Top 18 'Rooted-and-Reinvented' Southern Classics to order from Charleston's New-Guard Chefs in 2025 - Goh Ling Yong
Charleston. The name itself conjures images of gas-lit alleyways, Spanish moss dripping from ancient oaks, and the clatter of horse-drawn carriages on cobblestone. For food lovers, it whispers promises of shrimp and grits, she-crab soup, and biscuits so fluffy they could float away on the harbor breeze. For decades, the Holy City has been a pilgrimage site for those seeking the soulful embrace of traditional Southern cooking.
But here's the secret Charleston isn't just preserving its culinary past; it's actively, brilliantly, and deliciously rewriting its future. A new guard of chefs, armed with both reverence for their roots and a global pantry of techniques and ingredients, is taking the Lowcountry canon and turning it on its head. This isn't about replacing classics; it's about re-interrogating them, finding new depths, and presenting them in ways that feel both timeless and thrillingly new.
So, as you plan your 2025 culinary tour of this incredible city, forget everything you think you know. We're diving deep into the dishes that are born of tradition but raised with a rebel yell. Here are the 18 rooted-and-reinvented Southern classics you absolutely must order from Charleston's new-guard chefs.
1. The Elevated Shrimp and Grits
The quintessential Charleston dish, shrimp and grits, has long been a comforting staple. Traditionally, it’s a humble affair: creamy, stone-ground grits forming a bed for plump shrimp sautéed with bacon or sausage in a savory gravy. It’s the culinary equivalent of a warm hug.
The new-guard interpretation, however, is more of an elegant, thought-provoking embrace. Chefs are meticulously sourcing heirloom grits, like the nutty, toothsome Anson Mills pencil cob grits, and cooking them with artisanal butters and broths. The shrimp are often poached or grilled to perfection, and the "gravy" might be a complex, umami-rich tomato concassé, a smoky chorizo oil, or a vibrant shellfish bisque. You’ll find versions topped with delicate microgreens, paper-thin country ham, or a dollop of chili-garlic crisp.
Pro Tip: Look for menus that specify the type of grits used. It’s a clear sign the chef is paying attention to the details. Don't be surprised to see global influences like nduja sausage or a sofrito base, adding layers of flavor that make the classic sing a whole new song.
2. The Refined She-Crab Soup
Classic she-crab soup is a luxurious, velvety bisque, rich with cream, blue crab meat, and a distinctive pop from the orange-hued roe. A final flourish of sherry is practically mandatory. It's decadent, heavy, and utterly satisfying.
Today’s chefs are lightening the load without sacrificing the luxury. Instead of a thick, cream-heavy base, you might find a lighter, more intensely flavored crab consommé or a delicate velouté that lets the sweetness of the crab shine. The roe might be transformed into a savory foam, a bright orange tuile for texture, or an infused oil drizzled on top. The sherry isn't just an afterthought; it might be aged, infused, or used to create a complex gelée at the bottom of the bowl.
Pro Tip: This is a dish where presentation tells the story. If the soup is poured tableside or features distinct textural elements, you're likely experiencing the modern take.
3. The Globally Inspired Fried Chicken
Southern fried chicken is a crispy-skinned, juicy-fleshed icon. The classic recipe, often passed down through generations, relies on a simple seasoned flour dredge and a cast-iron skillet filled with sizzling lard or oil.
But the 2025 version has a passport. Chefs are using brines infused with everything from sweet tea and pickle juice to buttermilk spiked with gochujang. The crusts are getting crunchier and more complex, sometimes using starches like potato or rice flour for an extra-shattery texture. The real revolution, however, is in the sauces. Forget plain gravy; think drizzles of fiery hot honey, sides of tangy Alabama white sauce with a twist, or even a Thai-inspired sweet chili glaze.
Pro Tip: Ask about the brine and the sauce. A chef passionate about their fried chicken will be eager to share the secret to their unique flavor profile. This is a dish that Goh Ling Yong and I have debated endlessly—the perfect balance of tradition and innovation is a fine line to walk, and Charleston's chefs are nailing it.
