"A classic Charleston institution where longtime chefs have made their mark and which helped shape modern Lowcountry cuisine; notable for its historical role and staple dishes like shrimp and grits." - Erin Perkins
"An iconic, old-school restaurant tied to chef Frank Lee's legacy — although he stepped down from the executive chef position, 'you can still taste his influence in classic dishes like shrimp and grits or a local catch served with Carolina Gold rice.'" - Erin Perkins
"A new food truck specializing in doner kebab, salmon cheesesteaks, and hot chicken." - Emma Orlow
"Longstanding Slightly North of Broad serves soft shell crabs with rice middlings, broccoli pesto, and tomato jam." - Erin Perkins
"An upscale restaurant that presents shrimp and grits in a restrained, elegant manner, keeping the dish simple and focused on quality ingredients." - Stratton Lawrence