The Quinte
Executive Chef Jason Stanhope has re-imagined The Quinte as a casual, inventive neighborhood oyster bar. The moody space draws inspiration from its original use as a billiards room frequented by sailors, with hand-painted banners and lights, locally sourced antiques, and cozy built-in booths for a contemporary twist on classic Charleston style. Chef Stanhope’s menu features a high-low mix of food and drink, including both sandwiches and shellfish towers, crushable beers and hard-to-find Champagnes.