Family Law Attorney in John's Island, SC

JOHNS ISLAND, S.C. (WCSC) - A real estate group hopes to revitalize a former tomato packing facility on Johns Island to create a commercial and industrial complex.

Behind a rusted old fence sits the old DiMare tomato packing facility off Main Road. It’s been there sitting empty for a decade and a half, but Johns Island resident Pamela Frazier remembers it in its heyday.

“That’s my very first job I ever had in my life,” she said.

At just 16 years old, she was excited to get to work.

“I worked on the boxes, put the boxes together for the tomatoes to be packaged,” Frazier said.

The Charleston County Finance Committee’s meeting agenda shows Obelisk Real Estate Partners is looking to change that by investing $21 million dollars into the property.

Over the next two years, the plan would be to maintain the existing footprint of the property as well as make upgrades to the structures. They want to retrofit spaces for warehousing, storage, distribution, and light manufacturing use.

However, Frazier is concerned more about how it may affect the already-busy Main Road.

“It’s not going to be a good thing because the traffic on Main Road is awful,” Frazier said. “All my life, I’ve lived here and I’ve never seen so much cars, the road is damaged, you have a hard time getting to, and people are late for work and other things. It’s not needed.”

She and others who have lived on the island for decades said back when the tomato packaging facility was still operating, the road was not nearly as busy as it is now.

Frazier prefers the site stay empty.

“I would hope they continue with what they do. That’s where the firefighters go for their training so I figured they would keep it for that,” Frazier said.

Thursday’s agenda refers to the potential project as an opportunity to bring economic development and jobs to the neighborhood.

The property has not officially been sold yet. Charleston County’s Finance Committee meets on Thursday to discuss the Economic Development Abandoned Building Special Tax Assessment.

Adults clink glasses while trying to keep young children entertained. Friendly dogs wag their tails as the grill sizzles with steaks, chicken or vegetables, a pile of plates waiting to be filled nearby. Beverages flow as laughter and animated conversations fill the air.

The scene at Lost Isle on Johns Island isn’t so different.

Enter the fully outdoor restaurant to the left of a single-story former butcher shop that now serves as a prep area. The tree-lined trail takes diners past a few overflow tables and into an outdoor oasis moving to the beat of a mood-setting soundtrack.

Hand-fashioned chandeliers dangle from pecan trees, framing a gravel dining area of tables small and large. A bar area buzzes with colorful cocktails, cold beers and refreshing wines. And the star of the show is a 23-foot open kitchen producing the restaurant’s Southern menu with a global twist.

There, chefs cradle tongs and pans, sweat pooling on their foreheads as flames shoot skyward. One flips ribeyes and tomahawk pork chops as the fire licks through the grates. Another tosses Brussels sprouts in a glossy glaze of Calabrian chili-infused brown butter, finishing the mixture with hazelnuts and capers.

It’s quite the spectacle.

Lost Isle’s concept comes with a set of shortcomings, you might realize while trying not to scratch the bug bites after dining in the great outdoors. That the restaurant is a living, breathing entity where every night is different is part of its charm.

A meal here also comes with its fair share of hype.

The buzz began last year when The New York Times named Lost Isle one of the 50 best in the U.S. Other accolades have swiftly followed, with Southern Living dubbing the 17-month-old establishment its 2025 Restaurant of the Year.

Johns Island residents started raving about Lost Isle well before it was discovered by national and regional news outlets. They boasted about the food, sure, but its fully outdoor kitchen and “dining room” behind a small building on the outskirts of Charleston instantly set it apart.

It’s hard to not be struck by a format that trades all the elements of a traditional restaurant — reservations, air conditioning, a roof — for an experience that scratches an itch for adventure. But that alone isn’t enough to list it among the country’s best.

Placing the food at the forefront showcases how this novel dining establishment still has plenty of room to improve but delivers some memorable moments that cannot be found elsewhere.

Starting strong

The restaurant is a partnership between chef Josh Taylor, his wife Maggie, Thomas Wilson and T.J. Lynch, owner of Lowlife Bar on Folly Beach. Before leading the outdoor kitchen, the Taylors operated a food truck, Root Note, which had a menu infused with Southeast Asian curries and spices.

Flashes of that casual cooking are on display at Lost Isle.

The ride from downtown takes about 35 minutes during rush-hour traffic. A full parking lot means rolling the dice in the lot across the street and dodging cars in a real-life game of Frogger across bustling Maybank Highway.

The effort it takes to get there is rewarded when the dining area comes into full view.

The action is visible from the host stand, where diners can add their name to the list. Waits that range from 30 minutes to longer on the weekends fly by with clear weather, good company and a cold drink.

Some patrons can be seen clutching crisp glasses of grüner, the acidic European wine a suitable match for a steamy day. Others sip on the marigold-colored Gintonica ($12), with orange slices and a sprig of rosemary bobbing in house-made tonic and lime leaf gin. Its tall balloon glass is one of many drink vessels holding the restaurant’s draft cocktails.

High balls are reserved for the dusky pink Miso Juicy ($14) — infused with the namesake fermented soybean paste, plus blood orange, tequila and mezcal — while rocks glasses hold a variety of colorful concoctions.

