The team behind Charleston-based hospitality group, Basic Projects, today announced they will open Sullivan’s Fish Camp, a new restaurant concept, next month at 2019 Middle Street on Sullivan’s Island.
Designed to feel like an old-school fish camp, Basic Projects says Sullivan’s will be “a casual and family-friendly neighborhood spot serving day-boat seafood, cold drinks, and frozen cocktails.”
The Sullivan’s team is made up of familiar faces from the Charleston food & beverage community including Owners/Operators Ben and Kate Towill; GM Jonathan Bentley, who worked for many years at neighboring restaurant The Obstinate Daughter; Executive Chef Davis Hood; and Bar Manager Jordan Moton. Sullivan’s is the third concept from Basic Projects, who also own and operate Basic Kitchen in Charleston and Post House Inn in Mt. Pleasant.
The team restored the Sullivan’s Seafood Restaurant, a family-run institution that served the community for over 30 years. The original Sullivan’s opened in 1988, just before Hurricane Hugo hit and nearly destroyed the restaurant.
Chef Hood’s menu, which will focus on local fisherman and farmers, will feature Fish Camp classics like fried seafood baskets, crudos, oysters, seafood towers, and lobster rolls. The dessert menu features soft serve ice cream.
The drink menu will include items like Mai Tais, Daiquiris, a Frozen Paloma on tap, beer, and a full wine list. Highlights include the “Banana Hammock” with whisky, coconut, banana, and bitters, and the “Big Gulp,” a large cocktail served in a glass blown fish bottle.
The restaurant will also have a merch shack at the front of the restaurant that will be stocked with beachy totes, tees, hats, bottle openers, and boat float keychains.
Sullivan’s is opening in April for lunch and dinner service, Monday through Sunday, and reservations will soon be released on Resy. For more information, visit sullivansfishcamp.com and follow @sullivansfishcamp on social.
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