What locals are saying
Eli's Table earns its spot in Charleston's top 40 not on concept alone but on consistent execution — the beignets are genuinely airy and worth the detour, the creole coconut shrimp and grits hold their own against stiffer French Quarter competition, and the rotating dinner menu under Chef Corey has enough range to keep regulars returning. Service is the clearest differentiator: warm without stuffiness, and the dog-friendly courtyard has built a loyal weekend following that knows to ask for the she crab soup when it's on. Pricing runs higher than the casual-elegant room implies, and occasional kitchen inconsistencies — running out of menu items mid-service, uneven execution on specials — are the honest caveats of a hospitality-group operation rather than a chef-driven standalone.
