Pier 41 Seafood and Raw Bar is the newest Mount Pleasant eatery from local Chef and Restaurateur Brannon Florie. The casually intimate 40 seat dining room foregoes the formalities of its downtown counterparts to offer the highest quality local and regional seafood at a reasonable price. The menu features a fresh take on classic seafood dishes, incorporating influences from the American South and Far East. In addition to regular menu items, Pier 41 offers a raw bar menu with a small, carefully chosen selection of oysters and other seafood delights.
Details such as wooden and subway tiled walls, reclaimed local woodwork, and large chalkboards highlighting raw bar offerings and daily specials, marry Florie's Lowcountry roots with the feel of a New England raw bar. The full service, 16 seat bar offers a carefully curated selection of local craft beers, signature cocktails, and wines. Newcomers may be drawn in by $1 champagne and $1 oysters at happy hour, but it is Pier 41’s commitment to true southern hospitality that will keep guests coming back again and again.
Tuesday through Saturday
4pm - 10pm
Happy Hour 'til 7pm
1$ Oyster & 1$ Champagne 'til 6pm
Late Night Happy Hour Friday - Saturday 10pm to 12 am
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Farms & Purveyors
Pier 41 values and celebrates its relationships with South Carolina farmers and purveyors. Through Chef Brannon Flories' long -standing relationships, Pier 41 is able to offer truly local, fresh, and seasonal cuisine.
A passionate proponent of the Lowcountry and native Charlestonian, Restaurateur Brannon Florie is working to keep the soul of Southern food and hospitality alive. These ideals permeate his many different endeavors, including restaurants The Granary, On Forty-One, Florie's Events,Floking Artisan Products, and now Pier 41.
Florie has never been a stranger to hard work, landing his first managerial position at the age of 17. He spent the next decade honing his business, management, and culinary skills across the United States, working for such well known brands as Carlson Worldwide, E-Brands, and Walt Disney World Resorts and Restaurants. Upon his return to Charleston, Florie quickly become an integral part of Charleston’s flourishing food and beverage community. In addition to earning praise as Executive Chef at The Boathouse at Breech Inlet, 17 North Roadside Kitchen, and The Granary, he played a major role in opening such popular restaurants as The Rarebit, Big John’s Tavern, and King Street Public House.
In all of his endeavors, Florie aims to honor the relationships he has built with local farmers, fisherman, brewers, and distillers. Even his plumber and electrician are personal friends and Mount Pleasant locals. His desire to give back to the community is exemplified by his involvement with local charities such as East Cooper Meals on Wheels, East Cooper Land Trust, and Lowcountry Land Trust. He is a member of Charleston Brown Water Society and the founder of Charleston's first free Food and Beverage Employment site. Outside of work he spends his time enjoying the company of his wife and two daughters, with whom he resides in Mount Pleasant.
Owner & Manager
test Renee Florie was born and raised in McClellanville, developing a love and respect for Lowcountry cuisine at an early age. She began her food and beverage career at the iconic Seewee Restaurant in Awendaw when she was just 15 years old. Over the next five years she gained experience in both front and back of house operations, skills she would take with her in 2010 to 17 North Roadside Kitchen. Here she would meet her husband and business partner, Chef Brannon Florie.
Renee assisted Brannon in opening restaurants throughout Charleston, including The Rarebit, The Granary, Big John's Tavern, King Street Public House, and On Forty-One. During this time she also attended full time classes at Trident while raising their two daughters, Falyn and Hadlee, completing her Associates in Science in 2015. It wouldn't be long before Renee found herself returning to the food & beverage world, taking on a managerial role at The Granary and helping found and develop Floking Artisan Products. When the opportunity arose to open a new restaurant, Renee eagerly dedicated herself to carrying out the vision that would become Pier 41.
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