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
The Restaurant is open for visitors to Middleton Place for lunch with indoor and outdoor seating and take out. Picnic tables are also available to practice social distancing while enjoying lunch. |
| Dinner | 6 – 9 pm Reservations required. General Admission is not required for Dinner. |
| Reservations: | |
| Please call 843-266-7477 or make a dinner reservation through RESY. | |
| Book on RESY | |
July 13, 2020
Middleton Place will immerse young people in South Carolina history by introducing them to one of America’s Founding Families and to the daily activities of a working Low Country rice plantation. The Sparking Interest in History summer camp is filled...
learn more
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.