Tempest announces list of local purveyors

New Charleston Restaurant Focuses on Hyper-Local Cuisine

Tempest, a reinvented South Atlantic seafood restaurant and the latest concept of the 5th Street Group, is demonstrating its commitment to the Charleston community and sustainability by supporting local purveyors. Chef Partner Jamie Lynch, who appeared on Season 14 and All-Star Season 17 of Bravo’s Top Chef, along with Culinary Director Adam Hodgson have developed a refined selection of seafood offerings at Tempest using hyper-local ingredients to create the restaurant’s seasonal menu. Tempest was recently recognized as the No. 1 “Best New Restaurant” in the country by USA Today 10Best Readers’ Choice 2020.

“Tempest is situated 100 yards from the water, so location is an important part of the food that we cook,” says Chef Hodgson. “The less time that seafood is out of the water the better it is, and we typically switch out the fish a few times a week depending on what is catching and hitting the line in our waters.”

Chefs Lynch and Hodgson work with several local purveyors daily, such as George and Boyce Campsen, brothers who fish at night and deliver their catch directly to the restaurant the next morning, as well as Trey McMillan of Lowcountry Oyster Co. Low Co. oysters have quickly become some of the most popular oysters on the restaurant’s menu and with the help of these purveyors, Tempest is getting seafood from the water to the plate in less than 12 hours. Those unable to dine at Tempest, can purchase McMillan’s “Lowcountry Cups” online at lowcooyster.com, which are perfect for an at home oyster roast this season.

“It is my opinion that the best seafood is almost always going to be the most local, which was the vision behind this restaurant concept from day one,” says Chef Lynch. “At Tempest, we push this narrative because we believe that supporting sustainable seafood and local product will produce higher quality ingredients and more nutritious food.”

Please see below for a full list of Tempest’s purveyors, along with correlated menu items:

• George and Boyce Campsen: Flounder, Local Ceviche
• Trey McMillan of Lowcountry Oyster Co.: Raw and Charcoal Roast Oysters
• Crosby’s Seafood Co.: Tilefish, Whole Fish, Grouper, Swordfish
• Tarvin Seafood: Raw and Charcoal Roast Shrimp
• Keegan-Filion Farm (Walterboro, SC): Keegan-Filion Farm Chicken
• Grow Food Carolina: Various Vegetables and Grains

For more information on Tempest or to book a reservation, visit www.tempestcharleston.com.

Tempest
Housed in the former Harriott Pinckney Home for Sailors in Charleston’s Market Street district, Tempest pays homage to the location’s rich history, offering guests local and sustainable seafood cooked over charcoal. Tempest is located at 32C N. Market Street, next door to 5Church Charleston. For more information, please visit www.TempestCharleston.com or follow the restaurant on Facebook, Instagram and Twitter.

5th Street Group
Charlotte Business Journal’s Most Admired CEO recipient Patrick Whalen, Alejandro Torio and Top Chef Alum Jamie Lynch of 5th Street Group began in 2012 with the opening of 5Church in Charlotte, North Carolina. The group went on to open 5Church Charleston in Charleston in 2015, Sophia’s Lounge in Charlotte in 2017, Tempest in Charleston in 2020 and Church and Union in Nashville in 2021.