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Chef Speak: What is Ratatouille?

08.19.16 | Get Fresh

Chef Nico Romo lightens up this classic vegetable dish from the south of France for our summertime menu at Fish Restaurant.

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Toasted coconut, warm vanilla bean, rum-candied pineapple and macadamia nuts. A tropical summer getaway is as close as Upper King Street with each bite of our newest dessert.

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Chef Nico Romo finds fresh inspiration for his second sold-out Earth to Table® dinner at The Culinary Vegetable Institute.

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Father’s Day is just around the corner, and if you’re looking for the perfect way to celebrate Dad as a family, we have your answer: make plans to join us for Father's Day brunch at Fish!

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Sip on This: 5 New Drinks to Try Right Now

05.05.16 | Get Fresh, Inspiration

Cocktail Hour is a favorite pastime in Charleston, so it’s no surprise locals take their drinks seriously – especially with the arrival of warm spring weather and a bevy of social occasions that call for refreshing, yet sophisticated sips to match. 

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Mama Wants a Mimosa This Mother’s Day

04.22.16 | See & Be Seen

A strawberry sorbet mimosa on us? Even better. Treat her to Sunday Brunch at Fish on May 8, and we’ll pour the first toast.

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Pinch us: it’s softie season once again in Charleston! Here’s why you’ll want to follow the dinner crowd to Fish before these babies are gone.

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Recently in the Press

  1. Bartenders Get Serious About Cereal Cocktails | Food Republic / 08.18.16

    Fish Bar Manager Iouli Burroughs schools the big kids at the Fish bar with his signature brunch cocktail, The Cinnamon Toasted – headlining this cocktail trend article in the latest edition of Food Republic.

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  2. Chefs’ Picks: Spicy Condiments | Food Network DISH Blog / 05.23.16

    Fish Sunday Brunch is heating up with this spotlight on our cabbage pancake & spicy emmental sauce on Food Network’s blog, the FN Dish!

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  3. City in a Glass | Paste Magazine / 04.21.16

    Paste Magazine taps Fish Bar Manager Iouli Burroughs as a local mover & (cocktail) shaker in Charleston’s vibrant and evolving cocktail culture. Read up on the trends, ingredients and techniques that inspire his signature sips at Fish – including the recipe for his Charleston Gimlet.

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