Number One Kitchen in Charleston: Lowcountry Seafood and Southern Comfort

What Number One Kitchen Serves and Where to Find It

Number One Kitchen is a casual seafood restaurant in Charleston's Upper King Street neighborhood, known for fried shrimp, fish, and crab alongside Southern sides. The menu centers on straightforward preparations—fried platters, po'boys, and shrimp and grits—rather than fine-dining technique. It draws locals and visitors looking for unpretentious Lowcountry food at moderate prices.

The restaurant occupies a modest storefront with counter seating and a few tables, designed for quick meals rather than lingering. Service is friendly and efficient. The space reflects its neighborhood: casual, no-frills, focused on the food itself.

Key Takeaways

• Number One Kitchen specializes in fried seafood platters and po'boys, with sides like collard greens, mac and cheese, and hushpuppies.
• The restaurant is located on Upper King Street in Charleston and operates as a casual counter-service spot with limited seating.
• Prices are moderate for Charleston seafood, with most entrees in the $12 to $18 range, making it accessible for casual dining.
• The kitchen sources fresh local seafood when available, though the menu does not change seasonally in dramatic ways.

The Fried Seafood and Po'Boy Menu

The core of the menu is fried seafood served by the platter. Fried shrimp comes with your choice of two sides—collard greens, mac and cheese, red rice, hushpuppies, and fries are standard. Fried fish (usually flounder or catfish) and fried crab cakes follow the same format. Portions are generous, and the batter is light enough that the seafood itself remains the focus.

Po'boys—the New Orleans sandwich adapted to Charleston—feature fried shrimp or fish on a soft roll with lettuce, tomato, and remoulade. They are messy in the way a good po'boy should be, and the bread holds up without falling apart. The shrimp po'boy is the most popular order.

Shrimp and grits appears on the menu as a nod to Lowcountry tradition, though it is less central to the restaurant's identity than the fried offerings. The dish pairs creamy grits with shrimp in a light sauce and a fried egg.

Sides and What Makes Them Matter

Sides at Number One Kitchen are not afterthoughts. Collard greens are cooked with smoked meat and taste like someone's grandmother made them. Mac and cheese is creamy and rich. Red rice—a Lowcountry staple made with tomatoes and often a bit of sausage—carries the region's history on the plate. Hushpuppies are fried cornmeal balls, crispy outside and tender inside, and they arrive warm.

These sides matter because they anchor the meal in Lowcountry tradition. A fried shrimp platter at a chain restaurant is just protein and carbs. At Number One Kitchen, the collard greens and red rice tell you where you are eating and why the restaurant exists.

Pricing and What to Expect to Spend

Most fried seafood platters run between $12 and $18, depending on what you order and current seafood costs. Po'boys are typically $10 to $14. Sides are included with platters, so you are not paying extra for the collard greens or mac and cheese. Drinks and dessert are additional.

For Charleston, this is moderate pricing. You are paying less than you would at a sit-down restaurant with table service, but more than a fast-casual chain. The trade-off is counter service and a smaller space, which keeps costs down and lets the restaurant pass savings to customers.

When to Go and How to Order

Number One Kitchen is busiest during lunch (11 a.m. to 1 p.m.) and dinner (5 p.m. to 8 p.m.). Weekdays are less crowded than weekends. The restaurant operates on a first-come, first-served basis with no reservations, so arriving during off-peak hours means a shorter wait.

Ordering happens at the counter. You tell the staff what you want, they give you a number, and you find a seat. Food arrives within 10 to 15 minutes on average. The system is simple and moves quickly even when the restaurant is full.

The restaurant is cash-friendly but also takes cards. Parking on Upper King Street can be tight during peak hours, though there are nearby lots and street parking a block or two away.

How Number One Kitchen Fits Into Charleston's Seafood Scene

Charleston's seafood restaurants range from high-end establishments serving raw oysters and whole roasted fish to casual shacks selling shrimp burgers. Number One Kitchen occupies the middle ground: serious about sourcing and preparation, but unpretentious about presentation and price. It is the kind of place locals return to regularly, not for special occasions but for lunch on a Tuesday or dinner after work.

The restaurant reflects a particular Lowcountry approach to seafood—frying as a legitimate cooking method, not a shortcut, and sides as equal partners to the protein. This philosophy connects to the region's history: fried seafood was economical, practical, and delicious, and it remains central to how Charleston eats.

What to Order on Your First Visit

Start with the fried shrimp platter. Order it with collard greens and red rice. This combination gives you the restaurant's core strengths: fresh shrimp, proper technique, and sides that taste like they belong in Charleston. Hushpuppies are worth adding if you have room.

If you prefer fish to shrimp, the fried fish platter is equally good. The po'boy is excellent if you want something you can eat with your hands and take with you. Avoid overthinking the menu—everything here is straightforward, and the kitchen does straightforward things well.

Frequently Asked Questions

Does Number One Kitchen take reservations?

No. The restaurant operates on a first-come, first-served basis. You order at the counter and wait for your number to be called. Arriving during off-peak hours (mid-afternoon or early evening) reduces wait time.

Is the seafood fresh, and where does it come from?

The restaurant sources local seafood when available, particularly shrimp and fish from South Carolina waters. Availability varies by season and market conditions. Staff can tell you where that day's catch came from if you ask.

Can I get something that is not fried?

The menu is built around fried seafood, and that is what the kitchen does best. Shrimp and grits is the main non-fried option. If you have dietary restrictions, ask the staff—they may be able to accommodate requests, but the restaurant's strength lies in its fried offerings.

Is there parking nearby?

Street parking is available on Upper King Street and nearby side streets, though it can be tight during peak hours. Several paid lots are within a short walk. The restaurant itself does not have dedicated parking.

What are the hours?

Hours vary seasonally and by day of the week. Call ahead or check the restaurant's social media before visiting, particularly if you are planning an early lunch or late dinner, as hours can shift with the season.