Anson Restaurant

Anson Restaurant American cuisine, inspired by local ingredients from Chef Shaun Connolly
📍12 Anson St, Charleston · since 1992
🍷Open Tuesday-Saturday from 5 p.m.
(960)

From a single ingredient to the final product. A look at what the kitchen sees vs. what lands on your table.
10/04/2026

From a single ingredient to the final product.

A look at what the kitchen sees vs. what lands on your table.

A night at Anson with Chef Shaun, from plating dishes in the kitchen to adding finishing touches at the bar.
10/01/2026

A night at Anson with Chef Shaun, from plating dishes in the kitchen to adding finishing touches at the bar.

The main course is only part of the order. Pair spicy shrimp pasta, made with local shrimp from Tarvin Seafood/Miss Paul...
09/29/2026

The main course is only part of the order.

Pair spicy shrimp pasta, made with local shrimp from Tarvin Seafood/Miss Paula, with a few sides for the table, like our corn with cotija and chili butter, crispy brussels with chilis and cashews and classic French fries.

A little color for the table, courtesy of yellowfin tuna crudo with local melon, cucumber, banana pepper, chili and tarr...
09/27/2026

A little color for the table, courtesy of yellowfin tuna crudo with local melon, cucumber, banana pepper, chili and tarragon oil.

09/25/2026

Our vision for is pure indulgence. Puff pastry, garlic-herb breadcrumbs and Canadian lobster baked in shellfish butter - say hello to lobster ‘cargot.

in calls for a round of oysters.Kick off the new season with our roasted East Coast oysters, finished with garlic bu...
09/22/2026

in calls for a round of oysters.

Kick off the new season with our roasted East Coast oysters, finished with garlic butter, parmesan and breadcrumbs.

Cucumber mint martini, anyone? We'll save you a seat.
09/20/2026

Cucumber mint martini, anyone? We'll save you a seat.

Meet our 20-ounce prime bone-in ribeye. Dry-aged for 45 days to develop its rich flavor, then served with roasted tomato...
09/17/2026

Meet our 20-ounce prime bone-in ribeye.

Dry-aged for 45 days to develop its rich flavor, then served with roasted tomato, parmesan, gruyère and chimichurri.

Handmade campanelle is paired with Elk Bolognese, red w**e, rosemary and parmesan for a rich, savory take on a classic. ...
09/15/2026

Handmade campanelle is paired with Elk Bolognese, red w**e, rosemary and parmesan for a rich, savory take on a classic.

Address

12 Anson Street
Charleston, SC
29401

Opening Hours

Tuesday 5pm - 11pm
Wednesday 5pm - 11pm
Thursday 5pm - 11pm
Friday 5pm - 11pm
Saturday 4pm - 11pm

Telephone

+18435770551

Website

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