Taste winter 2012

ATASTEOFHILTONHEAD.COM 3

FEATURES

8 OKKO Showcases Asian Variety.

12 CRANE’S TAVERN Serves a Century of Cuisine and Comfort.

18 CHAMBER RESTAURANT WEEK Incredible Deals On Delicious Dishes.

24 21ST ANNUAL LOWCOUNTRY SOUP CHALLENGE A Volunteers in Medicine Event.

30 HILTON HEAD WINE & FOOD FESTIVAL Now a Top 20 Event.

36 IN THE KITCHEN With Ken Ballard Of Kenny B’s Cajun Seafood Hut.

40 25 YEARS OF EXCELLENCE And the Award Goes to…

45 HILTON HEAD SYMPHONY ORCHESTRA Just Close your Eyes and Listen.

48 COOKS & BOOKS Helping to Spread Adult Literacy through the Lowcountry.

54 HILTON HEAD HOSPITALITY PROFILE Kim Mix from A Lowcountry BackYard Restaurant.

56 GULLAH-STYLE Chef Sallie Ann Robinson.

60 A NEW CHAPTER The Hilton Head Island-Bluffton Chapter of the South Carolina Restaurant and Lodging Association.

70 IS FISH OIL RIGHT FOR YOU? Health and Fitness Tips From CrossFit Hilton Head.

IN EVERY ISSUE

6 PUBLISHER’S NOTE

10 A TASTE OF DINNER

46 A TASTE OF LUNCH

58 A TASTE OF BREAKFAST/BRUNCH

62 A TASTE OF ISLAND RECIPES

64 A TASTE OF NIGHTLIFE/LOUNGES

72 A TASTE OF ENTERTAINMENT/SERVICES

74 ADVERTISING DIRECTORY/MAP

CONTENTS

4 ATASTEOFHILTONHEAD.COM

8 12


Everyone likes to be acknowledgedfor a job well done. The restaurantbusiness here on the Island is a tough,highly competitive industry and I thinkif you know anyone in this particularbusiness you will agree that to earn a“job well done” these people worklong, hard hours and put more effortinto their jobs than just about any otherprofession out there.

So it is with great pleasure that Tastemagazine would like to recognize agroup of local restaurants that havebeen serving up great cuisine for overtwenty-five years. I have seen a lot ofrestaurants come and go in my twenty-four years here, so to these Island

institutions that have thrived for twenty five or more years, I say congratulations! Inside this issue on pages 40-44, check out these long-standing restaurants

and find out how they got started, what keeps them in the game, and to whatthey attribute their success.

I thought I would do a little research on the success rate of restaurants andwas somewhat surprised on what I found. The national average for success orfailure, depending on how you would like to view it, is that over 77% of newrestaurants make it the first year, but after three years, 60% of those restaurantsultimately fail. With these statistics, the longevity of our local restaurants is evenmore amazing.

One of the common themes of all of these outstanding restaurants is theyare all locally owned and operated. The owners know how to treat theircustomer’s, they know what they like, how they like it, and then they deliver it.More often than not, you will see the owner at his place of business. Another keyto success is the consistency and stability of the staffs at these restaurants. Mostof the employees have been at their respective positions for years and play amajor role in customer satisfaction.

When I go out to eat, which is quite often, it is always rewarding to havefamiliar faces taking care of you. Being a small island, that is one of the biggestperks to dining out. The owners, managers, bartenders and servers all go aboveand beyond in making your visit as pleasurable as possible. When dining out thiswinter, relax, take your time and enjoy the experience as much as theseprofessionals enjoy serving you!

David Mudwilder

PUBLISHERDavid Mudwilder

ART DIRECTORKim Bowen

CONTRIBUTING PHOTOGRAPHERRob Kaufman

CONTRIBUTING WRITERSCraig Hysell

Allyson JonesMarianne Lobaugh

Louise LundRisa Williams McMillan

DISTRIBUTIONBryan Kirby

TASTE OF HILTON HEAD3 Cardinal Court #572

Hilton Head Is., SC 29926(843) 384-2014

[email protected]

PUBLISHERS NOTE

ABOUT THE COVEREnjoy fresh oysters and a warm firethis winter at Steamer Seafood inColigny Plaza. Photography by Rob Kaufman.


TASTE OF HILTON HEADVOLUME VII, ISSUE 4


Tucked in a quiet corner of PortRoyal Plaza with an austere exterior, asurprise awaits visitors to Okko —Hilton Head’s newest Asian restaurant.Whether you’re in the mood forJapanese, Thai, Hibachi or Sushi Bar —Okko will satisfy your craving for alltastes Asian. The first glance of Okko’s interiormakes you feel like you’ve departedthe laid-back island environmentyou’ve come to anticipate in many ofHilton Head’s eating establishmentsand been transported to an upscaleeatery that would be commonplace ina bustling cosmopolitan city. Naturalelements such as wood, granite andstone juxtapose modern glass block,tile and chrome in a harmoniousfashion. The restaurant’s striking focal

point is a 37 foot-long clear glass wallextending from floor to ceiling thatshowcases 1800 bottles of inter-national wine offered by Okko thatincludes 70 unique selections of Saki. Sushi lovers can relish in a diversenumber of custom creations and dailyspecials at a private bar with dedicatedsushi chefs. One menu highlightincludes customer favorite Taco Tara —pepper tuna, pepper white tuna, spicycrabmeat and avocado topped withspecial crunch and balsamic vinegar.

Okko’s dynamic bar features ablack granite top with subtly glowingblue light beneath washing over smallblack square glass tiles with goldaccents. The area’s back wall is rough-cut stone blocks in natural tan withgreen light beaming from the countertop to underneath the shelvesdisplaying the bar’s liquid delights. But modern and sleek doesn’texclude comfort. Tables for two in thebar area feature cozy seating withbrown velvet cushioned chairs moresuited to a living room than a modernrestaurant provide a romantic venue forcouples enjoying a special eveningout. In contrast to the bar, the Hibachidining area is open and bright.Dimensional wood paneling warms upthe interior lit primarily by exterior

SHOWCASES ASIAN VARIETYBY MARIANNE LOBAUGH • PHOTOS BY ROB KAUFMAN


sunlight provided by floor toceiling clear glass windows.With six cooking stationsseating up to ten diners each,the Hibachi experience offersthe opportunity to meet newpeople. Locals and visitorsmix around the u-shapedtable while the Hibachi chefoffers a traditional,entertaining and interactivedining experience, cookingthe meal with surprisingtheatrics inches from yourplate. Children might actuallyput away their electronicdevices to enjoy the animatedshow that includes eggtossing, utensil juggling andfire-shooting onion volcanoes.Hibachi can be enjoyed atlunch or dinner with thedinner menu containingadditional ingredientselections including: calamari,tuna steak, sea bass, halibut,lobster and many delectablecombinations. Okko’s menu contains anextensive number of specialrolls — 40 to be precise —with intriguing names like:Angry Bird Roll, Big Mac Roll,Rock ‘n’ Roll, and Spider ManRoll. One of Okko’s chefcreations is the TransformerRoll — spicy scallop, carbstick, and masago inside withsalmon, eel and assortedtobiko on top grilled with eel and spicysauces. Thai cuisine lovers won’t bedisappointed with Okko’s offerings ofspecialties that include four varieties ofThai Curry, traditional Pad Thai withchicken, pork, beef or shrimp and apanko crusted sea bass with yourchoice of ginger-garlic or basil sauce.Okko is open for lunch from 11:30 a.m.to 3 p.m. on weekdays with adedicated menu that offers Sushi, Rollcombinations, Hibachi, Thai, Chineseand Lunch Box selections. If you like Happy Hour, you can

celebrate it twice daily at Okko. EarlyHappy Hour is from 4 to 7 p.m. andLate Night Happy Hour is from 9:30p.m. until closing, which is 11:30 p.m.Sunday through Thursday andmidnight on Friday and Saturday. BothHappy Hours feature special pricedrinks and the Late Night also has aspecial bar menu with half-portionplates. For a more private experience,your group can reserve two privatedining areas with one room seating upto eight and the second hosting ten.

If you find Okko’s appearance and

cuisine impressive, youshouldn’t be surprised to learnthat it was created by thehand of Hilton Head’sexperienced Asianrestaurateur, Wei Zhu, theproprietor of Asian Bistro onthe Island’s south end andYummy House, a Chinesebuffet with a north endlocation.

Zhu opened Okko in mid-June this year desiring to offeran upscale Asian restaurantfeaturing Japanese, Thai andHibachi to North endresidents and he’s pleasedwith the positive feedbackhe’s received thus far.

One recent visitor fromManhattan, recently wrote on TripAdvisor: “Dining atOkko is a simply amazingexperience. The decor iscontemporary and looks like it just came out of a big timerestaurant in New York City.The food is to die for! Afriend and I shared the Angry Dragon Roll and theTransformer Roll and I havenever been so impressed withthe presentation and taste ofmy sushi. The fish was so freshand watching the sushi chefswork on our food gave us thechance to see just how artisticsushi making is. The staff is allsmiles and very friendly.”

Obviously, these types ofexperiences are exactly what Zhu wasaiming for and he is thrilled. “We’ve had a lot of returncustomers. People are coming back.This is good,” Zhu said with a smile. Okko is located at 95 MathewsDrive, Suite C in Port Royal Plaza nearSam’s Club and is open daily for lunch,dinner and late night with hours from11:30 a.m. to 11:30 p.m. Sundaythrough Thursday and until midnightFriday and Saturday. For reservationscall (843) 341-3377 or [email protected].


ALEXANDER’SLocated at 76 Queens Folly Rd. in Palmetto Dunes.Outstanding menu featuring fresh seafood, great steaks,lobster, creative salads and chef prepared desserts. Dine inour lovely dining room or on our enclosed porch overlookingthe picturesque lagoon. Vintage Harleys and an extensivewine list. Serving dinner nightly from 5 until 10 p.m. Call (843) 785-4999.

A LOWCOUNTRY BACKYARDLocated at 32 Palmetto Bay Road in the Village Exchange.Capture the true essence of the island while enjoying localand regional inspired cuisine featuring owner Dave and RainaPeck’s family recipes. Choose from Potato chip meatloaf,Charleston fried green tomato sandwich, shrimp & grits, theBischick and a wide selection of other lowcountry favorites.Dine in or outside in the comfortable backyard. Experiencethe island, love the food! Serving Lunch and Dinner, Monday-Saturday and Brunch on Saturday and Sunday, call forseasonal hours. Call (843) 785-YARD (9273) or visit us onlineat www.hhbackyard.com.

ASIAN BISTROLocated at 51 New Orleans Rd., just off the Sea Pines circle.Sleek contemporary style restaurant offering Chinese,Japanese, and Thai cuisine as well as a nice selection of dimsum choices. A sushi bar, traditional bar and an all-you-can-eat buffet (lunch only) highlight this magnificent Asian fusionlocation. Happy hour nightly from 5 until 8 p.m. and carry outis also available. Serving continuously from 11 a.m. until 10p.m. daily. Call (843) 686-9888.