The bright orange Down the Wabbit Hole ($13) is reminiscent of a fresh, cold-pressed juice but with a wild side. Put your lips to the glass for a taste of smoked pepitas and Tajin, which give way to tequila, Campari, carrot juice and ginger as the orange liquid flows beyond the spicy seasoning.

You could pair a cocktail or two with a few small plates and call it a night. That’s not a bad idea, for the appetizers and sides are a point of strength at Lost Isle.

Diners’ first bites come from small plates like whipped ricotta ($13), smoked fish dip ($12) and sweet potato hummus ($14) that arrive first from the kitchen.

The charred eggplant dip ($11) makes a strong impression, the smooth mixture rounded out by bits of basil, a dollop of tart yogurt and toasted benne seeds. A squirt of charred lemon invites an acidic punch that complements the spread’s bitter undertones. A taste with griddled bread beckons — but the rectangle of focaccia has lost its crunch since being kissed by the fire. It’s a small detail that’s amplified by what we heard about the restaurant beforehand.

A dining companion spots triangles decorated with streaks of char and wonders when that bread enters the equation. We had our answer when a bowl of wood-fired clams ($19) hit the table. The semolina sourdough jutting from the bowl is sourced from Brandon McDaniel of Brandon’s Bread, while the focaccia is not. The difference is noticeable.

The nutty slices produced by the local dough guru are perfectly crisp, the grainy but sweet toast a smoky vessel for a decadent sauce of chili-spiced butter and chorizo. Plump roasted tomatoes collect inside the shells, the sweet surprises bursting with juice and brightening a bowl not short on spice.

The dish demonstrates how sauce work is a specialty in Taylor’s kitchen. A side of collards ($9) is an exemplary example of the global inspiration that adds a surprising twist to what’s already a one-of-a-kind restaurant.

Taylor trades the typical smoky, vinegary surroundings of Southern collards for a sauce that instantly transports me to Thailand. Each bite is jolted with a sweet heat that mellows the inherent bitterness of the greens, which gain crunch from toasty breadcrumbs.

Global inspiration

The range of global influences across Lost Isle’s menu was informed by the Taylors’ travels to destinations like Thailand.

It was there that, notebook in hand, Josh Taylor tasted dozens of varieties of khao soi, a rich soup served in restaurants and street stalls from Chiang Mai to Phuket. Rather than pairing steaks with creamed spinach, he decided khao soi-inspired collards would be a better fit.

He was right. Except next time I’ll skip the steak and reserve my appetite for more collards.

The grilled ribeye ($37) has its share of international flair, too, the marbled meat showered in a glistening guajillo pepper sauce with a warm but welcoming heat. Confit garlic cloves are shuffled on the side, opposite a wooden ramekin of coarse salt.

Slicing through the slab revealed bright red meat, cooked less than the requested temperature and striped with fat, some of which had failed to soften under the heat of the wood-fired grill. The sauce was tasty enough to eat alone with a spoon — but it couldn’t distract from what was underneath.

Restaurants with this much hype might only get one chance to make a first impression. Those who receive a ribeye like ours might hesitate to come back.

For an entrée that’s more likely to please the group, consider the charcoal-grilled chicken, which I sampled during my maiden meal at Lost Isle last year.

The big bird is brined, smoked and finished on the fire. It’s basted in a tamarind chili glaze, the sour fruit soaking into the skin and tenderizing the white meat. The play on a Northern Thai dish named gai yang is ignited by a lemongrass salsa verde sauce that adds a mild, floral pop.

The dish has been composed this way since last spring, along with many of the other selections at Lost Isle. This helps Taylor cater to regular customers, who have grown fond of certain sets, he said.

Cars drive on Maybank Hwy on Johns Island (WCIV)

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JOHNS ISLAND, S.C. (WCIV) — Charleston Mayor William Cogswell is proposing a new plan to reduce traffic congestion on Maybank Highway on Johns Island.

Cogswell is considering having the city assume ownership of Maybank Highway, granting it the authority to add another lane off the island near River Road.

"That's probably the biggest bottleneck in the region in terms of traffic," Cogswell said. "I think there are solutions that can be expedited."

Maybank Highway is currently owned by the South Carolina Department of Transportation, which enforces certain requirements for lane width.

RELATED: SCDOT seeks public input for bridge replacement on River Road in Johns Island

Cogswell hopes, under city ownership, that construction of a narrow second lane will have less impact on the trees that canopy the road.

"I think it'll make a huge difference," he said. "Anybody that remembers when you were coming onto the island, and it was one lane about 10 years ago, and the relief it provided when they added the lane on the inbound, it was night and day. The same thing can happen here now.

"We would have to lower the speed limit down a little bit, but there'd be a lot more throughput. So, to me, it makes a lot of sense and can provide some pretty needed relief on John's Island."

Currently, there is no price tag for the proposed project. Cogswell is looking to the Charleston County Council for financial support.

According to County Councilman Joe Boykin, the county has $78 million in residual funds from the scrapped Interstate 526 expansion project.

