Huey's

Frommer's Review

At first glance, this casual place overlooking the Savannah River seems little different from the other restored warehouses. The chef even manages to please visitors from New Orleans -- and that's saying a lot. The place is often packed. Breakfast begins with such dishes as a Creole omelet, followed by an oyster "po' boy" for lunch. It's at dinner, however, that the kitchen really shines, producing jambalaya with andouille sausage, crayfish étouffée, and crab-and-shrimp au gratin (with Louisiana crabmeat and Georgia shrimp). The soups are homemade and the appetizers distinctive. Breakfast can be ordered from 7am to 3pm daily. The bar next door offers live entertainment.

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