AUNT CHILADAS EASY STREET CAFE Located at 69 Pope Avenue. Enjoy fantastic food and goodtimes with your friends. Featuring the best Steaks on theIsland, Authentic Mexican fare, Momma Reilleys famousItalian cuisine, all-you-can eat Crab Legs and much more. Fullbar with daily happy hour and kid’s menu available. Servinglunch and dinner daily from 11:30 a.m. Call (843) 785-7700.

THE BIG BAMBOO CAFELocated upstairs in Coligny Plaza, Oceanside. A 1940’sthemed restaurant with reasonable prices and huge portions.Our extensive menu features steaks, ribs, seafood, pasta,burgers, salads, sandwiches, pizza and more. Great early birdspecials from 4 p.m. to 6 p.m. Also, check out our 2 for

Tuesday specials. Fantastic kid’s menu available. Enjoypopcorn on the house with your favorite beverage from our full bar. Serving lunch from 11:30 a.m. until 4 p.m. anddinner from 3:30 until 10 p.m., Monday thru Saturday. Call (843) 686-3443.

BIG JIM’S BBQ, BURGERS & PIZZANew restaurant located in Palmetto Dunes at the Robert TrentJones Clubhouse. Big Jim’s features BBQ, gourmet burgersand grilled pizza plus fresh seafood, certified Angus steaks &slow-smoked ribs. Enjoy big screen TV’s and expandedoutdoor seating overlooking the golf course. Open daily for breakfast, lunch and dinner. Hours are 7:30 a.m. until 9 p.m. Happy Hour every day 4 until 7 p.m. and seasonal live entertainment. Take out and catering available. Call (843) 785-1165 or www.palmettodunes.com/big-jims.

(continued on page 14)

A TASTE OF DINNER



More than a century ago, Irishimmigrant Frank Crane foundedCrane’s Tavern in Philadelphia with atradition of “serving food and drink ofgreat quality with caring and friendlyservice.” In 1999 those values arrivedon Hilton Head Island when Frank’sgrandson and great-granddaughteropened Crane’s Tavern. Since thenHank and his daughter Beth Anne havebeen faithfully sharing their family’svalues and honing what it takes tocreate a memorable dining experience. “Crane's is an establishment where

comfort is central,” said Beth AnneCrane. “We have a reputation forstraightforward quality.” The experience in comfort beginswith welcoming feel of the tavernnestled in the trees off New OrleansRoad. Crane said it was created withher family’s heritage in mind from theirprevious Taverns along the East Coast.The traditional décor begins with pinefloors covered with large area rugs,wood paneled walls, tables with whitelinen cloths and napkins and antiquepewter mugs and pitchers resting in thewindow sills. Personal family photos,memorabilia from the family’sbusinesses and historic photos fromPhiladelphia adorn the walls makingthe customer feel like they’ve enteredthe Crane’s living room. A warm and friendly familyatmosphere is also important to theCranes, which begins with the way theyinteract with their staff and thenextends to the customers. Thisphilosophy has earned them a loyalstaff, which is a rarity in the industry, as

everlasting key employees have beenserving Crane's customers for morethan ten years of service includingDianne Flowers (manager and server),Joe Webb (bar manager), SeanCavanaugh (chef), Jerri Roth (server),Tobey Brown (bartender) and RichardWilliamson (asst. manager/host). “With Dianne, when someonewalks through our front door, not onlywill she know their name, she’ll knowtheir birthdates, their children’sbirthdates, she’ll know where theirchildren are and more. People reallyappreciate that. It sets her aside fromother people in the industry. It’s aboutthe customer. They (the employees) areabout creating an experience,” Cranesaid. She added that she feels allCrane’s employees are top notch. “There is a family style atmos-phere. They care about what they do, the product and the customers,”Crane said. Crane’s comfort is obviousthroughout their menu. WithSteakhouse in the name, Crane’s has

CRANE’S TAVERNServes a Century of Cuisine and Comfort

BY MARIANNE LOBAUGH • PHOTOS BY ROB KAUFMAN


“staked” their reputation on delivering“only the best USDA Prime Grade Beefavailable.” And customers overwhelminglyagree as Crane said that their Prime Ribis the number one menu item, which isslow roasted all day, deliciouslyseasoned with a special rub that addsflavor to an already moist and tendercut of beef. Beef lovers can choose from threeportion sizes of Prime Rib: 12 oz., 16oz, and 22 oz. and two sizes of Rib Eyeand Filet Mignon. A Sirloin Strip isavailable in 14 oz. Lobster Tail or aJumbo Lump Crab Cake can be addedas well as sautéed mushrooms, bluecheese sauce or Crane’s special JackDaniel’s and mushroom demi-glace. Allof these selections are served with achoice of potato and vegetable. “Obviously the steaks are theattraction across the board, but menuofferings other than the steaks createchoices to please almost anyone,”Crane said, adding that their diversemenu includes fresh local seafood,Lowcountry fare, poultry and pasta. One of the region’s culinarycapstones — shrimp — is thefoundation of Crane’s version ofLowcountry Shrimp, which includes softwhite cheddar grits with creamy corn,bacon and scallions — a delicious“Song of the South.” But Crane’s also has the ability to

display uniqueness as seen in thecustomer’s favorite appetizer of shavedbeef with blue cheese and onionsrolled and baked in phyllo. “The Tavern Roll is a unique itemthat has been on the menu since weopened. We call it the GourmetPhiladelphia Cheesesteak,” Crane said.“So the menu has some modern flare,but it stays very true to straightforwardquality.” Complementing Crane’s culinarychoices is their extensive internationalwine selection with more than 500choices earning it Wine Spectator’sAward of Excellence. Diners canchoose from the finest vintages fromCalifornia, France, Spain, Italy, Australiaand more with bottle pricing starting ataround $20. Early dining at Crane’s is also agreat choice for those looking for finedining on a budget. Crane’s EarlyDining menu from 5 to 6 p.m. dailyoffers a choice of five entreés, salad

and a glass of house wine for $16.95 ora Prime Rib dinner for $20.95. Children have a special menu withnine selections that include three pastadishes, chicken fingers, cheeseburgersand a kid’s Prime Rib. Beer lovers will be delighted withthe offerings of several Belgian ales aswell as domestic craft beerscomplementing the draft beerselections and a full bar. Customers to the bar can alsoenjoy a special menu that includessalads, sandwiches and the “Best EverBurger.” Crane’s faithful followers havemuch to look forward to when coolertemperatures arrive at the Islandleaving residents craving comfort foodto warm them up and satisfy theirappetites for heartier fare. Dinersseated at the bar in December andJanuary from 5 to 6 p.m. can enjoy halfprice burgers daily. “We have a greatnumber of regulars, who also create thepersonality of the place, and theyconsider Crane's ‘their place,’" Cranesaid. Crane’s Tavern is located at 26New Orleans Road. The bar opens at 4 p.m. daily and dinner service beginsat 5 p.m. with Early Dining Specialsuntil 6 p.m. For more information visitwww.cranestavern.com or call (843)341-2333 for reservations.


BRITISH OPEN PUBLocated in The Village at Wexford, Sheridan Park and SunCity. Authentic English fare served in an attractive pub-styleatmosphere with golf art, memorabilia, and the only bar byTitleist. Great nightly specials including BBQ Baby Back Ribs, Prime Rib, Live Lobster, Fish and Chips, 1/2 lb. AngusBurgers, Lobster Pot Pie and more. Full bar, extensive winelist and beers, ales and stouts from around the world. Kid’smenu available. Serving daily from 11 a.m. until 10 p.m.,Sunday Brunch 9 a.m. until 2 p.m. Call Hilton Head (843) 686-6736, Bluffton 815-6736 or Sun City 705-4005.

CALLAHAN’S SPORTS BAR & DELUXE GRILLLocated at 49 New Orleans Road. Voted “Best Pub Food and Best Burger on the Island”. Great sandwiches, wings,soups, salads and more all served at the Island’s originalsports bar. Catch a game on one of our 35 TV’s, shoot pool atone of the six pool tables or try your luck at one of the videogames. Full bar and take-out available. Open daily from 11:30a.m. until 2 a.m. Call (843) 686-POOL (7665) or online atwww.callahanssportsbar.com.

CAPTAIN JOHN’S GALLEY AT THE SALTY DOG CAFELocated at South Beach Marina in Sea Pines. Enjoy seafoodright out of the ocean and onto your plate while overlooking

beautiful Braddock’s Cove. The legendary captain serves upfresh seafood, steaks, pasta and more in this fun, nauticalatmosphere. Early bird dining special, 10% off from 5 until 6:30 p.m. Full bar and kid’s menu available. Call (843) 671-CAFE (2233) for seasonal hours.

CAPTAIN WOODY’SLocated in Palmetto Bay Marina off Helmsman Way and inBluffton at the Calhoun Street Promenade. A local favorite for 30 years! Great seafood and more in a casual atmosphereoverlooking Palmetto Bay Marina. Serving a wide variety offresh seafood, great signature sandwiches (Grouper melt &Po Boy’s), soups and salads all at affordable prices. Dineinside or on the patio. Open daily from 11 a.m. til 10 p.m.,bar until late. Call (843) 785-2400 or 757-6222 or online atwww.captainwoodys.com.

CATCH 22 FRESH SEAFOOD & GRILLLocated at 37 New Orleans Road in Orleans Plaza. Serving the freshest and best seafood along with USDA prime steaks,pasta, chops and the best bone-in filet. Fantastic specials anddelicious menu choices make us a favorite with locals andvisitors alike. For Early Bird specials call for hours andreservations. Happy Hour from 5 to 6:30 p.m. daily. Opendaily for dinner from 5 p.m. Call (843) 785-6261.




CHARLIE’S L’ETOILE VERTELocated at 8 New Orleans Rd., just off Hwy. 278. The onlyrestaurant on the Island that writes its entire menu daily based on the freshest local seafood available. Our epicureandinner menu offers an array of Fresh Fish, Rack of Lamb, Filet Mignon and many other delights. Our wine list, The Best of Wine Spectator “Award of Excellence”, offering halfoff all bottles of wine under $100 on Monday nights. Servingdinner Monday thru Saturday from 5:30 p.m. and lunchMonday thru Friday from 11:30 a.m. until 2 p.m. Smoke-freebar and private parties are accepted. Call (843) 785-9277 forreservations or online at www.charliesgreenstar.com.

THE CHART HOUSE(Formally Charley’s Crab) Located at Two Hudson Rd., just off Squire Pope Rd. Serving up sensational food prepared by Executive Chef Eric Seaglund, accompanied byspectacular waterviews of the Intracoastal waterway andextraordinary service. The expansive menu features fresh fish,pristine seafood, succulent steaks, Lowcountry specialties and an extensive collection of fine wines and decadentdesserts. Relax on the expanded contemporary patio. Open for lunch and dinner daily, as well as Sunday Brunch.Happy hour offered daily from 4 until 7 p.m. Call (843) 342-9066 or online at www.chart-house.com. Reservations are recommended.

