Dockery's is more than simply a restaurant, it's a destination on Daniel Island designed to bring the community together through great food, great beer, and great music. In the kitchen and in the brewery, we focus on high quality, fresh, local ingredients to prepare the best dishes and pour the perfect beer for our guests.
Our focus on freshness means that our menu and beer list change with the seasons, but our offerings will always be at their best when they reach your table. Our dishes are meant to be casual, but extremely well executed. Many of the vegetables we use in our dishes are grown aeroponically on-site, and we use organic products as often as possible. Guests can expect everything from a hearty, wood-fired steak and double patty burger to vegetarian and gluten free options.
Complementing the food and beer is live music several nights a week, with local and regional acts in an intimate listening room atmosphere. We hope you enjoy visiting us time and again!
Andy McLeod was born in Greenville, SC and spent most of his life in Seneca, SC. After studying at Winthrop College, he moved to Charleston in 2006 to begin his culinary career at Sermet’s Corner in downtown Charleston. For the next decade, Andy gained experience on both sides of the pass, learning the restaurant business as a chef and as a server. After four years with the Indigo Road Group, McLeod became the Chef de Cuisine at Indaco in 2012. He made the move to The Lot in September 2015 and began to spend time in a progressive community centered around local food and live music. That love for food and music has now brought Chef McLeod to the kitchen at Dockery’s, where he prepares delicious, sustainable meals to the Daniel Island community.
What do you get when you cross a rock climbing gym owner, a southern deer hunter, and a beer-loving chemist? Apparently you get Dustin Wilson, the brewmaster for Dockery's on Daniel Island. A Georgia native, Dustin studied kinesiology and chemistry at Georgia Southern University before beginning his career as a fitness director at the YMCA. From there, he took on a role designing fitness programs for the Wounded Warrior Project through the Department of Defense. With a long time passion for cooking and creating interesting flavor combinations, Wilson took up home brewing as a side hobby. Fueled by a competitive nature, Wilson entered a few of his beers in a home brewing competition, eventually winning second and third place awards. His success pushed him to return to school, where he earned a degree in brewing sciences and engineering. He later completed training with the American Brewers Guild.
Since then, Wilson has gained experience in a number of regional breweries including Eagle Creek Brewing in Savannah. As the brewmaster at Dockery's, Wilson plans to create a mix of well-balanced traditional and experimental beers. He takes inspiration from local ingredients and the restaurant's menu in brewing his beers, and looks forward to leading Daniel Island's first craft brewery.
Born and raised in Myrtle Beach, South Carolina, Austin Poisson studied arts management at the College of Charleston. For as long as he can remember, he has surrounded himself with music, from playing guitar to joining the jazz band in high school, to attending an incredible number of live shows afterwards. With a passion for music, he began to develop his knowledge of the industry and ingrained himself in the Charleston music scene, gaining experience programming shows for Charleston Music Hall and Murias Entertainment.
In his role with Dockery's, Poisson will schedule a panoply of artists across many different genres to perform. He plans to support local artists first and foremost, while also bringing in quality regional and national acts. "Dockery's has the opportunity to take Charleston from a ‘music scene' to a ‘music hub'," he says. Outside of work, you can find Poisson running, playing music, enjoying a beer or catching the occasional Charleston Battery game.
Chuck has been in the hospitality industry for over 30 years. He began at a young age in an Atlanta-based restaurant company that began with two restaurants and expanded over the years to over 400. He had the opportunity to experience every job in the restaurant. In his diverse career he has excelled as a Director of Operations, Hospitality Director, Corporate Food and Beverage Training Director, Local Owner, Manager of Training and General Manager.
Chuck's commitment and desire to provide the ultimate customer experience is marked through his training skills, employee and operations management.
When Chuck is not working he enjoys all sports, but most likely you will find him spending his time with his wife of 21 years and his twin daughters.