Newest Charleston Restaurants Openings to Know Right Now, June 2025

Eater

8 hours ago

Having trouble keeping up with all the new openings in Charleston and the Lowcountry? Here's what opened in May and June.
Sorghum & Salt sat at 168 Coming Street for over eight years, but now it sits just one block over at 168 St. Philip Street in a newer, grander space. The menu, created by chef-owner Tres Jackson, still focuses on local products, offering options for a four- or six-course tasting menu. However, the establishment now features more seating and a full bar. Recent menu items include a Royal Red shrimp with kimchi beurre blanc, summer squash with a green mole, and a sea scallop with hazelnut butter and red miso.
The battle for the best croissant in town heats up with the opening of Grit Bakery from baker Allison Anspach. After graduating from Tulane University, Anspach joined a vegan bakery in New Orleans, making bread. She attended culinary school in San Diego, thinking she might branch out into desserts, but she discovered she really enjoyed working with dough. Anspach and her husband, John Nagler, relocated to the Lowcountry, and she decided it was time to open her own bakery.
Anspach hopes Grit, located at 601 Meeting Street, will become a neighborhood bakery. 'I would love if customers would stop in on their way home and grab a baguette for dinner or a loaf of bread and maybe a simple breakfast pastry,' she says, 'We like to highlight seasonal ingredients we're getting from Grow Food. And it's super that the menu changes, but the staples stay the same. We will always have a scone. We will always have a plain croissant. We will always a chocolate croissant.'
When Bar Copa shuttered, it gave a few friends from Chicago a chance to open their own restaurant. Executive chef Zach Woody, beverage director Noah Kulisek, general manager Josiah Andrist, and chef de cuisine Brandon Andrist recently opened Snow Monkeys at 3297 Maybank Highway. The restaurant combines Japanese flavors with French techniques and a raw bar sensibility.
Woody is French trained and most recently worked at Lark at Coterie and Lux at Warehouse. Why Japanese? 'We respect the culture and how they are very perfectionist about food,' says Woody. Kulisek also studied Japanese cocktail crafting while stationed at Okinawa.
The menu at Snow Monkeys reads fine dining (for example: marinated octopus, pearled edamame, potato puree, togarashi aioli, tarragon, and chili crunch), but Woody contends that the restaurant is meant to be a more relaxed, sharable style of dining. 'No white tablecloths here,' he says. See More: Carolinas Restaurant News
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