Kitchen Remodeling Contractor in Sullivan's Island, SC

From Steve Ghiringhelli, NIWC Atlantic Public Affairs Office

NIWC Atlantic and NSWC Crane's "Southern Lightning," supported by Sullivan's Island (Mayor O'Neil), tested unmanned systems communications for a hybrid fleet. Part of Silent Swarm, it integrates manned/unmanned systems. Testing used vehicles supported by the USS Cole and SC National Guard. The island's environment advances communication capabilities.

SULLIVAN’S ISLAND, S.C. — Naval Information Warfare Center (NIWC) Atlantic recently completed a week of research and communications testing involving unmanned autonomous systems off the coast of Sullivan’s Island in partnership with Indiana-based Naval Surface Warfare Center, Crane Division (NSWC Crane) and U.S. Fleet Forces Command.

Underpinning last month’s event dubbed “Southern Lightning” was the Department of the Navy imperative to develop a future hybrid fleet that integrates manned and unmanned systems across all warfighting domains — land, air and sea.

“Our strong collaboration with NSWC Crane exemplifies the intrinsic value warfare centers bring to the naval research and development establishment,” said Kevin Charlow, NIWC Atlantic acting executive director. “Alongside strong community support on Sullivan’s Island, it was remarkable to see the enthusiasm of our scientists and engineers working hard to envision which technologies might offer our warfighters the most promising capabilities.”

Each year, Sullivan’s Island is the site of the first leg of the two-week Southern Lightning experimentation event. The second week took place at Savannah River National Laboratory in Aiken, South Carolina, where NIWC Atlantic has collaborated with the Department of Energy since 2023.

“Sullivan’s Island has been an important site of American security since the Battle of Sullivan’s Island in 1776, where the British were handed the first major defeat of their naval fleet, mere feet from NIWC Atlantic’s current location,” said Sullivan’s Island Mayor Patrick O’Neil. “We continue to be proud of our connection to our nation’s military preparedness efforts and appreciate NIWC Atlantic’s critical efforts on behalf of our 21st Century defense.

“They are also good neighbors,” O’Neil added, “making sure that the town government and our residents are aware of their activities that might otherwise be cause for curiosity and rumor.”

In addition to a tethered aerostat flying over Charleston Harbor, communications testing during Southern Lightning was facilitated by placing sensors, relays and radios on unmanned aerial, surface and subsurface vehicles.

Making this year different from previous iterations was the presence of a U.S. Navy warship anchored off South Carolina.

U.S. Fleet Forces Command positioned the Arleigh Burke class guided-missile destroyer USS Cole (DDG 67) more than 20 miles off the coast and flew MH-60R helicopters in the area to help Navy engineers evaluate the viability of new USV technologies and concepts in an operational environment.

The South Carolina National Guard also supported communications efforts with AH-64 Apache helicopters.

During the event, unmanned systems owned by industry were launched from the western tip of Sullivan’s Island early in the morning and operated alongside the USS Cole far out at sea. Meanwhile, NIWC Atlantic and NSWC Crane technologists in Southern Lightning’s maritime operations center, or MOC, monitored signals and analyzed endless streams of data.

The MOC operated inside of NIWC Atlantic’s facility on Sullivan’s Island, located in a brick building on a hill next to Fort Moultrie.

In the bigger picture, Southern Lightning is a portion of a series of larger Department of Defense (DoD) experimentations each year called Silent Swarm. Led by NSWC Crane and sponsored by the Office of the Undersecretary of Defense for Research and Engineering, Silent Swarm invites industry to Lake Huron every summer to similarly experiment with early-stage technologies and drones.

Because Sullivan’s Island and NIWC Atlantic are key enablers for Southern Lightning, NSWC Crane was provided an excellent opportunity to experiment with Silent Swarm technology initiatives in a unique, multi-domain environment that included the fleet, said Robert “Ice” Gamberg, Silent Swarm lead and NSWC Crane Fleet Experimentation Lead.

“It brought together teams from across DoD and industry,” he said.

In tandem with Silent Swarm, Southern Lightning has grown into a golden opportunity for NIWC Atlantic, offering the command’s engineers and scientists a chance to hone communications capabilities critical to any future hybrid fleet setting.

“In addition to being a leader in the integration of communication architecture for unmanned systems, NIWC Atlantic provides an environment through our partnership with Sullivan’s Island that not many other warfare centers can offer,” said Cliff Hunt, NIWC Atlantic senior scientific technical manager for assured communications. “In the Lowcountry, we have protected harbors and can provide industry, government innovators and Sailors the unique ability to get out into deep water quickly.”

