South Carolina

SC has 2 of the best new restaurants in the South for 2023, Southern Living says

Southern Living says South Carolina has two of the best new restaurants in the South for 2023.
Southern Living says South Carolina has two of the best new restaurants in the South for 2023. File Art/THE SUN NEWS

If you’re craving some quality Southern food, it’s likely South Carolina has what you want.

The Palmetto State is loaded with top tier restaurants that offer a variety of tasty options, from fried chicken and tacos to barbecue and seafood. And plenty of new, quality restaurants open all the time.

Southern Living has kept tabs on South Carolina and determined it has two of the best new restaurants in the South for 2023.

Here’s a look at the new restaurants and why they’re great.

Pink Bellies

Pink Bellies can be found in Charleston at 595 King St. Set 1 and is described by Southern Living as one of the historic city’s hottest new restaurants of the year. The Vietnamese-American restaurant got its start as a beloved food truck, run by chef Thai Phi.

A crowdfunding campaign led to the construction and opening of the brick-and-mortar restaurant.

“From the open kitchen, Phi leads his team in creating bowls of garlic noodles with pulled pork and pickled onions; Brussels sprouts flavored with fish sauce; and delicate, delectable lamb dumplings swimming in a smoky and spicy sauce. Dive in, and learn exactly why Pink Bellies earned its permanent residence on King Street,” Southern Living writes.

Camp

Camp is a self-described modern American eatery, found at 2 East Broad Street in Greenville. It’s the latest venture from Table 301 Restaurant Group — developer of other local favorites like Jones Oyster Co. and The Lazy Goat.

Its often-changing, internationally inspired menu and inventive cocktails have helped it become a welcomed addition to Greenville’s fast-growing food scene since it opened in 2021, according to Southern Living.

“At Camp, dinner might include a seafood tostada with a tomatillo vinaigrette, a mushroom vol-au-vent with sherry-sorghum cream sauce, or a lamb T-bone flavored with tikka masala. However you decide to fill in the gaps in this edible choose-your-own adventure, you’ll be thankful it started here,” Southern Living writes.

Patrick McCreless
The State
Patrick McCreless is the Southeast service journalism editor for McClatchy, who leads and edits a team of six reporters in South Carolina, Georgia and Mississippi. The team writes about trending news of the day and topics that help readers in their daily lives and better informs them about their communities. He attended Jacksonville State University in Alabama and grew up in Tuscaloosa, AL.
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