4. The Artisanal Pimento Cheese
Pimento cheese, the "pâté of the South," is a simple, glorious spread of sharp cheddar, mayonnaise, and sweet pimento peppers. It's at home on celery sticks, saltine crackers, or a simple white bread sandwich.
The new guard treats pimento cheese as a blank canvas for culinary artistry. They’re cold-smoking their own cheddar, using high-quality Duke’s mayonnaise as a non-negotiable base, and folding in house-pickled peppers or spicy jalapeños. You'll find it served not just as a dip, but piped into crispy gougères, fried into molten croquettes, or spread on grilled sourdough with tomato jam and Benton’s bacon.
Pro Tip: Look for pimento cheese served with house-made pickles or crackers. This attention to detail on the accompaniments is a hallmark of a chef who is elevating the entire experience.
5. The Laminated Biscuit
A Southern biscuit should be tall, tender, and flaky, with buttery layers that pull apart with a gentle tug. It's a marvel of simple chemistry, relying on cold fat, buttermilk, and a light hand.
Enter the "laminated" biscuit. Chefs are borrowing techniques from French patisserie, creating doughs that are folded and layered like a croissant. This results in a biscuit with an impossibly shatter-crisp exterior and dozens of distinct, feathery layers inside. They're also experimenting with different fats—think duck fat, bacon drippings, or cultured butter—and serving them with inventive compound butters (sorghum-sea salt, honey-thyme) and seasonal jams.
Pro Tip: If a restaurant offers a "biscuit service" with a selection of butters and jams, order it. It’s a fantastic way to experience the full range of the kitchen's creativity.
6. The Quick-Charred Collard Greens
Traditionally, collard greens are a lesson in patience, simmered low and slow for hours with a smoked ham hock until they are meltingly tender and deeply savory.
While that classic preparation still holds a place of honor, chefs are exploring the collard's fresher, brighter side. You’ll find collard leaves flash-sautéed with garlic and chili flakes, keeping a pleasant chew. They’re being thinly sliced (chiffonade) and used raw in robust salads or slaws. One of the most popular new-school preparations is grilling or charring them, giving the leaves a smoky flavor and crispy edges, often served with a tangy vinaigrette or a creamy yogurt sauce.
Pro Tip: Ask if the collards are prepared "quick" or "slow." This will tell you whether you’re in for the classic, soulful braise or a modern, texturally diverse dish.
7. The Curated Oyster Experience
The oyster roast is a beloved Lowcountry tradition—a rustic, communal affair involving a burlap-covered table, shucking knives, and mountains of steaming, salt-kissed oysters.
Charleston's restaurants are refining this experience into a more curated affair. Instead of just steamed, you'll find oysters roasted on a wood-fired grill and topped with inventive compound butters like Parmesan-garlic, spicy chipotle-lime, or bone marrow. The raw bar experience is also getting an upgrade, with chefs showcasing a variety of local single-origin oysters (like Capers Blades or single ladies) served with creative mignonettes featuring ingredients like celery, pink peppercorn, or passionfruit.
Pro Tip: Order an oyster "tasting" or "flight" if available. This allows you to compare the different flavor profiles of oysters from various local estuaries.
8. The Heirloom Hoppin' John
Hoppin' John, a simple dish of field peas (typically black-eyed peas) and rice, is a New Year's staple meant to bring good luck. It's humble, hearty, and deeply rooted in Gullah-Geechee culture.
The reinvention focuses on superior ingredients and layered flavors. Chefs are championing heirloom peas like the Sea Island Red Pea, which has a richer, earthier flavor. They’re swapping plain white rice for fragrant Carolina Gold Rice or even other grains like farro or barley. The dish is often brightened with fresh herbs, lemon zest, and a perfectly poached farm egg on top, transforming it from a simple side to a stunning entrée.
Pro Tip: If a menu specifically names the type of pea or rice used, it's a testament to the chef's commitment to Lowcountry agricultural heritage and a sign of a truly special dish.
9. The Savory Skillet Cornbread
Southern cornbread is a topic of fierce debate: sweet or savory, cakey or crumbly? The classic Charleston style leans toward savory, unleavened, and baked in a sizzling-hot, bacon-greased cast-iron skillet for a superlative crust.
