Thick'ems Kitchen: Chargrilled Burgers and Lowcountry Sides in Charleston

What Thick'ems Kitchen serves and where to find it

Thick'ems Kitchen is a Charleston burger spot known for chargrilled patties and a menu rooted in Lowcountry cooking. The restaurant sits on King Street in the heart of downtown Charleston, within walking distance of the historic district and the waterfront. The space itself is casual—order at the counter, grab a seat at one of the small tables or the bar, and watch the kitchen work.

The signature item is the burger: thick-cut beef patties cooked over charcoal, which gives them a crust and smoke that you notice immediately. Toppings run from straightforward (cheese, lettuce, tomato, onion) to regional—think pimento cheese, fried green tomatoes, and shrimp. The menu also includes sandwiches built on the same principle: fried chicken, pulled pork, and fish, all chargrilled or fried depending on the protein.

Sides lean into what Charleston cooks know: shrimp and grits, collard greens, mac and cheese, fried okra, and cornbread. The restaurant does not pretend to be fine dining. It is built for lunch and dinner crowds who want bold flavors and portions that fill you up, and the prices reflect that—burgers typically run in the mid-range for Charleston dining.

Key Takeaways

• Thick'ems Kitchen specializes in chargrilled burgers made with thick-cut beef patties cooked over charcoal, a method that creates a distinct crust and smoky flavor.
• The menu includes regional toppings like pimento cheese, fried green tomatoes, and shrimp alongside classic burger options.
• Sides feature Lowcountry staples such as shrimp and grits, collard greens, and fried okra that pair with any sandwich.
• The restaurant is located on King Street in downtown Charleston and operates as a counter-service casual spot with limited seating.
• Thick'ems fits the burger category but draws as much from Charleston's food traditions as it does from burger-shop conventions.

The chargrilled method and why it matters

Chargrilling is not the same as griddling or frying. The direct heat from charcoal creates a Maillard reaction—the chemical process that browns meat and builds flavor—faster and more intensely than other cooking methods. At Thick'ems, this means the outside of the patty develops a crust while the inside stays juicy, and the smoke from the charcoal infuses the beef itself.

The thickness of the patty matters too. A thin burger cooks through in seconds and can dry out. A thick patty gives the cook time to build that crust without overcooking the center. Thick'ems uses patties substantial enough that you taste the beef quality, not just the toppings or the bun. This is why the restaurant's name is literal—the burgers are thick.

If you have eaten chargrilled burgers before, you know the difference. If you have not, order one and pay attention to the taste. The smoke and crust are not subtle.

Regional toppings and Lowcountry influence

Charleston's food culture runs deep into the Lowcountry—the coastal region shaped by African, European, and Caribbean cooking traditions. Thick'ems does not ignore that history. The menu includes toppings and sides that reflect what people in Charleston have eaten for generations: shrimp, okra, collard greens, pimento cheese (a Southern staple made from sharp cheddar, pimentos, and mayo), and fried green tomatoes.

These are not gimmicks. They are ingredients that work. Pimento cheese on a burger adds tang and richness. Fried green tomatoes add crunch and acidity. Shrimp on a burger sounds unusual until you taste it—the sweetness of the shrimp plays against the smoke and salt of the chargrilled beef. The restaurant is saying: this is how we eat in Charleston, and it belongs on a burger.

The sides operate the same way. Shrimp and grits is a dish that has been made in the Lowcountry for centuries. At Thick'ems, it is a side dish, not a main course, but the quality and flavor are there. Collard greens are cooked with the kind of slow attention that makes them tender and savory. These are not afterthoughts.

What to order and how to navigate the menu

Start with a chargrilled burger. If you are new to the restaurant, order it without too many toppings so you can taste the beef and the smoke. The classic cheeseburger is the right move. Once you know what the base tastes like, you can explore the regional options—the pimento cheese burger, the fried green tomato burger, or the shrimp burger.

Order a side. Shrimp and grits is the signature, but collard greens and fried okra are equally good. Mac and cheese is rich and worth sharing if you are eating with someone. Cornbread is the right thing to order if you want something lighter alongside your burger.

The restaurant also makes sandwiches beyond burgers: fried chicken, pulled pork, and fish. These are chargrilled or fried depending on the protein and the day. Ask what is fresh. The staff can tell you what is moving fast and what just came off the line.

Parking and timing in downtown Charleston

Thick'ems sits on King Street, which is the main commercial corridor in downtown Charleston. Street parking is available but fills quickly during lunch (roughly 11:30 a.m. to 1:30 p.m.) and dinner (roughly 5:30 p.m. to 8:00 p.m.). If you are driving, arrive early or plan to use a paid lot. Several parking garages are within a block or two of the restaurant.

The restaurant is also walkable from the Historic District and from the waterfront, so if you are already downtown exploring, Thick'ems is an easy stop. The counter-service model means you order and pay immediately, but seating is limited, so expect to wait for a table during peak hours. Off-peak times (mid-afternoon, late evening) are quieter.

The restaurant is closed on Sundays and Mondays. Hours vary by season, so check ahead if you are planning a visit outside typical lunch or dinner times.

How Thick'ems compares to other Charleston burger spots

Charleston has other burger restaurants, but Thick'ems is distinctive because of the charcoal cooking and the Lowcountry menu. Some burger spots in the city focus on gourmet toppings or craft beef; Thick'ems focuses on technique and regional flavor. The chargrilled method is not common in Charleston—most restaurants use griddles or fryers—so if you want that specific taste, Thick'ems is the place.

The price point is mid-range for Charleston. You will pay more than a fast-casual chain but less than a sit-down restaurant with table service. The quality of the beef and the care in the cooking justify the cost. The sides are generous and made from scratch, not frozen or pre-made.

If you are comparing Thick'ems to other burger spots in the city, ask yourself what you want: gourmet toppings, a specific cooking method, regional flavor, or value. Thick'ems delivers on charcoal cooking and Lowcountry ingredients. That is its identity.

Frequently Asked Questions

Can I get a burger without the charcoal flavor?

The charcoal cooking is central to how Thick'ems makes burgers. If you do not want that smoke and crust, the fried chicken or pulled pork sandwiches are cooked differently and might be a better fit. Ask the staff what other options are available on the day you visit.

Are there vegetarian options?

The menu is meat-focused. Sides like collard greens, fried okra, mac and cheese, and cornbread are vegetarian, and you can order them as a meal. Call ahead to ask whether the kitchen can make a vegetarian sandwich or a custom order.

Do they take reservations or is it first-come, first-served?

Thick'ems operates on a counter-service, first-come, first-served basis. There are no reservations. During peak lunch and dinner hours, expect a wait for seating. Off-peak times are quieter.

What is the best time to go if I want to avoid crowds?

Mid-afternoon (2:00 p.m. to 5:00 p.m.) and late evening (after 8:00 p.m.) are typically slower. Lunch and dinner rushes are predictable, so plan accordingly if you prefer a quieter experience.

Do they offer takeout or delivery?

Call the restaurant directly to ask about takeout and delivery options. Many Charleston restaurants have expanded these services, but policies vary by location and day.