Call Center Company in North Charleston, SC

North Charleston (S.C.) Ashley Ridge 2026 athlete Ryan Campbell plays multiple positions in high school.

That ranges from running back, cornerback, and as a returner on the kick and punt return teams.

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That versatility, as well as his speed, led to several program jumping into the mix with scholarship offers including North Carolina and North Alabama.

Campbell finished his junior season with a total of 1,317 rushing yards on 178 carries along with 16 touchdowns. Overall, Campbell had a total of 1,518 all-purpose yards.

Now, West Virginia has joined the mix after a conversation with assistant running backs coach Noel Devine.

“I feel excited. This is another dream coming true,” he said.

Campbell, 5-foot-8, 157-pounds, said that Devine said that he reminded him of himself at the same age and the plan is for him to try to make it to Morgantown for a visit to see the school.

“I’ll visit up there this summer,” he said.

Campbell wants to find a program that feels like home, regardless of the location while looking for a family type atmosphere that is going to help him reach his final goal of making it to the next level.

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More often than not, tipsters, readers, friends, and family of Eater have one question: Where should I eat right now? What are the new restaurants? What's everyone talking about? While the Eater 18 is a crucial resource covering old standbys and neighborhood essentials across the city, it is not a chronicle of the "it" places of the moment. Enter the Eater Heatmap, which will change continually to highlight the spots crowds are flocking to at the moment or generating a big buzz. Folks are asking, "Have you been yet?" Try one of these newbies today.

This month, chef Sean Brock’s Joyland location joins the list.

For all the latest Charleston dining intel, subscribe to Eater Charleston's newsletter.

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

Chinese American restaurant Jackrabbit Filly moved up the street to a bigger dining room and more prominent location. With the move comes a more extensive menu with exciting new options. Karrage, dumplings, and fried rice are still on the menu, but now there’s also a crab rangoon cheese ball, mapo tofu vol au vent, spicy Korean gnocchi, and Sichuan seafood wonton soup.

The couple behind Wagener Terrace hangout Berkeley’s recently opened their second restaurant, the Archer. They want it to have the same neighborhood vibes but raise the stakes with a full bar and fine dining-level comfort plates. Chef Paul Farmer (formerly of Three Sirens), puts out plates like duck frites, baked oysters, beef stroganoff, chicken liver mousse, and chilled crab dip.

Chubby Fish (most recently visited by Martha Stewart) has smartly expanded into the space next door with another cozy nautical space, but this time, the team is focused on world-class cocktails from Christian Favier (formerly of the Ordinary). Rum figures heavily on the list, but there’s also a delicious smoked dirty martini and plenty of fizzy drinks thanks to a fancy Japanese Suntory highball machine. Customers can order snacks from the ever-changing menu, including oysters, crudos, agnolotti, Iberico ham, and more.

Legami is a new Italian restaurant boasting a chef brought in from Rome by a family with roots in Turin, Italy. Washington Street Hospitality, which controls three Pasta Beach restaurants in New England, thought the King Street building would be another location for Pasta Beach, but decided to switch it up once they got into the historic building. Chef Andrea Congiusta cooks modern Italian fare with some influences from France. “We took inspiration from the classic fine dining, but we also want to have something fun, something that looks very fancy, and something you can crave,” says Congiusta. Dishes include king crab tagliolini, beef Wellington, and veal Milanese.

Modern steakhouse Marbled & Fin is giving all the other steakhouses a run for their money. The expansive dining room fills nightly with well-heeled customers ready to see and be seen. On the menu, chef Eucepe “Cepe” Puntriano includes all the steakhouse classics plus an emphasis on seafood dishes for non-meat eaters. Look for seafood towers, wedge salads, wagyu beef, bone marrow with oysters, creamed spinach, and more.

Superstar chef Sean Brock has brought his fast-casual burger/biscuit joint to the Lowcountry. Joyland is Brock’s fun nod to the fast-food joints of yesteryear. Breakfast includes all types of biscuit sandwiches and a breakfast burrito. The lunch and dinner menu includes the Joyburger Deluxe, fried chicken sandwiches, Chicago dogs, Crustburgers, and Joysticks. Most of the menu items can be made gluten-free.

