustles to put out primo pies, with a round, square, or gluten-free option. Add your own toppings, from shallots to sausage. And since the Graft guys are involved, the wine selection bests any other pizza spot in town.
Ryan Belk
Kultura
Filipino restaurant Kultura has expanded to a larger location, which allows them to offer a full bar and even more menu items from chef Nikko Cagalanan. Expect lumpia, lechon, kare kare, paella Valenciana, and more.
Mike Ledford
Sorghum & Salt
Chef-owner Tres Jackson moved his farm-to-table restaurant Sorghum & Salt to a larger location on St. Philip Street. Now, more customers can enjoy his tasting menu of seasonal plates as well as snack at the bar with a cocktail in hand.
Erin Perkins
Shokudô
Chef Masatomo “Masa” Hamaya and Indigo Road Hospitality Group have brought a Japanese tavern to King Street. The restaurant serves kushiyaki (skewered meats), ramen, fancy small bites, dumplings, and hand rolls made with local seafood.
Andrew Cebulka
Rivayat Creative Indian
Rivayat, owned by Sujith Varghese, also the proprietor of Mount Pleasant’s Spice Palette, will focus on seafood, featuring regional dishes from southern India. For the menu, Varghese drew inspiration from his hometown of Kerala. There are South Indian staples, North Indian favorites, and new interpretations to highlight Charleston seafood. Diners can order a variety of dishes, including pani puri, a large selection of naan, samosas, gunpowder dosa, tandoori oysters, biryani, prawn masala, butter chicken, lamb vindaloo, and many, many more.
Rivayat
Merci
Tucked away in Harleston Village, Merci is a dreamy space with touches of old-world Europe. The team behind the culinary company Drifter, Michael and Courtney Zentner, opened the restaurant to showcase French fare with hints of the American South, creating a playful, less formal menu. The space is small, so reserve early. And don’t skip the ice cream for dessert.
Lindsey Shorter Photography
Chef Daniel Humm x the Charleston Place
New York-based chef Daniel Humm and other staff from three-Michelin-star restaurant Eleven Madison Park are heading to the Lowcountry to set up a year-long residency in the former Charleston Grill space at the Charleston Place. The pop-up will continue Humm’s “exploration of plant-forward and climate-conscious cuisine” with a focus on Lowcountry ingredients and cuisine customs.
Jovani Demetri
Sushi Bar
Sushi Bar has several locations across the South, and the latest is in Charleston. Led by chef Anthony Martin, the 12-seat restaurant offers a 17-course omakase experience featuring dishes such as shima aji with Meyer lemon and unagi with melted bone marrow. The meal will set you back $185, with optional luxury add-ons, wine, and sake.
Bellerose Hotel Bar
Bellerose Hotel Bar is modeled after the great hotel bars of the world, think Bemelmans Bar in New York or the Hemingway Bar in Paris, but without the lodging. The menu leans steakhouse, with caviar service, martinis, Dover sole, and plenty of steaks, plus add-ons like foie gras, king crab, truffles, and bone marrow. The staff wear white tuxedo jackets, so you know it’s fancy.
Sullivan’s Fish Camp
James Beard Award-winning chef Jason Stanhope recently took over beach restaurant Sullivan’s Fish Camp, and everyone is curious to see what he’s going to do with the menu. He’s putting out plates like crab claws with jalapeno-cilantro sauce, al pastor fish tacos, and crispy Carolina shrimp baskets.
Snow Monkeys
Newcomer Snow Monkeys combines Japanese flavors with French techniques and a raw bar sensibility. The menu at Snow Monkeys reads fine dining (for example: citrus-cured salmon with creme fraiche panna cotta, everything crumble, and sorrel sauce), but executive chef Zach Woody contends that the restaurant is meant to be a more relaxed, shareable style of dining.
Zach Woody
