Coast Bar and Grill features 40-foot ceilings, rustic tin roofs and art from around the world, creating an atmosphere reminiscent of an eclectic beach bar.
Enjoy Charleston seafood along with an award-winning mojito outside on the open air patio or a delicious bottle of wine in our spacious bar lined with carefully preserved palm trees.
The chefs at Coast Bar and Grill meet daily with local farmers and fishermen to procure the freshest Charleston seafood and produce in the Lowcountry. Served nightly, our diverse menu incorporates Charleston classics with our chefs’ unique creations. Guest favorites include our selection of wood-grilled fresh fish, Seared Rare Tuna, Fish Tacos and the full raw bar.
To make every experience at Coast a memorable one, a great deal of time and attention goes into compiling a wine selection to match our dynamic dishes. The wine list features organic and biodynamic producers; there’s a wine for everyone’s palate. Coast makes every effort to support up-and-coming global winemakers, while simultaneously finding only the highest quality varietals.
To top it all off, we also support the local Charleston music scene, offering live music every Sunday from 7-10 p.m.
BEST SEAFOOD RESTAURANT IN CHARLESTON
Andrew Boyd, originally from Goochland VA, is a graduate of The Culinary Institute of America. He moved to Charleston, South Carolina to "help his sister make rent but ended up staying when he met his wife." Andrew went from being a Deli Manager at Harris Teeter to becoming Chef de Cuisine at 39 Rue de Jean. In 2018, Andrew become the Executive Chef of Coast Bar and Grill.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