Locally Sourced × Crafted with Love


Located in Goose Creek, MOMO kitchen + market is a purveyor of American dining from esteemed Chef Justin Moore

Photos by C. marie


MOMO is founded on the principle of being creative and having fun in hopes that our guest will share our excitement. It is shaped by our craftsman approach to cooking, the culture of our city, and the products of our local farmers and fishermen.

At MOMO we want our guest to know that it is possible to have wonderful, creative, and innovative cuisine outside of downtown with the same standards and quality that you would experience from a fine dining restaurant to artisinal deli. .

Our menu options are seasonal and change based on the ingredients availability and inspirations of the kitchen. We take pride in our values and hope to continue to grow and support the local food community.



(843) 572-7287



5 South Alliance Dr
Suite F
Goose Creek, SC 29445



M-Thu 11am–9pm

F-Sat 11am-11pm

Sun. closed

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A native of Columbia, S.C., Moore attended the Art Institute of Atlanta after being in the Marine Corps. He gained extensive experience being the Executive Chef in kitchens ranging from Atlanta’s Peachtree Club, Wyndham Hotels and Resorts, Georgia World Congress Center, the Atlanta Braves 755 Club, and Charleston institution Carolina’s. Leaning on his experience he has been a consultant to many restaurants in the Charleston area. Raised in a family that connected with food and ingredients through home-cooked meals and family dinners, Moore developed his passion for food helping gather produce from the family garden, pickling peppers with his grandmother, and picking peaches with his grandfather a peach farmer. Moore brings the values of his upbringing and professional experience to the kitchen at MOMO. His vegetable driven menus will feature regional seafood and game as well as nitrogen milkshakes.

With a goal of tasting his way through the local dining scene, Moore is immersed in Charleston’s flavors as well as its unique and highly multicultural dining scene. "One of the first things I set out to do was to meet as many local suppliers as possible," he says, delighting in the abundance of choice available in Charleston, including seafood, produce and vegetables that set the FARM to STREET movement in motion.