Chef Micheal Toscano recently opened a taco shop next to his Italian restaurant Le Farfalle. Blanca Estrada is Toscano’s ode to his Mexican mother and grandmother, whose cooking was an early influence on his culinary journey. The kitchen offers a selection of tacos, from cochinita pibil to lengua, several specials, like a lamb neck burrito, and several tequila drinks and pineapple vinegar soda.

Ice-cold martinis with a side of caviar set the vibe at By the Way, a new upscale lounge and restaurant in Cannonborough/Elliotborough hoping to draw a slightly more mature clientele away from King Street. It’s from Uptown Hospitality Group, the folks behind hotspots like Uptown Social and Bodega, in partnership with Craig Conover and Austen Kroll, two stars of Bravo TV’s Southern Charm. Fairly intimate with the feel of an old-world tavern, By the Way serves a menu of trendy pub fare like ’nduja deviled eggs, poutine, fried oysters with caviar, and steak frites.

Charming new hotel the Dunlin offers sweeping views of the Kiawah River, abundant hospitality, and coastal Southern fare in its signature restaurant, Linnette’s. Chef Michael DeCicco puts out dishes like a pressed and pickled watermelon salad, wood-fired oysters, cornmeal-crusted flounder, and a sorghum-benne lacquered steak with charred okra.

Chinese American restaurant Jackrabbit Filly moved up the street to a bigger dining room and more prominent location. With the move comes a more extensive menu with exciting new options. Karrage, dumplings, and fried rice are still on the menu, but now there’s also a crab rangoon cheese ball, mapo tofu vol au vent, spicy Korean gnocchi, and Sichuan seafood wonton soup.

The couple behind Wagener Terrace hangout Berkeley’s recently opened their second restaurant, the Archer. They want it to have the same neighborhood vibes but raise the stakes with a full bar and fine dining-level comfort plates. Chef Paul Farmer (formerly of Three Sirens), puts out plates like duck frites, baked oysters, beef stroganoff, chicken liver mousse, and chilled crab dip.

Chubby Fish (most recently visited by Martha Stewart) has smartly expanded into the space next door with another cozy nautical space, but this time, the team is focused on world-class cocktails from Christian Favier (formerly of the Ordinary). Rum figures heavily on the list, but there’s also a delicious smoked dirty martini and plenty of fizzy drinks thanks to a fancy Japanese Suntory highball machine. Customers can order snacks from the ever-changing menu, including oysters, crudos, agnolotti, Iberico ham, and more.

Legami is a new Italian restaurant boasting a chef brought in from Rome by a family with roots in Turin, Italy. Washington Street Hospitality, which controls three Pasta Beach restaurants in New England, thought the King Street building would be another location for Pasta Beach, but decided to switch it up once they got into the historic building. Chef Andrea Congiusta cooks modern Italian fare with some influences from France. “We took inspiration from the classic fine dining, but we also want to have something fun, something that looks very fancy, and something you can crave,” says Congiusta. Dishes include king crab tagliolini, beef Wellington, and veal Milanese.

Modern steakhouse Marbled & Fin is giving all the other steakhouses a run for their money. The expansive dining room fills nightly with well-heeled customers ready to see and be seen. On the menu, chef Eucepe “Cepe” Puntriano includes all the steakhouse classics plus an emphasis on seafood dishes for non-meat eaters. Look for seafood towers, wedge salads, wagyu beef, bone marrow with oysters, creamed spinach, and more.

Superstar chef Sean Brock has brought his fast-casual burger/biscuit joint to the Lowcountry. Joyland is Brock’s fun nod to the fast-food joints of yesteryear. Breakfast includes all types of biscuit sandwiches and a breakfast burrito. The lunch and dinner menu includes the Joyburger Deluxe, fried chicken sandwiches, Chicago dogs, Crustburgers, and Joysticks. Most of the menu items can be made gluten-free.

Chef Micheal Toscano recently opened a taco shop next to his Italian restaurant Le Farfalle. Blanca Estrada is Toscano’s ode to his Mexican mother and grandmother, whose cooking was an early influence on his culinary journey. The kitchen offers a selection of tacos, from cochinita pibil to lengua, several specials, like a lamb neck burrito, and several tequila drinks and pineapple vinegar soda.

