We’re proud of our Low Country roots and all that it means to our culture. But perhaps it’s never more prominently displayed – or enjoyed – than in the authentic cuisine at local restaurants.
Here is a list of some of our favorite Low Country dishes, including a few that bring a new twist to a classic.
This local favorite is at its best at quaint Sea Captain’s House. It’s made with plenty of sherry and some secret ingredients that help it stand out, even as it competes with the incredible oceanfront view.
Blue Crab Fondue
The blue crab is local to the Low Country and the star of a bustling late spring event in Little River, South Carolina. At Hot Fish Club they serve it warm as a fondue with toasted pita points.
A unique preparation for seafood, Calabash was made popular in the Myrtle Beach area by the infamous Original Benjamin’s. And you can get your fill at the fresh crab bar.
Every October the tiny town of Loris, South Carolina, comes alive with the scent of chicken bog, as dozens compete for the title of Loris Bog Off Champion. This regional dish is a staple on the menu at Shorty’s Grill in (you guessed it) Loris.