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COAST

39 D John Street, Charleston, SC 29403

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92%

92% Positive Reviews

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COAST serves up Charleston’s freshest seafood with laid back Lowcountry style. Established in 2002, and housed in what was originally an indigo warehouse, this Charleston fish house redefines “fresh” from the menu to the decor. COAST features 40-ft ceilings, rustic tin roofs, and paintings from around the world, creating an atmosphere reminiscent of an eclectic beach bar. 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 preparation you will only find at COAST.

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39 D John Street, Charleston, SC 29403

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icon-cuisine-typeCuisine Type
Fresh Seafood
icon-meals-servedMeals Served
Dinner
icon-hoursHours
Sun-Thu • 5:30 pm-10:00 pm
Fri-Sat • 5:30 pm-11:00 pm
icon-pricePrice
$$
icon-attireAttire
Resort/Dressy Casual
icon-valetParking Details
Street
icon-dining-informationDining Information
Extensive Wine Menu
Take Out Meals
Terrace/Patio Dining
Vegetarian Meals
icon-additional-servicesAdditional Services
Banquet Facilities
Full Service Catering
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icon-chef-infoChef Info

Executive Chef David Pell

David Pell, originally from Spartanburg, SC is a graduate of the University of South Carolina. Having taken an interest in cooking at a very young age, Pell traveled to Paris to pursue culinary adventures. He attended L'École Grégoire-Ferrandi/ L'École Supérieure de la Cuisine Française, awarded “Best Hotel and Restaurant School in Europe” in 1999, graduating at the head of his class. Pell staged under renowned Parisian chef Christian Constant at his 2 Michelin Star restaurant, Le Violon d'Ingres on rue St.-Dominique. After completing his internship, David continued to work under Chef Constant at both Café Constant, and Les Fables de la Fontaine. One year later, Pell traveled to Brest, France to work for Chef Yann Plassard at restaurants La Fleur de Sel and La Petite Folie. After nearly three years of study in France, Pell returned to the states. He settled in Charleston and joined 39 Rue de Jean, Holy City Hospitality’s flagship restaurant, to continue to explore his passion for French Cuisine. David served as Executive Sous Chef there for several years before joining sister restaurant Coast Bar & Grill as Chef de Cuisine. Pell is now Executive Chef of Coast, overseeing culinary operations and menu development.

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Lowcountry, fish house, eclectic beach bar, Sangria, outside patio, wine, spacious bar, fresh fish, Fish Tacos, wines, seafood, outdoor dining, live music, raw bar, oysters

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