The clean, crisp flavors and spot-on technique are a hallmark of the chef’s cooking, which is producing plates gorgeous enough to make any photo filters obsolete.
Sullivan’s Fish Camp
In a world of caviar bumps and cheese pulls, there’s beauty in the simplicity of locally sourced sweet peppers adorned in nothing more than a flurry of mint leaves, a light shower of almonds and a shallow pool of balsamic.
Forget the mayonnaise and cheese — the sweet corn at Sullivan’s Fish Camp gains its creamy texture from the milky contents of the cob. A sprinkle of chili and a spritz of lime are all that’s needed to brighten the bowl of golden kernels.
Pescado a la plancha at Sullivan’s Fish Camp.
Parker Milner/Staff
The two sides, among the first plates to hit the table during a recent lunch at the Sullivan’s Island eatery, represent a style of cooking that has made Jason Stanhope, who left Lowland to take over the kitchen earlier this year, one of the most revered chefs in the city.
Though subtle, the changes the James Beard Award winner has made to the three-year-old Sullivan’s Fish Camp since becoming a part-owner are noticeable once you take your first few bites.
Among the options during the afternoon are a buttered lobster roll, a fried fish sandwich and a rice bowl with tuna.
The buttery, firm fish tastes fresh beneath its spicy coating. Popped sorghum that looks like a miniature version of the kernels you find at the movie theater garnishes the small bowl, along with avocado mousse with a light, whipped texture. Hiding beneath all of those toppings are tightly packed Carolina Gold middlins — the broken pieces left over during the milling process of the famed South Carolina rice.
The Archer
With restaurants constantly opening, you might have missed The Archer’s debut. Here’s why, one year later, it’s still worthy of your attention.
The restaurant is located on the ground floor of the Meeting Street Lofts apartment building. Marc and Liz Hudacsko, the couple behind Berkeley’s in Wagner Terrace, opened the eclectic eatery in August 2024, taking over the space formerly occupied by Gale.
Dining and Cooking