CONROY’SLocated in The Marriott Resort and Spa in Palmetto Dunes. A unique experience awaits you in this fine dining restaurantnamed after the famous author. Offering the best of taste and textures so revered in the Lowcountry with each dishprepared with creativity and flair by our sous chef. Awardwinning crab cakes, and the best she-crab soup and lobstermac and cheese on the island. Amazing ocean views andrelaxing atmosphere will take your breath away. Servingdinner nightly from 5 until 10 p.m., early bird from 5 until 6:30 p.m. Call (843) 686-8499.

CORKS WINE BARLocated South Island in the Publix Shopping Center next to Staples. The Lowcountry’s only neighborhood wine bar where class meets comfort in a warm, friendly and funatmosphere. Offering wines by the glass, bottle, flight andporron. Gourmet ‘Big’ small plates made from fresh, local and organic ingredients and a full selection of spirits andAmerican craft beers. Great happy hour specials from 5 until 6 p.m. daily. Private party room available. OpenMonday thru Saturday from 5 p.m. until midnight. Call (843)715-9198 or catch us online at www.corkswinecompany.com.

CRANE’S TAVERN STEAKHOUSE & SEAFOOD Located at 26 New Orleans Rd. A family tradition of




“Anyway, like I was sayin’, shrimp isthe fruit of the sea. You can barbecue it,boil it, broil it, bake it, sauté it. Dey’s uh,shrimp-kabobs, shrimp creole, shrimpgumbo. Pan fried, deep fried, stir-fried.There’s pineapple shrimp, lemon shrimp,coconut shrimp...” Bubba Blue had plenty to say abouthis favorite food in the 1994 blockbustermovie, “Forrest Gump.” For those looking to expand theirculinary horizons and experiment withnew tastes, Chamber Restaurant Week isa chance to enjoy incredible deals ondozens of delicious dishes. Taking place January 26 throughFebruary 2, more than 60 of Hilton HeadIsland’s finest dining establishments willoffer special “prix fixe” menusthroughout the weeklong culinarycelebration. These value-priced three-and four-course meals generally includea choice of appetizer and/or soup andsalad, entrée and dessert. Now in its fourth year, ChamberRestaurant Week was created by theHilton Head Island-Bluffton Chamber of

Commerce to boost restaurant businessduring the typically slow winter months. “We modeled it after RestaurantWeeks done in larger cities,” notesChamber spokeswoman, Charlie Clark.“It’s not a new concept, but it was onethat had never been done on HiltonHead Island. We thought it would bevery popular. We were surprised, quitefrankly, with how wildly popular itbecame.” “It’s such a community favorite,”she adds. “We have visitors who actuallyplan their trips around ChamberRestaurant Week to take advantage ofthe great deals at so many differentrestaurants around the Lowcountry.” Open for only six months prior tothe 2012 event, Ela’s Blu Water Grille inShelter Cove Harbour served more than400 dinners from its Three-CourseTasting Menu to the curious checkingout Hilton Head’s newest waterfrontrestaurant. Specializing in “seafood, steak andstyle,” Ela’s offered a choice of friedgreen tomatoes, Gorgonzola garlic

bread and calamari appetizers; grilledfilet mignon, pan-seared diver scallopsand crab cake entrees; with a selectionof hand-crafted desserts. Pleased with the turnout, owner EarlNightingale plans to offer half-sizeportions of menu favorites this year atthe same $28 per plate. Family-ownedand operated, the value-pricing ofChamber Restaurant Week is in keepingwith the restaurant’s year-round goal of“getting a bottle of wine on everytable,” with only a $10 to $20 markupabove cost. The popularity of ChamberRestaurant Week allows manyestablishments to not only showcasesignature specialties, but try out newrecipes, as well. Others offer specialwine selections in conjunction with theprix fixe menu or extend the deals formore than a single week. Such is the case at Alexander’s, TheOld Oyster Factory and Red Fish, allactive participants since the inauguralChamber Restaurant Week in 2009.“It’s just a nice little push for what is

BY ALLYSON JONES • PHOTOS BY ROB KAUFMAN

2013


typically a slower time,” explains Katie Manley, MarketingDirector. Although the menus and pricing have not been set for theupcoming event, Wiener Schnitzel was a crowd-pleaser onAlexander’s Four-Course Menu in 2012. Red Fish did well withpetit portions of its popular seared jumbo scallops and grilledsea bass, in addition to introducing some new appetizers anddesserts. Not surprisingly, seafood was a big hit at The Old OysterFactory, with the crab cake dinner a top pick on the three-course Chamber Restaurant Week menu, which also includedsoup or salad, dessert and a glass of house wine, for $24.99. Named a “Top 50 Italian Restaurant” in the United Statesby Open Table diners, Michael Anthony’s Cucina Italiana inOrleans Plaza has also participated in the annual event since itsinception. “What is really does is it gives people, especially localpeople, the opportunity to sample what we do and what othersdo at more of a value-oriented price point,” says owner TonyFazzini. “It’s probably one of the busiest weeks of the year thatwe have, actually.” Last year’s Three-Course Prix Fixe Menu showcased smallerportions of the restaurant’s acclaimed classic Italian cuisine witha choice of antipasti, entrée and pasticceria della casa for amere $29. Fazzini expects to keep the exact same presentationwith different dishes in 2013. On the other side of the world, so to speak, the BigBamboo Café in Coligny Plaza is the place “Where the SouthPacific meets the Carolina Coast.” Known for its eclectic 1940s décor, live entertainment andcasual, All-American menu of seafood, steaks and ribs, ownerTristan O’Grady plans to showcase Chef Karl Lammert’s high-end culinary talents with all-inclusive dinners throughout theweek. With all of the choices available during ChamberRestaurant Week, even Bubba might be tempted to try a newdish or two. Due to the popularity of this event, reservations are highlyrecommended. To view the list of participating restaurants andtheir menus, visit www.chamberrestaurantweek.com. Thewebsite will also feature recipes from local chefs and a freedownload of the Foodspotting app.

excellence in quality and value for over 100 years. Thedestination for steak and seafood lovers offering all USDAPrime Grade beef, including our Famous Prime Rib. Freshselection of seafood, pastas, soups and salads as well astantalizing desserts. Wine Spectator “Award of Excellence”for a wine list comprised of over 500 selections. AAA Threediamond award. Early dining menu from 5 to 6 p.m. andgreat bar menu available. Serving dinner daily from 5 p.m.Reservations suggested. Call (843) 341-2333.

CRAZY CRAB Located in Harbour Town in Sea Pines and Hwy. 278 on Jarvis Creek. Fresh local seafood served in two picturesquesettings on the water. Casual dining and great family fun.Enjoy local seafood favorites prepared anyway you like. Kid’smenu available. Serving lunch and dinner 7 days a week. Call (843) 363-2722 or 681-5021.

THE DRYDOCK SEAFOOD GRILL & SPIRITSLocated at 21 Office Park Rd. in the Sapelo building. Gowhere the locals go for fresh seafood, cold drinks and goodtimes. Choose from a wide variety of fresh seafood, signaturesandwiches, salads and more in a casual and comfortableatmosphere. Dine inside or enjoy the outdoor deck and bar.Open 7 days for lunch and dinner from 11:30 a.m. Call (843) 842-9775.

ELA’S BLU WATER GRILLELocated at Shelter Cove Harbour. One of Hilton Head’snewest dining sensations offers some of the best water views on the island. Featuring Fresh Catch Seafood, AngusSteaks and Italian Creations. Extensive boutique winecollection and fantastic cocktails. Open Sun. - Fri. for lunchand nightly for dinner. Call (843) 785-3030 or online atwww.elasgrille.com.

FLATBREAD GRILLLocated at Coligny Circle oceanside in the Beach MarketCenter. This upscale casual dining sensation is sure to be afavorite of both visitors and locals. Choose from Neopolitanpizza, fresh pasta, fajitas, steak, salmon, gourmet salads, orhearty sandwiches all cooked in our open hearth oven. Hangout in our friendly lounge and enjoy a nice selection of appe-tizers and cocktails while viewing your favorite sporting eventon our HDTV’s. Open daily from 11:30 a.m. for lunch anddinner. Call (843) 341-2225 or online atwww.flatbreadgrillhhi.com.

HARBOURSIDE BURGERS & BREWSLocated in Harbour Town, near wonderful Harbour Townshops, this seasonal open-air café offers a relaxed atmosphere





overlooking the Harbour Town Yacht Basin and specializes intasty refreshments, such as the Sunset Margarita, and lightcasual fare. Call (843) 842-1444, seapines.com/dining.

HARBOUR TOWN GRILLLocated at the Harbour Town Golf Links Clubhouse, this “Tuscan steakhouse,” a Wine Spectator “Award of Excellence” winner, features wonderful steaks, deliciouspastas, sides, desserts, a children’s menu and early bird valuemenu. Open daily to the public for dinner. Reservationssuggested: (843) 363-8380, opentable.com, orseapines.com/dining.

HINOKI JAPANESE RESTAURANT AND SUSHI BAR Located at 37 New Orleans Road in New Orleans Plaza. Enjoytraditional Japanese dishes such as grilled fish, chicken andsteak, suki yaki, a variety of noodle dishes, tempura, dailyspecials, plus sushi and sashimi. The very extensive menuincludes dozens of appetizers, several kinds of broiled fish,salads and over 20 entrees from which to choose. Threeintimate dining rooms, a sushi bar and a cocktail lounge offerssomething for everyone. Early Bird specials and take-outavailable. Open for dinner 5:30 until 10:00 p.m., Monday thruSaturday and lunch, 11:30 a.m. until 2 p.m. Monday thruFriday. Call (843) 785-9800 for reservations.

HUDSON’S SEAFOOD ON THE DOCKSLocated on the Intracoastal Waterway off Squire Pope Rd. With 44 years of casual dining experience and spectacularviews of the Intracoastal Waterway, Hudson’s is an island icon.Featuring the freshest, local seafood in the area as well aspasta, steaks, chicken and more. Enjoy beer, wine or specialtycocktails in the Oyster Bar or while watching the sunset on thedeck bar. Featured on the Food Network and in Bon Appétit.Open daily at 11 a.m. Call (843) 681-2772.

HUGO’SLocated at 841 William Hilton Parkway at South Island Square.Hugo’s features a truly original and memorable diningexperience. For over 30 years, Hugo has served generationsof locals & visitors. Hugo’s new location offers tablesideflaming desserts to make your dinner the most memorable!Experience Hugo’s Award-Winning Steaks and Seafood. Themost expansive & extensive menu available from Lobster,Flounder, Crab Legs, Salmon, Crabcakes, to Ribeyes, Chops,Bourbon BBQ Babyback Ribs & much more. Enjoy wines fromHugo’s climate controlled wine cellar or any cocktail from thefull bar! Dinner at Hugo’s 7 nights/ week from 4:30 until close.Call (843) 785-HUGO (4846) or click to HugosHiltonHead.comfor the full dinner menu.



Sample the area’s very best soups aslocal chefs compete at the annualLowcountry Soup Challenge - Sunday,January 27, 2013, at the The WestinResort and Spa. The Westin’s ballroomgives the festival a chance to spread thecompeting 20 chefs out a little more thantheir old confines at The Mall at ShelterCove.

