Heavy’s Barburger is packing up its smashers and heading for the surf.
The Charleston-born burger spot — already a crowd favorite downtown and on Daniel Island — is adding a third location, this time on Isle of Palms. The move brings the brand full circle, back to founder John Haire’s original vision of a fun, beachfront hangout slinging all-American comfort food with a side of nostalgia.
And if Haire sounds a little amazed at how quickly things have taken off, he is. “There’s so many pinch-me moments. … There’s a lot to be excited about,” he told the Post & Courier.
Throwback vibes, beachfront dreams
Heavy’s Barburger first arrived in 2022 with a funky, retro aesthetic inspired by Haire’s days on Virginia Beach. Think laid-back boardwalk energy meets crispy-edged smash-burgers.
Haire and his wife, Brenda, had long hoped to plant a flag on one of Charleston’s beaches. So when the former Papi’s Taqueria space at 1012 Ocean Blvd. became available, they jumped.
Now the plan is set: Heavy’s Barburger Isle of Palms is targeting a spring 2026 opening.
The IOP restaurant will serve the same lineup locals already love at its Morrison Drive and Island Park Drive locations — a menu anchored by bold flavors, diner classics, and serious comfort-food energy.
Expect smash-burgers (of course), wings, onion rings, crinkle-cut fries, and even a chili dog. And the slate of six burgers still stars the namesake Barburger, described by the Post & Courier as a double-pattied indulgence layered with American cheese and finished with shredded iceberg, tomato, shaved onions, and pickles.
The blackened fish sandwich will also make the trip to the beach. But don’t expect a seafood takeover. As Haire told the Post & Courier, “We’re going to do our best to be us,” noting that the brand doesn’t plan to add new seafood items just because of its waterfront address.
A brand growing into itself
In just three years, Heavy’s has evolved from a fun idea to a Charleston staple — the kind of spot where onions are sliced fresh tableside and the vibe is as important as the food.
Both existing locations remain open daily for lunch and dinner, and the energy around the expansion feels like a natural next step for a brand built on hospitality, nostalgia, and a good burger made with care.
Spring 2026 may feel far away, but for fans, the countdown begins now.
This is a summary of an article published in the Post & Courier. Click here if you’d like to read that article.
