All reservations are prepaid through OpenTable.

We do not have a dress code. It's Charleston, so we see a little bit of everything from tuxedos and suits to dress shorts and sundresses. We tell people to come as you feel most comfortable!

You may modify or cancel for a refund up until one week before your reservation. Changes can be made online through OpenTable until that time. No-shows and cancellations after this time will forfeit your payment. If you are within the one week cancellation window, you have the option to reschedule your reservation for another date (subject to availability) or transfer it to another individual. Please email us at honeysucklerose@eatfreereign.com to inquire on modifications within the cancellation window.

For those who choose not to partake in our wine pairings, we will provide custom curated mocktails to perfectly pair with each course.

Very! Whether you are gluten intolerant, dairy free, pescatarian, or even vegan, we will tailor a menu to accommodate any needs. That being said, we can never guarantee zero cross contamination as all of our prep is done in the same kitchen, so keep that in mind if you have a severe allergy.

We love celebrating with our guests! If you are celebrating a birthday, anniversary, or anything else. Please make a note when making your reservation so we can ensure to make it extra special!

We do not allow children under the age of 12 inside the venue. Ticket prices are the same for 12 + up.

Each seating is around three hours in length. Our doors open 15 minutes before each seating and dinner begins promptly at the scheduled seating time so please make sure to arrive a few minutes early.

If you have a question, please email us at honeysucklerose@freereignrestaurants.com or give us a call at (843) 998-3813.

We offer a variety of experiences, perfect for gifting as well as gift cards to our signature 8-course tasting experience. You can view those options here.

We do not have a specific timeline for menu changes, however a few dishes typically change each week. We are always on the hunt for the highest quality meats and produce we can get our hands on which often dictates when a new dish is created.