Buffalo Seafood House in Charleston: Fresh Catch and Low Country Flavors

What to expect at Buffalo Seafood House

Buffalo Seafood House sits on King Street in Charleston's downtown corridor, a casual spot built around daily catches and straightforward preparation. The restaurant focuses on fried and grilled seafood—shrimp, fish, crab, and oysters—paired with sides that lean toward Low Country tradition: collard greens, mac and cheese, hushpuppies, and cornbread. The dining room is unpretentious, with wood tables and a bar that runs the length of the space, and the pace is built for people who want to eat and move rather than linger over courses.

The menu changes based on what's available from local suppliers and the daily catch. Fried platters come with two sides and cornbread; grilled options let you choose your preparation and accompaniments. Shrimp is the house strength—fried shrimp, shrimp and grits, shrimp burgers—but the kitchen also handles whole fish, crab cakes, and seasonal specials. Prices run moderate for Charleston seafood, with most entrees in the mid-range and no tasting menus or chef's tables to drive the bill up.

Key Takeaways

• Buffalo Seafood House serves fried and grilled seafood with Low Country sides, with a menu that shifts based on the daily catch.
• The restaurant is located on King Street downtown and operates as a casual, counter-service or table-service spot depending on how busy it is.
• Shrimp dishes are the menu's foundation, but the kitchen also prepares whole fish, crab, oysters, and seasonal specials.
• Parking on King Street is street-level and metered; nearby lots and garages offer paid alternatives if curb spots are full.

How the menu is organized

Fried platters anchor the first section: fried shrimp, fried fish (usually flounder or grouper depending on the day), fried oysters, and fried crab cakes. Each comes with your choice of two sides—collard greens, mac and cheese, red rice, black-eyed peas, or fries—plus cornbread or hushpuppies. The portions are generous, and the fried items are cooked to order rather than held under heat lamps.

Grilled options include grilled shrimp, grilled fish, and grilled crab cakes, prepared with butter and seasoning and served the same way. Shrimp and grits appears as its own category, a Low Country staple made with stone-ground grits, shrimp, and a gravy base. Sandwiches—shrimp burgers, fish sandwiches, crab cake sandwiches—come on a roll with fries and coleslaw. Oysters are available raw at the bar or fried as part of a platter.

Sides are not afterthoughts here. The collard greens are cooked with smoked meat and vinegar; the mac and cheese is creamy and thick; the red rice carries the flavor of sausage and tomato. Cornbread comes warm, and hushpuppies are fried to order. Iced tea, lemonade, and beer round out the drink list—no wine list or craft cocktails, which keeps the focus on the food and the pace quick.

When to visit and what the timing looks like

Lunch runs from 11 a.m. to around 3 p.m., with the busiest hour between noon and 1 p.m. Dinner service starts at 5 p.m. and runs until 10 p.m. or later depending on the day. Weekends draw larger crowds, particularly Friday and Saturday evenings, when wait times can stretch to 30 minutes or more if you arrive without a reservation.

The restaurant does not take reservations, so timing matters. Arriving just after opening or between the lunch and dinner rushes—around 4 p.m.—usually means a short wait or no wait at all. If you go during peak hours, expect to order at the counter or bar and either eat at a table or take your food to go. The kitchen moves quickly, so even during busy periods, food typically arrives within 15 to 20 minutes of ordering.

Parking and getting there

Buffalo Seafood House is located on King Street in downtown Charleston, between Broad Street and Queen Street. Street parking is available along King Street itself, though spaces fill quickly during lunch and dinner service. Parking is metered during business hours, with rates varying by time of day and day of the week—check the signs at each space.

If street parking is full, several paid lots and garages sit within a two-block walk: the Broad Street Garage, the King Street Garage, and various municipal lots throughout the downtown area. Rates run from $1 to $3 per hour depending on the lot. The restaurant is also accessible by CARTA bus routes that run along King Street; the nearest stops are on King at Broad and King at Queen.

What to order if you're new

Start with the fried shrimp platter. It's the house signature, and it shows you what the kitchen does well: shrimp that's crispy outside and tender inside, cooked fresh rather than from a frozen batch. Pair it with collard greens and mac and cheese—both are made in-house and carry the flavor of the Low Country kitchen. Add cornbread instead of hushpuppies on your first visit so you can taste the difference.

If you prefer grilled fish, order the grilled fish platter with the same sides. Ask your server or the person at the counter what came in that day; the fish changes based on what's available, and the kitchen will tell you whether it's flounder, grouper, snapper, or something else. Shrimp and grits is worth ordering if you've never had it—it's a Charleston dish that appears on menus across the city, and Buffalo Seafood House's version is straightforward and well-executed.

For a lighter option, the shrimp burger is a good choice: fried shrimp cake on a roll with fries and coleslaw. It's less heavy than a platter but still filling. If you're dining at the bar, order raw oysters and watch the shucker work; they're usually available in the afternoon and evening, and they're a good way to start a meal or enjoy with a beer.

Dietary considerations and what to know before you go

The kitchen is seafood-focused, so vegetarian options are limited. Sides like collard greens, mac and cheese, red rice, and black-eyed peas can be ordered on their own, and cornbread and hushpuppies are vegetarian, but there are no dedicated vegetarian entrees. If you have a shellfish allergy, the restaurant can prepare grilled or fried fish without shellfish contamination, but cross-contact is possible in a busy kitchen, so speak directly with the manager or chef before ordering.

The restaurant does not have a separate gluten-free fryer, so fried items carry a risk of cross-contact with wheat-based breading. Grilled fish and shrimp can be prepared without breading, and many sides are naturally gluten-free, but you'll need to confirm with the kitchen. Call ahead at the restaurant's phone number if you have severe allergies or dietary restrictions; the staff can tell you what's safe and what isn't.

Frequently Asked Questions

Do I need a reservation?

No, Buffalo Seafood House operates on a first-come, first-served basis. During peak hours—lunch between noon and 1 p.m., dinner between 6 and 8 p.m.—you may wait 20 to 30 minutes. Arriving just after opening or between service periods usually means no wait.

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

Mid-afternoon, around 3 to 4:30 p.m., is typically the slowest period. Weekday lunches are also less crowded than weekends. If you go on a weekday morning right at 11 a.m., you'll likely have your pick of tables.

Can I take food to go?

Yes, the restaurant offers takeout. You can order at the counter and eat there or take your meal with you. During busy periods, takeout orders move quickly, so it's a good option if you don't want to wait for a table.

What payment methods does the restaurant accept?

Buffalo Seafood House accepts cash and credit cards. There is no minimum for card purchases. If you're ordering at the counter, you'll typically pay before receiving your food.

Is there outdoor seating?

The restaurant has limited outdoor seating along King Street when weather permits. Most seating is indoors at tables and at the bar. During warm months, outdoor tables may be available on a first-come basis.