Don’t miss this delicious event! It’s agreat opportunity for local restaurants toshowcase the creative talent of theirchefs, while allowing everyone to tastethe area’s best soups. Past entries thathave warmed the bellies of islandresidents and tourists lucky enough tofind out about this event includeButternut Squash with Candied PecanDust, Vidalia Onion and Shrimp Bisque,Alligator Sweet Potato Chowder, SheCrab with Sherry, and Granny Smith GotDrunk in Key West! (yes, that’s a soup!)For a flat fee, guests can sample all thesoup they crave, with drinks and a varietyof breads.

Proceeds from the VIM Soupchallenge assist in providing free medicaland dental care for individuals living orworking on Hilton Head and DaufuskieIslands, who could otherwise not afford it.More than 31,000 patients were treatedat the clinic last year, according to LindaBloom, VIM Director of Development andPublic Relations. “Typically, the SoupChallenge will raise between $15,000 and$20,000 for the clinic,” said Bloom. “Welook at every way we can to raise moneyto help those in need.”

A team of judges will determine thebest soups, while attendees get their ownsay, voting in the People’s Choicecategory, awarded last year to ChefJoseph Sullivan for his sumptuous“Chicken Portobello with Pesto Soup,”also winner of the Volunteers’ Choiceaward.

In the judged category last year, firstplace went to Chef Ken Ballard, owner ofHilton Head Island’s Kenny B’s CajunSeafood Hut, for “Cuzin Cooter’s ‘Choot-Em’ Gator, Fried Turkey and SwampCritter Stew,” presented with specialeffects - including Bayou swamp mist andCajun-style music. Second place wasawarded to Frankie Bones Restaurant fortheir “Monte Cristo Chowder.” ThirdPlace was awarded to Raul Cortes,representing Captain Woody’s Restaurant,for his “Cortes He Crab Soup.” BestPresentation was awarded by the VIMVolunteers to The Westin Resort and Spafor their “Fried Chicken and Black PepperWaffle Pimento Cheese.”

Other participants at last year’s eventincluded Alexander’s, Skull CreekBoathouse, Bomboras Grille, Carrabbas,Chart House, Street Meet, Hugo’s,Hudson’s, Market Street Cafe, Marley’s,Mulberry Street Trattoria, and TrattoriaDivina.

“This year we will again be offeringfor sale our cookbook, 15 Years of theLowcountry Soup Challenge,” Bloomadded. The book includes more than 250soup, sandwich, and bread recipes. Inaddition, attendees will receive a printedcookbook with all of the event’s souprecipes. What a great gift!

“This event truly is an island favoriteand a delicious Sunday lunch on a coldJanuary day,” Bloom said. “We hope thewhole community will come out andsample what these restaurants have tooffer, for a great cause.”

The Lowcountry Soup Challenge runsfrom 12 noon to 3 p.m. Jan. 27, 2013 atThe Westin Hilton Head Island Resort &Spa. Tickets can be purchased at thedoor, at the VIM Clinic M-F between 8a.m. and 2 p.m., or online atwww.vimclinic.org.

BY LOUISE LUND • PHOTOS BY ROB KAUFMAN

21ST ANNUAL

Lowcountry SoupChallengeBY VOLUNTEERS IN MEDICINE


Complimentary House Wine

• 2 glasses per person maximum with minimum food purchase of $16 per person• Not valid with any other offers• Must present ad when ordering

*A 15% Gratuity will be added to the pre-discounted total

Award Winning She Crab Soup • Crab Rangoon • Quail • Lamb

Fried Green Tomatoes • Salmon • Chicken • Pork • Duck • Veal • Tilapia

Chef/Owner Ardis Matthewshas been featured in Bon AppetitMagazine!

Lobster Thermado

re • Shrimp • A

lligator S

callo

ps • E

scargo

t • Filet M

ignon • Tun

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Serving Dinner Nightly From 5 p.m. - til’

*Catering Available

Visit us at our new location in Port Royal Plaza Near Sam’s Club

95 Mathews Drive, Suite B5, Hilton Head, SC 29926

(843) 681-8590

Tapas RestaurantThe Island's Fabulous Taste of Paradise.

In 1992, a 7.3 magnitude earthquakeshook Southern California early one Junemorning. The tremblor was enough to rattleArdis Matthews and her husband, Max, intotravelling across the country “to fabulousplaces, none of which were exactly right.”But, as it turns out so many times in life, theroad less traveled, led to the most adventure. When the Matthews were in Charleston“we were sitting in a bar being friendly,”laughs Ardis. “We were talking to a nicecouple from Hilton Head about our trip toSavannah. They said Hilton Head was righton the way, just make a left and go over abridge.” The Matthews fell in love with theIsland immediately. “It reminded us of ourold home in California.” After trading one paradise for another,and replacing surprise earthquakes withpreemptive hurricane warnings, Ardis had tofind out what to do with herself. Ardis is perpetually jovial andenthusiastic. She is enthusiastic about

anything. Anything. Every new experience is“exciting”, “cool” or “fabulous”. Every pastexperience, even if it was less than grand, hasone little slice of humor, wisdom orcombination of the two. She is sweet, sassyand indefatigable. She doesn’t fear change, sheembraces it. “This is all learning by doing,” she saysof her extensive menu. “Except that I didhave a fabulous […there’s that word again,‘fabulous’…] opportunity to take cookingclasses with some of the greatest chefs of the

1980’s in California.” Wolfgang Puck, BertGreene and Julia Childs among them. “It wasmostly fun. And the main thing I learnedfrom these classes was, ‘I can do this.’” To Ardis, the best cooking she comes upwith is “looking around that kitchen andreinventing the same ingredients over andover and over again. I’m not classicallytrained, I just makes what tastes good. Andfortunately it seems to taste good to otherpeople too.” Besides food that tastes good, thegood food changes all the time. “There arecertain items I would never take off themenu. I like the classics, but then I like totallywacky new flavors.” Ardis reflects and thenstarts laughing again, “And then I like thestuff in between! I don’t know! I like food!Anything but beets!”

You can’t help but smile in her presence.

Visit us at our new location in PortRoyal Plaza near Sam’s Club.


THE JAZZ CORNERLocated in the "corner" of The Village at Wexford. Voted"Favorite Restaurant with Live Entertainment". Our intimate,elegant atmosphere is the perfect setting to enjoy an eveningof worldclass entertainment enhanced by our innovativesouthern flavors menu and impeccable service. The JazzCorner offers a signature martini menu, extensive wine list, full bar and late-night menu. Open nightly from 6 p.m.Reservations are recommended. Call (843) 842-8620 or check us out online at www.thejazzcorner.com.

KENNY B’S CAJUN SEAFOOD HUTLocated in Circle Center, just off Pope Avenue. Enjoy Creolecuisine with a Low country influence. Find an appealing choiceof Cajun fare such as Shrimp Etoufee, Crawfish Etoufee,Jambalaya, N’awlins Po Boy’s, Red Beans & Rice and authenticGumbos. Great soups and salads, as well as a kid’s menu andtake-out service available. Also, cold beer and awesomedesserts. Open Monday from 11 a.m. until 8 p.m., Tuesdaythru Saturday, 8:30 a.m. until 9 p.m. and Sunday, 8 a.m. until 9 p.m. Call (843) 785-3315.

KINGFISHER SEAFOOD, PASTA, AND STEAK HOUSELocated at 18 Harbourside Ln. at Shelter Cove Harbour.Offering affordable casual dining in a 5 star setting withbreathtaking waterfront views from inside or on the outsidedeck. Early Bird from 5 until 7 p.m. Best Island Happy Hourfrom 5 until 8 p.m. featuring incredible drink and seafoodspecials. Call (843) 785-4442 for reservations and informationor online at www.kingfisherseafood.com.

KURAMA JAPANESE SEAFOOD AND STEAK HOUSE SUSHI BAR Located at 9 Palmetto Bay Rd. Specializing in completedinners, prepared at your Teppanyaki table in the Japanesetradition. Our well-trained chef’s serve a delicious combinationof food and entertainment all in a charming Japanese setting.An extensive sushi bar serving tempting sushi and sashimi.Children’s menu, Early Bird specials and take-out available.Open daily for dinner from 4:30 p.m. until 10:00 p.m. Call (843) 785-4955 for reservations.

LAND’S END TAVERN Located at South Beach Marina in Sea Pines. Featuring greatseafood, steaks, sandwiches and salads. A casual atmospherewith a pirate theme ensures fun for the whole family. Greatkid’s menu and desserts. It’s a bounty of treasure waiting to beplundered. Serving all day, every day starting from 8 a.m. Call (843) 671-5456 for seasonal hours.




MANGIAMONew location, 2000 Main Street next to the Main Street Inn. A comfortable and cozy atmosphere featuringoutstanding pizza, subs, salads and pasta. Beer and wine,kid’s menu, and daily specials offer something for everyone.Enjoy half price cheese pizza from 3 until 4 p.m. Dine inside,on the patio or take it to go. North Island delivery available.Your home away from home for The Ohio State Buckeyes.Open Sunday thru Thursday from 11 a.m. until 9:30 p.m., andFriday and Saturday 11 a.m. until 10 p.m. Call (843) 682-2444.

MELLOW MUSHROOMLocated in Park Plaza on Hilton Head and at 878 FordingIsland Rd. in Bluffton. If you’re looking for a fun and livelyplace for the whole family, this is it. Specializing in great pizzaand calzones, monumental hoagies and fresh salads all in acomfortable and casual setting. Kid friendly and affordablypriced menu for both lunch and dinner. Over twenty-fourbeers on tap, fifty more by bottle and a full bar available.Dine inside or outside in the courtyard. Open daily from 11 a.m. Call (843) 686-2474 or 706-0800.

MICHAEL ANTHONY’SLocated at 37 New Orleans Road in Orleans Plaza. Offeringclassic Italian cuisine. Homemade gnocchi, succulent veal

dishes and creative fish preparations are offered nightly. Theversatile wine list offers a broad selection designed to satisfy the novice or seasoned enthusiast. Reservations aresuggested. Weekly cooking classes offered in the Tuscaninspired demonstration kitchen. The adjacent Italian Marketoffers a wide array of Italian wines and gourmet foods. OpenMonday thru Saturday beginning at 5:15 p.m. Call (843) 785-6272 or visit www.michael-anthonys.com.

OKKO RESTAURANTLocated at 95 Mathews Drive in Port Royal Plaza, Suite C.Contemporary Asian cuisine served in a magnificentatmosphere. Choose from Hibachi, Thai or Chinese or relax atthe sushi bar or in the lounge. Open 7 days from 11:30 a.m.until 11:30 p.m., Sunday thru Thursday and 11:30 a.m. untilmidnight on Saturday and Sunday. Call (843) 341-3377 formore information or directions.

THE OLD OYSTER FACTORY Located on 101 Marshland Rd. Waterfront dining with expan-sive views of Broad Creek and beyond. Serving the Island’sbest steaks and freshest seafood. Extensive wine menu andgreat service will guarantee a wonderful dining experience.Children’s menu and large groups welcome. Serving dinner



This is not just another wine andfood festival. It has been in the makingfor 28 years and gotten bigger andmore renowned every spring. Whatbegan as a parking lot party down atSouth Beach Marina, is now acres oftents filled with food, demonstrations,competitions, people, and of coursewine. Named to the Southeast TourismSociety's Top 20 Events for March2013, the Hilton Head Island Wine &Food Festival has shown it is an eventto attend and contend with. The factthat it is in its 28th year should giveyou some sense of its success. Manyevents comprise the festival that startin January and culminate with thesignature event on March 9th.