NIWC Atlantic has routinely conducted testing on Sullivan’s Island in recent years. Navy leaders said military radios used during Southern Lightning did not interfere with other frequencies or electronic communications in the area.

Christian Martin, a NIWC Atlantic engineer who helped lead Southern Lightning, said the MOC and the maritime environment in and around Sullivan’s Island really helps Navy scientists and engineers think outside the box and figure out how the communication architecture in the unmanned arena can be conceived and rapidly developed for the warfighter.

“In a nutshell, everything NIWC Atlantic is involved in centers around assured and resilient communications across all domains, especially the littoral environment,” Martin said. “It is the exceptional community of Sullivan’s Island that has been a key enabler for this, helping us advance critical capabilities to our Sailors and Marines.”

About NSWC Crane NSWC Crane is a naval laboratory in Crane, Indiana, and a field activity of Naval Sea Systems Command (NAVSEA) with mission areas in Expeditionary Warfare, Strategic Missions and Electronic Warfare. The warfare center is responsible for multi-domain, multi-spectral, full life cycle support of technologies and systems enhancing capability to today’s warfighter.

Many of those visiting Charleston know that downtown is a hot spot for restaurants, but where should folks visiting one of the local beaches eat? From barbecue to noodle bowls, these island eateries can offer a wealth of choices for the hungry wave jumper or sunbather.

New to the map: Acme Lowcountry Kitchen. Restaurants are listed geographically, from west to east.

Read More

Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

Before a day at Folly Beach, frequent visitors know to hit up Lost Dog for brunch. The cafe has something for everyone on the menu, from huevos rancheros to fresh fruit parfaits. Relax with a mimosa before hitting the waves and sand.

Full of surfers and deal-seekers, Folly Beach stop Jack of Cups offers filling curry mac ‘n cheese, dahl, and Thai meatballs. The menu is a mash-up of different cuisines from across the globe, including nods to the South, which is always good while sipping a few craft beers.

Self-proclaimed “chill ass bar,” Lowlife offers expertly crafted cocktails, queso, local shrimp rolls, double cheeseburgers, and more in a hip and lively beach space. Lowlife also serves brunch every day of the week, so it’s like a vacation within a vacation.

A visit to Taco Boy is all about the experience. The interiors are lively and full of fun details. It offers a long list of tacos with unexpected fillings, like the Korean beef tacos stuffed with kimchi and grilled flank steak or the sauteed shrimp tacos come with ancho chile yogurt sauce and cabbage. On a nice day, enjoy the patio with a few friends and a frozen screwdriver to go with the other selections.

Spanish for "the ugly boy," Chico Feo makes for a super chill stop after a day on the beach. The eatery feels like visiting a friend’s backyard. The menu is a mix-up of warm weather favorites from across the globe, like Cuban beans and rice, bun cha, and plenty of tacos.

Bert’s Market isn’t a restaurant, but it is an icon on Folly Beach. The 24-hour corner store is well known as stop for made-to-order sandwiches and just about everything else you need for a day at the beach. Bert’s puts it best: “Patronized by freaks, surfers, skaters, crunks, retirees, tourists, stoners, day trippers, hippies, hipsters, and regular folk, Bert’s is the rockingest grocery in town.”

Dining at Sullivan’s Fish Camp is like stepping onto a sailboat out of the 1970s. The retro-chic restaurant is one of the stylish on the island. Recently, former Lowland chef Jason Stanhope took over the kitchen to overhaul the menu. He’s planning a slow transition to get back to the roots of a Lowcountry fish camp. Current offerings include lobster roll sliders, local crudo, shrimp fried rice, and more.

Diners can eat pizza, pasta, and fresh seafood just a few steps from the ocean. From the skilled hands of executive chef Jacques Larson, the Obstinate Daughter offers a stunning dining room to spend visit for lunch, brunch, or dinner. Visitors should order a craft cocktail, a few oysters, and try the ricotta gnocchi with short rib ragu at least once.

Home Team BBQ on Sullivan's Island is always packed with friends and families ordering pulled pork plates and catching a game on the televisions. The smoked wings with Alabama white sauce are addictive, as are the frozen boozy Gamechanger cocktails.

Cozy bistro High Thyme offers a more upscale experience than most beach-goers expect. Guests visit this Middle Street restaurant for celebratory dinners and Sunday morning brunches. Find dishes like mussels in a coconut chili broth, cioppino, three-meat bolognese lasagna, lamb meatballs, and more comforting dishes.

