Savor the South: A Guide to Lowcountry Cuisine in and Around Beaufort, SC
If you've ever sat down to a meal that tasted like a warm hug from your grandma—rich, comforting, slow-cooked goodness—you might’ve unknowingly experienced the magic of Lowcountry cuisine.
This culinary style is as much about heritage as it is about flavor. Born from a melting pot of African, Caribbean, European, and Native American influences, Lowcountry food is soulful and steeped in tradition. When you visit Beaufort, Port Royal, Lady’s Island, or any of the charming communities nearby, don’t just sightsee—eat your way through the story of the South.
In this guide, we’re dishing out local restaurant picks, the backstory behind beloved dishes, a few easy vacation-rental-friendly recipes, and spots to grab fresh, local ingredients. Ready to eat like a local? Let’s dig in.
What is Lowcountry Cuisine, Anyway?
The term “Lowcountry” refers to the coastal regions of South Carolina and Georgia, where marshes, rivers, and ocean tides create a unique ecosystem—and an equally distinctive culinary style.
Think shrimp and grits, she-crab soup, Frogmore stew (aka Lowcountry boil), okra gumbo, Hoppin’ John, and biscuits so fluffy they practically float off your plate.
Historically, the cuisine evolved from enslaved Africans, Gullah-Geechee communities, and European settlers who worked with the ingredients available in the region—rice, seafood, okra, cornmeal, and seasonal vegetables.
Today, Lowcountry cooking is enjoying a revival, with chefs adding a modern twist to these age-old dishes.
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Where to Taste Lowcountry Cuisine Around Beaufort
We’ve rounded up some of our favorite places serving the real deal—from white tablecloth experiences to flip-flop-friendly joints. We have a full list of local eateries also, check it out.
Beaufort
Saltus River Grill
802 Bay St, Beaufort
If you’re craving upscale Lowcountry fare with a waterfront view, Saltus is the move. Their shrimp and grits is a modern take featuring roasted shiitake mushrooms, scallions, bacon lardons, garlic confit, and a chicken pan jus.
Old Bull Tavern
205 West St, Beaufort
While not exclusively Lowcountry, their rotating seasonal menu often nods to the region with dishes like homemade ricotta gnocchi with wild caught shrimp. Bonus: killer cocktails.
Lowcountry Produce Market & Cafe
302 Carteret St, Beaufort
Breakfast or lunch here feels like eating in your chic Southern aunt’s kitchen. The tomato pie is legendary, and you can pick up jarred goods like pepper jelly or pickled okra for your rental pantry.
Photos: Lowcountry Produce Market & Cafe including their delicious tomato pie and amazing crab hush puppies.
Port Royal
Madison's
925 10th St, Port Royal
A cozy bistro with a small but mighty menu. Look for daily specials featuring locally caught fish and fresh-from-the-farm produce. Their shrimp po’ boy hits the spot after a beach day.
Fishcamp on 11th Street
1699 11th St, Port Royal
Come for the sunset views, stay for the crab cakes and hushpuppies. Their Frogmore Stew (aka Lowcountry boil) is a must—shrimp, corn, sausage, and potatoes all steamed together with Old Bay seasoning.
Photos:Â Fishcamp on 11th - delicious crab boil, beautiful waterfront dining and an amazing menu of fresh southern favorites.
Lady’s Island & St. Helena Island
Dockside
71 Sea Island Pkwy, Lady’s Island
This seafood spot offers the casual coastal experience: picnic tables, cold beer, and buttery crab legs. Their Shrimp Platter is straight out of a Lowcountry dream.
The Fillin' Station
57 Sea Island Pkwy
Self proclaimed as a 5-star dive bar, you can enjoy a variety of menu options including burgers and wings as well as their Redfish and crab cake specialties. Stop by for a Sunday brunch and enjoy the beautiful waterfront view on Factory Creek.
Morgan River Grill
100 Marina Drive, St. Helena Island
Morgan River Grill, overlooking the Morgan River on St. Helena Island, offers an upscale‑casual, Southern‑inspired seafood menu with locally sourced ingredients and chilled martinis perfect for watching the sunset. This local favorite welcomes boaters, and pups, so give it a try during your Sea Island stay.
A Taste of History: Stories Behind the Dishes
Shrimp & Grits
This dish started out as a humble fisherman's breakfast along the South Carolina coast—shrimp caught at dawn, served over creamy grits made from ground hominy. It remained a regional secret until the 1980s when chefs started adding gourmet touches like bacon and cheese. Today, it’s a staple on Southern menus everywhere.
Frogmore Stew (Lowcountry Boil)
Don’t worry—no frogs were harmed. Named after the tiny town of Frogmore on St. Helena Island, this one-pot wonder has Gullah-Geechee roots and is the epitome of coastal community cooking. It’s made for gatherings, traditionally poured out onto picnic tables for everyone to dig in family-style. While the exact origin story varies, it's widely attributed to Richard Gay of Gay Fish Company in the 1960s. He is said to have adapted a family recipe to feed a large group of National Guardsmen, popularizing the dish locally. The dish gained wider recognition after being featured in Gourmet Magazine in the 1980s.Â
She-Crab Soup: A Lowcountry Classic
She-crab soup is one of the iconic dishes in Lowcountry cuisine, especially in Charleston, South Carolina. Its origins trace back to the early 1900s when it was created to impress President William Howard Taft during a visit to the city. The dish was essentially a fancier version of crab soup, enriched with the orange roe (eggs) from female blue crabs — hence the name she-crab.
