"Ọkàn will focus on the foods and flavors that came to the Lowcountry through enslaved Africans forced into the fields and kitchens along the South Carolina coast. The restaurant offers a variety of dishes that trace back to West Africa and travel through the Caribbean onto America, including starters like corn pudding with blue crab, okra roasted in harissa, and pumpkin seed dip with benne seed crackers, as well as entrees such as curried oxtails, peanut stew, and duck and oyster gumbo. Chef Bernard Bennett emphasizes an upscale but approachable experience with a bar that focuses on classic cocktails with a rum twist." - Erin Perkins
