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, seasonal, and organic ingredients, harvested fresh from the on-site organic farm and gardens. Lunch options include she-crab soup, shrimp and grits, collard greens, and Huguenot torte. A more formal dinner menu includes fresh-caught local seafood, organic chicken, select cuts of meat, and seasonal vegetables. The on-site organic 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.
| Lunch | 11 am – 3 pm
Payment of General Admission required, except for guests of The Inn and Foundation Members |
| Dinner | 6 – 9 pm
Reservations recommended. General Admission is not required for Dinner. |
| Reservations: | |
| Please call 843-266-7477 or make a dinner reservation through RESY. | |
| Book on RESY | |
February 25, 2020
In the depths of winter, the beauty of camellias enhance the Gardens with thousands of blossoms. Special 11:00 am walking tours given by expert guides focus on the historic camellias, including the 1786 Reine des Fleurs, one of the first...
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February 27, 2020
In the depths of winter, the beauty of camellias enhance the Gardens with thousands of blossoms. Special 11:00 am walking tours given by expert guides focus on the historic camellias, including the 1786 Reine des Fleurs, one of the first...
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February 27, 2020
Being able to do a simple stitch was skill that was utilized by both male and female during the 18th & 19th centuries. Under the guidance of a costumed interpreter, guests will get a hands-on lesson in the basic of...
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February 29, 2020
In the depths of winter, the beauty of camellias enhance the Gardens with thousands of blossoms. Special 11:00 am walking tours given by expert guides focus on the historic camellias, including the 1786 Reine des Fleurs, one of the first...
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February 29, 2020
Join Mama Hattie as she recalls her life growing up in the Low Country of South Carolina. This special presentation includes elements of such rich African American traditions as storytelling and music. Program takes place every Saturday in February at...
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March 3, 2020
In the depths of winter, the beauty of camellias enhance the Gardens with thousands of blossoms. Special 11:00 am walking tours given by expert guides focus on the historic camellias, including the 1786 Reine des Fleurs, one of the first...
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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.