Physical Therapy near Johns Island, SC

Johns Island, once a sleepy rural community of ancient grand oaks and truck farms, is in transition. The core of the 84-square-mile island, once bypassed by beachgoers rushing to Kiawah or Seabrook islands, now is emerging as a bustling suburb with breweries, new restaurants, subdivisions with larger-than-city lots and apartment complexes — lots of apartment complexes.

In just the last decade, the population has doubled to almost 28,000 residents, making Johns Island among the fastest-growing communities in Charleston County.

Today’s Johns island, County Councilman Joe Boykin says, is like a cultural blender. New residents are being infused into the community, he said.

“And I think a lot of those folks enjoy a little bit of a slower pace, a little more of the hospitality that is the Lowcountry — like please and thank you and yes sir and no sir, kind of a thing. And they’ve got to love the food. I think there’s a lot going on.”

As the island matures, many wonder what’s lost — and what’s gained. They want to know how they fit into the growing community and how Johns Island fits into the larger area, too.

Jessica Welenteichick, co-owner of Sunrise Bistro at what has become a primary hub of the island at Main Road and Maybank Highway, believes her locally-cherished breakfast diner has fulfilled a big need for the community over the last 15 years.

“Everyone needs somewhere in a small-town that’s theirs,” Welenteichick said on a recent morning over coffee. “They need somewhere to go — somewhere they are recognized, remembered, find friends or whatever they are looking for. They can find it here.”

Whether it’s the restaurant’s homemade biscuits, coffee bar or a table reserved every week, Welenteichick said her team tries to adapt to a customer’s wants and needs, especially its regulars. She also said the diner offers a place for local groups to hold community meetings other than the nearby Johns Island Library. Why? Because the community’s expansion is sparking a growing need among locals to discuss concerns and questions, such as the horrors of traffic, more people and the need for better services.

“Right now, it’s sort of organized chaos out here as we are all trying to figure out, ‘Where do we go? Where do we commune?’ ” she said. “I think that’s all happening right now — right in front of our face.”

Efforts are being made to address traffic issues by expanding the intersection at Main Road and Maybank Highway. That may affect parking and potentially the premises of long-established eateries like Sunrise Bistro and Blackbird Market.

“As a resident I’m concerned about the people — as a business owner, I want more people — so I’m divided,” Welenteichick said.“It’s your for-lifers, who have grown up here, born here and are seeing it change so much and not having a voice— that’s the biggest concern.”

“The community from the get-go wants it an island, and wants the feel of an island, and I think [some] people are fighting for that.”

Cherly Glover, an islander for 60 years, recalls rural Johns Island childhood in which she crossed two-laned roads to visit cousins or neighbors about a mile away. Hardly a car passed in sight, she remembered, adding that about 40% of the people she grew up with never left South Carolina. The biggest portion of them never much set foot off the island, she said.

“Those who are left are still trying to hold on to what they do have,” Glover said. “The legacy of the island is that they’ve always been there for each other.”

Glover, who is Black, describes the presence of her generation on Johns Island as “a speck of pepper in a bowl of salt,” in comparison to its newcomers. But people whose families have been there for generations are still there — at the heart of its community.

“I think it’s just a mutual understanding that I’ve always been here, and you’re a newcomer,” Glover said. “The benefit of all of this is going to be that we’re already one community, if we live as one community.”

Within the blend of the new and old on Johns Island, there’s a community firmly rooted in its historically rich Gullah Geechee heritage. Much of what Johns Island represents today draws upon legendary civil rights figure Esau Jenkins, grandfather to the Rev. DeMett Jenkins.

“Preservation is the key,” she told the Charleston City Paper. “The same way we can’t lose our Gullah Geechee culture, we can’t lose all the things that comprise that, and so if we just build over, nobody will know it was there.”

Jenkin suggests that people take time to learn Johns Island’s history, talk to natives and go to local events, including churches which have played a pivotal role in shaping John’s Island’s current identity.

“It’s an intentionality that you have to bring to say ‘I’m going to learn the area in which I live, I’m going to learn about the people here, the history,’ ” Jenkins said.

Significant historical milestones that occurred on Johns Island include the establishment of The Progressive Club in 1948 by Esau Jenkins to serve as a community center for rural Blacks for education, voter registration and civil rights activism. Islanders are now revitalizing it to make it as “a center of history and hope.” Another historical landmark, the Moving Star Hall, is an old-time praise house that links today’s generation to the past.

