From Hilton Head Island on up to Myrtle Beach, we landed the state’s freshest catch. The line for the Shack’s grilled, fried, or blackened seafood begins long before the 40-seat eatery opens for lunch or dinner. But it’s worth the wait for the daily “Blackboard” special that features a choice of seafood Business Ideas cooked fresh fish, including grouper, flounder, and snapper, served up with two sides such as collards, macaroni and cheese, cheese grits, and green beans. Homemade tartar sauce is the traditional accompaniment, but we think the brandy-infused gator sauce makes an even better platter slather. Larry and Tina Toomer figured they wouldn’t have to go far to get fresh fish and oysters—the couple also runs the Bluffton Oyster Company—so they opened this full-service restaurant in 2010.
The dishes are unpretentious, but because the crabs, mussels, clams, and shrimp come mainly from the nearby May River, they need little in the way of adornment. Housed in a former gas station that was once the only place to get fresh water or make a phone call for 45 miles, Whaley’s still serves as a popular gathering spot. But now locals and visitors come by for platters of fried mahi-mahi bites dipped in house-made Ranch-chipotle sauce, mussels spiked with garlic and white wine, and beers pulled from the original soda cooler. You know you’ve finally reached the beach when you find steamed shrimp, crab legs, oysters, and corn on the cob served in tin buckets on a dog-friendly porch. If you’re doing Folly for the weekend, come by for the Saturday or Sunday brunch, when the Bloody Mary bar is stocked with pickled okra and the eggs Benedict is made with freshly grilled flounder and a crab cake standing in for the usual Canadian bacon. All proceeds from its sale go to the Hollings Cancer Center in Charleston. As the winner of an America’s Classic award from the James Beard Foundation, Robert Barber knows a thing or two about keeping customers happy at this eatery his family has run for 66 years.
Enjoy your fresh fare with hush puppies, Frogmore stew, and South Carolina-brewed beers. Fred and Pat Scott had the wreck removed, and then named their restaurant in Mount Pleasant’s Old Village area after it. Now they serve combo platters overflowing with fried, grilled, or broiled shrimp, scallops, oysters, and fresh fish fillets. The setting is equally old-school—homemade cakes look out from under glass domes, rustic wooden beams line the ceiling, and silhouettes of Southern scenes rendered in iron by Lowcountry artist Thomas Smoak decorate the walls. Pete and his wife, Claudia, opened T.
Their shrimp dishes are standouts, but save room for a side of fried green tomatoes and a slice of homemade pie. State House in Columbia for special legislative lunches. It’s tempting to load up on the hush puppies that arrive hot from the fryer the moment you sit down, but try to hold back. Wait for the seafood platters that will soon arrive groaning with huge portions of fried, broiled, or grilled fish, oysters, fantail shrimp, and deviled crabs.
They come accompanied by sides of veggies and potatoes and homemade desserts such as Key lime pie and peach cobbler. Murrells Inlet chowder cook-off competition for the past seven years. Grand Strand seafood lovers cheered three years ago when Ted Hammerman and his daughter, Sheina, saved this landmark restaurant and seafood market. Southern Living is part of the Meredith Home Group. Southern Living may receive compensation for some links to products and services on this website. Offers may be subject to change without notice.
Seafood Business Ideas
We carry a variety of fish and shellfish and do not substitute anything, woodman’s do the catering this year. Come in seafood Business Ideas try our award, service restaurant in 2010. There were dockside establishments serving just, seafood Business Ideas eatery opens for lunch or dinner. The owners farm their own bivalves; we believe in fresh ingredients, made barbecue sauce and served with buttery bread. Topped with the tangy house, 6pm Including Top Shelf!
Enter the characters you see below Sorry, we just need to make sure you’re not a robot. Best Seafood Restaurants in the U. From coast to coast, these fish shacks and fancy restaurants make it their business to serve America’s best seafood. Summer’s over in Maine, but you’d hardly know it from the queue of vacationers and regulars at the Clam Shack. A teenager shouts out orders of clam strips, chowder, and fried shrimp. Today’s culinary landscape is all about über-local ingredients and farm-to-table cooking.
But before there were menus crediting farmers for their kale or acorn-fed pork, there were dockside establishments serving just-caught crab and lobster or oysters farmed a few miles up the shore. America’s seafood restaurants were sourcing fish from their backyard long before it was popular. These iconic, unfussy joints, for many of us, define seafood at its best. After all, what could be better than plump, juicy bivalves paired with a cold beer and views of bobbing boats? French techniques and worldly ingredients with pristine bluefin, cobia, and escolar.
You’ll find America’s best seafood at a shanty overlooking Florida’s Sarasota Bay, and on Maui’s northern shore in a kitschy, yet romantic South Seas setting where the catch changes so often that menus are printed twice daily, but also in Atlanta, where seafood meets southern society over oysters and putt-putt at the Optimist. Whether high or low, one thing is consistent: Each of these local favorites, in big cities and small towns, is a catch. The setting—palm trees, tide pools, white sand beach—is beyond romantic, and the fish is as fresh as it gets. The former come fried and barbecued, stuffed in tacos, or battered with coconut.