Sullivan’s Island hot spot welcomes longtime local to helm the kitchen

Just in time for holiday gatherings and celebratory meals together, The Longboard (2213-B Middle St.) on Sullivan’s Island is excited to announce a new dinner menu and new chef, Ryan Camp.

Camp, who joined the team this month as culinary director for Ballast Hospitality and executive chef at The Longboard, is no stranger to the local hospitality scene, having grown up in the Lowcountry and worked in several kitchens throughout Charleston in his nearly 3 decades in the industry. Camp comes to The Longboard most recently from Owens Dining Group, where he has been leading the kitchens of Langdon’s and Opal since 2004. In his new role, Camp aims to connect guests with top-notch Lowcountry fish and produce while highlighting the fresh and innovative Caribbean cuisine The Longboard has become known for. He will make his first mark on the restaurant with a new dinner menu, which launched earlier this month.

Camp’s new menu focuses on several substantial, composed entrée options alongside the innovative and island-inspired sharable crudos, poke and ceviche that The Longboard guests have come to love. New dinner entrees include dishes like Picanha Steak with salsa verde, fingerling potatoes, and labneh; Grilled Salmon with vermicelli, wild mushrooms, radish, and chili crunch; Berkwood Farms Pork Chop with butterkin squash puree, brussels sprouts, and tamarind pineapple glaze; and Local Whole Fish with pozole rojo, corn, hominy, and avocado. Guests can choose from “Offshore” options, including shellfish and fish, and “Onshore” options, including poultry and meats.

The Longboard is open Wednesday through Sunday with an Oyster Happy Hour from 3 – 6 pm ($24/dozen raw & grilled oysters and happy hour drink specials), dinner 4 – 10 pm and weekend brunch on Saturday and Sunday from 10 am – 3 pm. For more information, visit and thelongboardsullivans.com and follow on social at @longboard_sullivans