Southern Steakhouse in Columbia: Prime Beef and Low Country Tradition

What Southern Steakhouse Offers

Southern Steakhouse in Columbia serves dry-aged beef in a dining room built around the restaurant's working butcher shop. The menu centers on cuts you choose by weight and thickness—ribeye, New York strip, filet mignon—cooked over an open flame. Beyond steaks, the kitchen handles Low Country seafood: shrimp and grits, she-crab soup, whole flounder. The wine list runs deep on American bottles, particularly from California and the Pacific Northwest.

The space itself is the draw for many regulars. Exposed brick, dim lighting, and a long bar create the feel of a private club rather than a hotel restaurant (though it sits inside a larger property). You can watch butchers work behind glass while you eat, which gives the meal a sense of craft and transparency about where the meat comes from. The butcher shop is not theater—it is where the restaurant actually breaks down whole animals and trims cuts to order. This approach costs more to operate but gives you fresher meat and the ability to customize thickness and marbling.

Key Takeaways

• Southern Steakhouse lets you select your cut and weight from a butcher case, then specify how you want it cooked.
• The restaurant pairs steaks with Low Country sides—collard greens, mac and cheese, shrimp and grits—rather than the standard steakhouse potato.
• Reservations are strongly recommended, especially on weekends, because the dining room fills quickly and the kitchen works at a deliberate pace.
• The bar serves cocktails built on bourbon and rye, and the wine program focuses on American producers rather than European imports.

How to Order and What to Expect

When you arrive, a server walks you to the butcher case and shows you the available cuts. You pick the meat, specify the weight (usually 10 to 20 ounces for most cuts), and choose your temperature. The kitchen typically needs 30 to 40 minutes from order to plate, so this is not a quick meal. That pace is intentional—the steaks are cooked low and slow to develop crust without overcooking the interior.

Sides come separately and are meant to be shared. A table of two might order one starch (loaded baked potato, creamed corn, or shrimp and grits) and one or two vegetables (asparagus, Brussels sprouts, or collard greens). Butter and compound butters arrive with the steak. Sauces—béarnaise, chimichurri, peppercorn—are optional but worth trying on at least one bite.

Pricing and What You'll Spend

Steaks range in price depending on cut and weight. A ribeye or New York strip typically runs between $45 and $65. Filet mignon costs more, usually $55 to $75. Sides add $8 to $12 each. A bottle of wine starts around $40 and climbs steeply for premium selections. A dinner for two with one bottle of wine and dessert usually lands between $150 and $250 before tip.

The restaurant does not offer an early-bird discount or prix fixe menu. If you are looking to spend less, the bar menu includes smaller plates—beef carpaccio, cured meats, oysters—that cost $12 to $18 and pair well with a cocktail or glass of wine.

When to Go and How to Reserve

Southern Steakhouse opens for dinner only, typically Tuesday through Saturday. Hours vary by season, so call ahead or check the website before planning your visit. Friday and Saturday nights book solid weeks in advance, especially around holidays and special events in Columbia. Weeknight reservations are easier to secure and the dining room is quieter if you prefer conversation over ambiance.

Make a reservation through the restaurant's phone line or website. Walk-ins are accepted only if space is available, which is rare on weekends. If you cannot get a reservation, the bar often has seating for drop-ins, and you can order from the full menu while standing or perched on a stool.

Regional Identity and Low Country Influence

Southern Steakhouse sources beef from regional suppliers and ages it in-house, which means the meat tastes different from what you get at a national chain. The butcher shop operation means the restaurant actually breaks down whole animals and trims cuts to order, giving you fresher meat and the ability to customize thickness and marbling.

The Low Country influence also sets it apart. While a typical steakhouse might serve creamed spinach and a baked potato, Southern Steakhouse pairs beef with shrimp and grits, she-crab soup, and collard greens cooked with smoked meat. This regional identity makes the meal feel rooted in Columbia rather than transplanted from New York or Chicago.

Parking, Location, and Practical Details

Southern Steakhouse is located downtown on Main Street. Street parking is available but limited, especially on weekends. The restaurant has a small lot behind the building, and valet parking is offered on Friday and Saturday nights. If you are using a ride service, ask the driver to drop you at the Main Street entrance.

Business casual is the standard dress. Jeans and a button-up shirt are fine. Avoid athletic wear, tank tops, and flip-flops. The lighting is dim and the atmosphere is upscale-casual, so most diners wear blazers or dresses, but the restaurant does not enforce a strict dress code.

Dietary Considerations and Special Requests

The menu is built around meat and seafood, so vegetarian options are limited to sides and appetizers. If you follow a vegetarian diet, call ahead to discuss what the kitchen can prepare. The restaurant can accommodate gluten-free requests—steaks and most sides are naturally gluten-free—but notify your server when you order so the kitchen can prevent cross-contamination.

Allergies should be mentioned to your server immediately. The kitchen takes allergies seriously and will remake a dish if there is any doubt about ingredients. If you have a severe allergy, call the restaurant before your reservation to speak directly with the chef. There is no formal kids menu, but the kitchen will prepare smaller portions of steak and sides for children if you call ahead.

Frequently Asked Questions

Can I bring my own wine?

The restaurant does not permit outside wine. The wine list is curated to pair with the menu, and the markup is reasonable for a steakhouse. If you have a specific bottle in mind, call ahead and ask if they can source it for your reservation.

What if I do not like my steak when it arrives?

The kitchen will remake it. If the temperature is wrong, they will adjust it. If the cut itself does not meet your expectations, tell your server immediately. The goal is for you to leave satisfied, and the restaurant stands behind the quality of the meat.

How far in advance should I book?

For Friday or Saturday dinner, book two to three weeks ahead. Weeknight reservations can usually be made one to two weeks out. If you are flexible with timing, a Tuesday or Wednesday reservation is easier to secure and the meal feels less rushed because the kitchen is not at full capacity.

Is there seating at the bar if I do not have a reservation?

Walk-ins are accepted only if space is available, which is rare on weekends. The bar often has seating for drop-ins, and you can order from the full menu while standing or perched on a stool. Arrive early on weeknights for the best chance of finding a spot.