Hotel & Restaurant Spotlight: Saltus River Grill, Beaufort, SC

Mike Dojc
| February 15, 2024 | 4 Minute Read
Patrons enjoying a fire pit in the outdoor dining area of a restaurant at night. Saltus River Grill

Diners at Saltus River Grill know that seafood tends to hit different when savored alongside a stellar waterside view that paints a complete picture of the catch of the day’s journey from hook to plate. For two decades, both Beaufortonians and visiting tourists have been drawn to this elegantly appointed AAA Three Diamond Bay Street mainstay.

“We format our menu and offerings to support as many local farms and purveyors as possible,” Saltus owner Lantz Price said.

When the weather is cooperating, eating al fresco on the outdoor patio (above), lit romantically by lights hanging from trees, is always the right move. The sleek dining room, warm and inviting with dark woods and a wall of wine bottles by the bar, is no slouch either.

A salad with craisins, pears poached in red wine and chèvre. Saltus River Grill

Sophisticated takes on Lowcountry cuisine permeate the menu, from a creamy sherry-spiked she crab soup to their sea island shrimp swimming in stone ground grits with white wine and a chicken and herb jus. But there’s more than a stroll down Carolina culinary history—this is a restaurant that offers up a full raw bar and serves steaks and an impressive selection of sushi too. Starters can run the gamut from a malbec poached pear salad (above) with a blood orange vinaigrette to pillowy beignets filled with blue crab, corn and shrimp or steamed cold water mussels with coconut curry.

Braised swordfish topped by peach chutney served over andouille red rice and collard greens. Saltus River Grill

When it comes to mains, a recent sampling of entrée showstoppers included braised swordfish topped by peach chutney served over andouille red rice and collard greens (above), and dorado served with blue crab and fingerling potato gratin.

“Our blackened dorado dish is a local favorite. It has remained on our menu for all 23 years,” Price enthused.

On the turf side of the menu, expect mouthwatering surprises like osso buco accompanied by a pecorino risotto and broccolini. A half chicken from Gaffney’s heritage and natural meat purveyor Joyce Farms also beckons.

Price has two other restaurant concepts in town in Hearth Wood Fired Pizza (802 Bay St.), and Plums (904 Bay St.), a down-home sandwich-and-salad joint with live music some nights.

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