Saturday, September 17, 2022
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Low Country Backyard Hilton Head

What Exactly Is Low Country Cuisine

Lowcountry Celebration Park, Hilton Head Island, SC

Think seafood, crab cakes, shrimp, barbecue, country corn, fried green tomatoes, biscuits, grits, collard greens, and ice tea. YUM!

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Our table was ready, so we excused ourselves from our new friend and walked into the restaurants backyard. Im so glad we waited for a table outdoors because once we entered the garden, we quickly realised how beautiful and charming the garden was and how the ambience of the entire space was so tranquil. Cast-iron tables and chairs under a large umbrella for shade, a lovely garden next to the outdoor seating area with water feature and cocoa mulch underfoot. At night there is a fire pit, patio lanterns, candles and entertainment events.

Forks Up For A Lowcountry Backyard Restaurant

We had the best time here from the ambience to the friendly staff and patrons and to the heavenly food all made from scratch. If this place is what slow country in the low country is all about then Ill happily take some more! Plus its a great place to bring the kids.


By the way, if you are a fan of grits, they make the best shrimp and grits in town

Homestyle Food In A Casual Outdoor Atmosphere

This local staple restaurant feels like a friends summer party, with a porch swing and outside tables. The menu is simple, satisfying and comforting: overstuffed sandwiches, meatloaf, chicken, and biscuits. Be sure to visit if theyre hosting a shrimp boil, and check for live music listings. Youll leave with a full stomach and an authentic Lowcountry experience.

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A Lowcountry Backyard Restaurant

Lowcountry Backyard Restaurant

This local staple restaurant feels like a friends summer party, with a porch swing and outside tables. The menu is simple, satisfying and comforting: overstuffed sandwiches, meatloaf, chicken, and biscuits. Be sure to visit if theyre hosting a shrimp boil, and check for live music listings. Youll leave with a full stomach and an authentic Lowcountry experience.


South Carolina Low Country Style Seafood And Smoke

A Lowcountry Backyard Restaurant

When in restaurants in Hilton Head there are 2 things you can count on when looking at a menu great seafood and great barbecue but never would I have thought to order these 2 items for Sunday brunch. But we are on holidays after all and you only live once!

I ordered the oh so decadent James Island Benedict. Poached eggs on biscuits with crab cakes and creamy lemon-dill sauce with a side of fresh seasonal fruit. Hubby ordered the BBQ Benedict. Biscuits topped with house-smoked barbecue pulled pork, poached eggs and creamy barbecue Hollandaise with a side of Aunt Sarahs hash brown casserole. Both dishes are perfect to share.

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The Best Shrimp And Grits On Hilton Head Island

Clam Chowder in Boston. Cheesesteaks in Philadelphia. Pastrami on rye in New York City. Barbecue in Winston Salem. Blue crabs in Baltimore. Catfish and hush puppies in Gulfport. Beignets and gumbo in New Orleans. Mint juleps in Louisville.

All have a deserved place in the pantheon of iconic foods or libations. But here at Lowcountry Style and Living we want to praise the most iconic, omnipresent dish of all. A dish born of the coastal plains, the marshlands, the swamps and the Sea Islands. We are, of course, talking about Shrimp and Grits.


Before we dive into the best places to find Shrimp and Grits on Hilton Head, how about a little history of the dish? If you just want the restaurants, keep scrolling.

The elemental combination of local shrimp from the creeks and coarse-ground, corn grits cooked to a creamy smoothness is a perfect balance between land and sea and, at its most minimalist, is delicious without any further additions.

The addition of butter, salt and black pepper provide clarifications which can be further developed by introducing vegetables, cured meats and spices. A dish born of the coastal plains, the marshlands, the swamps and the Sea Islands. We are, of course, talking about Shrimp and Grits.

Shrimp and grits might now be a menu classic, but that was not always the case. Traditional Southern fare was almost predominantly cooked at home and consumed at home. It was not a cuisine fostered by restaurants.

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