Dimitri's Greek-Italian Restaurant in Charleston: Where Two Cuisines Meet

What to expect at Dimitri's

Dimitri's Greek-Italian Restaurant sits on King Street in downtown Charleston and serves both Greek and Italian dishes from the same kitchen. The menu splits evenly between the two cuisines—you can order moussaka or lasagna, saganaki or bruschetta, lamb chops or osso buco. The dining room has exposed brick, warm lighting, and a bar that runs the length of one wall. Most tables seat four to six people, and the space fills quickly on weekends.

The restaurant opened in the early 2000s and has stayed in the same location since. The owner, Dimitri, trained in both Greek and Italian cooking before settling in Charleston. The kitchen does not try to fuse the two cuisines—Greek dishes taste Greek, Italian dishes taste Italian—but the shared kitchen means both are made fresh to order and the spice levels and ingredient quality stay consistent across the menu.

Key Takeaways

• Dimitri's serves authentic Greek and Italian food from one kitchen on King Street in downtown Charleston, with no fusion or shortcuts between the two menus.
• The restaurant fills up on Friday and Saturday nights, so arriving before 6:30 p.m. or after 8:30 p.m. usually means shorter waits.
• The wine list leans Greek and Italian, with bottles under $40 that pair well with both sides of the menu.
• Parking on King Street is street parking only; the closest paid lot is one block east on Meeting Street.

The Greek side of the menu

The Greek section includes appetizers like saganaki (fried cheese), spanakopita (spinach pie), and dolmades (grape leaves stuffed with rice and herbs). Main courses run to lamb chops, lamb shank, whole branzino, and moussaka. The kitchen sources feta from a supplier in Athens and brings in Greek olive oil monthly. Portions are large—a single lamb chop entrée comes with roasted potatoes and seasonal vegetables, and most people leave with leftovers.

The Greek salad here differs from the American version: it comes with thick slices of tomato and cucumber, Kalamata olives, red onion, and feta, dressed simply with olive oil and oregano. No lettuce. The kitchen also makes a daily soup that changes with the season—lentil soup in winter, avgolemono (egg-lemon soup) in spring. Both are made from scratch each morning.

The Italian side of the menu

Italian dishes include risotto, pasta, and meat entrées. The pasta is made in-house—fettuccine, pappardelle, and ravioli change based on what the kitchen is making that day. Sauces range from simple tomato and basil to meat ragù that simmers for hours. The lasagna uses a béchamel layer between the pasta sheets, the way it is made in Bologna, not the American version with ricotta.

The Italian section also offers osso buco (braised veal shank), chicken piccata, and eggplant parmigiana. Bruschetta comes topped with tomato and basil or with white beans and garlic. The tiramisu is made daily and sits in a glass case near the bar—the kitchen uses mascarpone from a local supplier and soaks the ladyfingers in espresso and Marsala wine.

Dining experience and atmosphere

The restaurant does not take reservations, so seating is first-come, first-served. On weekday afternoons, you can usually sit within ten minutes. Friday and Saturday nights between 6:30 p.m. and 8:30 p.m. often have waits of 45 minutes to an hour. The bar has four stools and serves wine, beer, and cocktails while you wait. The noise level rises during peak hours, but the exposed brick absorbs some of the sound.

Service is casual and attentive. Servers know both menus well and can describe dishes in detail. Water and bread arrive quickly. The kitchen moves at a steady pace—most entrées come out within 20 to 25 minutes of ordering. The restaurant stays open for dinner only, Tuesday through Sunday, and closes Mondays.

Price range and what to order

Appetizers run from $8 to $16. Entrées range from $18 to $32, with lamb and seafood dishes at the higher end and pasta dishes toward the lower end. Wine by the glass costs $7 to $14, and bottles start at $28. A meal for two with an appetizer, two entrées, and a shared dessert typically costs $65 to $85 before tax and tip.

First-time visitors often order one Greek dish and one Italian dish to compare. The lamb chops and the osso buco are both popular choices. The saganaki is a good appetizer if you want something warm and crispy to start. If you are unsure what to order, the server can suggest a pairing based on what you like—spice level, richness, whether you prefer seafood or meat.

Getting there and parking

Dimitri's sits at 468 King Street, in the heart of downtown Charleston's restaurant district. King Street has metered street parking, though spots fill quickly during dinner hours. The closest paid parking lot is one block east on Meeting Street, where a two-hour lot costs $3 and an all-day lot costs $8. The restaurant is also walkable from the Market Hall area and from most downtown hotels.

Public transportation is limited in this part of Charleston. The CARTA bus system runs routes along King Street, but most people arrive by car or on foot. Ride-share services like Uber and Lyft operate in Charleston and can drop you at the restaurant entrance.

Frequently Asked Questions

Can I make a reservation?

No. Dimitri's operates on a first-come, first-served basis only. You can call ahead to ask how long the current wait is, but you cannot hold a table. The bar is a good place to wait if the dining room is full.

Do you have vegetarian options?

Yes. The spanakopita, saganaki, Greek salad, and eggplant parmigiana are all vegetarian. Several pasta dishes can be made without meat if you ask. The kitchen will also prepare a vegetable plate with roasted potatoes, seasonal vegetables, and feta if you want something not on the menu.

Is there outdoor seating?

No. All seating is inside the restaurant. The space can be warm during summer months, but the kitchen keeps the air conditioning running during dinner service.

What time should I arrive to avoid a long wait?

Weekday afternoons and early evenings (before 5:30 p.m.) are quietest. On weekends, arriving before 6 p.m. or after 8:30 p.m. usually means a shorter wait than the dinner rush.

Do you serve lunch?

No. Dimitri's opens for dinner only, Tuesday through Sunday at 5 p.m. The restaurant is closed Mondays.