Palmira Barbecue — Restaurant in Charleston

Palmira has been winning accolade on accolade in the press - and it's for good reason.

I am a barbecue enthusiast and a long time food and beverage professional and this place crushed it at every level for me. We happened to be in town over Father's Day, so we went on Father's Day. I knew it was going to have a serious line and while it surely did, it moved reasonably quickly compared to some other barbecue spots across the country. A fella a couple spots behind me mentioned that the line was moving slower than it usually does there, so I'd take that to be even more impressive. Beyond that, the hospitality here was most excellent.

Alright, onto the barbecue. Beef cheek is, in fact, king. The beef cheek is one of the of the best bites of food I've ever had, bar none. The fat render and collagen break down made it so incredibly luscious and the bark:meat ratio makes for some insane flavor. It is very rich, but a half pound is exactly perfect. I think the salt level was a little higher than I'd probably prefer, but I loved it nonetheless.

My daughter ordered a whole hog sandwich. Which brings me to what I love about Palmira - it is essentially a love letter to all the different cultures and expressions of barbecue. Its beef handling is certainly Texas inspired, but the swap from brisket to beef cheek is really something special. Lots of Puerto Rican flavors and techniques show up as well, which is really fun. And having whole hog in the Carolinas is just correct. The whole hog was delicious, full of flavor, and moist.

We also got a half chicken, which came with chimichurri. I asked for it on the side, so that my kids would eat the chicken, but I can say that the chicken is best served with the chimichurri. It was so bright and flavorful and sent the chicken to the next level. One thing I will say is that the skin of the chicken didn't develop as much crisp as I like and was left under-rendered. I suspect it's because they're probably cooking their chicken at the same time/temps as other meats, but it's one of the areas of constructive feedback I might offer - cook faster and hotter with lots of convection to dry out that skin. But the chicken was moist and tender, which is the most essential part.

The final barbecue item we got was... a beef rib. Beef ribs are expensive, decadent, and often considered the premier cut for barbecue. I will say, this was the most disappointing item we got. The biggest issue was that it was under seasoned. It lacked enough salt to really cut through the size of meat there. While some of that is due to the cut, there are ways of overcoming that I would encourage the crew to explore. Additionally, some of the fat cap was left in rather large chunks which made for some big bites of fat that are just... unwelcome on a cut that's already loaded with intramuscular fat. The beef rib was the most expensive part of the tray, of course, and was my least favorite. I probably wouldn't order it again, unless I just got a fluke of a rib (it happens, been there haha).

The sides? Mac and cheese slapped. Very good. Has the gluey texture I want from Mac and cheese. Probably citrate based sauce rather than a roux, cause it's got that good good.

The slaw was off the chain. Cooling, fresh, and so good for all the heavy meats. Big fan, would order every time.

Finally, the pickles were clearly housemade and delicious. Slightly more vinegary than I usually want them to be, but were a welcome reprieve from the beef fat of the beef rib.

Finally, the house barbecue sauce was pretty good, but I don't think fully represents the quality and flavor I had with everything else. It's mustard based but has a heavy Texas nod with loads of black pepper in it. It was solid, but I think the pepper took away from some of the acidity.

Overall, despite some constructive thoughts in here (offered simply because it's obvious that this team actually gives a damn about their food and experience), this is still one of the best barbecue spots in the country and you should go here. It's...

Palmira BBQ is a MUST if you want to enjoy amazing BBQ matched with a great and inviting atmosphere. I myself am a BBQ connoisseur of sorts, and I've had BBQ all over the states. I was very excited when I heard Palmira opened up in CHS and was even more eager to try it once I read into the Owners backstory and BBQ journey.

Palmira BBQ has something really special and authentic at their restaurant. It's Texas style BBO meets the Carolinas style BBQ with deep Latin flavors. These Latin flavors stem from the owners Puerto Rican roots and it would be an understatement to say that the BBQ and Puerto Rican Flavors marry and complement each other so well.

I brought my wife here recently for our first visit and let me start by saying when we walked in the staff made it a point to acknowledge and greet us with excitement. The team was even more excited when I told them it was our first time and that I love BBQ. We ordered a little bit of everything on the menu. All the different Meats and all the Sides to get the full experience.

I'll start with this, I love traditional Texas Style BBQ, but l have never had BBQ this good ever anywhere. Every single Meat was smoked to perfection. I myself am usually team Brisket, but Palmira has me confused after trying their Beef Cheeks. The bark is insanely good and the richness of the cheek once you get that full bite is something special. I also loved the tostada with their BBQ sauce which was just insanly good. I even found my wife who doesn't love BBQ like I do suddenly all over just loving to try everything on the platter. You can taste the Latin flavors in every bite. The Mustard Slaw had cilantro in it which just blew my mind as it added another level of flavor. The Puerto Rican beans were packed with flavors and cooked to perfection, and I am not a greens guy, but I have never had greens that I enjoyed like these. Wow, just wow.

I'll end with this, I think there is something really special with what Hector and Team Palmira are doing to marry BBQ and Puerto Rican flavors. It's the start of something l've never seen done before, and I'm glad I got to experience it. I look forward to being a regular here at Palmira and seeing them continue to grow and keep developing their BBQ and...

We recently visited Palmira BBQ, and it absolutely blew us away! I’m someone who usually avoids BBQ because I don’t enjoy the texture or taste of fatty meat—but their beef cheek completely changed my mind. We ordered a half-pound, and it was incredibly flavorful, tender, and melt-in-your-mouth soft. Even the parts that looked like they might be fatty weren’t off-putting at all. It was easy to eat, rich in flavor, and honestly one of the most enjoyable BBQ meats I’ve had.

We also got a jalapeño and cheese sausage, and it was equally delicious. The sausage added a nice spicy contrast that paired really well with the beef cheek.

For sides, we chose the collard greens and beans. The collard greens had a hint of sweetness and were so good I could’ve eaten the whole container myself. The beans had a nice kick—not overwhelming, just the right amount of heat. Portions for the sides were medium, but definitely enough to share.

Palmira can be a little pricey if you’re buying individual plates, so I recommend going family-style. We split our meal between three women and still had leftovers.

There’s no fountain drinks, but they offer a nice selection of beer, wine, and bottled sodas. The mix of indoor and outdoor seating adds to the charm. It was busy when we went, and seating wasn’t an issue. The line moved fast and the staff were outstanding—friendly, respectful, and efficient.

Plenty of parking is available, although getting in and out can be tricky due to traffic on the main road. Still, that’s a very minor issue compared to the quality of the food and experience.

If you’re anywhere near Charleston, do yourself a favor and check out Palmira BBQ. It’s a hidden gem that’s absolutely...