Costa

Costa showed up on Resy's Charleston Hit List and earned attention for its raw bar and wine program. The wine menu architecture tells the story: separate pages for Champagne, sparkling, white, orange, rosé, and red. That's 20 pages of wine in a seafood restaurant. The proprietary angle is Angel Oak wines, sourced from the ownership group's Argentine vineyards in Valle de Uco. The Angel Oak lineup includes Torrontés, dry rosé, Pinot Noir, GSM blend, Malbec, and a red blend called Assemblage. By the glass, Angel Oak pours run $14-25. A dedicated orange-wine page signals the team is thinking beyond standard seafood-house pours. Pairing skin-contact whites with crudos and ceviches is a rarity in this category.

Costa earns Reliable because the multi-page wine structure and proprietary label show genuine ambition, but the program is still young enough that it needs more time to fully prove out. The Angel Oak wines give you a storytelling angle that no other Charleston restaurant can match: you're drinking wine from the same ownership group's Argentine vineyards. The orange-wine page is a quiet differentiator for a seafood restaurant. Torrontés or dry rosé at $14-15 a glass with raw-bar items is a strong value play. The risk is house-label economics: proprietary wines can carry aggressive premiums versus comparable third-party bottles. Compare before committing to the top-tier Angel Oak reds.