Using only sustainable seafood, Acme Lowcountry Kitchen offers a taste of the East Coast. Where the kitchen really shines is the extensive shrimp and grits offerings — choose from plates like jerk shrimp with peaches and cream grits and pineapple salsa or more traditional sauteed shrimp, with tasso ham, peppers, onions, and red eye gravy.

Contemporary Italian eatery Coda del Pesce sits right on the beach at Isle of Palms. Customers can watch the ocean while ordering from chef Ken Vedrinski’s seafood-filled menu. Make reservations early for dishes like the snowy grouper with peanut potatoes, grapes, and Castelvetrano olives.

Before a day at Folly Beach, frequent visitors know to hit up Lost Dog for brunch. The cafe has something for everyone on the menu, from huevos rancheros to fresh fruit parfaits. Relax with a mimosa before hitting the waves and sand.

Full of surfers and deal-seekers, Folly Beach stop Jack of Cups offers filling curry mac ‘n cheese, dahl, and Thai meatballs. The menu is a mash-up of different cuisines from across the globe, including nods to the South, which is always good while sipping a few craft beers.

Self-proclaimed “chill ass bar,” Lowlife offers expertly crafted cocktails, queso, local shrimp rolls, double cheeseburgers, and more in a hip and lively beach space. Lowlife also serves brunch every day of the week, so it’s like a vacation within a vacation.

A visit to Taco Boy is all about the experience. The interiors are lively and full of fun details. It offers a long list of tacos with unexpected fillings, like the Korean beef tacos stuffed with kimchi and grilled flank steak or the sauteed shrimp tacos come with ancho chile yogurt sauce and cabbage. On a nice day, enjoy the patio with a few friends and a frozen screwdriver to go with the other selections.

Spanish for "the ugly boy," Chico Feo makes for a super chill stop after a day on the beach. The eatery feels like visiting a friend’s backyard. The menu is a mix-up of warm weather favorites from across the globe, like Cuban beans and rice, bun cha, and plenty of tacos.

Bert’s Market isn’t a restaurant, but it is an icon on Folly Beach. The 24-hour corner store is well known as stop for made-to-order sandwiches and just about everything else you need for a day at the beach. Bert’s puts it best: “Patronized by freaks, surfers, skaters, crunks, retirees, tourists, stoners, day trippers, hippies, hipsters, and regular folk, Bert’s is the rockingest grocery in town.”

Dining at Sullivan’s Fish Camp is like stepping onto a sailboat out of the 1970s. The retro-chic restaurant is one of the stylish on the island. Recently, former Lowland chef Jason Stanhope took over the kitchen to overhaul the menu. He’s planning a slow transition to get back to the roots of a Lowcountry fish camp. Current offerings include lobster roll sliders, local crudo, shrimp fried rice, and more.

Diners can eat pizza, pasta, and fresh seafood just a few steps from the ocean. From the skilled hands of executive chef Jacques Larson, the Obstinate Daughter offers a stunning dining room to spend visit for lunch, brunch, or dinner. Visitors should order a craft cocktail, a few oysters, and try the ricotta gnocchi with short rib ragu at least once.

Home Team BBQ on Sullivan's Island is always packed with friends and families ordering pulled pork plates and catching a game on the televisions. The smoked wings with Alabama white sauce are addictive, as are the frozen boozy Gamechanger cocktails.

Cozy bistro High Thyme offers a more upscale experience than most beach-goers expect. Guests visit this Middle Street restaurant for celebratory dinners and Sunday morning brunches. Find dishes like mussels in a coconut chili broth, cioppino, three-meat bolognese lasagna, lamb meatballs, and more comforting dishes.

Using only sustainable seafood, Acme Lowcountry Kitchen offers a taste of the East Coast. Where the kitchen really shines is the extensive shrimp and grits offerings — choose from plates like jerk shrimp with peaches and cream grits and pineapple salsa or more traditional sauteed shrimp, with tasso ham, peppers, onions, and red eye gravy.

Contemporary Italian eatery Coda del Pesce sits right on the beach at Isle of Palms. Customers can watch the ocean while ordering from chef Ken Vedrinski’s seafood-filled menu. Make reservations early for dishes like the snowy grouper with peanut potatoes, grapes, and Castelvetrano olives.

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We asked our readers to vote for their favorite spots for fresh catch and local shrimp in the Palmetto State—here are their picks.