Modern chefs are using that perfect crust as a foundation and building upon it. Expect to find cornbread studded with sharp cheddar and fiery jalapeños, sweet corn kernels, or savory scallions. It’s often served not just as a side, but as the star of its own dish, perhaps as a base for pulled pork or topped with a dollop of crème fraîche and caviar. The accompanying butter is also getting an upgrade, with honey, sorghum, and even pimento cheese butters making appearances.
Pro Tip: Always say yes to the cornbread. Many restaurants have a signature version that perfectly encapsulates their culinary point of view.
10. The Deconstructed Lowcountry Boil
Also known as Frogmore Stew, this one-pot wonder involves boiling shrimp, sausage, corn on the cob, and new potatoes together, often with Old Bay seasoning. It's messy, communal, and joyously informal.
The new-guard version, which I like to call the "un-boiled," deconstructs the classic. Each component is cooked separately to its own point of perfection: the shrimp are delicately poached, the potatoes are crisped or smashed, the corn is grilled to a smoky char, and the sausage is perfectly seared. These elements are then artfully arranged in a shallow bowl and unified by a flavorful, concentrated broth poured over the top. You get all the classic flavors with superior textures.
Pro Tip: This dish is a great example of how technique can elevate simple ingredients. It's a must-order for anyone who loves the flavors of a boil but appreciates a more refined dining experience.
11. The Elegant Tomato Pie
A late-summer classic, tomato pie is a rustic, savory bake of fresh tomatoes, basil, and onions in a creamy, cheesy (mayo and cheddar) binder, all held together by a simple pie crust. It's a comforting, homespun dish.
Chefs are transforming it into an elegant tart. They’re using a variety of colorful heirloom tomatoes, artfully arranged over a base of creamy goat cheese, ricotta, or even burrata. The crust is no longer an afterthought but a flaky, all-butter marvel, perhaps infused with herbs like thyme or black pepper. It’s served in neat wedges, often with a drizzle of balsamic glaze or a sprinkle of flaky sea salt.
Pro Tip: This is a seasonal specialty. If you see it on a menu between July and September, order it immediately. It’s a true taste of the Southern summer.
12. The Reimagined Country Captain
Country Captain is a classic Lowcountry chicken curry, with roots in the maritime spice trade. It features chicken stewed in a mild, tomato-based curry sauce with raisins and almonds, typically served over rice.
The 2025 version respects the history while dialing up the flavor. Chefs are using higher-quality, often pasture-raised chicken. The curry base is more complex and aromatic, with freshly ground spices and perhaps a touch of coconut milk for richness. Instead of just raisins and almonds, you might find currants, toasted cashews, and a shower of fresh cilantro and mint to finish.
Pro Tip: This dish is a fantastic window into Charleston's history as a major port city. The modern versions are less of a mild stew and more of a vibrant, fragrant curry.
13. The Architectural Banana Pudding
Everyone’s favorite potluck dessert, banana pudding, is a sweet, creamy concoction of vanilla pudding, sliced bananas, and Nilla wafers, often topped with whipped cream or meringue.
The new guard deconstructs and rebuilds it with architectural precision. Imagine a silky banana mousse or panna cotta, a sprinkle of crunchy Nilla wafer "soil" or crumble, perfectly caramelized brûléed banana slices, and perhaps a quenelle of rum-spiked whipped cream. It delivers all the nostalgic flavor notes with a sophisticated range of temperatures and textures.
Pro Tip: If the menu describes the banana pudding with words like "crèmeux," "brûlée," or "crumble," you're in for a modern treat.
14. The Balanced Pecan Pie
Pecan pie can be divisive. The classic version is often tooth-achingly sweet, a dense filling of corn syrup and pecans in a standard pie crust.
Today's pastry chefs are masterful editors, dialing back the sweetness to let other flavors shine. They’re using dark corn syrup, brown sugar, or even sorghum for more complex, molasses-like notes. A healthy dose of salt, a generous splash of good bourbon, or a layer of dark chocolate ganache at the bottom of the crust all help to cut the sweetness. The crust itself might be a buttery shortbread or have nuts ground into the flour.
