In the world of food, Carolina Gold rice is the ultimate comeback story. Once the cash crop upon which much of Charleston was built, it was on the verge of disappearing until heirloom grain pioneers such as Glenn Roberts of Anson Mills brought the forgotten staple back to life. Today, chefs from Brooklyn to LA covet its sweet, aromatic flavor and rich texture—but Charleston remains the hub of Carolina Gold’s revival. Below, our go-to guide for where to taste it, and what to wear when you go.
Photo by Jonathan Boncek
Minero
153 E Bay St
Helmed by James Beard Award–winning chef Sean Brock, Minero merges Mexican flavors with Lowcountry ingredients.
Our Pick
Lunch Taco Combo Plate with choice of two tacos, refried beans, Carolina Gold rice, and broccoli salad
Photo by Charleston Grill
Charleston Grill
224 King St
Situated in the grand Belmond Charleston Place, Charleston Grill features a masterfully crafted menu by chef Michele Weaver, whose menu is divided into cleverly named sections like Social & Shared, Roots & Stems, Waves & Marsh, and Field & Pasture.
Our Pick
Butter Beans with shrimp butter and Carolina Gold rice middlins
Photo by Squire Fox
Hominy Grill
207 Rutledge Ave
A favorite of locals and visitors alike, Hominy Grill serves up Southern classics with heritage and farm-fresh ingredients.
Our Pick
Lowcountry Shrimp Bog with andouille sausage and Carolina Gold rice
Photo by Eater Charleston
Slightly North of Broad
192 E Bay St
Founding chef Frank Lee is often credited with sparking the renaissance of the Charleston restaurant scene, and his legacy of farm to table endures at Slightly North of Broad, affectionately called S.N.O.B. by locals.
Our Pick
Grilled Carolina Trout with Carolina Gold rice, bok choy, sugar snap peas, and Benne seeds
Photo by The Macintosh
The Macintosh
479 King St
Charleston native and three-time James Beard Award semi-finalist Jeremiah Bacon serves up American fare inspired by seasonal ingredients at The Macintosh on Upper King.
Our Pick
Our pick: Spring Vegetable Plate, Anson Mills rice grits, mushrooms, and seasonal vegetables