Solé on the Green: Charleston's Rooftop Restaurant with Lowcountry Roots

What Solé on the Green offers

Solé on the Green is a rooftop restaurant in downtown Charleston that serves Lowcountry cuisine with modern technique. The restaurant sits atop a historic building on King Street, giving diners views of the city while they eat shrimp and grits, she-crab soup, and seasonal seafood prepared with ingredients from local farms and waters. The menu changes with what's available, but the approach stays consistent: traditional Lowcountry flavors without the heavy hand.

The space itself matters as much as the food. The rooftop is open-air in warm months and covered when weather turns, with string lights and a bar that runs the length of the dining area. On a clear evening, you can see across Charleston's roofline to the harbor. The restaurant draws both locals and visitors, and the crowd tends toward people who know Charleston's food scene rather than tourists looking for the first available table.

Key Takeaways

• Solé on the Green serves Lowcountry seafood and seasonal dishes on a rooftop overlooking downtown Charleston, with views of the harbor and city skyline.
• The menu changes regularly based on what local farms and fisheries have available, so the same dish may not appear twice in a season.
• Reservations are strongly recommended, especially for dinner and on weekends, because the rooftop space fills quickly.
• The restaurant is located on King Street in the heart of downtown, within walking distance of other galleries, shops, and cultural venues.

The menu and what to expect

Solé on the Green does not print a static menu. Instead, the kitchen works with what the Lowcountry produces in each season—shrimp from local waters in summer and fall, oysters year-round, vegetables from nearby farms. You might find she-crab soup in spring, shrimp and grits as a constant, or a whole fish prepared simply with citrus and herbs. Appetizers lean toward raw preparations—oysters, ceviche, crudo—and small plates meant for sharing.

The wine list focuses on bottles that pair with seafood and Southern food, with options by the glass and bottle. The bar also makes cocktails built around spirits and ingredients that fit the Lowcountry setting—think bourbon, local spirits, and fresh citrus. Service is attentive without hovering, and the staff can walk you through the menu and suggest pairings if you ask.

Timing and how to get a table

Solé on the Green takes reservations through its website or by phone. Dinner service runs Tuesday through Saturday, with lunch available on some days depending on the season. Brunch appears on weekends. The rooftop fills quickly during peak times—Friday and Saturday nights, and weekend brunch—so booking ahead is necessary rather than optional.

If you walk in without a reservation, you may wait an hour or more, or you may find the restaurant full. The bar has a few seats and sometimes accepts walk-ins, but that space fills too. Timing matters: early dinner (around 5:30 p.m.) or late dinner (after 9 p.m.) sometimes has more availability than the 7 to 8 p.m. rush. Lunch is generally easier to get into without advance notice.

Location and what's nearby

Solé on the Green sits on King Street in downtown Charleston, the main commercial and cultural spine of the city. The restaurant is walkable from the Historic District, the Market Hall area, and most downtown hotels. Street parking is available but limited; a parking garage sits one block away. If you're coming from outside downtown, allow time to find parking before your reservation.

The neighborhood around Solé has galleries, boutique shops, and other restaurants within a few blocks. You could spend an afternoon browsing galleries or visiting the Gibbes Museum of Art, then walk to dinner. The waterfront and Fort Sumter ferry are a ten-minute walk away. Many people combine a visit to Solé with other downtown activities rather than making it a standalone trip.

Price and what the meal costs

Solé on the Green is a full-service restaurant with prices that reflect the location, the quality of ingredients, and the rooftop setting. Entrees typically range from the mid-twenties to the mid-forties, depending on what the kitchen is preparing that night. Appetizers and small plates run from the mid-teens to the low thirties. A cocktail costs around twelve to fifteen dollars; wine by the glass runs from eight to sixteen dollars depending on the selection.

A full dinner for two—appetizers, entrees, drinks, and tax—typically runs between eighty and one hundred twenty dollars before tip. Lunch is less expensive, with entrees and sandwiches in the mid-teens to low twenties. The restaurant does not have a fixed price menu, so costs vary by what's available and what you order.

Dress code and atmosphere

Solé on the Green is casual-to-dressy depending on the time of day and your preference. Lunch is relaxed; dinner leans slightly more polished. You'll see people in jeans at lunch and business casual at dinner, but you'll also see people in dresses and blazers. There's no stated dress code, and the restaurant does not turn people away for casual clothing. The rooftop setting and the food suggest putting thought into what you wear, but it's not formal.

The atmosphere is lively but not loud. The open-air rooftop means conversation carries, but the restaurant manages noise well. It's a place where you can have a quiet dinner for two or a celebratory meal with friends. The views and the light—especially at sunset—are part of the experience, so timing your reservation around daylight hours changes what you get from the meal.

Dietary needs and special requests

Solé on the Green works with diners who have dietary restrictions or preferences. The kitchen is built around seafood, so vegetarian options exist but are not the focus of the menu. If you have allergies or strong preferences, call ahead when you make your reservation so the kitchen can plan. The staff is accustomed to questions about ingredients and preparation and can usually accommodate requests within reason.

Because the menu changes, you cannot know in advance exactly what vegetarian or restricted options will be available on your date. Calling to ask what might work for your needs is more useful than assuming based on past visits or other diners' experiences.

Frequently Asked Questions

Do I need a reservation to eat at Solé on the Green?

Reservations are strongly recommended and necessary for dinner and weekend brunch. Walk-ins are sometimes seated at the bar or during slow periods, but you should expect a wait or the possibility of being turned away. Lunch on weekdays is more flexible, but booking ahead is still the safest approach.

What if the weather is bad on the night of my reservation?

The rooftop has a retractable cover and heating, so the restaurant operates in light rain and cool weather. In severe weather, the restaurant may close or ask diners to reschedule. Call ahead if weather looks questionable, or check the restaurant's website or social media for updates.

Can I bring children to Solé on the Green?

Yes, children are welcome, though the restaurant is geared toward adult diners and the menu is seafood-focused. The rooftop setting is open and safe for kids, and the staff is accommodating. If you're bringing young children, an earlier dinner time (around 5:30 or 6 p.m.) may be more comfortable than later service.

Is there a happy hour or prix fixe menu?

Solé on the Green does not advertise a standing happy hour or fixed-price menu. The bar may offer specials during certain hours; call or check the website to ask about current promotions. Pricing is à la carte based on what the kitchen is serving that night.

How far in advance should I book?

For weekend dinner, book at least a week or two ahead. For weekday lunch or dinner, a few days ahead is usually sufficient. During peak season (spring and fall) or around holidays, book further out. The restaurant's reservation system shows availability, so you can see what dates have openings.