Tradd Newton renovated an abandoned, 1940’s naval building to open Fleet Landing. The restaurant sits on top of the marsh on the city's peninsula thanks to a reinforced pier, and the dining room has a nautical, industrial feel with metal chairs, exposed pipes, and its famous wall of life preservers. Oversized windows offer diners expansive views of Charleston Harbor, adding to the ambiance. Chef Drew Hedlund has crafted a menu of southern-inspired seafood dishes, including Charleston shrimp and grits and whole fried southern flounder with red rice. Seating is available on the outdoor deck, which is heated during the winter.
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