Ice-cold martinis with a side of caviar set the vibe at By the Way, a new upscale lounge and restaurant in Cannonborough/Elliotborough hoping to draw a slightly more mature clientele away from King Street. It’s from Uptown Hospitality Group, the folks behind hotspots like Uptown Social and Bodega, in partnership with Craig Conover and Austen Kroll, two stars of Bravo TV’s Southern Charm. Fairly intimate with the feel of an old-world tavern, By the Way serves a menu of trendy pub fare like ’nduja deviled eggs, poutine, fried oysters with caviar, and steak frites.

Charming new hotel the Dunlin offers sweeping views of the Kiawah River, abundant hospitality, and coastal Southern fare in its signature restaurant, Linnette’s. Chef Michael DeCicco puts out dishes like a pressed and pickled watermelon salad, wood-fired oysters, cornmeal-crusted flounder, and a sorghum-benne lacquered steak with charred okra.

NORTH CHARLESTON, S.C. (WCBD) – New speed humps have been installed in one North Charleston community; and while residents were grateful at first, they said the new traffic calming devices have posed a new problem.

The new speed humps are located along Salamander Road which is off Otranto Road.

“A veteran, I’d say he was 90, maybe younger … but he hit that speed hump, and it tore the front of his bumper and tore his Marine veteran tag off his car, and he stopped,” said George Huckabee who lives off Salamander Road. “I stopped him in front of my mailbox because he was crying and shook up. I went down there and got his tag and got it back to him.”

The speed limit on Salamander Road where those new speed humps are located is 20 mph, which many would argue is too fast for a speed hump of this size.

One of those humps is located near Huckabee’s house, where he says he witnesses problems caused by the new devices daily.

Huckabee said that while he is thankful for the new speed humps, they need to be done right, by reducing the speed limit to 10 mph.

Huckabee added that he’s reached out to the South Carolina Department of Transportation, the city, and others he believed could help. So far, he says, there has been no answer. He said everyone is essentially passing the problem onto someone else.

“I sent a message to the president of our neighborhood to see what he can do. He comes by, he goes to that church over there, he comes by here three days a week, and we haven’t heard a word back.”

According to the U.S. Department of Transportation, the average speed hump has a 10-15 mph speed limit, but can occasionally vary depending on the size of the speed hump.

Chicken wings — that messy appetizer that bar patrons are always after, often debating which destination has the best offering. The Lowcountry is, of course, filled with fried chicken, but it also has its fair share of establishments serving some quality chicken wings. Whether the occasion calls for smoked, fried, charred, dry-rubbed, or lathered in hot sauce, these destinations are the undisputed best stops in Charleston for that essential bar snack.

New to the map this update: Coast Brewing Co., the Tattooed Moose, and Heavy’s Barburger. Selections are listed geographically, from north to south.

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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.

Nigel’s Good Food is a North Charleston staple (with multiple locations). Folks travel far and wide for their very popular Geechie Wings. The chicken is battered, fried, and tossed in a homemade sweet-and-sour wing sauce.

The wings at the Tattooed Moose are large and saucy. Pick from Buffalo, Asian-style, Nashville hot, or habenero honey mustard.

Coast Brewing Co. is known for its stellar beers, but the kitchen menu is just as great. What sets the wings apart from all others? The kitchen marinates the bird in kölsch and fries them in beef tallow, lending even more umami flavor to the chicken. Choose from Buffalo, lemon pepper, or clarified butter.

North Charleston’s Holy City Brewery pairs its beers with an extensive bar food menu — including wings. The chicken is smoked and then fried. Customers can choose from nine selections of rubs and sauces, including Nashville hot, Carolina Gold barbecue, honey sambal, and more.

King BBQ co-owner Corrie Wang grew up in Buffalo, New York, so husband Shuai Wang had to put out some real-deal Buffalo wings covered in the distinctive tangy, buttery red sauce. They are only available on Sundays and pairs well with the Bills games on the television. They have also offered Sichuan wings as a special.

When Heavy’s first opened, Charleston was curious about the burgers, but word about the wings (and how good they are) quickly spread. The restaurant offers jumbo drums and flats tossed in Red Ranger sauce, the Wright sauce (a zesty honey garlic), or lemon pepper dry rub.

Home Team BBQ’s smoked chicken wings are dry-rubbed with a touch of sweetness and served with a side of Alabama white sauce. Customers looking for an extra kick can add the Death Relish for good measure. Cool it down with a frozen Gamechanger — the restaurant’s take on a painkiller.

