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At Briny Swine Smokehouse & Oyster Bar, prepare to be embraced by a picturesque “briny blue” facade, perfectly encapsulating the essence of South Carolina. This seaside smokehouse and oyster bar is the latest new restaurant that is a definite must-visit. It boasts an array of Carolina-style barbecue, freshly caught seafood from the Carolina coast, and beloved Lowcountry fare. Sip from an extensive array of wines, whiskeys, beers, and handcrafted cocktails while serenading by live musical performances on the Briny stage.
Step inside to discover a rustic interior adorned with weathered woods in hues of grey, blue, and brown, featuring laid-back picnic table-style seating. When the weather warms, accordion-style windows are drawn open, merging the energetic vibe of Lincoln Park with the inviting, warm, and cozy atmosphere of the dining room, filled with tantalizing aromas and the sounds of live music.
First established in Edisto Island
Briny Swine is a beloved, down-home restaurant that was first established in Edisto Island. The quiet community of 2,000 is located roughly 45 miles south of Charleston, South Carolina. Edisto’s robust fishing community and the island’s rich heritage spill into its restaurants, where food is the heart of the community.
There, Brandon and his wife Katherine own and operate the original outpost of Briny Swine and Ella & Ollie’s, both of whose menus shine with local seafood and Southern staples steeped in the island’s rich history. While Chicago lacks sea salt and massive oak trees draped with Spanish moss, Brandon has still managed to bring the Edisto magic here.
What to order at Briny Swine
Briny Swine is a casual restaurant that celebrates two beloved South Carolina culinary traditions: pig pickin and oyster roasts. The menu focuses on Carolina-style barbecue, featuring slow-cooked whole hog and other meats smoked for 12 to 24 hours. In addition to plenty of pork, guests can enjoy St. Louis ribs, chicken, and turkey at Briny.
Brandon has spent years honing his sauce recipes, which include vinegar, tomato, mustard, and mayonnaise bases. Five varieties made in-house are served with meat at Briny Swine.
- Alabama White: Made famous by “Big Bob” Gibson in Alabama, this sauce features mayo, vinegar, water, mustard, horseradish, and a ton of black pepper. It is served primarily with chicken (and is a must with Briny’s smoked wings!) but also works with beef.
- Carolina Gold: On the rare spectrum, this super South Carolina staple is a mustard-based BBQ sauce with mustard, vinegar, sugar, and ketchup. It goes with all meats.
- Pepper Vinegar: This sauce, which is primarily served with pork, is laden with pepper, vinegar, flakes, and sugar
- Red: This tomato-based sauce, made of ketchup, vinegar, and brown sugar, is a terrific accompaniment to all meats.
- Spicy Red: A variation of the red sauce with added chipotle for those craving that heat.
The selection of Lowcountry goods includes:
- Jimmy Red Corn Bread with sorghum butter
- Collard Greens: one of the first recipes Brandon finely honed as a young chef
- Boiled Peanuts: boiled shell-on in salt water for 8 hours with garlic and onions
- Deviled Oysters: crispy fried oysters served on top of a deviled egg and drizzled with hot honey
- She-Crab Soup: cream-based goodness with crab roe, and lump crab, topped with fresh chives and a drizzle of sherry
- Grit Fritters: featuring Marsh Hen Mills grits (proudly milled in Edisto Island). Mixed with pimento cheese, chopped up brisket, and deep fried before drizzled with tomato pepper jack
- Hash and Marsh Hen Carolina Gold Rice: perhaps the most “South Carolina” dish on the menu.