Charleston Living Magazine Nov-Dec 2021

FOOD | DINING OUT
By WENDY SWAT SNYDER
Photos by JAMES STEFIUK
The Kingstide
Daniel Island’s New Coastal Dining Destination
Onew restaurants has opened on
Daniel Island, and islanders are thrilled
to have it.
The Kingstide offers guests one of the
city’s few true waterfront dining spots, just
One of charleston’s hottest
15 minutes, give or take, from the historic
downtown area—and 30 minutes by ferry.
In a stunning setting overlooking the Wando
River, diners enjoy a seafood-centric menu
surrounded by Southern-style gardens, bubbling
fountains and wildlife-filled walking
trails. In the short time since opening in
March 2021, the eatery has earned a reputation
for exceptional service and food, and a
fantastic nautical vibe to boot.
A project of Charleston-based Indigo
Road Hospitality Group, The Kingstide anchors
a luxury mixed-use community, The
Waterfront, created by East West Partners, a
Colorado-based development firm.
“They came to me three or four years
ago,” says Steve Palmer, founder of Indigo
Road, the powerhouse behind a multitude
of successful concepts—locally, O-Ku Sushi,
Oak Steakhouse and Indaco—and well as
restaurants scattered across a half dozen states
and Washington D.C.
“At the time I was a little skeptical about
Daniel Island, as I hadn’t really done anything
on that side of town, but the managing partner
of East West really had a vision for what
The Waterfront could be, so we collaborated
about the food and the development. They’ve
been great partners.”
The Daniel Island market proved to
be an opportunity for the group’s caliber of
restaurants.
“From the moment we opened, our instincts
told us we’d be busy,” says Indigo Road
chief restaurant officer Jon Murray. “But we
had no idea we’d be as busy as we are. The
community has embraced us.”
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The sprawling property boasts two stories
of wide piazzas—a classic element of
Charleston’s architectural style—for dining
al fresco. Aquatic notes running through the
restaurant are understated, like the pale bluegreen
palette that also helps blend the structure
with the natural landscape.
Soft whites lighten the exterior and shiplap
walls inside. Wide windows and warm
hardwoods combine with contemporary
furnishings and fixtures, delivering a sleek,
light-filled setting. Charleston architect David
Thompson and designer Cortney Bishop
were the design team on the project.
Understated is also how executive chef
Kevin Getzewich describes his approach in
The Kingstide kitchen.
“The food we’re doing is simple, not
pretentious,” explains Getzewich. “Our focus
is on the freshest ingredients and proper technique—cooking
from a place of passion—not
an ego-driven menu.”
An alum of The Restaurant School at
Walnut Hill College in Philadelphia, he reconnected
with the Indigo Road Group following
past executive chef stints at their King
Street properties Indaco and The Macintosh.
“There aren’t many waterfront restaurants
in Charleston,” notes Getzewich. “Steve
and Jeremiah Bacon’s (executive chef/ partner)
vision for The Kingstide was to fill that
niche—with something affordable, but also
special occasion.”
The autumn evening my guest and I visited
The Kingstide, we opted for window seats
in the main floor dining room, with views of
the sun setting over the river, an open kitchen
fueled by a wood-fired hearth, and a chef ’s
“rail” for an up-close culinary experience.
We dove into the appetizers that ar-