Word on the street
What locals are saying
Ben Berryhill's 'South by Southwest' concept remains a Mt. Pleasant institution built on the tension between Lowcountry seafood and his Texas Gulf Coast instincts — crab meat tostaditas and shrimp-chipotle ceviche sharing a menu with venison sausage and double-cut pork chops off the wood-burning grill he calls 'The Beast.' The bar, long canonized as one of America's best places to have a beer, draws its own crowd well after the dining room winds down. Drink pricing has raised eyebrows — a cocktail can run north of $20 — but the loyal local following and packed outdoor courtyard suggest the formula still holds.
South-by-Southwest Lowcountry hybridwood-fire grill anchors the protein menucrab tostaditas and Tex-Mex bar bites as calling cardsbar outlasts the dining roomadobe courtyard fireplace draws its own crowdMt. Pleasant address undersells it vs. downtown
In the feed