Festivities kick off on Friday,January 25th at the Uncork the Festivalparty where guests can bring a bottleof their favorite wine to share with thejudges that will do the tasting ofentered wines at the InternationalWine Competition on the 26th and27th. Cabernet, Chardonnay, Merlot,Pinot Grigio, Pinot Noir, Reisling,Rose', Sauvignon Blanc, Syrah,Zinfandel, Sparkling Wine... you nameit and they will be represented in thisenormous competition that drawsvineyards from all over the continent. “What sets our festival apart fromthe others is that it is not just a bigtasting from wine distributors. Weactually serve some of the wines that

were in our competition and judged. In addition, we are one of the onlyfestivals that incorporates an inter-national judging component into ourwine competition,” explained JanGourley, event director. With the honor of being named aTop 20 event, comes the distinction of attracting a wider audience. Visitors forthe festival can arrive early and enjoythe newly planned Lunch & Learnseries where wine educators will talkabout pairings and how the wine ismade. Also an education in pairings,the Great Chefs of the South WineDinners will be back starting on March4th. These popular dinners vary intheme and in venue, but have the

28TH ANNUAL

HILTON HEAD WINE & FOOD

FESTIVALNow a Top 20 Event!BY RISA WILLIAMS McMILLAN • PHOTOS BY ROB KAUFMAN


common thread of fine gourmet foodprepared by celebrated chefs andpaired with great wine. The 2013dinners will be priced from $75 and up.Some of the 2012 dinners included afive course spread from seafood tosouffle' at Black Marlin, a sommeliercompetition at Charlie's L'Etoile Verteso each course had two pairings, and afour course Tuscan-themed dinner atMichael Anthony's. The Grand Tasting & Silent Auctionwill be on Friday, March 8 at Sea PinesCountry Club, advance discount ticketsare available for $80. This eventfeatures high end, award winning winesas well as gourmet treats. Winerepresentatives and distributors will

be pouring, selling, and answeringquestions at this upscale tasting. Everything leads up to and is inanticipation of the actual Wine & FoodFestival on March 9th between noonand 3 p.m. $39.99 for advancediscount tickets or $50 at the gate.You will receive a souvenir wine glasswhich will be used to swish any of the800 to 1,000 plus wines represented bysome 300 plus vineyards anddistributors. There is so much to do and seeand sample that you should not plan aquick visit. The Bartender's andWaiter's Race will provide somehealthy competition while cookingdemonstrations take place at the

Outdoor Gourmet and guest speakerswill add an educational component. Jan noted that last year's CelebrityAuthors tent was quite popular andthey hope to build on that. New thisyear at Uncork the Festival is a grapestomping contest, with a "Lucy" lookalike contest, from the famous "I LoveLucy" grape stomping episode. Thefestival will also feature a new ArtisanMarket, featuring Art League of HHIartists, artisan cheeses and wine giftitems and more. For more information aboutevents, a complete listing of luncheonsand dinners, as well as to order ticketsin advance, visit their website athiltonheadwineandfood.com.


from 4:45 p.m., 7 nights a week. Call (843) 681-6040 or onlineat www.oldoysterfactory.com.

PANERA BREADLocated at 1012 William Hilton Parkway, just before the SeaPines circle and Bluffton at Tanger 1 Outlet. With the skill ofan Artisan, the heat of the oven and a few fine ingredients ourbakers make bread that is simply delicious and baked freshright here every day. Offering a wide selection of fantasticfood including our signature sandwiches, hot paninis,delicious soups and signature salads. Catering also available.Open daily for breakfast, lunch and dinner from 7 a.m. until 8p.m. Call (843) 686-3838 or 757-5611.

THE QUARTERDECKHead to Harbour Town’s legendary Quarterdeck, overlookingCalibogue Sound, to enjoy the island’s best sunsets, as well as light evening fare, such as the seared salmon burger. Live outdoor entertainment offered seasonally. Call (843) 842-1999, seapines.com/dining.

REDFISHOn the corner of Palmetto Bay Rd. and Archer Rd. ServingInnovative Cuisine in a unique and inviting atmosphere.Offering local seafood, steaks, salads and nightly specials.Attached retail wine shop and bar with over 1,000 selections of fine wines. Outdoor seating available. Serving

lunch Monday thru Saturday from 11:30 a.m. and dinner daily from 5 p.m. For more information call (843) 686-3388 oronline at www.redfishofhiltonhead.com.

REILLEY’S Located in Reilley’s Plaza just off the Sea Pines Circle and PortRoyal Plaza. An Island tradition since 1982. Featuring BeefTenderloin, Bacon Wrapped Shrimp, Fish & Chips, CottagePie, Burgers, Salads and much more in a casual Islandatmosphere. Dine inside or on our new patio. Full bar,extensive wine list, take-out and kid’s menu available. Opendaily from 11:30 a.m. Call (843) 842-4414 or 681-4153 oronline at www.reilleyshiltonhead.com.

RUAN THAI HUTLocated at 1107 Main Street. Serving Authentic Thai fare using the freshest ingredients available. Mild to very hot, you can choose the spice level of your meal. Appetizers,soups, salads, desserts and kids meals round out an extensivemenu with something for all ages. Sit inside or outside on the comfortable patio. Open Monday thru Saturday for lunchand dinner. Call (843) 681-3700.

SAGE ROOMLocated at 81 Pope Avenue in Heritage Plaza. Enjoy fine dining in a casual atmosphere with unique appetizers, diverse


cuisine and nightly innovative specials. Elegant palatepleasing fare is prepared in our open kitchen which highlightsthe restaurant. An extensive wine list, full bar and fantasticservice, complete a perfect night out. Open for dinnerMonday thru Saturday from 6 until 10 p.m. Reservations arerecommended. Call (843) 785-5352 or check us out online atwww.thesageroom.com.

THE SALTY DOG CAFELocated at South Beach Marina in Sea Pines. Great food,frozen drinks and live entertainment from the island's favoriteoutdoor cafe. Enjoy beautiful waterfront views overlookingBraddock's Cove in a fun and casual atmosphere. HappyHour daily with a full menu available, plus an outdoorcookout, Salty Dog Ice Cream and Jake's Pizza during theseason. Call (843) 671-CAFE (2233) for seasonal hours.

SAN MIGUEL’S MEXICAN CAFELocated at Harbourside III on Shelter Cove Harbour. ServingHilton Head’s freshest Mexican food for over 25 years. Dineinside or out while enjoying breathtaking views of the marina.Burrito’s, enchiladas, fajitas, chimichangas, seafood and saladsplus a full bar complete with the Island’s best margarita. Kid’smenu available. Serving dinner daily from 5 p.m. and lunchfrom 11:30 a.m. until 5 p.m. Call (843) 842-4555.

SANTA FE CAFÉLocated at 807 William Hilton Parkway near the entrance to Palmetto Dunes. Our elegant yet casual, cozy atmospherecaptures the spirit of New Mexico. Innovative southwesterncuisine features dinner favorites such as Tortilla CrustedSalmon, Wood Roasted Quail, Grouper, 30 oz. Ribeye andmany more great selections including our all new vegetarianmenu. Excellent wine list, imported beers and full bar. Take-out available. Reservations are “gladly” accepted. Open for dinner 7 nights a week from 5 p.m., and for lunch Monday thru Friday from 12 noon until 2 p.m. Call (843) 785-3838 or www.santafehhi.com.

SEA GRASS GRILLELocated at 807 Wm. Hilton Parkway in the Plantation Center,just outside the entrance to Palmetto Dunes Resort. Intimateyet casual dining. Chef owned and operated and a localfavorite for over 8 years. Featuring fresh fish plus seasonalspecialties like soft shell crabs, bluffton oysters, cobia andmore. Also, Filet Mignon, Rack of Lamb, Veal Scallopini, Pasta, and Chops. An extensive wine list with over 50 by the glass. Gluten free friendly. Serving lunch 11:30 a.m. - 2 p.m. and dinner from 5:30 p.m., Tuesday thru Saturday. Call (843) 785-9990 or visit us online atwww.seagrassgrille.com.


THE SMOKEHOUSE Join us in our larger and newly renovated location at 34Palmetto Bay Rd. Serving up award-winning ribs and BBQ, our new expanded menu offers even more outstandingchoices including fresh cut steaks, fantastic seafood,sandwiches, salads and a great selection of appetizers. Enjoythe large covered out-door deck complete with brick fireplaceor sit at the expanded bar and enjoy an ice cold brew. Kidsmenu, convenient take-out and catering available. Servingcontinuously from 11:30 a.m. until 10 p.m. Call (843) 842-4BBQ (4227) or visit us at smokehousehhi.com.

STEAMER SEAFOOD Located on the pond in Coligny Plaza. Featuring huge portions of fresh seafood, shellfish, pastas, sandwiches, soups, salads and desserts all served in a rustic Lowcountryatmosphere. Choose from over five fresh local catches daily. The most kid-friendly restaurant on the Island withseating inside or outside on the deck or patio. Seasonal live entertainment featuring Todd Cowart. Full bar and take-out available. Open from 11:30 a.m. until late, 7 days a week. Call (843) 785-2070.

STELLINI ITALIAN RESTAURANT Located at 15 Executive Park Dr., just off Pope Avenue. Voted the Island’s best Italian restaurant, Stellini featurespopular menu items from the Little Italy section of New York and northern New Jersey. Choose from items such asClams Casino, Veal Saltimbocca, Zuppa di Pesce, Osso Buco, Lasagna and more. Extensive wine list, Early Birdspecials, children’s menu and take-out available. Servingdinner Monday thru Saturday from 5 p.m. Call (843) 785-7006 for reservations.

THE STUDIO Located at 20 Pope Executive Park Rd., just off Pope Avenue. An artistic dining experience. Innovative cuisine with Chef Paul Colella and featuring a fine art gallery with artwork by Lunonia Colella and guest artists. Live musical entertainment Friday and Saturday evenings withArmand DeMille. Serving dinner Tuesday thru Sunday from 5:30 until 10 p.m. Call (843) 785-6000 for reservations.

SURFSIDE OUTDOOR RESTAURANT & BAR Located at The Sea Pines Beach Club. Enjoy relaxingoceanfront views, as well as daily drink specials, a casual all-day menu and children’s menu. Featuring seafood, steaks, burgers, sandwiches and more. Live outdoorentertainment offered seasonally. Call (843) 842-1888,seapines.com/dining.

TAPAS RESTAURANT New location in Port Royal Plaza, near Sam’s Club. JoinChef/Owner Ardis Matthews, who has been featured in Bon

USDA PRIME STEAKS& FRESH SEAFOOD

Mention this ad in Taste and receive a Complimentary Brushetta with dinner. (Limited to one appetizer per table)

Not to be combined with any other discounts including Early Dining.

