About Fleet Landing

Charleston's Best Waterfront Restaurant has a view that is a distinctive destination unto itself. Housed in a 1940s retired naval building on the east side of the Charleston peninsula, Fleet Landing Restaurant features Chef Drew Hedlund's classic and contemporary Southern seafood fare in a setting that celebrates the area's waterfront heritage. The restaurant's "maritime chic interior" caught the eye of Food & Wine Magazine which featured Fleet Landing in their trend spotting "Where to Go Next" column.

Encased in a hurricane proof, 6,000 square foot concrete maritime structure, Fleet Landing juts out over the marsh on a reinforced pier and boasts oversized windows that offer an unobstructed view of the Charleston harbor. Built in 1942 by the US Navy as a debarkation point for sailors, the building lay vacant after World War II until it was acquired by the South Carolina Port Authority in the 1960s and used for storage. In 1988, when a 21-year-old Tradd Newton pointed out the unique building to his mother and made the prediction "One day, I'm going to put something in that building,” the structure was in disrepair. Fast forward 16 years and Newton, with the guiding vision of Charleston architect Reggie Gibson and Newton's wife/business partner Weesie, is seeing his dream realized.

Mission

We are Charleston’s best locally-owned, waterfront restaurant committed to freshness, quality, sustainability, and consistency. We are a dedicated, close-knit team whose passion is to provide the ultimate dining experience through hard work and energetic Southern hospitality.

Fleet Facts

When is the restaurant open?
Fleet Landing serves lunch and dinner seven days a week and is closed for Thanksgiving and Christmas Days.

What sort of food does Fleet Landing serve?
Fleet Landing’s menu is an integration of fresh, locally sourced classic and contemporary Southern fare using sustainable seafood and seasonal produce indigenous to the Lowcountry.

Menu highlights include:
Crispy Whole Flounder with Apricot Glaze, Charleston Shrimp & Grits, Crab Cakes, Lowcountry Boil, Lump Crab Bruschetta

How many seats does the restaurant have?
180 inside / 100 outside

What about large parties?
With no private space, we aren't able to host groups of more than 10 people, but we always recommend the Charleston Area Visitor's Bureau website as a great resource for rehearsal dinners, receptions, and large parties.

Is Fleet Landing handicapped accessible?
Yes. The entrance and dining room are on one level, and we have a wheelchair accessible bathroom. There are also two handicapped parking spaces at the front of the lot with a ramp.

Where can customers park?
Unlike most of the restaurants in downtown Charleston, Fleet Landing has an on-site, free parking lot with about 30 spaces. There is also a parking garage just across the street, and we are located between two stops for the CARTA Trolley (at Waterfront Park and at Cumberland Street).

What credit cards do you accept?
Cash and all major credit cards: American Express, Visa, MasterCard, and Discover.

Do you allow smoking?
Effective July 23, 2007, the City of Charleston's Smoke-Free Ordinance requires virtually all enclosed workplaces in the City to be smoke-free. In accordance, Fleet Landing Restaurant & Bar does not allow smoking at either dining rooms or bars. You may smoke in front of the restaurant, away from the building.

Our Crew

Owner Tradd Newton

Tradd Newton

Owner

Bio Coming soon...

Owner Weesie Newton

Weesie Newton

Owner

Bio Coming soon...

General Manager Sam Richardson

Sam Richardson

General Manager

Bio Coming soon...

Executive Chef Drew Hedlund

Drew Hedlund

Executive Chef

Bio Coming soon...

Manager Will Cartzendafner

Will Cartzendafner

Manager

Bio Coming soon...

Manager Josie Fitzwater

Josie Fitzwater

Manager

Bio Coming soon...

Manager Katie Greenhaw

Katie Greenhaw

Manager

Bio Coming soon...

Manager Alex Hammond

Alex Hammond

Manager

Bio Coming soon...

Manager Marc McLeod

Marc McLeod

Manager

Bio Coming soon...

Sous Chef Albert Middleton

Albert Middleton

Sous Chef

Bio Coming soon...

Executive Sous Chef Deljuan Murphy

Deljuan Murphy

Executive Sous Chef

Bio Coming soon...

Manager Joel Stitzer

Joel Stitzer

Manager

Bio Coming soon...

Sous Chef Kenny Wright

Kenny Wright

Sous Chef

Bio Coming soon...

Executive Assistant Sarah Nielsen

Sarah Nielsen

Executive Assistant

Bio Coming soon...