Coast features 40-foot ceilings, rustic tin roofs & art from around the world, creating an atmosphere reminiscent of an eclectic beach bar.
Enjoy an Award-Winning Mojito outside on the open air patio, or a delicious bottle of wine in the spacious bar lined with carefully preserved palm trees.
COAST’s chefs meet daily with local farmers and fishermen to procure the freshest seafood and produce in the Lowcountry. At the heart of the restaurant is the hickory and oak custom made wood burning grill, a feature you will only find at COAST. Served nightly, this diverse menu incorporates Charleston Classics with our chefs’ unique creations. Local favorites include the selection of wood-grilled fresh fish, Seared Rare Tuna, Fish Tacos and the full raw bar.
Additional original plates are offered nightly to take full advantage of our city’s bountiful local ingredients that are always fresh. To make every experience at COAST a memorable one, a great deal of time and attention goes into compiling a wine selection to match the flavor of our wines to the dynamics of COAST’s dishes, but that’s what we strive for. The wine list features organic and biodynamic producers, meaning there’s a wine for everyone’s palate. COAST makes every effort to support up-and-coming global wine makers, while simultaneously finding only the highest quality products! To top it all off we also support the local Charleston scene, offering live music every Sunday night!
Inventive, Fresh Cooking. Thoughtful, Gracious Service. Lowcountry Sensibility.
After nearly three years of study in France, Pell returned to the states. He selected Charleston and joined 39 Rue de Jean. David served as Executive Sous Chef there for several years before joining sister restaurant Coast Bar & Grill as Chef de Cuisine. Pell took over as Executive Chef of Coast in 2008, overseeing culinary operations and menu development.Download PDFView Full Bio
*Michael completed a course of study and was awarded certification by The Wine and Spirits Education Trust or (W.S.E.T.), based out of London, England. After arriving in Charleston, Mike joined the staff at 39 Rue de Jean in 2005 and was promoted to General Manager of Coast Bar and Grill in 2009. He accepted the role of Wine and Spirits Director for Holy City Hospitality in 2010.Download PDFView Full Bio
Jack Warren was born and raised in Easley, SC. Having had several serving jobs in high school and college, he developed an interest in the restaurant industry. After graduating Clemson University with a finance degree, he moved to Charleston in 2004 to pursue a career in food and beverage.Download PDFView Full Bio
Executive Banquet Chef
Kyle first joined Coast Bar & Grill in 2004 as a line cook while finishing school. He later served as Sous Chef, Executive Sous Chef, and Chef de Cuisine. Kyle also spent time in other restaurants around the country honing his skills and returned to Coast in 2011, where he currently serves as our Executive Banquet Chef.Download PDFView Full Bio
R. Daren Wolfe
In the summer of 2004, he accepted the position of Director of Operations for Holy City Hospitality, and commenced to launch Good Food Catering. In the fall of 2005, Wolfe became the Operating Partner of Holy City Hospitality. Since then, the hospitality group has expanded, launching its third restaurant, Virginia’s on King, in December of ’07.Download PDFView Full Bio