When in Rome, do as the Romans do. When in South Carolina, find the nearest seafood dive and tuck into a platter of fried shrimp—preferably one served with an ice-cold beer and an unobstructed view of the water. While you can take to Google or a guidebook to determine where to go for steamed oysters or shrimp and grits in the Lowcountry, we decided to consult the folks who care about good Southern seafood as much as we do: our readers. Here are the 10 best seafood spots in South Carolina, as voted by Southern Living readers.

Lee's Inlet Kitchen

When you’ve been around for more than 75 years, you’re bound to be doing something right. At this beloved institution in the fishing village of Murrells Inlet, try not to load up on the hot hush puppies they bring to the table on arrival—though it's awfully tempting. There's still so much more to savor, like the hand-peeled, cold-boiled shrimp pulled from the waters of nearby McClellanville or the thin and crispy onion rings—Lee’s is as famous for those as it is for the seafood.

Order: The Shrimp Salad ($28.95), made with boiled fantail shrimp and Duke's mayo, is another house specialty.

4460 US-17 Business, Murrells Inlet, SC 29576; leesinletkitchen.com

explore Murrells Inlet

Hudson’s Seafood House on the Docks

It doesn’t get much fresher than this Hilton Head Island mainstay, where 90% of the seafood served comes directly from the surrounding waters. Because of its enviable position on the edge of Port Royal Sound, guests can watch a local fishing fleet (one of only two on the island) unload the day’s loot, which could include anything from white shrimp to soft-shell crab.

Order: From September through April, opt for the steamed local cluster oysters in the shell ($12 for a half bucket); the restaurant farms and harvests them.

1 Hudson Road, Hilton Head Island, South Carolina 29926; hudsonsonthedocks.com

Bowens Island Restaurant

Should you find yourself in the Holy City, make the worthwhile dirt-road detour to this family-owned restaurant that’s been a rambling fixture along Folly Creek since 1946. With its graffitied walls and worn-in wood floors, it doesn’t beg for attention, and it doesn’t need to. Deemed an American Classic by the James Beard Foundation in 2006, the Lowcountry seafood joint shovels fresh-steamed oysters onto trays September through the first half of May and dishes fried shrimp and hush puppies year-round. It’s all delicious—and it's made even more so if you snag a seat on the waterside deck.

Order: The shrimp (served boiled or fried) and fried fish platter is served with the seafood-dive-side-dish trifecta: french fries, hush puppies, and coleslaw.

1870 Bowens Island Road, Charleston, SC 29412; bowensisland.com

The Crab Shack

Situated on the main drag of the freewheeling beach town just 12 miles from buttoned-up Charleston, The Crab Shack is as family-friendly and flip-flop casual as its surrounds. Start with the the she-crab soup, but save room: The value seafood baskets—which you can order with flounder, shrimp, or scallops (or a combination of all three)—are generously portioned. Catch them at another location in Charleston as well.

Order: The marquee offering, The Charleston Steamed Seafood Bucket, includes two snow crab clusters, large domestic shrimp, and steamed oysters (market price).

26 Center Street, Folly Beach, SC 29439 and 8486 Dorchester Rd, Charleston, SC 29420; crabshacks.com

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Leon’s Fine Poultry & Oyster Shop

Housed in a reimagined garage on Upper King Street, the Brooks Reitz-helmed restaurant turned 10 in 2024, but it’s been a neighborhood favorite from the start, thanks to a menu of mouthwatering fried chicken, expectedly fresh oysters, and surprisingly craveable salads. Add to the clever mix soft-serve ice cream and buckets of Miller High Life ponies, and you’ve found yourself one of the best meals in this restaurant-proud town.

Order: Even the bivalve-averse crowd may develop a taste for oysters after sampling Leon's char-grilled take, which swim in a melty swirl of lemon and butter and are topped with a generous sprinkle of parmesan. The "old-school" scalloped potatoes are also not to be missed.

698 King St, Charleston, SC 29403; leonsoystershop.com

The Sea Shack

Don’t let inevitable line out the door during summertime scare you off. This treasured counter-service spot with just 40 seats is an area favorite thanks to its wide array of offerings, from conch fritters to flounder sandwiches. It’s all made to order and to your liking—fried, grilled, or blackened. Wash it down with a glass of what they declare to be the best sweet tea on the island, and finish with a slice of strawberry Key Lime pie (when it’s seasonally available) or a cup of banana pudding.