Wild Olive, a pioneering restaurant on Johns Island that opened in 2009, greets visitors with the embrace of live oak trees and delightful Italian aromas wafting from the kitchen.“As a chef, being in the center of everything that I need to achieve greatness — the ocean, these wonderful farms — you just can’t beat it. It’s a chef’s dream to work here,” said Bradley Grozis, who has worked with Wild Olive for 15 years.

Johns Island is renowned for its rich agricultural heritage and generations of skilled farmers. And it is gradually starting to gain recognition for its newer food scene, too.

“What I love to do is take a classic Italian dish and utilize these beautiful local ingredients and turn it into something still Italian but special to John’s Island,” Grozis said. “As far as the ingredients go, you just can’t beat the freshness.”

Grozis attributes some of Wild Olive’s success over the years to its strong-sense of community between restaurants and farmers in the area.

John’s Island’s rich history, tight-knit community and thriving local businesses is evolving as it preserves its unique identity and charm. As the population grows and its heritage is revitalized, the island represents a true testament to resilience, unity and the enduring spirit of its people.

Help keep the City Paper free.

No paywalls.No newspaper subscription cost.Free delivery at 800 locations from downtown to North Charleston to Johns Island to Summerville to Mount Pleasant.

Help support independent journalism by donating today.

“My concern, and the concern of people on the island, is that River Road is getting more and more crowded,” Charleston City Councilman Jim McBride said at an April 22 Committee on Public Works and Utilities meeting.

“It’s a two-lane road, with not a lot of shoulders, which contributed to the crash, I think.”

Leachate is created when water filters through a landfill, and picks up all kinds of chemical and organic pollutants along the way. It’s like filtering water through coffee grounds to make your morning brew — just replace the beans with garbage.

The utility’s spokesperson, Mike Saia, told city leaders in April that there are many reasons the system sends leachate to the processing plant on Johns Island, located at the intersection of River and Murraywood roads.

That includes a “symbiotic relationship” with the Oakridge Landfill in Dorchester County, where the truck that crashed in February was coming from. Oakridge takes Charleston’s solids, and CWS takes Oakridge’s liquids.

SC Climate and Environment News

The system can’t send the leachate directly to its central Plum Island facility, as the highly-concentrated wastewater can “wreak havoc” on that plant’s infrastructure if it arrives untreated. The Johns Island plant was also built large enough to handle a population boom, so its upper capacity hasn’t been reached.

Perhaps most importantly, Saia said processing the so-called “garbage juice” above Charleston’s watershed would be risky.

“It is a tremendous benefit to the entire Lowcountry that we treat this leachate and then release the water into the harbor, versus above us where our drinking water comes from,” he said.

Each truck can carry between 4,000 and 6,000 gallons of leachate. Saia said it’s unclear how much was on the truck when it crashed, but “most of it was spilled.” Clean-up took a few hours and the scene was “fully remediated.” Saia said the truck was operated by a subcontractor hired by the Oakridge Landfill, which was responsible for the managing the cleanup.

Story continues below

In response to the February spill, and feedback from the community, Saia said the utility is adding more pavement on the turn-out from the site onto River Road to give trucks more room to safely maneuver. But any improvements to the narrow road beyond that might be tricky.

River Road, like many roads across the state, is managed by the South Carolina Department of Transportation, not a local government. In an emailed statement, a department spokesperson wrote that the SCDOT “does not currently have any plans” for updating or widening the two-lane road.

“However, we encourage anyone with issues on a state-maintained roadway to be in touch with us directly at 855-467-2368,” the spokesperson wrote.

Toxic vs. hazardous

Technically, “toxic” is not the same thing as “hazardous.”

“The toxicity of a substance is the potential of that substance to cause harm, and is only one factor in determining whether a hazard exists,” according to Purdue University. “The hazard of a chemical is the practical likelihood that the chemical will cause harm.”

Saia said the wastewater that spilled forth from the February accident was toxic, but not hazardous since the landfill it was from doesn’t accept hazardous waste.

“People ask us what’s in it. We don’t know what’s in every drop, because we don’t know what people send to the landfill,” he said. “But we do know that it meets industry standards and that it’s a high-strength wastewater.”

Andrew Wunderley, executive director of Charleston Waterkeeper, said leachate is a significant environmental threat.

