Beneath the ceaseless flux of Charleston’s vibrant food scene, ripples of culinary growth are being felt in quieter, smaller places. Tool on up U.S. 17 for about 60 miles to Winyah Bay and discover one such gem: Georgetown. South Carolina’s third-oldest city and second-largest seaport at the confluence of the Great Pee Dee, Waccamaw, Sampit and Black rivers, Georgetown is poised to add “dining destination” to its list of titles.
With multiple points of historical interest, a charming, burgeoning downtown and access to fresh-from-the-dock seafood, the recent focus on upping Georgetown’s gastronomical game is gaining momentum and garnering attention. The 2024 addition of a waterfront boutique hotel, The George, and its adjoining restaurant, The Independent, are contributing to a travel-worthy vibe while complementing a clutch lineup of dining choices, old, new and on-the-horizon.
The Independent
615 Front St.
(854) 855-8251
theindependentsc.com
An homage to Georgetown’s history as a fishing town, The Independent was named for a now-defunct seafood market that operated on Front Street for more than eight decades. Open since February, this latest addition to the Indigo Road Hospitality Group portfolio offers seafood-centric, upscale dining in a casual, but stylish atmosphere.
Executive chef Thomas Vance honed his skills at Peninsula Grill and other Charleston establishments before helming the kitchen at Little Mama’s in Charlotte. His success there primed him for the challenge of helping put Georgetown on the culinary map.
“I am excited to bring something special to a community with such great access to fresh seafood and agricultural products,” Vance said. “I love the idea of supporting local producers, then taking the ingredients to make classic dishes that are a bit more elegant. That said, we go for simplicity here rather than just flavor. I want the ingredients to shine.”
Reservations are recommended. Dinner only. Call for days of operation.
Representative dishes: Blackened flounder with andouille sausage pileau, grilled oysters, flat-iron steak with sweet potato au gratin and Brussels sprouts
Between the Antlers
100 Wood St.
(843) 833-8989
betweentheantlers.com
Between the Antlers proudly occupies rustic digs on a bluff called Vinegar Hill — the site of a former federal wharf where George Washington is said to have demonstrated an affinity for rum.
Despite losing beloved proprietor Tom Hall to a car accident in January, the restaurant hasn’t missed a beat and continues to reflect his vision. Dishes built upon a foundation of local seafood and indigenous ingredients, like Sea Island peas and Carolina Gold rice, define the menu here and draw a varied clientele — from serious foodies to casual diners to the Lowcountry-curious just passing through.
The most coveted seats are on the deck overlooking the Sampit River. Watching boats bob on the water while you slurp she crab soup will make you forget all about the steel mill looming on the other side. Just for fun, check out the restaurant’s witty Facebook postings and show up for live music on the outside patio.
No reservations. Serving lunch, dinner and Sunday brunch. Closed on Monday.
Representative dishes: She crab soup, red rice, perlau fritters
Root
919 Front St.
(843) 461-9344
rootsouthcarolina.com
Farm-to-fork American cuisine has been at the core of Root since it opened its doors on Front Street six years ago. Following pandemic struggles, the restaurant’s general manager, Jimmy Hildebrandt, bought the operation to prevent its closure.
“I just couldn’t let it go,” he said. “This restaurant means something to the community, and the community has supported us. Now that the city has allowed some building to take place, exciting things are happening, and you can feel the buzz among the business owners here.”
Root serves a full chophouse menu as well as a rotating lineup of seafood dishes dictated by what’s locally available from the docks.
“Our seafood often comes from the waters right behind the restaurant,” Hildebrandt said. “We patronize local butchers, too. Anything local we can use, I use it: honey, blueberries, microgreens, fruits, veggies, organic heirloom tomatoes.”
Root’s bar program is wildly popular thanks to the craftiness and affability of mixologist Bax Brooke, who routinely shakes things up with new cocktail creations.
Dinner only. Reservations accepted. Closed on Wednesdays.
Representative dishes: Seafood pasta, seafood risotto, house-cut steaks
The River Room
801 Front St.
(843) 527-4110
riverroomgeorgetown.com
Since 1984, this beloved restaurant has maintained a solid reputation for serving comforting Southern cuisine. The dining area extends 50 feet into the Sampit River, so panoramic harbor views are as big of a draw as the food. Nautical décor, antiques and a cozy bar create a gracious but casual environment that pleases the sensibilities of locals and makes repeat customers of visitors.
Owner Jamie Freeman, also the driving force behind Georgetown’s thriving sushi café, Rollin Local, maintains an aesthetic here that reflects a dedication to fresh seafood. The steak and chicken dishes deserve some respect, too.
No reservations. Serving lunch and dinner Tuesday through Saturday.
Representative dishes: McClellanville crab cakes, shrimp and grits, char-grilled ribeye, stuffed chicken
Coming Soon
631 Front
(aka Frank’s on Front)
631 Front St.
631front.com
Set to open its doors in mid-May, 631 Front will likely be another claim to dining fame for Georgetown. Excited locals have already dubbed it “Frank’s on Front” — a nod to owners Leldon McClary’s and Sam Elmer’s family ties to Pawleys Island favorites, Frank’s and Frank’s Outback.
With the Sampit River and Goat Island as focal points, this newest kid on the block will wisely follow the Georgetown lean toward fresh, local seafood. Tapas, shareables, entrees and an extensive wine list are in the works. Grab-and-go and take-out fare are also part of the plan.
The owners say they will be carrying on the family tradition with this new enterprise. For the legions of Frank’s fans, the opening of 631 Front is big news and sure to create an uptick in the rising allure of Georgetown as a dining destination.
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