The newly opened Harbor Breeze is up and running near Patriots Point in Mt. Pleasant with a bustling lunch and dinner service. The restaurant is located in a renovated space that previously housed the Point, adjacent to the Omar Shrine Building at 176 Patriots Point Blvd. While the Point was a standard sports bar with somewhat generic and dimly lit decor, Harbor Breeze is much more open and airy, with nicely arranged tables and booths, a tidy full bar area, and a bright, crisp atmosphere.

We stopped in for lunch today to check things out. The room was full of neighborhood folks (we spotted Storm Team 2’s chief meteorologist Rob Fowler enjoying himself) and a groups of tourists. There was more to Executive Chef Matt Riley’s lunch menu than we expected — an array of Southern-style appetizers, fresh salads, soups (a daily she crab soup and the special of the day, black bean and chicken), sandwiches, burgers, steaks, and seafood entrees. There were several vegetarian selections as well. The dessert menu featured chocolate mousse cake, key lime pie, red velvet cupcakes, and chocolate chip cookies with a “shot of Hickory Hill milk.”

The bar had a decent selection of beer on display, including the standard domestics and numerous microbrews and imports. They offer five specialty cocktails made with rum, tequila, or vodka, too.
I started with the Grill-n-Chill Peel-N-Shrimp ($10), which arrived with slice of lemon and a mild cocktail sauce. The marinated shrimp were de-veined and lightly grilled with a nice char and a roasty flavor. They were a little messy, but they were mighty tasty. I tried the Chickpea/Arugula Salad ($7). Served in a big bowl, it was miniature feast of fresh, peppery arugula, sliced red onion, sliced cherry tomatoes, pine nuts, and shaved parmesan. Tossed in a zesty orange vinaigrette, it was a light and refreshing dish.

The burger menu featured two certified Angus beef burgers — an All American and a Chef’s Choice, but I went for the hearty chick pea and black bean burger with side of the deep-fried-but-velvety goat cheese-scallion-potato cake ($8). The burger was huge with a wide, grilled patty topped with red onion, tomato, and romaine lettuce. They dressed it with additional sprouts, basil-pesto mayo, and thinly-sliced radishes underneath the patty. Flavorful and pretty filling.

Harbor Breeze opened two weeks ago, and our attentive server mentioned some of the minor adjustments going on, including some fine-tuning of the lunch and dinner menus. Overall, Harbor Breeze made a great first impression. Call (843) 606-2110 or visit for more.

  • Joshua Curry
  • The arugula salad at Harbor Breeze at Patriots Point