The Royal American on Morrison Drive has a long list of cheap beer and food for guests looking to kick back. The Magic Wings are crispy and best finished with a spritz of lime, best followed by a sip of Miller High Life. The spice comes from Sichuan peppercorns.

Moe’s Crosstown, a cave of a sports bar, takes pride in its pub fare offerings, and the wings reflect, as they come freshly prepared with lots of meat on the bone. Find 15 different sauce options, including the sweet and spicy hot honey mustard and the diabolical Moe Hotter.

Stop by rollicking Vietnamese restaurant Pink Bellies for the garlic “KFC” wings. Despite the moniker, these are far superior to anything the fast food chain puts out. Chef Thai Phi covers the chicken in a sweet soy glaze and tops it with bleu cheese and pickled daikon.

Most regard Prohibition for its nightlife or as a place to have a great cocktail, but the speakeasy-style restaurant also has some of the best wings in the Lowcountry. Chef Greg Garrison uses a Memphis dry rub, and the charred wings sit on top of an irresistible Gorgonzola ranch.

King Street’s Charleston Beer Works is a place to drink beer, watch sports, and consume lots of chicken wings. The sports bar offers 15 different sauces, and patrons can order up to 100 wings at a time.

Sports bar the Brick offers tons of wing flavors to pair with beers and football. There are 18 flavors, including Old Bay, garlic Parmesan, Buffalo ranch, and more.

Barbecue spot Swig & Swine offers smoked wings in a variety of flavors: dry rub, barbecue, peanut butter and jelly, Alabama white, Tabasco honey, hot honey mustard, and white hot.

This renowned dive bar offers multiple sauce options on its chicken wings, most notably its famous “buffiyaki” creation. Make sure to bring an extra dollar bill, as the Griffon’s walls are covered in George Washingtons stapled on by visitors looking to leave their mark.

Customers can order regular or boneless wings at Charleston Sports Pub locations across the Lowcountry. There’s 17 different flavors, and it offers a family wing box with 40 wings and French fries for $59.99.

Nigel’s Good Food is a North Charleston staple (with multiple locations). Folks travel far and wide for their very popular Geechie Wings. The chicken is battered, fried, and tossed in a homemade sweet-and-sour wing sauce.

The wings at the Tattooed Moose are large and saucy. Pick from Buffalo, Asian-style, Nashville hot, or habenero honey mustard.

Coast Brewing Co. is known for its stellar beers, but the kitchen menu is just as great. What sets the wings apart from all others? The kitchen marinates the bird in kölsch and fries them in beef tallow, lending even more umami flavor to the chicken. Choose from Buffalo, lemon pepper, or clarified butter.

North Charleston’s Holy City Brewery pairs its beers with an extensive bar food menu — including wings. The chicken is smoked and then fried. Customers can choose from nine selections of rubs and sauces, including Nashville hot, Carolina Gold barbecue, honey sambal, and more.

King BBQ co-owner Corrie Wang grew up in Buffalo, New York, so husband Shuai Wang had to put out some real-deal Buffalo wings covered in the distinctive tangy, buttery red sauce. They are only available on Sundays and pairs well with the Bills games on the television. They have also offered Sichuan wings as a special.

When Heavy’s first opened, Charleston was curious about the burgers, but word about the wings (and how good they are) quickly spread. The restaurant offers jumbo drums and flats tossed in Red Ranger sauce, the Wright sauce (a zesty honey garlic), or lemon pepper dry rub.

Home Team BBQ’s smoked chicken wings are dry-rubbed with a touch of sweetness and served with a side of Alabama white sauce. Customers looking for an extra kick can add the Death Relish for good measure. Cool it down with a frozen Gamechanger — the restaurant’s take on a painkiller.

The Royal American on Morrison Drive has a long list of cheap beer and food for guests looking to kick back. The Magic Wings are crispy and best finished with a spritz of lime, best followed by a sip of Miller High Life. The spice comes from Sichuan peppercorns.

Moe’s Crosstown, a cave of a sports bar, takes pride in its pub fare offerings, and the wings reflect, as they come freshly prepared with lots of meat on the bone. Find 15 different sauce options, including the sweet and spicy hot honey mustard and the diabolical Moe Hotter.