The recipe is believed to have been refined by William Deas, the African American butler of Charleston mayor R. Goodwyn Rhett. Deas added a splash of sherry and the prized crab roe to elevate the flavor and visual appeal.
Today, roe can be hard to come by (and in some areas, harvesting female crabs with roe is illegal), but even without it, you can still enjoy a rich, creamy bowl of she-crab soup that honors its Lowcountry roots.
🍤 Shrimp & Grits (Serves 4)
Ingredients:
- 1 lb local shrimp, peeled and deveined
- 1 cup stone-ground grits
- 2 cups water
- 2 cups milk
- 1 cup sharp cheddar cheese
- 4 slices thick-cut bacon
- 1 small onion, diced
- 1 clove garlic, minced
- Salt, pepper, hot sauce to taste
Instructions:
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- Bring water and milk to a simmer. Slowly stir in grits. Reduce heat and cook low and slow, stirring often, for 20–25 minutes until creamy. Add cheese, salt, and pepper.
- Meanwhile, fry bacon until crisp. Remove bacon, leave about 2 tbsp drippings.
- Sauté onion and garlic in bacon fat until soft. Add shrimp and cook 3–4 minutes until pink.
- Serve shrimp mixture over cheesy grits. Crumble bacon on top. Splash with hot sauce if desired.
- Bring water and milk to a simmer. Slowly stir in grits. Reduce heat and cook low and slow, stirring often, for 20–25 minutes until creamy. Add cheese, salt, and pepper.
đź›’ Where to shop:
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- Sea Eagle Market (2149 Boundary St, Beaufort) for fresh shrimp
- Gay Fish Company (1948 Sea Island Pkwy, St Helena Island) fresh shrimp
- Lowcountry Cider Co. & Superior Coffee for grits and Southern pantry staples
- Publix or Grayco Hardware & General Store for everything else
🥔 Lowcountry Boil
Ingredients:
- 1.5 lbs local shrimp
- 12 small red potatoes
- 4 ears of corn, halved
- 1 lb smoked sausage, sliced
- 1 lemon, halved
- 1/4 cup Old Bay Seasoning
Instructions:
- Fill a large pot with water, add lemon and Old Bay. Bring to a boil.
- Add potatoes, cook 10 minutes. Add corn and sausage, cook 5 more.
- Add shrimp last and cook 2–3 minutes, until pink.
- Drain and serve on newspaper or parchment for that classic boil vibe. Add butter, lemon wedges, and cocktail sauce.
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đź›’ Where to shop:
- Sea Eagle Market at Village Creek for fresh shrimp
- Gay Fish Company on St. Helena Island for fresh shrimp & special seafood party packsÂ
- Grayco or Publix for extras like sausage, potatoes and corn
🦀 She Crab Soup
Ingredients:
- 1 lb lump crabmeat (picked over for shells)
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 celery ribs, finely chopped
- 2 tablespoons all-purpose flour
- 3 cups seafood stock (or fish/chicken stock)
- 1 cup heavy cream
- 1 cup whole milk
- 1/4 teaspoon white pepper
- 1/4 teaspoon paprika (optional, for color)
- Dash of cayenne (to taste)
- Salt to taste
- 2 tablespoons dry sherry (plus more for garnish)
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
Instructions:
- Sauté aromatics: In a large saucepan, melt the butter over medium heat. Add onion and celery; cook until soft and translucent, about 5–7 minutes.
- Make a roux: Stir in the flour and cook for 1–2 minutes, stirring constantly.
- Add liquids: Gradually whisk in the stock, then add milk and cream. Add bay leaf and bring to a simmer.
- Season and simmer: Stir in Worcestershire sauce, paprika, white pepper, cayenne, and salt. Simmer uncovered for 15–20 minutes, stirring occasionally.
- Add crab: Gently stir in the crabmeat and cook another 5 minutes. Remove bay leaf.
- Finish: Stir in sherry just before serving. Taste and adjust seasoning.
đź›’ Where to shop:
- Sea Eagle Market at Village Creek for fresh crab (seasonally)
- Gay Fish Company on St. Helena Island for fresh crab (seasonally)
- Grayco or Publix for extras like vegetables, stock and dairy
Final Bites
Whether you're dining dockside or cooking in your vacation rental kitchen, Lowcountry cuisine offers a flavorful way to connect with the culture, history, and soul of the South Carolina coast. Every dish tells a story, and every bite brings you a little closer to what makes this region so special.
So the next time you're on Fripp Island, Beaufort, or just road-tripping through the Lowcountry, bring your appetite—and maybe a to-go box.
Happy eating, y’all.
