Green Olive Grill: Mediterranean Cooking in the Heart of Charleston

What Green Olive Grill offers

Green Olive Grill is a Mediterranean restaurant in Charleston that serves wood-fired dishes rooted in Greek, Turkish, and Middle Eastern cooking. The menu centers on grilled meats and seafood, fresh vegetables, and olive oil—the ingredients that define the region's food. You'll find lamb, chicken, and fish prepared simply over open flame, alongside mezze (small plates meant for sharing), salads built around seasonal produce, and house-made breads. The restaurant sits on King Street in the heart of downtown, in a space with exposed brick and an open kitchen where you can watch the cooks work.

The cooking style emphasizes flavor over complexity. A grilled branzino arrives whole with lemon and herbs. Lamb chops are seasoned and charred. Hummus and baba ganoush come with warm pita. The wine list leans toward Mediterranean regions—Greece, Turkey, Lebanon, Spain—and the staff can point you toward bottles that match what you're ordering. Prices run moderate to high; entrées typically fall in the $20 to $35 range, though the mezze plates cost less and work well for groups.

Key Takeaways

• Green Olive Grill specializes in wood-fired grilled meats, seafood, and vegetables prepared in the Greek, Turkish, and Middle Eastern style.
• The restaurant is located on King Street in downtown Charleston, with an open kitchen and casual-to-upscale atmosphere.
• Mezze plates (small shareable dishes) offer an affordable way to sample the menu and work well for groups or first-time visitors.
• The wine program focuses on Mediterranean regions and the staff can recommend pairings for your meal.
• Reservations are recommended, especially for dinner on weekends, as the restaurant fills quickly.

The menu and what to order

Start with the mezze if you're new to the restaurant or dining with others. These small plates let you taste multiple preparations without committing to full entrées. Hummus, baba ganoush, dolmas (grape leaves stuffed with rice and herbs), and whipped feta are standards. Grilled octopus and saganaki (fried cheese) appear regularly. The kitchen also makes fresh pita and flatbreads throughout service, and they arrive warm to your table.

For main courses, order what's grilled. The lamb chops are a signature—they're cut thick, seasoned simply, and cooked until the outside chars and the inside stays pink. Whole fish (branzino, sea bass, or whatever's in season) comes split and grilled, finished with lemon and olive oil. Chicken is treated the same way: grilled whole or in pieces, never dried out. Vegetable sides—grilled eggplant, charred peppers, roasted potatoes—are substantial enough to share or order as a second plate. Salads built around tomatoes, cucumbers, olives, and feta are bright and work as either a starter or a light main.

Timing and how to visit

Lunch runs from 11:30 a.m. to 2:30 p.m. on weekdays and is quieter than dinner. Dinner service begins at 5 p.m. and runs until 10 p.m. most nights, later on weekends. The restaurant does not take walk-ins during peak hours (Friday and Saturday evenings), so call ahead or book online through OpenTable or the restaurant's website. Weeknight dinners and lunch are easier to get into without a reservation, though calling first is still wise.

The space is open and lively—conversation carries, and you'll hear the kitchen. It's not a quiet date-night spot, but it's designed for groups and social eating. Parking on King Street is metered and limited; the city garage two blocks away is more reliable. The restaurant is accessible by car and public transit; CARTA buses run along King Street regularly.

What makes Green Olive Grill different from other Charleston restaurants

Charleston has no shortage of seafood restaurants and upscale dining, but Green Olive Grill's focus on wood-fire cooking and Mediterranean technique sets it apart. The kitchen doesn't rely on heavy sauces or complicated plating. Instead, the quality of the ingredient and the skill of the grill determine the dish. This approach reflects how people actually eat in Greece and Turkey—simply, with good olive oil and fresh produce.

The restaurant also takes its wine program seriously. Rather than stocking only French and California bottles, the list prioritizes wines from the Mediterranean itself. A Greek Assyrtiko or a Turkish white will often cost less than a comparable California wine and pair better with what you're eating. The staff knows the list and can guide you without pretension.

Dietary considerations and what to know before you go

The menu is naturally strong for vegetarians. Mezze plates include multiple vegetable-based options, and the kitchen will grill vegetables as a main course. Ask your server what's available on any given night. Gluten-free diners should know that bread and pita are central to the meal, but the kitchen can prepare grilled proteins and vegetables without gluten-containing sides. Let your server know when you order.

The restaurant does not have a separate kids' menu, but the kitchen will grill chicken or fish simply for children, and the mezze plates often appeal to younger diners. Portions are generous; sharing is common and encouraged. The bar serves beer, wine, and spirits; non-alcoholic options include soft drinks, coffee, and tea.

Nearby attractions and how to plan your visit

Green Olive Grill sits on King Street, one of Charleston's main commercial and cultural corridors. The Gibbes Museum of Art is two blocks away, as is the historic City Market. If you're visiting the area, you can easily combine lunch or dinner here with shopping, gallery browsing, or a walk through the neighborhood. The restaurant is also close to the Dock Street Theatre and several smaller galleries and boutiques.

If you're planning an evening out, consider timing your dinner before or after a show or cultural event. Many visitors to Charleston build a meal here into a larger downtown itinerary. The restaurant's casual-but-refined atmosphere works for both a quick lunch and a lingering dinner.

Frequently Asked Questions

Do I need a reservation?

Reservations are strongly recommended for dinner, especially Thursday through Saturday. Lunch is usually easier to walk into, but calling ahead is still a good idea. You can book through OpenTable or by calling the restaurant directly.

What's the best dish to order if I've never been?

Start with the mezze platter to sample multiple preparations, then order the grilled lamb chops or a whole grilled fish as your main. This combination gives you a clear sense of what the kitchen does best.

Is the restaurant good for groups?

Yes. The mezze plates are designed for sharing, and the kitchen can prepare multiple grilled items for a table to pass around. The lively atmosphere also suits group dining better than quiet, intimate meals.

Can I bring my own wine?

Most restaurants in Charleston charge a corkage fee if you bring your own bottle. Call ahead to ask about Green Olive Grill's policy and fee, if any.

What time should I arrive for the best experience?

Weeknight dinners between 5 and 7 p.m. are less crowded than 8 to 10 p.m., and you'll have more of the kitchen's attention. Lunch is also quieter and a good time to experience the food without the evening rush.