Stop by rollicking Vietnamese restaurant Pink Bellies for the garlic “KFC” wings. Despite the moniker, these are far superior to anything the fast food chain puts out. Chef Thai Phi covers the chicken in a sweet soy glaze and tops it with bleu cheese and pickled daikon.

Most regard Prohibition for its nightlife or as a place to have a great cocktail, but the speakeasy-style restaurant also has some of the best wings in the Lowcountry. Chef Greg Garrison uses a Memphis dry rub, and the charred wings sit on top of an irresistible Gorgonzola ranch.

King Street’s Charleston Beer Works is a place to drink beer, watch sports, and consume lots of chicken wings. The sports bar offers 15 different sauces, and patrons can order up to 100 wings at a time.

Sports bar the Brick offers tons of wing flavors to pair with beers and football. There are 18 flavors, including Old Bay, garlic Parmesan, Buffalo ranch, and more.

Barbecue spot Swig & Swine offers smoked wings in a variety of flavors: dry rub, barbecue, peanut butter and jelly, Alabama white, Tabasco honey, hot honey mustard, and white hot.

This renowned dive bar offers multiple sauce options on its chicken wings, most notably its famous “buffiyaki” creation. Make sure to bring an extra dollar bill, as the Griffon’s walls are covered in George Washingtons stapled on by visitors looking to leave their mark.

Customers can order regular or boneless wings at Charleston Sports Pub locations across the Lowcountry. There’s 17 different flavors, and it offers a family wing box with 40 wings and French fries for $59.99.

Premier Indoor Pickleball Club Enters South Carolina as Part of National Growth Strategy

CHARLESTON, S.C., March 26, 2025 /PRNewswire/ -- PickleRage, a premier indoor pickleball club franchise, is thrilled to announce their newest location, bringing a top-tier pickleball facility to South Carolina. Located at 5101 Ashley Phosphate Rd, North Charleston, SC, the club will deliver the ultimate pickleball experience, offering dedicated indoor courts, community events, and opportunities for players of all levels to engage in America's fastest-growing sport.

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Situated in a prime retail area in North Charleston at the intersection of Ashley Phosphate Rd and Dorchester Rd, the location draws significant attention from both residents and visitors. It offers excellent visibility and accessibility, seeing over 71,000 vehicles a day. PickleRage at Festival Centre is anticipated to open in Q3 of 2025, marking the club's first location in the state.

"Expanding into South Carolina represents an exciting step for PickleRage as we continue to grow nationally," commented David Smith, COO at PickleRage. "We're excited to become part of the community and provide a welcoming space where players can connect, compete, and improve their game."

The 40,195-square-foot cutting-edge facility will include 13 indoor CushionX courts designed for optimal player performance and comfort. The joint-friendly courts will boast excellent visibility and sightlines in a temperature-controlled environment. Additionally, the club will offer a fully stocked pro shop with high-quality equipment and apparel, along with advanced technology solutions for seamless court bookings and check-ins. A range of programs, lessons, and clinics will be offered that aim to nurture a vibrant community and foster connections among players of all skill levels.

"North Charleston is an ideal market for PickleRage," said Chris Daiss, VP of Real Estate and Construction at PickleRage. "Festival Centre's high traffic and central location make it the perfect spot to introduce our state-of-the-art facility. The growing enthusiasm for pickleball in the community aligns perfectly with our mission to provide a world-class playing experience for all skill levels."

The club will be located at Festival Centre, a nearly 330,000-square-foot shopping center, providing ideal access for the community of North Charleston to visit PickleRage.

For more information about PickleRage at Festival Centre, please visit: https://picklerage.com/locations/north-charleston-sc/.

About PickleRage

Founded in 2023, PickleRage is one of America's fastest growing indoor pickleball clubs that gives novice & advanced players alike a place to play and connect. PickleRage was founded by a group of pickleball enthusiasts who saw a need for dedicated indoor facilities where players could enjoy the sport year-round. Recognizing the sport's rapid growth and community spirit, they set out to create the ultimate indoor pickleball experience. PickleRage offers a dynamic environment for both novice and advanced players to play, connect, and enjoy the sport. For more information on franchising with PickleRage, please visit https://picklerage.com

SOURCE PickleRage