RELATED: 'The Mark Clark Project is off the table' after state funding pulled

Cogswell recently met with County Councilmen Boykin and Jim McBride about the proposal. Boykin said the conversation was very productive, and he is hopeful about moving forward.

Boykin said any decision regarding the specific funds would require council action or a council majority vote.

The Charleston City Council will vote on Cogswell's proposal and decide whether or not to proceed in requesting ownership of Maybank Highway from SCDOT.

Councilmembers are expected to discuss the proposal at the next scheduled meeting on June 17.

It is expected to pass, a city spokesperson said.

The North Carolina-based grocer confirmed May 23 it will take over its current Kj’s Market at Maybank Highway and Bohicket Road on Johns Island.

Both chains are owned by Alex Lee Inc. of Hickory, N.C.

"We're confident Lowes Foods will offer an experience more tailored to this area's unique demographic," Tim Lowe, company president, said in a written statement.

The current Kj’s Market will remain open during the remodel and brand conversion.

Customers are already seeing areas of the store under construction, including at the entrance.

The conversion is expected to be completed by next year, according to Kelly Davis, senior director of guest engagement with Lowes Foods.

Customers should start seeing the chain's food items added to shelves around October.

The overhaul will include a refreshed interior and more higher-end items, like dry-aged beef, more locally sourced products and a bigger specialty cheese section.

Davis said the owners debated at length about whether to remodel the store and keep it a Kj's Market or convert it to Lowes, ultimately deciding to bring a new grocery store concept to the fast-growing area.

“Kj’s locations tend to be in smaller towns, and we felt the area matched Lowes Foods,” Davis said.

The current Kj's Market took over a space that was formerly occupied by Bi-Lo, which is no longer in business.

The supermarket remains one of the main food-shopping destinations on Johns Island. The next-closest option for residents is a Food Lion about three miles away on Maybank Highway.

The conversion will mark Lowes Foods' fifth location in the Charleston area since Alex Lee acquired 20 Bi-Lo stores in 2020 from Winn Dixie parent Southeastern Grocers.

Lowes expanded to the region in 2017 when it opened a supermarket on Dorchester Road in Summerville. Its other Lowcountry stores are in Mount Pleasant, West Ashley and Hanahan.

Davis said Johns Island store is the third former Bi-Lo in the area to become a Lowes Food, following prior conversions in Hanahan and West Ashley. Both stores remained open during construction, closing for just two days "for a final push" before the grand opening.

The Hanahan and West Ashley locations were opened in 2021 to rave reviews, including the ability to shop while sipping a beer or wine purchased from the store.

JOHNS ISLAND — Johns Island residents will see the first of two urgent care centers open in June, providing emergency services for an area that has seen rapid population growth since 2010.

Both locations are along Maybank Highway, a busy stretch that will see a slate of health-care facilities, including a planned standalone emergency room and 50-bed acute care hospital.

Johns Island Urgent Care, a privately owned clinic, is set to open June 1 in the Hayes Park 16-acre mixed-use development.

Roper St. Francis Express Care is set to open June 16 in the shopping center anchored by KJ’s Market grocery store.

Accessibility to emergency services is a critical need for island residents, where it can take 30 to 45 minutes to drive to the nearest hospital on either bridge off the island — often longer in heavy traffic and inclement weather.

“I've been living on Johns Island for several years and it's almost impossible to get good healthcare close by — you always have to leave the island,” said Dr. Kevin Hinson, a former traveling physician and co-owner of Johns Island Urgent Care. “We thought Hayes Park would be accessible for anybody in the neighborhood and anybody driving by on Maybank would be able to see it.”

Johns Island Urgent Care is co-owned by Hinson, Dr. Laura Helgran and physician assistant Peter Wilson.

Hinson said there will be two doctors, three physician assistants, an emergency medical technician, nurse practitioner and office workers on staff.

The center will treat minor illnesses and injuries with X-ray services, labs, wound care and an in-house pharmacy with plans to add an ultrasound machine.

Johns Island Urgent Care will be open seven days a week from 7 a.m. until 10 p.m. for walk-ins and reserved appointments and will accept private insurance plans as well as Medicare and Medicaid.

"We have plenty of support and the goal is to make healthcare services accessible and take care of the residents on Johns Island,” Hinson said.

Less than half a mile away, Roper's Express Care is set to open at 3575 Maybank Highway. It will be open seven days a week from 8 a.m.–8 p.m.

Johns Island residents, now totaling about 25,000, will have to wait a couple more years for Trident Medical Center’s proposed $277 million, 50-bed hospital and a $15 million, nearly 11,000-square-foot standalone emergency room. Both are also planned for Maybank Highway, directly across from the Live Oak Square development.

The Trident emergency room is slated to be built first and the plan is working through the permitting process.

The modern farmhouse architectural style received approval from the city of Charleston’s Design Review Board last fall.

About 15 miles south, the Kiawah and Seabrook island communities will soon get their own free-standing emergency department and clinic when MUSC Health opens its Sea Islands Medical Pavilion on Kiawah in late 2025, complete with a helipad for critical cases.

Residents have overwhelmingly supported the project in order to get life-saving emergency and critical care quickly.