The Southern Growl in Charleston: Low Country Cooking and Local Craft Beer

What The Southern Growl offers

The Southern Growl is a gastropub in Charleston's Upper King Street neighborhood that combines Low Country cooking with a rotating selection of craft beers, many from South Carolina breweries. The kitchen focuses on regional ingredients and traditional preparations—shrimp and grits, she-crab soup, fried chicken—prepared with the kind of attention you'd expect from a chef-driven kitchen rather than a casual bar.

The beer program is the other half of the equation. The bar keeps roughly 30 taps, with a mix of local breweries like Westbrook, Revelry, and Palmetto Brewing alongside regional and national selections. The staff can walk you through what's on tap and what pairs with the food, which matters when you're ordering something as specific as a Low Country boil or a blackened fish sandwich.

Key Takeaways

• The menu centers on Low Country dishes—shrimp and grits, she-crab soup, fried chicken, and seasonal seafood—made with regional ingredients.
• The bar rotates about 30 craft beers, with emphasis on South Carolina breweries and a staff that knows how to match beer to food.
• Upper King Street location puts it within walking distance of other restaurants, galleries, and bars if you want to make an evening of it.
• The space works for both a casual weeknight dinner and a longer sit with friends over multiple beers.

The Low Country menu and seasonal changes

The kitchen changes its menu with the seasons, which means what's available in March differs from what you'll find in August. Shrimp and grits appears year-round because it's foundational to Charleston dining, but the protein and preparation shift. In warmer months, expect more raw preparations—oysters, ceviche—and lighter sauces. Winter brings heavier braises and stews.

She-crab soup, a Charleston staple made with female crabs and their roe, shows up when the season allows. Fried chicken is a constant, usually served with sides that change based on what's in season—collard greens, mac and cheese, pickled vegetables. The kitchen also runs specials based on what local fishermen and farmers bring in, so asking your server what just came in is worth doing.

Prices run moderate for Charleston's dining scene—entrees typically fall between $16 and $28—which reflects the gastropub model: serious food without the fine-dining markup. The bar snacks and appetizers are designed to pair with beer, so you can order a few small plates and several beers without spending heavily.

South Carolina beer on tap

The rotating beer list leans heavily on South Carolina breweries, which gives you a chance to taste what's being made locally without having to visit each brewery separately. Westbrook Brewing, based in Summerville just outside Charleston, rotates several of their year-round and seasonal offerings. Revelry Brewing, also in Charleston, typically has space on the taps. Palmetto Brewing, South Carolina's oldest brewery, appears regularly.

Beyond South Carolina, the bar carries regional breweries from Georgia and North Carolina, plus a smaller selection of national names. The staff can tell you what's new, what's seasonal, and what pairs with whatever you're eating. If you're not sure where to start, ordering a flight—a sampler of four or five beers in smaller pours—lets you taste across the range without committing to a full pint.

The Upper King Street location and neighborhood

Upper King Street has become Charleston's restaurant and bar corridor over the past decade. The Southern Growl sits in the middle of that stretch, which means you can walk to galleries, other restaurants, and bars before or after your meal. The street fills with people on weekend evenings, so parking can be tight; arriving before 6 p.m. or after 9 p.m. usually means easier parking on the street or in nearby lots.

The neighborhood is walkable from downtown hotels and from the Historic District, though it's far enough north that you won't stumble on it by accident. If you're planning an evening on Upper King, The Southern Growl works as a starting point, an ending point, or a stop in the middle.

When to go and what to expect

Weeknights are quieter, which means you can have a longer conversation and get more attention from the bartender. Weekends, especially Friday and Saturday evenings, fill up quickly—arriving before 6 p.m. or after 9 p.m. gives you a better chance at a table without a wait. The bar itself is always active, so if you're comfortable sitting at the bar and watching the kitchen work, that's an option even when tables are full.

The space works for groups and for solo diners. The bar is long enough that you can sit alone without feeling out of place, and the bartenders are accustomed to talking with single customers about beer and food. If you're bringing a group, call ahead during peak times to let them know how many you're bringing.

Dietary considerations and menu flexibility

The kitchen can work with vegetarian requests, though a gastropub built around Low Country cooking—which relies heavily on seafood and pork—means options are more limited than at a restaurant with a dedicated vegetarian menu. Calling ahead or asking your server what's possible is the best approach.

Gluten-free diners should ask about preparations, since many Low Country dishes involve breading or roux-based sauces. The kitchen is willing to modify, but it's worth confirming before ordering rather than discovering limitations after you've sat down.

Frequently Asked Questions

Do I need a reservation?

Reservations are not required but are recommended on Friday and Saturday evenings, especially after 6 p.m. Weeknights and early or late hours usually accommodate walk-ins. You can call ahead to check wait times or make a reservation.

What's the best beer to start with if I don't know much about craft beer?

Ask the bartender what's on tap from South Carolina breweries and what they'd recommend for someone new to craft beer. Many local breweries make approachable styles—pale ales, wheat beers, lagers—that don't require an education to enjoy. A flight lets you taste several without committing to a full pint.

Can I bring a group for a special occasion?

Yes. Call ahead to let them know your group size and the occasion. The bar can often accommodate groups and may be able to set aside a table or area depending on timing and how many people you're bringing.

Is there parking nearby?

Street parking is available on Upper King and surrounding blocks, though it fills quickly during peak hours. Several paid lots are within a short walk. Arriving before 6 p.m. or after 9 p.m. usually means easier parking.

What if I don't eat seafood?

The menu includes fried chicken, pork dishes, and beef options alongside the seafood-heavy Low Country classics. Ask your server what non-seafood entrees are available that night, since the menu changes seasonally.