Frommer's Review
Do you find the vegetable okra slimy and shun it? That culinary prejudice fades at this unpretentious little dive, today's tribute to the cuisine of the Gullahs, among the first African Americans to live in the Low Country sea islands. Here the okra pod is elevated to its rightful place in the pantheon of a great vegetable. Gullah cooking is evocative of Creole flavors, and the dirty rice served here delectably comes with fresh shrimp, chicken, and andouille sausage. The okra gumbo is a delight to us, as is the she-crab soup, one of the best served in Charleston. We love the "sides," as they say in the South, especially that crisp, vividly green okra that not only thickens the gumbos, but is served deep fried. Locals come for miles around to sample Charlotte Jenkins's Southern fried chicken served with extra-cheesy macaroni. Of course, you've got to like fried foods as well, at least for a day, especially the succulent fried oysters.
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