Hours: Dinner (Daily) & Weekend Brunch.
The last time I ate at Red Drum was in 2015, when Eric Doksa and I sat at the bar and plucked fried shrimp from a tall cone lined with white paper. We were engaged in a foolhardy quest to sample and rank all the fried shrimp in Charleston. We managed to hit 30 places. Red Drum’s came out on top. They’re just as good today. Beneath light, crisp batter, the tender shrimp has that rich, briny bite you only get when they’re fresh from the sea. They’re served in the same conical basket, crafted from a spiral of thick stainless steel wire, and with the same citrus-laced cocktail sauce and spicy remoulade. The heart and soul of chef/owner Ben Berryhill’s kitchen remains his custom wood-fired grill and the quail and sausage entrée — which wowed me when I reviewed Red Drum back in 2011 — is still the quintessential Red Drum plate. 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. —Robert Moss (Dish, Summer 2019)
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.
• $1 off select drafts, $5 glasses/$20 bottle select wine, $2 off select cocktails, 1/2 priced select apps.
Mon, Tues, Weds, Thurs, Fri, 5pm-7pm