Pro Tip: Look for "salted bourbon" or "chocolate" in the name. These are clues that the chef is actively working to create a more balanced, modern version of the dessert.
15. The Gussied-Up Deviled Eggs
Deviled eggs are the quintessential Southern appetizer. The concept is simple: hard-boiled egg yolks are mashed with mayo and mustard, then piped back into the whites.
But in Charleston's top kitchens, the top of the deviled egg has become prime real estate for culinary creativity. The humble paprika sprinkle has been replaced by an endless array of gourmet toppings. Think a single, perfectly fried oyster, a dollop of vibrant trout roe, crispy prosciutto, pickled mustard seeds, or even a dusting of crushed BBQ potato chips. The filling itself is also getting an upgrade with ingredients like smoked paprika, truffle oil, or fresh herbs.
Pro Tip: Deviled eggs are often listed under "Snacks" or "Firsts." Ordering them is a low-commitment way to get a first impression of the chef's style and creativity.
16. The Versatile Okra
For many, okra means one of two things: slimy when stewed, or deep-fried. It’s a vegetable with a bit of a PR problem.
Charleston's chefs are its new publicists, showcasing its incredible versatility. They’re charring it on the grill until smoky and tender-crisp, serving it with a lemon-tahini drizzle. They’re slicing it thin and flash-frying it into "okra fries." They're pickling it for a tangy, crunchy addition to relish trays and cocktails. They are proving that when handled correctly, okra is a delicious, texturally fascinating vegetable, far beyond its slimy reputation. As my friend Goh Ling Yong would say, "Every ingredient has its moment, and this is okra's."
Pro Tip: If you're an okra skeptic, try it grilled or charred. This high-heat cooking method eliminates the sliminess and brings out a wonderful, earthy flavor.
17. The Nuanced Pulled Pork
South Carolina BBQ is a religion, and pulled pork is its central sacrament. The classic is whole-hog, slow-smoked over hickory or oak, and served with a tangy, mustard- or vinegar-based sauce.
While the tradition of whole-hog cookery remains sacred, chefs are fine-tuning the details. They're experimenting with different woods for smoking to impart different flavor notes. The real innovation is in the sauces, which are becoming more complex and layered. You might find a classic vinegar "mop" that has been infused with fermented chilies, or a mustard sauce sweetened with sorghum instead of sugar. It’s about adding depth and nuance to a beloved classic.
Pro Tip: Pay attention to the sauce descriptions. Charleston is in the "mustard belt" of Carolina BBQ, but many new-school chefs are creating their own unique signature sauces that are worth seeking out.
18. The Celebrated Carolina Gold Rice
For a long time, rice was just a side dish. But Carolina Gold Rice, the heirloom grain that built Charleston's wealth, is having a major renaissance. It's nutty, aromatic, and has a texture unlike any other rice.
Chefs are putting it back in the spotlight where it belongs. You’ll find it prepared as a "rice middlin'" risotto, creamy and decadent. You’ll see Charleston Red Rice, a classic Gullah-Geechee dish, made with exceptional care, each grain perfectly cooked and coated in a savory tomato and bacon base. It's being served simply steamed to accompany a main dish, allowing its superior flavor and texture to shine. It's a celebration of a foundational Lowcountry ingredient.
Pro Tip: If a restaurant serves a dish with Carolina Gold Rice, it's a statement. It signals a deep respect for the region's culinary history and a commitment to the very best local ingredients.
The Best is Yet to Come
Charleston's culinary scene is a living, breathing thing. It is a delicious conversation between the past and the future, between the farmer's field and the chef's imaginative palate. These 18 dishes are just a snapshot of the excitement bubbling up in the kitchens of the Holy City. The new guard of Charleston chefs aren't just cooking; they are curating, innovating, and ensuring that the soul of Southern food will continue to captivate and surprise us for generations to come.
So, what are you waiting for? It's time to book your ticket and bring your appetite.
What's on your Charleston must-eat list for 2025? Have you tried a modern take on a Southern classic that blew you away? Share your finds and favorites in the comments below!
About the Author
Goh Ling Yong is a content creator and digital strategist sharing insights across various topics. Connect and follow for more content:
Stay updated with the latest posts and insights by following on your favorite platform!