Rancho Lewis•Wagener Terrace
Mexican•$
We are a mostly walk-in restaurant taking limited reservations. If you don't see the date and time you are looking for, no problem, just come on in and we will work to get you seated just as soon as we can! You might think you’re in West Texas when you step into this beautiful tribute to West Texas and New Mexican Border cuisine from noted pitmaster John Lewis (Lewis Barbecue). While there, you will sit and dine amidst steer-horns, the glow of Mexican punched tin lights and floor-to-ceiling ristras of dried Hatch chiles. Don’t miss the pork-filled “Christmas” burrito — covered in red and green chile sauces, accompanied by the "coldest margaritas in Charleston".
Experiences at Rancho Lewis
Reservation
Standard Reservation
We are a mostly walk-in restaurant taking limited reservations. If you don't see the date and time you are looking for, no problem, just come on in and we will work to get you seated just as soon as we can! You might think you’re in West Texas when you step into this beautiful tribute to West Texas and New Mexican Border cuisine from noted pitmaster John Lewis (Lewis Barbecue). While there, you will sit and dine amidst steer-horns, the glow of Mexican punched tin lights and floor-to-ceiling ristras of dried Hatch chiles. Don’t miss the pork-filled “Christmas” burrito — covered in red and green chile sauces, accompanied by the "coldest margaritas in Charleston".
Reservation
Table
We are a mostly walk-in restaurant taking limited reservations. If you don't see the date and time you are looking for, no problem, just come on in and we will work to get you seated just as soon as we can! You might think you’re in West Texas when you step into this beautiful tribute to West Texas and New Mexican Border cuisine from noted pitmaster John Lewis (Lewis Barbecue). While there, you will sit and dine amidst steer-horns, the glow of Mexican punched tin lights and floor-to-ceiling ristras of dried Hatch chiles. Don’t miss the pork-filled “Christmas” burrito — covered in red and green chile sauces, accompanied by the "coldest margaritas in Charleston".