Gullah Cuisine Lowcountry Restaurant

Frommer's Review

This unpretentious little dive pays tribute to the cuisine of the Gullahs, among the first African Americans to live in the Low Country sea islands. Gullah cooking is evocative of Creole flavors, and the dirty rice served here delectably comes with fresh shrimp, chicken, and andouille sausage. Here the okra pod is elevated to its rightful place in the pantheon of a great vegetable: We love the crisp, vividly green okra that not only thickens the gumbos, but is also served deep-fried. The okra gumbo is a delight to us, as is the she-crab soup, one of the best served in Charleston. Locals come for miles around to sample Charlotte Jenkins's Southern fried chicken served with extra-cheesy macaroni. The fried oysters are succulent.

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