Charleston's Dirty Little Secret: Why Every Chef is Suddenly Obsessed with Filipino Food and Fancy Caviar Sliders

Food Scene Charleston

**Charleston's Culinary Renaissance: Coastal Flavors Reimagined**

Listeners, Charleston's food scene pulses with Lowcountry soul and global flair, where fresh shrimp, okra, and heirloom grits meet innovative twists from daring chefs. In January 2026, The Resy Hit List spotlights hotspots like Costa Charleston in Harleston Village, where chef Vinson Petrillo channels coastal Italian vibes with airy spaces near Colonial Lake and dishes like crudo that shift with the sea's bounty. Nearby, Kultura in Cannonborough Elliotborough, led by James Beard-nominated Nikko Cagalanan, elevates Filipino staples—think pancit, sisig, and Valenciana paella brimming with pork, shrimp, and peppers—paired with pandan-infused Get Lucky rum daiquiris that dance on the tongue.

Vern's delivers slider-sized caviar sandwiches and housemade pastas from chefs James London and Carlos Paredes, while Sorghum & Salt's new St. Philip Street digs amplify seasonal gems like butterbean panzanella and royal red shrimp in kimchi beurre blanc. Trends lean Japanese, as Robert F. Moss notes, with Shokudô's flavorful quartets storming menus amid a shift from Italian saturation. Local ingredients shine: shrimp and grits, a Charleston icon from Native American roots and humble seafood traditions, appear riffed everywhere from ACME Lowcountry Kitchen to Kiawah Island's Jasmine Porch, creamy with cheddar and spiked with Worcestershire.

Right now, Restaurant Week South Carolina through January 18 draws crowds to 50-plus spots—Hall’s Chophouse for filet mignon at $70, Callie’s Hot Little Biscuit for steal-of-a-deal sandwiches at $14, and 167 Raw Oyster Bar's oyster feasts. She-crab soup, deviled crab at The Wreck, and benne wafers nod to Gullah and colonial legacies, blending African, Native, and immigrant influences into silky, briny perfection.

What sets Charleston apart? It's this seamless fusion of hyper-local bounty—okra soup at Bertha’s Kitchen, fried green tomatoes at Cru Cafe—with boundary-pushing spots like the incoming Marbled & Fin steakhouse. Food lovers, tune in: this scene doesn't just feed you; it transports you through every spice-scented bite..


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This content was created in partnership and with the help of Artificial Intelligence AI