Dave's Carry-Out in Charleston: Fresh Seafood and Low Country Classics

What Dave's Carry-Out Offers

Dave's Carry-Out is a no-frills seafood counter on King Street in Charleston where you order at the window, wait a few minutes, and walk out with fried fish, shrimp, and oysters that taste like they came off a boat that morning. The restaurant does not have table seating—everything is carry-out or eat standing at a high counter—which keeps prices low and turnover fast. The menu centers on fried seafood platters, sandwiches, and Low Country staples like she-crab soup and deviled crab.

The operation has been running since the 1980s and draws a steady mix of locals, construction workers, and tourists who find it by accident and come back deliberately. The kitchen fries to order, so a platter takes ten to fifteen minutes. Peak lunch hours (11:30 a.m. to 1 p.m.) mean a line out the door, but the staff moves it steadily.

Key Takeaways

• Dave's serves fried seafood platters, sandwiches, and Low Country soups from a walk-up counter with no table seating on King Street in downtown Charleston.
• Food is fried to order, so expect a ten- to fifteen-minute wait, longer during lunch rush between 11:30 a.m. and 1 p.m.
• Prices run lower than sit-down seafood restaurants because there is no table service, and portions are generous.
• The space is tight and casual—standing room only—so it works best for a quick meal or takeout rather than a lingering dinner.

The Fried Seafood and Platters

The core menu is fried fish, shrimp, and oysters served as platters with hushpuppies, coleslaw, and your choice of fries or rice. The fish changes based on what came in that day—usually flounder, catfish, or grouper. Shrimp platters come in regular or jumbo, and the oysters are fried whole, not breaded strips. A single-protein platter feeds one person with room left over; a combination platter stacks two or three proteins and is meant for sharing or a very hungry lunch.

The fried food arrives hot and crisp, not soggy or oversalted. The hushpuppies are dense and slightly sweet, a Low Country standard. Coleslaw is creamy and tangy. If you order fish, ask which species is available that day—the kitchen will tell you what just came in, and freshness makes a real difference in fried seafood.

Sandwiches and Lighter Options

Dave's makes fried fish sandwiches and shrimp sandwiches on a soft roll with lettuce, tomato, and tartar sauce. These are simpler than the platters—no sides—and cost less. A fish sandwich alone works as a quick lunch if you are in a hurry or want to eat while walking.

She-crab soup and deviled crab are seasonal and worth ordering if they are available. She-crab soup is a Charleston specialty made with female crab roe, cream, and crab stock; it is rich and distinctly Low Country. Deviled crab is crab meat mixed with spices and breadcrumbs, served warm. Both are sold by the cup or pint and travel well if you want to take them back to your hotel.

Timing, Location, and Parking

Dave's sits on King Street between Calhoun and Hasell, in the heart of downtown Charleston's restaurant and retail corridor. There is no dedicated parking lot; street parking on King Street fills quickly during lunch and dinner, and the nearby parking garage on Hasell charges by the hour. If you are coming during peak lunch (11:30 a.m. to 1 p.m.) or dinner (5:30 p.m. to 7 p.m.), arrive early or plan to circle.

The restaurant is open for lunch and dinner most days, though hours vary seasonally and by day of the week. Call ahead or check the window hours before you go, especially on weekends or holidays. The counter closes between lunch and dinner service, usually around 3 p.m., so a mid-afternoon visit may find the door locked.

What to Expect Inside

The space is small—a service counter, a high table with a few stools, and a window. There is no air conditioning in the traditional sense; fans run year-round. In summer, the kitchen heat makes the counter area warm. In winter, it is comfortable. The walls are bare or decorated with a few fishing photos and local art. The vibe is working-class and unpretentious, not Instagram-ready.

You order at the counter, pay cash or card, and wait. The staff knows regulars by name and face. If you are a first-timer, they will walk you through the menu and answer questions about what is fresh that day. The crowd is mixed—office workers, construction crews, families, tourists—and everyone stands shoulder to shoulder during lunch rush. If you prefer quiet and space, go early or late.

Price and Value

A single fried seafood platter runs between twelve and eighteen dollars, depending on protein and size. A combination platter costs a few dollars more. Sandwiches are cheaper, usually eight to twelve dollars. She-crab soup by the cup is around six dollars; a pint is roughly twelve. These prices are significantly lower than sit-down seafood restaurants in Charleston, where a platter can easily cost thirty to forty dollars.

The portions are large enough that many people split a platter or take half home. The quality is high for the price—the seafood is fresh, the frying is done right, and there are no hidden charges or upsells. What you see on the menu is what you pay.

Frequently Asked Questions

Can I sit down and eat at Dave's?

There is one high table with a few stools, but it fills fast during lunch. Most people eat standing at the counter or take their food to go. The restaurant is designed for quick service, not lingering meals.

What if I do not eat fried food?

The menu is almost entirely fried. She-crab soup and deviled crab are not fried, but they are rich and creamy. If you want grilled or steamed seafood, Dave's is not the right spot; try a sit-down restaurant instead.

Do they take reservations?

No. It is first-come, first-served at the counter. During lunch rush, expect a line, but it moves quickly because the kitchen works fast.

Is Dave's good for takeout?

Yes. The fried food stays crispy for a short car ride, and the soups travel well in containers. If you are staying nearby or heading back to your hotel, takeout is a solid option.

What is the best time to go?

Early lunch (11 a.m. to 11:30 a.m.) or late lunch (1:30 p.m. to 3 p.m.) avoids the worst crowds. Dinner is less crowded than lunch but still busy. Avoid the peak lunch hour unless you do not mind waiting in line.