For a taste of the best the coast offers, get the Lowcountry Seafood Pilau. “We really just wanted a dish that kind of told the story of Charleston,“ says Chef/Owner Kevin Johnson. The comforting dish is filled with clams, head-on Atlantic shrimp and fried coastal snapper. When Iron Chef Gauntlet competitor Jonathon Sawyer is in the mood for something that embodies, “every Southern snack food … rolled into one,” he opts for the fried oysters served in a nest of deviled egg sauce and topped with house-made bread and butter pickles.
Special Dishes: Lowcountry Seafood Pilau, Fried Oysters with Deviled Egg Sauce
Seen an error? Report This Listing
Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.