{"id":14724,"date":"2026-08-23T22:33:26","date_gmt":"2026-08-23T22:33:26","guid":{"rendered":"https:\/\/www.diningandcooking.com\/restaurants\/14724\/"},"modified":"2026-08-23T22:33:26","modified_gmt":"2026-08-23T22:33:26","slug":"charlestons-newest-waterfront-restaurant-has-italian-inspired-seafood-handmade-pasta-and-one-seriously-dreamy-rooftop","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/restaurants\/14724\/","title":{"rendered":"Charleston\u2019s Newest Waterfront Restaurant Has Italian-Inspired Seafood, Handmade Pasta, And One Seriously Dreamy Rooftop"},"content":{"rendered":"

Entering the elevator to Riva Mare, the new coastal Italian destination from Charleston-based Indigo Road Hospitality perched above Navy Yard, one week before opening to the public, I didn’t know quite what to expect\u2014but I arrived with high hopes.<\/p>\n

Riva Mare’s much-anticipated status as the first full-service restaurant debuting in Charleston’s Design District at the Navy Yard lured me over from Savannah for a sneak peek, with the inclination that this may be Indigo Road’s most beautiful restaurant yet. It’s a tall order, but a fitting one, considering the 85-acre redevelopment of a historic naval base is now home to an impressive roster of showrooms from big-name brands like Schumacher, Kravet, and Urban Electric Co. alongside local artisans such as bladesmith Quintin Middleton, blacksmith Robert Thomas, florist\/ceramic artist Sonny Sisan, and many more.<\/p>\n

And, to be clear, Indigo Road has no shortage of beautiful restaurants. Founded in 2009, the group has bloomed into a small empire\u2014we’re talking nearly 70 of the South’s favorite restaurants, hotels, bars, and cafes, plus another dozen or so in development\u2014with thoughtful intention. Concepts like Colletta, Indaco, Oak Steakhouse, and O-Ku have not only stood the test of time, but have also been reprised in cities across the Carolinas, Georgia, Florida, Tennessee, Virginia, and Arkansas. Plus, Indigo Road is a company that just feels good to root for, as anyone who has streamed founder Steve Palmer’s emotional TEDx Talk, read his book Say Grace: How the Restaurant Business Saved My Life, or tuned in to his Say Grace podcast can attest.<\/p>\n

When the elevator doors to Riva Mare finally slid open, I couldn’t help but smile. Even with finishing touches on the construction still underway, the vibrant space designed by David Thompson Studio (a longtime Indigo Road collaborator) instantly exceeded my expectations. A blur of activity greeted me: an open kitchen, on view just beyond the elevator bank, was humming as a crew unloaded wood for the live-fire oven, while another walked by carrying a huge tuna.<\/p>\n

\"Credit:<\/p>\n

Credit: Andrew Cebulka\/Riva Mare<\/p>\n

Through an archway, I got my first glimpse of the long, linear dining room, where the team members were practicing a mock service. Covered in shiplap painted a deep coral red, the restaurant layers coastal details throughout, from basket pendants and grasscloth ceilings to rope-wrapped columns, patina-brass portholes, and director-style dining and bar chairs custom-fabricated in Italy. Palmer himself paced the room on a phone call, doling out smiles of encouragement and inspiring a hushed reverence in his wake.\u00a0<\/p>\n

Among the hustle and bustle, I spotted another familiar face, framed by a salt-and-pepper beard: chef Sean McMullen. Formerly the Chef de Cuisine for Luminosa at the Flat Iron Hotel in Asheville, North Carolina, he relocated his family to take on the executive chef role at Riva Mare for a reprieve from snowy mountain winters and for the opportunity to grow within the Indigo Road network.<\/p>\n

\"Credit:<\/p>\n

Credit: Andrew Cebulka\/Riva Mare<\/p>\n

If McMullen is sweating the change, I couldn’t tell. Even despite the 100-degree temperature outside, the chef appeared cool and calm as he guided me on a tour of the 225-seat, indoor-outdoor restaurant. He shared how he already feels at home on the Carolina coast, a place he has often visited for both family vacations and work travel. He pointed to the sea imagery long tattooed on his arms, and he rattled off a list of Charleston-area industry connections, from friendly chefs like Nikko Cagalanan at Kultura to seafood suppliers, with whom he has wasted no time connecting and reconnecting.<\/p>\n

\"Kevin<\/p>\n

Kevin Campbell and Sean McMullen at the raw bar. Mural by Mollie Howey
Credit: Andrew Cebulka\/Riva Mare<\/p>\n

The proximity to water, after all, is at the heart of Riva Mare, which translates loosely to “seashore” or “where land meets water.” Drawing inspiration from fishing villages along Italy’s Ligurian Coast, the concept translates the region’s iconic flavors through the Lowcountry’s bounty. The name fully clicks when stepping onto the rooftop patio, outfitted with a cheerful red-striped awning and cabanas, fans, shaded string lights, lush plants, a painted concrete floor, and Kartell Venice chairs overlooking the former shipyard on the Cooper River.<\/p>\n

\"Credit:<\/p>\n

Credit: Andrew-Cebulka\/Riva Mare<\/p>\n

If the vibe wasn’t joyful enough, a quick peruse of the menu sets the sunny outlook with frozen cocktails like the “Morning Rays” (limoncello, vodka, lemon and mint), the spirit-free “Easy Living” (pomegranate, vanilla, honey and lemon), or soft-serve sundaes like “The Happy Palmer” (vanilla soft serve, rainbow sprinkles and pizzelle). It’s easy to imagine the 165 outdoor seats filled with sharply dressed patrons refueling after a day of shopping the designer showrooms and artist studios below, like a scene straight out of a Slim Aarons photo.<\/p>\n

