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IGT 25

www.MountPleasant.Restaurant | www.MountPleasant.Menu |

www.MountPleasantMagazine.com/ECEats

Hokey Pokey Handcrafted Ice Cream

offers fresh churned

ice cream and milkshakes. Visit their Facebook page to see

which flavors are available. Cuisine: dessert/ice cream/gelato

• 162 Seven Farms Drive, #335 • 843-881-8686 •

$

Honeycomb Café

is the perfect place to start your day with

a scrumptious breakfast such as sweet blueberry pancakes or

savory omelets with thick-cut bacon. Lunch is also served

daily. Cuisine: American/vegetarian • 162 Seven Farms

Drive, #340 • 843-881-8686 •

www.honeycombcafe.org

$

• •

Isle of Palms

Acme Lowcountry Kitchen

combines upscale yet casual

elements of traditional coastal cuisine with classic fare.

Breakfast, lunch and dinner are served in a casual beach

atmosphere with local ingredients and sustainable seafood.

Cuisine: American/seafood • 31 J.C. Long Blvd. • 843-886-

0024 •

www.acmelowcountrykitchen.com

$-$$

• •

Banana Cabana

is committed to satisfying customers

with great food, excellent service and a wide variety of

delicious dishes for lunch and dinner. Cuisine: American/

seafood • 1130 Ocean Blvd. • 843-886-4360 • www.

thebananacabanasc.com

$-$$

Coconut Joe’s Beach Grill & Bar

offers spectacular views

of the Atlantic Ocean from a covered outside deck, air

conditioned dining room or open-air rooftop bar. Enjoy live

music every night during the high season and revel in a bit

of the Caribbean on the Isle of Palms. Cuisine: American •

1120 Ocean Blvd. • 843-886-0046 •

www.coconutjoes.biz

$-$$

Coda del Pesce

offers sweeping views of the Atlantic

Ocean. Enjoy handmade pastas, fresh, local Italian seafood-

inspired cuisine and a stellar all Italian wine selection.

Cuisine: Italian/seafood • 1130 Ocean Blvd. • 843-242-

8570 •

www.codadelpesce.com

$-$$

The Boathouse at Breach Inlet

serves dinner nightly

and Sunday brunch. Its roots run deep when it comes to

Southern cooking, drawing from family recipes scrawled

on cards in plantation kitchens to the modern locavore

movement and relying on South Carolina’s natural fresh