What locals are saying
Rancho Lewis draws strong local repeat business on the strength of its beef ribs, house-made tortillas, and margaritas — regulars cite it as one of the better spots on King Street and a natural extension of Pitmaster John Lewis's BBQ reputation. Criticism centers on uneven service (including dismissive staff on complaints), dishes that some feel are overpriced for the portion, and a loud, packed dining room that isn't for everyone. Overall sentiment is positive but tempered by service inconsistency.
On socials
The mesquite-smoked beef back ribs — billed as 'half the cow' and cooked overnight in a vertical pit — are the runaway consensus order, with food writers awarding them 4.5 out of 5 and calling them one of the top barbecue bites in Charleston. House-made heirloom corn tortillas and Hatch chiles woven through nearly every dish signal that pitmaster John Lewis brought the same obsessive technique from his smokehouse to this border-cuisine concept.