Reservations Suggested Evenings from 5:00 pm1/4 mile from the Sea Pines Circle, 37 New Orleans Rd, Orleans Plaza

(843) 785-6261

“Most Innovative Menu” – Hilton Head Monthly“Catch 22’s Bone-On Filet is the

BEST STEAK on Hilton Head Island”Consistently Voted one of

Hilton Head’s Top 3 Restaurants

A Sampling of Catch 22’sMenu Items …

Almond Encrusted TilapiaCrispy Roasted Half Duck

Cracked Pepper TunaPan-seared Jumbo Scallops

Eggplant NapoleonChicken Cordon Blue

Pork Saltimbocca Tarragon Grilled Ribeye

Seafood Pasta • Lump Crab Cake Char-Braised Short Ribs The Catch 22 Surf & Turf

(A few menu items will change seasonally).

Early Dining December - February5 - 6:15 p.m. $16.95 to $21.95 Glass of wine,

salad & choice of 11 menu entreesPlease call for reservations and extending hours


Appetit magazine, for an outstanding dining experience. Atapas style menu includes dishes such as Lobster Thermador,Escargot, Filet Mignon, Fried Green Tomatoes, She Crabsoup and many more delicious selections. Great selection offine wines available as well as a full bar. Catering available.Open for dinner from 5 p.m. nightly. Call (843) 681-8590.

TOPSIDE WATERFRONT RESTAURANTSpecializing in fresh fish and shellfish, great steaks andappetizers, this Wine Spectator “Award of Excellence”winner offers stunning views of Calibogue Sound, HarbourTown and Harbour Town Golf Link’s famous 18th green. Open daily for dinner. Reservations suggested. Call (843) 842-1999, opentable.com, or seapines.com/dining.

TRUFFLES CAFE Located in Sea Pines Center, off Pope Avenue in Executive Park and Belfair Towne Village in Bluffton. Casual cafés featuring the freshest food and finest service for over 25years. Fresh local seafood, Black Angus steaks, baby backribs, homemade soups, fresh garden salads, Angus burgers,pasta, and excellent desserts. Outside seating available atPope Ave. and Belfair locations. Full bar and fine wines by the glass or bottle. Reservations accepted. Private diningavailable for 6 to 100 people. Serving lunch and dinner daily

from 11 a.m. until 10 p.m. Call (843) 671-6136, 785-3663 or 815-5551 or go to www.trufflescafe.com.

WILD WING CAFELocated at 72 Pope Avenue in Circle Center and just off Hwy. 278 in Bluffton. Celebrating over 20 years on the Island, Wild Wing is famous for serving “The Best WingsSouth of Buffalo” in 33 different flavors. With a huge menu,there's something for everyone including big beefy burgers,char-grilled chicken sandwiches, tender baby-back ribs,mountains of nachos, awesome salads and the original Bucket O’ Beer. Wild Child Menu and take-out available. Live music and late night fun all week. Open Monday thruSaturday, 11 a.m. until 2 a.m., and Sunday 12 noon until 2 a.m. Call (843) 785-9464 or 837-9453 or check us out online at wildwingcafe.com.

THE WRECK OF THE SALTY DOG Located at South Beach Marina in Sea Pines. Enjoy a casualand fun atmosphere in the same spirit as The Salty Dog Cafe.Serving a full bar with excellent food and waterfront viewoverlooking South Beach Marina and Braddock's Cove, TheWreck offers excellent Happy Hour drink and appetizerspecials. Available for private parties. Call (843) 671-SEAS(7327) for seasonal hours.


At Kenny B’s Cajun Seafood Hut,the cuisine is Creole with someLowcountry tweaking. Murals of NewOrleans' Mardi Gras and the Universityof Georgia's bulldog command "Enjoyy'all!" Entrees lend to the aura— there’scrawfish parade, voodoo pasta, andTaste of the Bayou, a medley of N’awlinsfavorites (gumbo, jambalaya, red beansand rice, and shrimp étouffée).

The music is a great mix of Cajunand Dixieland. In addition to great foodand atmosphere, with the southernhospitality you'd expect, it’s one of thefew places you can order gator bites.

Owner and Chef Ken Ballard foundthe time to sit with Taste to tell us howand why he got into the business, andwhat he is passionate about.

As a young child, he fondly

remembers his grandmother taking himto the big downtown holiday brunches,with the ice carvings and tallowsculptures. “I love art, but I could neverpaint or draw, and this is what drew meinto culinary art,” Ken said. Aftergraduating from college, Ken took a jobas an entry level chef in a large luxuryhotel, Four Seasons. “Within a yearthere, I learned to ice carve, make

KITCHENIN THE

with Ken BallardOf Kenny B’s Cajun Seafood Hut

BY LOUISE LUND • PHOTO BY ROB KAUFMAN


gingerbread villages, and prepare meals for 5,000 people.”He added, “This was where I met my wife and partner,Lavern.”

“My training was under some very good chefs and Ilearned from my experiences. My most memorableexperience was assisting at a dinner for President Reagan.”Ken remembers how President Reagan was rushed throughthe kitchen, but he took the time to thank everyone. “I cookedfor other presidents, many famous musicians and actors, and agazillion sports celebs; however, that meeting of PresidentReagan will always be my favorite.”

Ken said that he would advise any young culinary studentor graduate to spend at least two years at the bottom floor ofa 700 plus room hotel. “It’s the best training you could get,you will learn it all,” he added.

From there, Ken became an executive chef with Hilton,and that experience led him to the New Orleans conventioncenter, and Louisiana Superdome, where sit down dinners for10,000 people were a common occurrence.

“I knew the time would come to raise our family, andthat’s when we relocated to Hilton Head in 1999, to open myown restaurant.” Ken spent the summer of 1999 assistingSteamer Seafood with their move to Coligny Plaza, beforeopening his restaurant, Kenny B's, in 1999.

It is understandable that with Ken’s love for art, what hesays he likes best about being a chef is creating food andcoming up with the best presentation. “My favorite meal Iprepare at the restaurant is for our Sunday brunch – I start at3:30 a.m., just me in the kitchen, with usually a lifetime movieon the television for background, cooking up lots of goodiesin preparation for an 8 o’clock opening.”

“My favorite dish to prepare and to eat,” Ken said, “is theGumbo – in fact I even named my 10 year-old bulldogGumbo. Think of it, all of Louisiana in a bowl, kind of sums itup.” Another favorite is frying turkeys for Thanksgiving. “Iactually look forward to about a 48 hour straight shift to pulloff frying 140 plus packages for Thanksgiving, our busiest dayof the year. “But Lavern and I still make it to the black Fridayspecials the following morning - Go figure!!!”

At home, Ken likes to cook anything outside on the grill.“I like to do anything with my wife Lavern and two high schoolboys, Logan and Zach. We love to take the dogs on earlymorning walks on the beach. I’m in my 5th season of coachingfootball with the Hilton Head Middle School Stingrays, andenjoy watching my own two boys play for the High SchoolSeahawks. I enjoy watching some of the other players, andrealize how fast they all grow up. You hope that you may havemade a difference in their lives along the way. It’s not aboutalways winning, but the lasting impressions you leavebehind,” Ken added.

Kenny B’s is located on Pope Avenue in the Bi-Lo CircleCenter. For more information or to order, call (843) 785-3315.


They come and they go on HiltonHead and I’m not talking about thetourists. Some are loud, some arequiet. Some are dressy, some casual.There are traditional ones, modern,southern, Mexican, Italian… you nameit. Few are old while many are young.In a world where youth is beauty, inthe restaurant business, by contrast,old age is the envy of all. With over 200 restaurants on the

Island, we wanted to explore andcelebrate the keys to excellence andlongevity in such a volatile industry. Indelving into the histories of many ofthe restaurants that have been inbusiness 25 years or more, we learnedthat they all share one key to theirsuccess – “the locals”. Each one of therestaurants in this article boasts a localbacking which sustains them year afteryear, on season and off.

Hudson’s Seafood House on the Docks The longest standing restauranton the Island is Hudson’s SeafoodHouse on the Docks. It opened as anoyster packing house in 1912 and theHudson family turned it into arestaurant in 1967 which, AndrewCarmines expressed, was a naturaltransition with the increase in visitorsto the Island. Current owners, Brian

25 YEARS OF EXCELLENCE!And the Award Goes to…

BY RISA WILLIAMS McMILLAN • PHOTO BY ROB KAUFMAN


and Gloria Carmines, purchased therestaurant in 1975 and it has been anIsland and family tradition since thenas locals and visitors continue to comeback year after year. “We have atradition of the freshest local seafoodon the Island as well as great service,”said Andrew. With their sweepingviews of Skull Creek and shrimp boatsout back, it’s easy to see why Hudson’shas been going gangbusters for solong. www.hudsonsonthedocks.com.

San Miguel’s Our first Mexican restaurant, SanMiguel’s originally opened in 1977 in alittle building off of Pope Avenuebefore moving to its current locationon Shelter Cove Harbour in 1987. Maryanne and Scott Laskowitzpurchased the restaurant in 1990 fromthe original owner who was a cheffrom California and wanted to bringhis great California/Mexican cuisinehere. Maryanne considers their successas a product of many things. “We

make sure to have good, fresh, highquality ingredients in all of our food,”said Maryanne. She also notes thedraw of the outside bar on the waterand gives kudos to her staff who takepride in their food and customerservice. “San Miguel’s is a fun place torelax, have some good food anddrinks and listen to music.”www.sanmiguels.com.

Alexander’s Alexander’s, located on a lazylagoon in Palmetto Dunes, was alsoopened in 1977 and is owned by RicPeterson and Franz Auer. Its peacefulsetting is complimented by the uniquecollection of antique Harley Davidsonswhich adorn the floors and ceiling.Known for their fresh seafood andextensive wine list, the restaurant waspurchased by its current owners in1996. Katie Manley, marketing directorfor Alexander’s, notes that their key tosuccess comes in the form of “locationand excellent food and service.” She

added, “Our business is a mix oftourists and locals depending on thetime of year, but we are fortunate thatwe get a lot of repeat business fromboth.” www.alexandersrestaurant.com. Captain Woody’s Started in 1982 in its sceniclocation at Palmetto Bay Marina,Captain Woody’s has become afavorite local’s hangout for good foodand a good time. According to ownersRussell Anderson and Shannon Wright,their ads all say 'Where the Locals Go'.“We pride ourselves on the fact thatwe have been in business for 30 yearsand all that time have catered to thelocals. We strive on giving back tothem in the off season by offeringdifferent specials to show our thanks."Russell and Shannon are also thankfulfor the influx of tourists that are also ahuge boon to business. “A lot ofvacationers see our ads and stop inwanting to be a local for a day. Theywant to see where the locals hang out


and learn the ropes from them.”Russell and Shannon took over theWoody’s at Palmetto Bay Marina in1999 and opened another CaptainWoody’s in Bluffton in 2009. Therestaurant has a lot of history and a lotof great stories that you can learn fromthe stories told on their walls.www.captainwoodys.com.