Order: Hearty appetites should try the Shack Attack Combo ($17.95 for lunch, $19.95 for dinner), which combines a crab cake, fish, shrimp, scallops, and oysters on a giant paper platter. Homemade tartar sauce is the traditional accompaniment, but we think the brandy-infused gator sauce makes an even better platter slather.

6B Executive Park Road, Hilton Head Island, SC 29928; seashackhhi.com

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Sullivan’s Fish Camp

With its lofted ceilings, lacquered-wood booths, and commitment to retro branding, this Sullivan’s Island joint feels like it’s been there forever. In reality, it’s a newcomer—a spring 2022 top-to-bottom overhaul of a restaurant that had called the same spot home for 30 years. And while the nostalgically striped, umbrella-shaded patio is painfully charming, the takeaway window makes a strong case for a to-go lobster roll savored on the beach just a few blocks away.

Order: The shrimp fried rice ($24) puts a fresh coastal twist on a takeout mainstay. We also love the Key lime pie.

2019 Middle Street, Sullivan's Island, SC 29482; sullivansfishcamp.com

explore Sullivan's Island

The Wreck of the Richard and Charlene

So named for the trawler that was tossed ashore on the same spot during Hurricane Hugo in 1989, this dinner-only, no-reservations establishment on Shem Creek shrugs off formalities in favor of its dynamite views and deliciously simple seafood. The best seat in the house belongs to the wooden dockside bar, where sunset views and local craft beers are just an arm’s length away.

Order: Complete with red rice, coleslaw, a hush puppy, and a fried hominy square, the shrimp platter (from $17.95) is a true taste of the Lowcountry. The deviled crab is also worth a try.

106 Haddrell Street, Mount Pleasant, SC 29464; wreckrc.com

Shrimp Shack

This family-owned lunch spot has been an island institution since it first opened its doors in 1978, and its magic belongs to its simplicity. They're only open for lunch, and you order through a carry-out window—though you don't have to take your food home. Snag one of the picnic tables on the porch for an especially satisfying alfresco dining experience.

Order: Given the restaurant's name, it's obvious you can't go wrong with shrimp here, but the shrimp burger ($9.30), served on a bun with tartar sauce and mayo, is a true crowd favorite.

1929 Sea Island Parkway, Saint Helena Island, SC 29920; facebook.com/shrimpshacksc

Mr. Fish Restaurant

There’s something for everyone on the extensive menu at this landmark Grand Strand restaurant and seafood market owned by a fisherman father and his culinary school-trained daughter. Choose a South Carolina classic, like the Lowcountry boil, or make the most of the raw bar and order a sushi roll or two. Stretch mealtime into a full-fledged Mr. Fish experience by reserving a ride to and from dinner in the Mr. Fishmobile, a bright blue school bus that hits all the nostalgic high notes.

Order: The seafood tacos ($15) are made with your choice of mahi, tuna, or shrimp and are topped with chipotle-lime sauce.

6307 North Kings Highway, Suite B, Myrtle Beach, SC 29572; mrfish.com

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SULLIVAN’S ISLAND, S.C. (WCSC) - With the goal of restoring one of Sullivan’s Island’s main areas for events, hundreds of people are giving back to The Island Club one bite at a time.

For “Taste of Sullivan’s Island,” the club’s biggest public event of the year, over 200 tickets were sold to people who wanted to try food from nearly every restaurant on the island. Plus, folks had a chance to enter a silent auction for raffle prizes from local businesses and vendors.

Sullivan’s Island Club President Trey Sedalik says the money is going towards renovating the clubhouse, which has been around since 1946. He says it was neglected ten years ago, sitting idle, and he hopes the town will help fix it up.

“Well, it’s very important to the people that live around here,” Sedalik said. “This is the only community center on Sullivan’s Island. And so, there’s nowhere really for residents to gather. To have kids’ events or to have wellness — any type of community event that you want to have. This is the only place to do it.”

Some of the renovation projects include adding a porch, a new ADA ramp and parking space, hot water, insulation and completing the bathrooms, bar and interior fixtures. The club’s website says they need to raise $500,000 to complete the full renovation and they have about 20% of it raised.

Sedalik says they don’t have the total amount of money raised for this year yet, but their first “Taste of Sullivan’s Island” raised around $20,000 last year.

“It’s just a small, humble building,” Sedalik said. “Couple of thousand square feet. But this is the only place for residents to gather and build relationships and foster community.”

Sedalik says he welcomes any current or past resident of Sullivan’s Island to join the club and help make their goal a reality.

Click here to learn more about their membership and future events.

Copyright 2025 WCSC. All rights reserved.