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Local and international partnerships drive the renowned quality steak and seafood that makes Burwell’s a best-in-class dining option in Charleston
By Mark A. Leon
Step off Market Street and into Burwell’s Stoneware Grill, and the first thing that hits you is the irresistible aroma of steak. Just past the corridor to the host stand, the open fire kitchen fills the air with the scent of freshly aged and wagyu steaks—an instant hook for any carnivore.
Before you’re even greeted, the décor draws you in with a sense of comfort and space. To the right, a long bar evokes the warmth of a small-town watering hole—perfect for a glass of wine and a friendly chat with the bartender. To the left, the open dining area features rustic wooden art and a front-row view of the kitchen’s culinary performance. Beyond the bar, a stairwell leads to two spacious seating areas ideal for groups and private events.
The interior design is essential to the Burwell’s experience. By blending historic roots with thoughtful spacing, guests are transported to a Charleston of yesteryear, yet can still enjoy an intimate, relaxed atmosphere.
A Dining Experience Built on Relationships
To truly appreciate Burwell’s, it helps to understand the relationships and local partnerships that shape its unique formula:
- Seafood is sourced from CudaCo, a partnership locals consider the gold standard.
- Pastry Chef Mark “Swanky” Heywood-Washington and Executive Chef Jonathan Kaldes have an 18-year friendship dating back to culinary school—Jonathan is even godparent to Mark’s children.
- General Manager Don and Bar Manager Tim have been best friends since seventh grade.
- White Sturgeon Caviar comes from a secret spot in Parma, Italy, with the location kept confidential to prevent poaching.
- Menu covers are crafted locally by Boysterous Couture on Broad Street, underscoring Burwell’s commitment to supporting small businesses.
- Burwell’s is a family-owned Charleston institution that’s thrived for 13 years.
- Unlike most steakhouses, Burwell’s offers both à la carte and composed entrée presentations, including sides.
“When guests come to Burwell’s, they expect a comfortable, welcoming experience that’s increasingly rare these days. Our space is approachable for a steakhouse, yet our execution is firmly fine dining. The creativity and quality of our dishes are elevated by our knowledgeable, attentive staff. We’ve cultivated a family-like culture here, and guests truly feel like they’re being welcomed into our home—with warm smiles and a genuine effort to connect, all aimed at creating memories that last,” explained Don Goodemote, General Manager.
He went on to highlight the role of staff loyalty in Burwell’s continued success: “We rarely experience turnover, and many of our team members have been with us for three years or more. Jonathan, our Executive Chef, has been here four years; Tim, our Bartender and Bar Manager, for six; I’ve been here for seven years myself, and Swanky, our Pastry Chef, has been with us since day one—thirteen years. The longevity of our team is a true testament to the strong, positive culture we’ve created.”
Unforgettable Flavors and Service
We began with the Charred Octopus, described as “vibrant” by both our server and the executive chef. Prepared with lemon oil, pomegranate molasses, arugula, and beet ricotta, each bite was a palate-awakening experience—one of the most memorable starters on the peninsula.
Next came the White Sturgeon Caviar, served with crème fraiche, chives, and tomato. You can savor the caviar solo or balance its briny punch with the accompaniments. As a rare treat, only the General Manager or Executive Chef delivers the caviar tableside, making the moment feel special.
Steak is the star here, offered in three categories: Wet-Aged, Dry-Aged, and Wagyu. We shared the 14 oz Black Opal Wagyu Strip from Australia (medium rare)—a perfect portion for two. To elevate our meal, Tim, the head bartender, personally assisted with our wine selection, exemplifying the attentive, approachable service.
Craving seafood but not a full entrée, we added lump crab Oscar and broccolini to our steak. Both were exceptional and highly recommended as accompaniments.
Seafood lovers will find three standout entrées, each generous enough to share:
- Market Fish, currently paired with Jimmy Red Corn heirloom grits, broccolini, and vincotto
- Lump Crab & Shrimp Pasta with Mancini bucatini, red onion, and sherry cream sauce
- Seared Sea Scallops with farro, roasted rainbow carrots, and parsnip purée
A Sweet Finale
Dessert was Swanky’s “Gentleman Pirate’s Banana Pudding,” paired with a fruit-forward Chenin Blanc. Layers of fresh bananas, vanilla crème diplomat, and Biscoff cookies atop Mille Crepe, finished with cinnamon buttercream, rum-cane syrup, cookie crumbles, white chocolate pearls, and caramelized bananas—an unforgettable ending to a remarkable meal.
Burwell’s Stonefire Grill isn’t just a steakhouse. It’s a testament to the power of family, partnership, and local pride—a place where every detail and relationship enhances the experience.
There is something special here
For the last 13 years Burwell’s has created a luxury dining experience with an approachable comfort, attentive service and a warmth that can’t quite be explained in words but felt deeply. If you are fortunate to have a 5-star meal, meet the owner, executive chef, assistant manager and bar manager in one night, that is not only a complete dining experience but a complete day. That is why we still have been thinking about our meal at Burwell’s.
What was so striking is that Burwell’s one of the few restaurants we have dined with on the peninsula and in the tri-county that have not only grown but truly elevated the dining experience—without relying on traditional advertising or many strategic partnerships. It’s all been driven by word of mouth, exceptional food, and consistently memorable service.
Burwell’s is THE BEST – the only thing better than the cuisine are the people!