Charlie’s L’Etoile Verte Also opened in 1982 and knownfor their fabulous seafood is Charlie’sL’Etoile Verte. After spending time inFrance and French Senegal andstudying under a French Chef inSavannah, Charlie Golson had a dreamof owning his own restaurant where hisfamily could all work together. Hisvision came to fruition when hebought Charlie’s and since then he hasspent 30 years becoming a householdname for locals and generations offamilies and their friends who vacationhere. Charlie, his son, Palmer anddaughter, Margaret, attribute their

success to “lots of hard work by lots offamily members”. “We push ourselvesand there is always more to do,” saidCharlie. He added, “Fortunately thekids let me go home at about 5 everyday.” www.charliesgreenstar.com.

Reilley’s I would venture that there are fewpeople on Hilton Head Island and fewsteady visitors that do not know thename or have never eaten at Reilley’s. Iknow it’s the first place my fatheralways wants to go when he visits.Reilley’s was started on the south endin December of 1982. Tom Reilley hadbeen working on the Island for fiveyears selling food. With theknowledge that he had four children tosupport, he approached two of hiscustomers, Peter Kenneweg and SergePratt, regarding lending him money toopen a restaurant. It is now a familybusiness as Tom and Diane havebrought in their children and spouses,Keith Reilley, James and Erin Reilly

Booth, and Brendan and Jill Reilley aspartners. Tom opened his otherReilley’s restuarant on the north end in1986 with his Crazy Crab partners butnow shares ownership with his childrenas well as his brother David and wife,Laura. “We are family owned andoperated and our long time customersare just an extension of our family. Ourprimary focus has always been on theIslanders,” said Tom. “We are alsofortunate enough that the tourists findus and like us.”www.reilleyshiltonhead.com.

Crazy Crab Tom Reilley’s restaurant successstory continued when in 1984 heteamed up with brother David, PeterKenneweg, Wally Seinsheimer, andEric Spector and bought Boiler’sRestaurant on Highway 278 andturned it into The Crazy Crab. Theconcept for The Crazy Crab, whichoverlooks Jarvis Creek, came fromlooking at seafood restaurants in


Charleston and consulting a restaurant designer. Theybrought The Crazy Crab to Harbour Town in 1986 andbrought in managing partner, Chuck Larson to run theoperation. Tom sees their longevity and popularity as multi-faceted: “We offer a unique, family restaurant at reasonableprices with a varied menu, good service, and great vistas.”www.thecrazycrab.com.

Truffles Café The Hilton Head Island dining experience is notcomplete without a meal at Truffles Café. The first Truffles toopen was in Sea Pines Center in July, 1983. Charles and JoeFraser were building the shopping center and approachedthe Beall family to start a restaurant in their new plaza. Theoriginal concept was a collaborative effort between Kreis,Sandy, and Price Beall. The next 29 years have been a happyhistory for the Bealls as they have expanded with their Belfairlocation in 2000 and Pope Avenue Truffles in 2007.According to Price, “Truffles is a success because of theamazing people that we work with and also a wonderfulcommunity that supports us all year long.” He notes thattheir customer base is a nice mix. “We are fortunate to havea great local following along with many visiting guests.”www.trufflescafe.com.

Callahan’s Sports Bar & Deluxe Grill Callahan’s Sports Bar & Deluxe Grill opened its doors in1987 to a mostly local following. According to owner VicNeely, “People equate us to sports.” Callahan’s has becomethe perfect fix for those who want a cold beer and a burgerfollowed by a good game of pool. Vic attributes their successto “real people and real food.” He used to come down everyspring for The Heritage Golf Tournament with a group fromwork and they would eat big and fancy meals every night. Vicrecalls asking his waitress once where to go for a casual mealand she sent him to Callahan’s. It must have been a goodmeal, because Vic bought the restaurant/bar 9 years ago andcontinued the tradition. Vic also owns Plantation Café’ andDeli which opened on the south end near Coligny Plaza in1974. “We have good quality food, friendly service, and acasual atmosphere and we take care of the locals. We justhave a lot of fun,” Vic explained. Vic said that they try andpick up on the tourist business in the summer, but primarilytheir customer base is locals. “You have to have the locals toget by.” www.facebook.com/CallahansSportsBar.

The Salty Dog Café Currently celebrating its 25th year is the Salty Dog Caféin Sea Pines. The evolution of the Salty Dog has truly been awonder to watch as it could be critiqued as a masterpiece inmarketing. As the brainchild of Bob Gossett, The Salty Dogstarted out with their signature circular outside bar on thedocks at South Beach Marina serving shrimp sandwiches tolocal fishermen. According to marketing director, Mark


Yarborough, the Dog (as it is known tolocals) is now a “destination” and onethat did not happen overnight. Markboasts that they are lucky to havesupport from both the tourists and thelocals: “You can’t exist without both.”The Salty Dog has grown toaccommodate its customers. “We sella good product at the right price andour location doesn’t hurt,” said Mark.Somewhere over the past 25 years,The Dog has started or acquired threedifferent restaurants, pizza and icecream stands, an outdoor grill, andtheir now famous Salty Dog T-shirtshop. I’m not sure if there are anytourists who leave the Island with aSalty Dog T or scarf for their caninefriends at home, but if there are anythey are in the minority.www.saltydog.com.

Stellini Italian Restaurant Stellini Italian Restaurant came onthe scene in 1987 and Joe Pescebought it two years later. “I moved to

the Island thinking of semi-retirementand I went to visit my daughter andson-in-law who worked at Stellini and Iended up buying it,” said Joe.Daughter and hubby, Elise and KyleParlagreco, now run the show. “Oursuccess is based on our stability -- thesteady quality of the food and service.We are only on our 2nd set of chefs in23 years!”, said Joe. “We treateveryone like family.” Joe notes withpride that they have a steady customerbase seeing new faces during thetourist months but they welcomefamiliar faces all year long. I can tellyou that come September when thetourists are gone we still do verysubstantial business.”www.stellinihhi.com.

The Harbour Town Grill & The Quarterdeck Last but not least are our SeaPines stalwarts. The development ofSea Pines put Hilton Head on the mapmany moons ago and two of itsestablishments have withstood the test

of time. The Harbour Town Grilloverlooks the 9th hole of the HarbourTown Golf Course and is known for itssteaks while the Quarterdeck boastsone of the most amazing views on theIsland encompassing water, marina,and our famous candy stripedlighthouse. “The Quarterdeckrepresents all of Sea Pines and HiltonHead,” said Jeff Kruse, Director ofFood and Beverage for Sea Pines.“What has kept these two placesgoing is the quality of staff and a newownership that is committed todeveloping and updating everythingthat is 50 years old.”www.seapines.com.

And the award goes to ALL ofthese fabulous Island staples that havefed and entertained us for so manyyears. They do us proud. Cheers to 25and cheers to 25 more!


When you think about the fact that our small Island has its very ownsymphony orchestra you realize that wereally do have it all. Taste had theopportunity to speak with Mary Briggs,President and CEO of the Hilton HeadSymphony Orchestra, to learn the storybehind the music and the musicians.

Taste: Tell us how the orchestra came to be.Mary: Back in 1983 a group of localamateur and retired musicians gottogether because they wanted to makemusic. In the 1990’s the orchestra turnedprofessional and they have grown largerand more diverse over time.

Taste: Is your entire orchestra made up of locals?Mary: No. There are just not enoughmusicians for our bigger concerts. We draw from Savannah, Charleston,Atlanta, Augusta, Columbia, and NorthCarolina. Each concert has guest artists

and usually a guest soloist.

Taste: Tell us about your “guests”?Mary: We work with artistic managersfrom all over to find the right musicians.We are all about ethnic diversity andpromoting young artists. The audienceloves to hear and see the youngmusicians. For Vivaldi, coming up onFebruary 11th, we are bringing in Sphinxperformers (African American and Latinoyouths) and every year we bring backthe winner of our International PianoCompetition to play in a concert. Lastyear we had a 15 year old play. Youngtalent is becoming our brand.

Taste: Who is your audience and what isa typical season like?Mary: We have nine concerts that runfrom October to May and then we haveour Annual Symphony Under the Starsand the International Piano Competi-tion. Our Music director and conductorplans each season with an eye toward

variety and I budget it out. Because our concerts are on Mondays, we getmostly the 55 and up range audience.This year we have added three Sundaymatinees to appeal to the youngergeneration and seniors.

Taste: Tell us about your new Maestro.Mary: John Morris Russell came to usfrom the Cincinnati Pops and he isfabulous - exciting and energetic. Hehas led orchestras from all over theUnited States and Canada and hisresume for awards and recognitions islenghty. We are so lucky.

Listening to a live orchestra is an amazing experience that norecording can do justice. For a taste of just how talented and diverse ourIsland is, don’t miss the Hilton HeadSymphony’s concerts this winter. For a full schedule and to order tickets, goto www.hhso.org.

BY RISA WILLIAMS McMILLAN

Hilton Head Symphony OrchestraJust Close your Eyes and Listen

Hilton Head Symphony OrchestraJust Close your Eyes and Listen


A LOWCOUNTRY BACKYARDLocated at 32 Palmetto Bay Road inthe Village Exchange. Capture thetrue essence of the island whileenjoying local and regional inspiredcuisine featuring owner Dave andRaina Peck’s family recipes. Choosefrom Potato chip meatloaf,Charleston fried green tomatosandwich, shrimp & grits, SouthernBelle salad and a wide selection ofother lowcountry favorites. Dine in oroutside in the comfortable backyard.Experience the island, love the food!Serving Lunch and Dinner, Monday-Saturday and brunch on Saturday andSunday. Call for seasonal hours. Call(843) 785-YARD (9273) or visit usonline at www.hhbackyard.com.

ASIAN BISTROLocated at 51 New Orleans Rd., just off the Sea Pines circle.Sleek contemporary style restaurant offering Chinese,Japanese, and Thai cuisine as well as a nice selection of dimsum choices. A sushi bar, traditional bar and an all-you-can-eat buffet (lunch only) highlight this magnificent Asian fusionlocation. Happy hour nightly from 5 until 8 p.m. and carry outis also available. Serving continuously from 11 a.m. until 10p.m. daily. Call (843) 686-9888.

AUNT CHILADAS EASY STREET CAFE Located at 69 Pope Avenue. Liven up your day with lunch atAunt Chiladas. A fun, festive atmosphere with great food anddrinks. Featuring at least 5 daily lunch specials starting at $7including meatloaf, fried chicken, fish ‘n chips and greatItalian specialties served with homemade mashed potatoesand vegetables. You may also order your favorite Mexicanfare from our regular menu as well as a wide variety of salads.Full bar and kid’s menu available. Serving lunch and dinnerdaily from 11:30 a.m. Call (843) 785-7700.

THE BIG BAMBOO CAFEJust steps from the beach, the Big Bamboo Cafe is located inColigny Plaza on North Forest Beach Drive. Featuring greatseafood, delicious salads and the legendary Big Bambooburger, the Big Bamboo Cafe provides an all American menuin a laid back beach atmosphere. Thirsty? Try a famous

margarita as you sit amongst the WWII memorablia and theBamboo inspired island vibe. Full bar and kids menuavailable. Serving lunch Mon-Sat. 11.30 a.m. to 4 p.m. Call (843) 686 3443.

