Chubby Fish opened in Cannonborough Elliotborough in 2018 under chef James London, built around a dock-to-table concept: partnerships with local fishermen and farmers supply a menu that changes daily around whatever's fresh from the Atlantic and Lowcountry rivers.
London came to Charleston by way of Niko, a Japanese restaurant in Soho where he served as executive chef, and The Elite Café, a Creole kitchen in San Francisco, before returning home to open his own place.
Regulars point to garlic shrimp, lamb ribs, the oyster roll, snapper, and curry preparations, alongside whatever small plates and fresh catch are running that day.
The recognition has been steady: North America's 50 Best Restaurants listed Chubby Fish in its Top 50 for both 2025 and 2026, Michelin selected the restaurant in 2025, and it appeared on The New York Times' Restaurant List that same year. The James Beard Foundation named it an Outstanding Restaurant semifinalist in both 2025 and 2026, following a Best Chef Southeast finalist nod for London in 2024. Robb Report included it among its Best New Restaurants for 2026, and it has also made the Eater 38.
London came to Charleston by way of Niko, a Japanese restaurant in Soho where he served as executive chef, and The Elite Café, a Creole kitchen in San Francisco, before returning home to open his own place.
Regulars point to garlic shrimp, lamb ribs, the oyster roll, snapper, and curry preparations, alongside whatever small plates and fresh catch are running that day.
The recognition has been steady: North America's 50 Best Restaurants listed Chubby Fish in its Top 50 for both 2025 and 2026, Michelin selected the restaurant in 2025, and it appeared on The New York Times' Restaurant List that same year. The James Beard Foundation named it an Outstanding Restaurant semifinalist in both 2025 and 2026, following a Best Chef Southeast finalist nod for London in 2024. Robb Report included it among its Best New Restaurants for 2026, and it has also made the Eater 38.