Open daily 9:00am-5:00pm. Masks are required for all visitors, both vaccinated and unvaccinated, in indoor spaces.   

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, 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.


Open Daily For Lunch & Dinner

In accordance with CDC and SC-DHEC guidelines and for the safety of our staff and guests, masks are required for both vaccinated and unvaccinated people in the Restaurant when patrons are not seated at a table.

Lunch 11 am – 3 pm
The Restaurant is open for visitors to Middleton Place for lunch with indoor and outdoor seating. Reservations are not required for lunch.
Dinner  6 – 9 pm Wednesday - Sunday
Reservations required. General Admission is not required for Dinner.
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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