On the Road

The Seafood Scene in Mount Pleasant

By: Hannah Lee Leidy

Just minutes away from historic Charleston is South Carolina’s largest town, Mount Pleasant. No, there is not a mountain in sight, but there is something larger to behold–a tranquil community with a buzzing coastal cuisine scene.

Whether you are craving a steaming hot oyster cluster on a brisk autumn afternoon or a creekside shrimp cocktail in the Carolina summer, Mount Pleasant does not disappoint. Some of the nation’s most talented chefs prepare delectable seafood dishes for hungry residents and visitors eager to dive in.

Mount Pleasant prides their popular seafood scene on fresh shrimp, crabs, oysters, a variety of fish and more being caught daily in local waters such as Shem Creek, Bulls Bay, and the Charleston Harbor. Visitors can walk up and down Shem Creek to witness dozens of shrimping boats and other fishing vessels leaving for and returning from their voyages.

While a Lowcountry flare on seafood is Mount Pleasant’s specialty, the town offers diverse options for any palate. The area’s cuisine reflects the melting pot of cultures that call Mount Pleasant home. From cherished Gullah-Geechee recipes handed down for generations to exquisite Mediterranean and French flavors, food enthusiasts are sure to savor every bite.

Mount Pleasant is quickly landing on the radar of foodies as a bucket-list culinary destination. For the curious, visit the town’s ‘Eat Page’ to learn more. Those interested in more can sign up for Mount Pleasant’s newsletter and visit their ‘Welcome Page’ to plan some needed saltwater therapy.

Learn more at experiencemountpleasant.com.

Date Published: 03.21.22
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About The Author

Hannah Lee Leidy

Hannah Lee Leidy is a food writer and editor based in the Carolinas. She is currently the digital content editor for Our State magazine, a position she came into following her time at The Local Palate. Her contributions have appeared in Condé Nast Traveler, Bon Appétit, Epicurious, Culture, and Eater. She’s spent time working in restaurants in both front and back of house positions, doing everything from burning gateaux to expediting to shaking a Manhattan (don’t worry, this only happened once). An avid curd nerd, her favorite beat is reporting on boutique cheese makers; she’ll sniff out every creamery near and far whenever traveling. When not parenting a Bernese mountain pup named Ava, you’ll find her running or working on her lamination technique.

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