If you’ve lived in the Lowcountry a while, you might know our bridge rule. If you have to cross more than one bridge, that’s a real inconvenience. But sometimes it’s worth it to cross multiple bridges, and one reason is to check out the food and beverage scene on Johns Island.

Food

From Mount Pleasant, that would be four bridges, which really means something if you make that trek. I’m arguing it’s worth it, because on my recent visits to the island I’ve discovered an array of great food and drinks.

Here are eight reasons to visit Johns Island, aka eight places to drink on Johns Island, listed in alphabetical order:

Colectivo

Since opening last fall, Colectivo has become a top-tier locale for cocktails and traditional Mexican food in the Lowcountry, not just on Johns Island. The Mexican red rice is a must-order side, while you can’t go wrong with any of the carnes. As for the cocktail menu, Clayton James’ concoctions shine when it comes to the Butterfly Southside, Next Epazote and Root and Rye. But go with your taste buds on this one; most of the drinks here are a step above.

Estuary Beans & Barley

With a huge outdoor patio for pups and families alike, Estuary is your one-stop shop for coffee or craft beer this spring, with some liquor options as well. Enjoy the sunshine and plants outside, shaded long tables downstairs or lounge area upstairs. Specialty coffee flavors rotate, and so do the brews. The 25 Island Wide Hazy IPA, Cabrinha Drifter Coast to Coast Lager and Lima De Noche are great summer sippers, while the ever-changing draft cocktails are fun if you need a different form of refreshment.

Lost Isle

One of the newest restaurants to open on Johns Island is one of the best. Lost Isle has an entirely outdoor setup, from the bar to the open kitchen and tables. The fire pits and blankets were a great touch during the winter, but hopefully now we won’t be needing those; just the mega-sized fans. The entire food menu here is fantastic, from the curry-braised collards and charcoal-roasted carrots to the smoked pork chop and grilled ribeye steak. But don’t skip the cocktails, a lot of which are batch-made and served on tap. You can opt for a classic Gintonica or Lost Paloma or go fruity with the Sheeney Neeney or Low Hanging Fruit. You can also get draft beer or wine by the glass or bottle.

Auberge Resorts has hatched a charming new riverfront resort on picturesque Johns Island in South Carolina.

Occupying a prime position on the banks of the Kiawah River, the Dunlin is named after a local shorebird and aims to showcase the natural beauty within this coastal enclave. Set on the community’s 2,000 acres, the property comprises 72 cottage-esque rooms and suites. In addition, the grounds are adorned with 19 private branded residences. Travelers and residents alike will have access to the lavish amenities inside the Dunlin, too.

Auberge currently has 27 luxurious locations across the globe, but this is the U.S. company’s first outpost in the Palmetto State. (The project was announced in early 2021, and ground was broken in spring 2022.) “We have seen continued demand for resort properties in the South that are easily accessible by guests on both the East and West Coast,” Auberge’s chief creative officer Kemper Hyers told Robb Report via email. “The Charleston Sea Islands—and more specifically Johns Island where The Dunlin, Auberge Resorts Collection calls home—was the perfect location.”

Architect Robert Glazier was tapped to design the exterior of the Dunlin, opting for a modern take on a Southern summer home that complements the surrounding environment. The renders, shared exclusively with Robb Report, show the various buildings feature spacious porches and gabled roofs synonymous with the South.

WATCH

Designer Amanda Lindroth spearheaded the interiors, achieving true Southern flair by combining sunny batik prints and textural linen fabrics with white-washed walls and honey oak floors. The rooms and suites are both generously proportioned, though the suites come with living rooms, dining nooks, and soaking tubs.

The Dunlin celebrates soulful Southern cooking, naturally. Signature restaurant Linnette’s offers round-the-clock dining and a seafood-focused menu that pays homage to the heritage of Charleston, while the Cove evokes a 1950s beach club and serves casual bites poolside beneath striped umbrellas. In addition, the Willet Room is a swanky riverside lounge that slings punchy cocktails, rare whiskey, and soulful fare.

Wellness buffs should beeline it to the Aster, though. The tranquil spa offers a range of treatments designed to maximize the natural healing potential of honey. Hive-to-table experiences on the menu include nectar-infused facials and a honey oil scrub and massage. In addition, the menu includes French beauty rituals by Biologique Recherche and garden-inspired treatments with locally-grown florals and essences.