And while the outdoor seats will no doubt be in high demand, the most-coveted seats may actually be those at the petite raw bar connected to the kitchen, where I settled in with the “Open Sails” (limoncello, basil, lemon, honey, prosecco and soda) and listened to McMullen while sampling bites of snapper tartare on semolina crackers, tuna carpaccio, and sardine toast on grilled focaccia. He talked about where he sourced the fresh corn for the tartare and for the sweet agnolotti (Bradford Family Farm in South Carolina), how he created the flavorful, Jell-O-like tomato water served with the carpaccio, and how the focaccia utilizes a sourdough starter that traces several years back through the kitchens at both Indaco and Luminosa.<\/p>\n

\"Tuna<\/p>\n

Tuna Carpaccio
Credit: Andrew Cebulka\/Riva Mare<\/p>\n

When the Trofie Alla Genovese landed on the counter, dressed in basil pesto with summer beans, the chef demonstrated the time-consuming, hand-rolled technique used to form the thin, twisted pasta. The Pansotti Nero arrived in a vivid black, thanks to squid ink in the dough, and was filled with Miss Paula shrimp from Mount Pleasant-based Tarvin Seafood, Calabrian chili, and preserved lemon that electrified the palate.<\/p>\n

\"Pansotti<\/p>\n

Pansotti Nero
Credit: Andrew Cebulka\/Riva Mare<\/p>\n

My most memorable taste, however, was the day’s market catch, a mix of little-neck clams, octopus, and tilefish, served in a bowl of savory brodo made from leftover fish bones and bits. Even as someone who swore off octopus after reading Remarkably Bright Creatures, I found myself indulging in piece after piece of the buttery-soft, perfectly cooked mollusk, grilled tentacles and all. The dish underscores McMullen’s proclivity for minimizing waste and maximizing flavor\u2014an ethos he calls “churched-up comfort food” and is deeply rooted in his Appalachian upbringing. (On a seaglass teal shelf above the raw bar, McMullen plans to display his pickling jars.)<\/p>\n

For those seeking a more casual meal, there are several wood-fired pizzas\u2014an Indigo Road staple\u2014on offer, featuring ingredients rotating with the season. And for those seeking a splurge, consider the spaghetti with whole lobster paired with a bottle from the robust list of Italian wines.<\/p>\n

\"Credit:<\/p>\n

Credit: Andrew Cebulka\/Riva Mare<\/p>\n

In between courses, I also admired the hand-painted touches\u2014the red-and-white checkerboard mural under the raw bar, the Paloma Blue Zaba plates\u2014and chatted with chef de cuisine Kevin Campbell as he broke down a massive tilefish.<\/p>\n

\"Credit:<\/p>\n

Credit: Andrew Cebulka\/Riva Mare<\/p>\n

As I lingered over a cappuccino and the Sacripantina (marsala-soaked sponge cake, vanilla cream, toasted cake crumbs, and blood orange reduction), delivered by Assistant Pastry Director Christa Singletary, it was clear to me that Riva Mare is a place people won’t be in a hurry to leave. Settled into my director’s chair, I reflected on how Indigo Road has truly succeeded in helping to rewrite the script for the restaurant industry mission\u2014fostering an environment where everyone feels safe, cared for, and empowered to lead a life of fulfillment and joy\u2014and in turn, paying it forward to others.<\/p>\n

While Palmer is a four-time semifinalist for the James Beard Foundation Awards’ Outstanding Restaurateur, his bio on the Indigo Road website notes his proudest accomplishment is co-founding Ben’s Friends, a nationwide organization uplifting food and beverage professionals who struggle with substance abuse and addiction. In speaking with McMullen, the only award he brings up in conversation is the annual one given to the Indigo Road chef who serves the best family meal.<\/p>\n

If Riva Mare is indeed Indigo Road’s most beautiful restaurant yet, it’s because the real beauty is in the restaurant’s soul and the humans behind it.<\/p>\n

Riva Mare is located at 2158 Noisette Blvd, Suite 500, and opens at 4 p.m. Monday through Saturday beginning August 21. To make a reservation, visit rivamarechs.com.<\/p>\n

Read the original article on Southern Living<\/p>\n","protected":false},"excerpt":{"rendered":"

Entering the elevator to Riva Mare, the new coastal Italian destination from Charleston-based Indigo Road Hospitality perched above Navy Yard, one week before opening to the public, I didn’t know quite what to expect\u2014but I arrived with high hopes. Riva Mare’s much-anticipated status as the first full-service restaurant debuting in Charleston’s Design District at the<\/p>\n","protected":false},"author":2,"featured_media":14725,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[43],"tags":[9053,116,117,118,119,9057],"class_list":["post-14724","post","type-post","status-publish","format-standard","has-post-thumbnail","category-seafood-house","tag-riva-mare","tag-seafood-house","tag-seafood-houses","tag-seafood-restaurant","tag-seafood-restaurants","tag-steve-palmer"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117147205895186949","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/14724","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/comments?post=14724"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/14724\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media\/14725"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media?parent=14724"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/categories?post=14724"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/tags?post=14724"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}