Water's Edge

The story

Crafted with passion, served with love

Perched on the banks of historic Shem Creek in Mount Pleasant, Water's Edge sits just minutes from downtown Charleston and offers something that's harder to come by than a good meal: a genuine sense of place. From the dining room and outdoor patio, guests can watch local fish and shrimp boats unloading their daily catches at the dock — a living reminder that the seafood on the menu didn't travel far to get there.

The Setting and the Spirit

The restaurant draws its identity directly from Shem Creek. Even the cocktail list pays tribute to the waterway's history — the Thunderstar Margarita is named after a famous head boat that once worked the creek, while the Magwood Magnolia honors Captain Wayne Magwood, a shrimping legend of the area. That kind of local specificity runs through everything here, from the William Wolf pecan bourbon and fresh peach puree in that cocktail to the Adluh stone-ground grits served beneath the Wedge Shrimp & Grits.

The Food

The menu spans American and seafood cooking with a strong Lowcountry accent. Starters range from Oysters Rockefeller baked with herbsaint liqueur, bacon, and parmesan to Boom Boom Shrimp tossed in a house-made spicy sauce and finished with wakame seaweed salad. The Wedge Crab Soup — lump blue crab, bacon, roasted sweet corn, cilantro, and chipotle peppers — is described as the kitchen's own twist on a local favorite. Dinner adds a Thursday prime rib: a 12–14 oz house-roasted cut served with creamy mashed potatoes, sautéed vegetables, horseradish cream, and au jus.

Reviewers have singled out the fried whole flounder ("so flavorful, so moist"), the Crab Cake Eggs Benedict with the chef's handmade lime hollandaise, and the Baked Crab and Spinach Dip as standouts worth returning for.

Drinks and Wine

The wine program — recognized with a Wine Spectator Award of Excellence in 2024 — spans over 200 selections from around the world, priced to be approachable. By the glass, options run from a J. Lohr "October Night" Chardonnay to a Conundrum Red Blend by Caymus. The bar also leans into local craft brewing, pouring from Edmund's Oast, Holy City Brewing, Westbrook, and Commonhouse, among others.

Brunch, Parties, and More

Sunday brunch runs from 10 am to 2 pm and includes a build-your-own Bloody Mary bar with 15 mixes, 20 pickled vegetables, and 30 hot sauces — a spread that takes the tradition seriously. Happy hour runs Monday through Friday at both bars. For private events, the restaurant offers tailored group dining, with dock access available off Marker 130 on the Intracoastal Waterway and ample free parking on site.