Middleton Place is open daily 9:00 am- 5:00 pm. The Edmondston-Alston House will be closed February 1-10 for annual maintenance. Cocktails and Camellias Tickets are available here.

The Middleton Place Restaurant

Seasonal, Local Low Country Fare

Inspired by the recipes and spirit of former resident chef and renowned southern chef Edna Lewis, The Middleton Place Restaurant offers traditional Low Country favorites made from fresh, local and seasonal ingredients. Low Country lunch options include fried chicken, she-crab soup, shrimp and grits, and collard greens. A more formal dinner menu includes fresh-caught local seafood, organic chicken, select cuts of meat, and seasonal vegetables. The on-site farm and gardens provides a substantial amount of the produce served. In addition to delicious food and drink, guests have a beautiful view of the Mill Pond and Azalea Hillside.

All proceeds from the Middleton Place Restaurant support the mission of the Middleton Place Foundation.


Menus

Dining Options

Lunch 11 am – 3 pm Monday-Saturday
The Restaurant is open for visitors to Middleton Place for lunch with indoor and outdoor seating. Lunch is first come first served.
Picnic Make a traditional picnic under the Oaks a special addition to your Middleton Place visit. Picnics start at $60 for two people and can be ordered by calling 843-266-7477. General admission is required. Picnics are not available on Sundays.
Dinner  5:00-8:30pm Tuesday - Saturday
Reservations required. General Admission is not required for Dinner.
Sunday Brunch  11 am - 4pm Sunday
The Restaurant is open for visitors to Middleton Place for brunch with indoor and outdoor seating. Brunch is first come first served
Reservations:
Please call 843-266-7477 or make a dinner reservation through RESY.
Book on RESY
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Chris Lukic

Executive Chef, Director of Food & Beverage

Chris Lukic, a Marine Corp veteran, joined the culinary team at Middleton Place with a background that is impressive by any standard. He trained at the French Culinary Institute in New York City, earning a Grande Diploma in Culinary Arts. He has cooked in kitchens overseen by some of the finest chefs in the world. Chris’ early hands-on training was at Aquavit, the famed Manhattan restaurant helmed by Marcus Sammuelsson, the youngest chef in history to earn a 3-star review in the New York Times. Other mentors include Rick Moonen, renowned for his commitment to sustainable seafood and Wolfgang Puck, who Chris served as Executive Sous Chef at Puck’s catering operations.

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