The Dunlin will offer a range of activities, such as hikes, sports fishing, and water safaris. It will also hold bonfires, communal seafood feasts, and whole hog BBQs with plenty of that signature Southern hospitality. The property also includes four event spaces that you can book for weddings or other special occasions.

Ready to experience some coastal bliss? You can book a stay via the resort’s website. Rooms start at $749.

Click here for more images of the resort.

Pizza is that feel-good companion that goes with any time, place, or occasion. The Lowcountry may be known for Southern favorites like shrimp and grits, but there is certainly no shortage of pizza joints serving up irresistible pies. Charlestonians have the luxury of not having to choose a favorite style, as influences from all over the world make up the eclectic pizza scene. New establishments may be the talk of the town, but these 13 mainstays are where to go for a quality slice that’s guaranteed to hit the spot.

Read More

Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process. If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.

Grab take-out or delivery from this North Charleston establishment. Choose from one of the many creations like the pepperoni and pineapple topped Big Z or the barbecue chicken Bird on the Wire. Any pie can be made into a calzone, and the eatery also offers toasted sandwiches and salads.

Each component of this Park Circle parlor’s Neapolitan-style pies is chosen with care, from the bakery-quality dough to the local cheese. EVO’s ingredients are picked from local farms to form masterful combinations like the pancetta, Brussels sprouts, and pear pie. Meat eaters can’t go wrong with the renowned Pork Trifecta made with handmade sausage, bacon, and pepperoni.

Customers can find creative neo-Neapolitan pies out of Renzo, like the classic margherita or the creative Cheli with feta, lamb sausage, pickled peppers, and honey. There’s also non-pizza options like charred broccolini with XO sauce or a crunchy Caesar salad. The wine list is pretty rad too.

2018 Eater Pizza of the Year award winner Melfi’s offers thin and crispy Roman-style pizzas in an elegant atmosphere with white tablecloths. The Stretch Armstrong, an amped-up margherita pie highlighted by a stretchy homemade stracciatella cheese.

This Mount Pleasant eatery uses imported Italian San Marzano tomatoes and mozzarella cheese. Try the standby thin Neapolitan slices or go for the thick, square Sicilian, both of which are topped with the highest quality ingredients.

Welton’s Fine Foods started popping up around the Lowcountry with its naturally leavened, slightly charred pies in 2019, and now it has a home base for its pizza parties at Welton’s Tiny Bakeshop. Most Sundays, owners Zachary and Hannah Welton announce the pizza lineup for the day on Instagram, which usually includes a hot honey and pepperoni pie or a seasonal selection, like a recent green garlic pie.

Philadelphia natives Nick and Ben D’Allesandro wanted D’als to be a casual shop with cold beer and handmade pizza, which is exactly what it has become for the Cannonborough/Elliotborough neighborhood since opening in 2006. Diners can go for a classic meat lovers or head for one of the more unique — and tasty — options like the Beetnick topped with bacon, goat cheese, and golden beets.

In addition to fresh pastas and seasonal starters, King Street Italian restaurant Indaco offers several wood-fired pizzas. Selections range from the classic margherita to a lamb version with ricotta and olives.

Find New York style slices at Slice Co. in West Ashley. One of the few spots to order by the slice, this spot is great for a taste of pure cheese, sauce, and dough. Chef Todd Lucey perfected his pies in Brooklyn, before moving to the Lowcountry.

Hip hotel restaurant Frannie and the Fox offers woof-fired creations in a buzzy atmosphere. The standout pizza is the classic margherita with its perfect portions of flavors, but if a meatier option is required, take a look at the fennel sausage pie with red onion.

The name says it all, as the wood-fired oven is the star forming charred crust and sizzling cheese. The kitchen tops pizzas with locally-sourced ingredients meant for high-heat cooking. Squash and onions caramelize before being finished with truffle oil on one called the Butternut, while five meats roast to perfection to make up the Crustavore.

This lively beach-side getaway is a place for oysters, handmade pastas, and most importantly, pizzas. Most consider the Old Danger a must-get when dining at The Obstinate Daughter — it comes with dots of pancetta and a runny farm egg in the middle that melts throughout the white sauce pizza.

There are multiple Famulari’s Pizzeria locations in the Charleston area, but the James Island one doubles as a brewery offering house brewed beers like the Cup of Clouds New England style IPA. For pizza, find a seemingly endless variety of topping options, from pineapple to pesto to cheese steak.

