Review by: Cliff Stehle

Sullivan’s Restaurant opened in 1988 and has been family-operated ever since, which most likely accounts for the restaurant’s reputation with the locals and its longevity. A family member is always present to welcome guests and ensure that the quality of the food and service remains high. The restaurant is located on Sullivan’s Island (the “Little Neighbor” right next door to The Isle of Palms), off the coast of South Carolina and very near to Charleston. Bridges connect Sullivan’s Island to the mainland and also to The Isle of Palms.

The food was all that “Chug” (an Isle of Palms local resident) assured us it would be. We opted for the raw oyster appetizer (eight on the half shell) and two of the nightly specials (whole fried flounder and panko-crusted crab cakes). The oysters were fresh and flavorful and the flounder quality and taste rivaled a “Scored Flounder” entrée we have come to love that is served in a very up-class restaurant in Savannah (and at Sullivan’s the entrée is half the price). The flounder is fresh, juicy, and flavorful, and the apricot sauce complemented each diamond-shaped piece of fish. We included the 12 fried shrimp addition ($2.00 more) and while the shrimp were excellent (local and freshly fried) we really did not need them since the flounder was more than enough for a great meal.

The panko-crusted crab cakes were a delight, lightly fried and filled with lump crab. The filling did not overpower the dish either in amount or taste; the natural taste of low-country crabs came through loud and clear.

We opted for a bottle of wine with dinner (beer and wine are available) and were pleasantly surprised at the price (very reasonable; our bottle of Pinot Grigio was $17). We finished the meal with a portion of homemade Key lime pie. The texture was superb and the taste provided a fitting conclusion to a great dining experience.

One word of advice would be to get there early or call for reservations. We arrived just after the restaurant opened on a weekday in late September and by the time we left there were few tables left.

What To Eat

Low Country She Crab Soup

Oysters on the Half Shell (8)

Whole Fried Flounder with Apricot Glaze

Panko Crusted Crab Cakes

Key Lime Pie (Home Made)


Sullivan’s Recipes


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