Mobile kitchen Dough Boyz Pizza has amassed an army of fanatic followers around the Lowcounty. The charred crust and just-thin-enough dough makes for repeat customers. The truck can be found at the Sea Island Farmers Market, various breweries, and sometimes Graft wine shop. The pepperoni and banana pepper pie brings the right amount of spice and tang to satisfy, while the prosciutto pie is an indulgent blanket of ham-y goodness.

Grab take-out or delivery from this North Charleston establishment. Choose from one of the many creations like the pepperoni and pineapple topped Big Z or the barbecue chicken Bird on the Wire. Any pie can be made into a calzone, and the eatery also offers toasted sandwiches and salads.

Each component of this Park Circle parlor’s Neapolitan-style pies is chosen with care, from the bakery-quality dough to the local cheese. EVO’s ingredients are picked from local farms to form masterful combinations like the pancetta, Brussels sprouts, and pear pie. Meat eaters can’t go wrong with the renowned Pork Trifecta made with handmade sausage, bacon, and pepperoni.

Customers can find creative neo-Neapolitan pies out of Renzo, like the classic margherita or the creative Cheli with feta, lamb sausage, pickled peppers, and honey. There’s also non-pizza options like charred broccolini with XO sauce or a crunchy Caesar salad. The wine list is pretty rad too.

2018 Eater Pizza of the Year award winner Melfi’s offers thin and crispy Roman-style pizzas in an elegant atmosphere with white tablecloths. The Stretch Armstrong, an amped-up margherita pie highlighted by a stretchy homemade stracciatella cheese.

This Mount Pleasant eatery uses imported Italian San Marzano tomatoes and mozzarella cheese. Try the standby thin Neapolitan slices or go for the thick, square Sicilian, both of which are topped with the highest quality ingredients.

Welton’s Fine Foods started popping up around the Lowcountry with its naturally leavened, slightly charred pies in 2019, and now it has a home base for its pizza parties at Welton’s Tiny Bakeshop. Most Sundays, owners Zachary and Hannah Welton announce the pizza lineup for the day on Instagram, which usually includes a hot honey and pepperoni pie or a seasonal selection, like a recent green garlic pie.

Philadelphia natives Nick and Ben D’Allesandro wanted D’als to be a casual shop with cold beer and handmade pizza, which is exactly what it has become for the Cannonborough/Elliotborough neighborhood since opening in 2006. Diners can go for a classic meat lovers or head for one of the more unique — and tasty — options like the Beetnick topped with bacon, goat cheese, and golden beets.

In addition to fresh pastas and seasonal starters, King Street Italian restaurant Indaco offers several wood-fired pizzas. Selections range from the classic margherita to a lamb version with ricotta and olives.

Find New York style slices at Slice Co. in West Ashley. One of the few spots to order by the slice, this spot is great for a taste of pure cheese, sauce, and dough. Chef Todd Lucey perfected his pies in Brooklyn, before moving to the Lowcountry.

Hip hotel restaurant Frannie and the Fox offers woof-fired creations in a buzzy atmosphere. The standout pizza is the classic margherita with its perfect portions of flavors, but if a meatier option is required, take a look at the fennel sausage pie with red onion.

The name says it all, as the wood-fired oven is the star forming charred crust and sizzling cheese. The kitchen tops pizzas with locally-sourced ingredients meant for high-heat cooking. Squash and onions caramelize before being finished with truffle oil on one called the Butternut, while five meats roast to perfection to make up the Crustavore.

This lively beach-side getaway is a place for oysters, handmade pastas, and most importantly, pizzas. Most consider the Old Danger a must-get when dining at The Obstinate Daughter — it comes with dots of pancetta and a runny farm egg in the middle that melts throughout the white sauce pizza.

There are multiple Famulari’s Pizzeria locations in the Charleston area, but the James Island one doubles as a brewery offering house brewed beers like the Cup of Clouds New England style IPA. For pizza, find a seemingly endless variety of topping options, from pineapple to pesto to cheese steak.

Mobile kitchen Dough Boyz Pizza has amassed an army of fanatic followers around the Lowcounty. The charred crust and just-thin-enough dough makes for repeat customers. The truck can be found at the Sea Island Farmers Market, various breweries, and sometimes Graft wine shop. The pepperoni and banana pepper pie brings the right amount of spice and tang to satisfy, while the prosciutto pie is an indulgent blanket of ham-y goodness.