BIG JIM’S BBQ, BURGERS & PIZZANew restaurant located in Palmetto Dunes at the Robert Trent Jones Clubhouse. Big Jim’s offers signature Southerndishes, including BBQ, gourmet burgers and grilled pizza plus soups, salads, seafood, steaks and ribs. Enjoy indoor oroutdoor seating with big screen TVs and golf course views.Open daily for breakfast, lunch and dinner. Hours are 7:30a.m. until 9 p.m. Happy Hour daily 4 until 7 p.m. and seasonallive entertainment. Take out and catering available. Call (843)785-1165 or www.palmettodunes.com/big-jims.

BRITISH OPEN PUBLocated in The Village at Wexford, Sheridan Park and SunCity. Authentic English fare served in attractive pub-styleatmosphere with golf art, memorabilia, and the only bar byTitleist. Featuring our famous Sandwedges like the AberdeenBurger, Clubhouse Classic, Wexford Reuben, French Dip andCrab Cake Sandwedge. Full bar and beers, ales, and stoutsfrom around the world. Serving daily from 11 a.m. until 10p.m., Sunday Brunch 9 a.m. until 2 p.m. Call Hilton Head(843) 686-6736, Bluffton 815-6736 or Sun City 705-4005.

A TASTE OF LUNCH


THE CAFÉLocated in The Marriott Resort and Spa in Palmetto Dunes.Just steps from the beach, The Café offers an excellentselection of breakfast and lunch items, including a fullbreakfast buffet. Serving breakfast from 6:30 until 11:30 a.m.,and lunch until 2 p.m. Call (843) 686-8488.

CALLAHAN’S SPORTS BAR & DELUXE GRILLLocated at 49 New Orleans Road. Voted “Best Pub Food and Best Burger on the Island”. Great sandwiches, wings,soups, salads and more all served at the Island’s originalsports bar. Catch a game on one of our 35 TV’s, shoot pool at one of the six pool tables or try your luck at one of thevideo games. Full bar and take-out available. Open daily from 11:30 a.m. until 2 a.m. Call (843) 686-POOL (7665).

CAPTAIN WOODY’S Located in Palmetto Bay Marina off Helmsman Way and inBluffton at the Calhoun Street Promenade. A local favorite for30 years! Unique Island Location highlights fresh seafood,daily specials, great signature sandwiches (Grouper melt & Po Boy’s) and more in one of Hilton Head’s favorite diningdestinations. Dine inside or on the patio. Open daily from 11 a.m. until late. Call (843) 785-2400 or 757-6222 or online at www.captainwoodys.com.

CHARLIE’S L’ETOILE VERTELocated at 8 New Orleans Rd., just off Hwy. 278. Casualdining at its best. One-of-a kind Cobb salad piled high with crispy bacon, turkey and cheese, dressed with Essie’shomemade sweet tomato vinaigrette that has kept the locals hooked for more than 30 years. Fish Cakes, SauteedFlounder and an array of salads for anyone on the run. Dine-in or Take-out. Open for lunch Monday thru Friday from 11:30 a.m. until 2 p.m., and dinner Monday thruSaturday from 5:30 p.m. Call (843) 785-9277 or online atwww.charliesgreenstar.com.

THE CHART HOUSE(Formally Charley’s Crab) Located at Two Hudson Rd., just offSquire Pope Rd. Serving up sensational food prepared byExecutive Chef Eric Seaglund, accompanied by spectacularwater views of the Intracoastal waterway and extraordinaryservice. The expansive menu features fresh fish, pristineseafood, succulent steaks, Lowcountry specialties and anexten-sive collection of fine wines and decadent desserts.Relax on the expanded contemporary patio. Open for lunch and dinner daily, as well as Sunday Brunch. Happy hour offered daily from 4 until 7 p.m. Reservations arerecommended. Call (843) 342-9066 or online at www.chart-house.com.



When Louis Braille instituted hisconcept of raised dots to teach theblind how to read, the lives of peoplewho could not see were changedforever. So too, is the breakthrough intosociety for those who find friends andeducators inside the doors of theLiteracy Volunteers of the Lowcountry(LVL).

When you think of people in ourcommunity that have low literacy, youprobably think of immigrants that donot speak English. While this is true insome cases, the reality is that thestudents of LVL are from near and farand a number of them grew up in theLowcountry and did not complete theireducation because they came fromfamilies that did not value education. Infact, studies show that children ofparents without a high school educationare twice as likely to drop out of schooland the education level of a parent isthe most important indicator of a child’ssuccess. With that in mind, it is easy tosee that LVL’s role in providing literacy

instruction reaches far beyond theindividual who is tutored and canimpact generations.

LVL’s goals are lofty and they all aimto help make the members of ourcommunity more productive workers,parents, and citizens. LVL offers manydifferent classes from Adult BasicEducation to English classes. Accordingto Dodi Eschenbach, Associate Directorof Development at LVL, “We havebegun to see demand for more than‘literacy’ which means reading, writing,speaking, and computing. Our GED andcitizenship classes have grown more andmore popular and we celebrate thesestudents’ successes every day.”

One of LVL’s biggest fund raisers istheir Cooks & Books event which is amelding of authors and chefs on March3rd from 11 a.m. to 2 p.m. at the WestinHilton Head Island Resort & Spa. TheWestin and Chrysler-Jeep-Dodge-Ramare presenting sponsors. Your entryticket includes unlimited tastings fromtop local chefs, access to a number of

local authors who will be on handtalking about and signing their works, afront row seat for “The Heat is On”cooking competition, and a vote foryour favorite dish of the day in “ThePeople’s Choice”. Writers representingmany genres from mystery tophotography will include Kathryn Wall,Ken Burger, Wilbur Cross, Pam Kessler,Pat Branning, David Lynch, Sallie AnnRobinson, and Lydia Inglett. Someparticipating restaurants include TheChart House, CQ’s, Mulberry StreetTrattoria, Old Fort Pub, Pino Gelato,Trattoria Divina, Alligator Grille, Skillets,Corner Perk and Ela’s Blu Water Grille.

The annual Cooks & Books PreviewParty is set for Friday, March 1st atTidePointe. Executive Chef, StephenStewart, will amass a lavish buffet whichyou can feast on while chatting withsome of the weekend’s featured authorsand chefs.

For more information contact LVL at (843) 815-6616 or purchase ticketsonline at www.lowcountryliteracy.org.

BY RISA WILLIAMS McMILLAN • PHOTOS BY JEAN-MARIE COTE

Cooks & BooksHelping to Spread Adult Literacy

through the Lowcountry´


CRAZY CRAB Located in Harbour Town in Sea Pines and Hwy. 278 on JarvisCreek. Fresh local seafood served in two picturesque settingson the water. Casual dining and great family fun. Enjoy localseafood favorites prepared anyway you like. Kid’s menuavailable. Serving lunch and dinner daily. Call (843) 363-2722or 681-5021.

THE DRYDOCK SEAFOOD GRILL & SPIRITSLocated at 21 Office Park Rd. in the Sapelo building. Gowhere the locals go for fresh seafood, cold drinks and goodtimes. Choose from a wide variety of fresh seafood, signaturesandwiches, salads and more in a casual and comfortableatmosphere. Dine inside or enjoy the outdoor deck and bar.Open 7 days for lunch and dinner from 11:30 a.m. Call (843) 842-9775.

ELA’S BLU WATER GRILLELocated at Shelter Cove Harbour. One of Hilton Head’s newest dining sensations offers some of the best water viewson the island. Featuring Fresh Catch Seafood, Angus Steaksand Italian Creations. Extensive boutique wine collection and fantastic cocktails. Open Sunday thru Friday for lunch,11:30 until 2:30 p.m. Call (843) 785-3030 or visitwww.elasgrille.com.

FLATBREAD GRILLLocated at Coligny Circle oceanside in the Beach MarketCenter. This upscale casual dining sensation is sure to be a favorite of both visitors and locals. Choose from Neopolitanpizza, fresh pasta, gourmet salads, or hearty sandwiches all cooked in our open hearth oven. Hang out in our friendlylounge and enjoy a nice selection of appetizers and cocktailswhile viewing your favorite sporting event on our HDTV’s.Open daily from 11:30 a.m. for lunch and dinner. Call (843) 341-2225 or online at www.flatbreadgrillhhi.com.

HARBOURSIDE BURGERS & BREWSLocated near Harbour Town’s famed Liberty Oak, this seasonal open-air café offers a relaxed atmosphereoverlooking the Harbour Town Yacht Basin and specializes in tasty frozen drinks and a variety of sandwiches, burgers and salads. Call (843) 842-1444, seapines.com/dining.

THE HARBOUR TOWN BAKERY & CAFÉ Known for great home-cooked breakfasts, soups, salads,paninis and pastries, everything is baked fresh daily. Lunchserved daily, 11:30 a.m. – 2:30 p.m. Dine in or grab to go. Across from Harbour Town Playground. Call (843) 363-2021,seapines.com/dining.


HARBOUR TOWN GRILLLocated at the Harbour Town Golf Links Clubhouse, the grill isopen daily to the public for lunch. Enjoy fresh seafood, grill-fired pizzas, smoked turkey club sandwiches, delicious pastas,desserts, a children’s menu and more, indoors or out. Call (843)363-8380, opentable.com, seapines.com/dining.

HINOKI JAPANESE RESTAURANTAND SUSHI BAR Located at 37 New Orleans Road in New Orleans Plaza. Enjoy traditional Japanese dishes such as grilled fish, chickenand steak, suki yaki, a variety of noodle dishes, tempura, daily specials, plus sushi and sashimi. The very extensive menu includes dozens of appetizers, several kinds of broiledfish, salads and over 20 entrees from which to choose. Three intimate dining rooms, a sushi bar and a cocktail lounge offers something for everyone. Early Bird specials and take-out available. Open for lunch from 11:30 a.m. until 2 p.m., Monday thru Friday and dinner from 5:30 until 10 p.m., Monday thru Saturday. Call (843) 785-9800.

HUDSON’S SEAFOOD HOUSE ON THE DOCKSLocated on the Intracoastal Waterway off Squire Pope Rd. With44 years of casual dining experience and spectacular views ofthe Intracoastal Waterway, Hudson’s is an island icon. Featuringthe freshest, local seafood in the area as well as pasta, steaks,chicken and more. Enjoy beer, wine or specialty cocktails in theOyster Bar or while watching the sunset on the deck bar.Featured on the Food Network and in Bon Appétit. Opendaily at 11 a.m. Call (843) 681-2772.

HUGO’SLocated at 841 William Hilton Parkway at South Island Square.Hugo’s Lunch features Signature Angus Burgers Fresh Wraps,Crisp Salads, Sandwiches, tempting entrees and more. A verybroad menu with something for everyone. Check out Hugo’s5.95 Lunch Days where Hugo features a different section of themenu each day for only 5.95! Enjoy Lunch at Hugo’s Mon. -Fri.from 11:30 a.m. until 3:00 p.m. Call (843) 785-HUGO (4846) orclick to HugosHiltonHead.com for the full lunch menu.

KENNY B’S CAJUN SEAFOOD HUTLocated in Circle Center, just off Pope Avenue. Enjoy Creolecuisine with a Lowcountry influence. Find an appealing choiceof Cajun fare such as Shrimp Etoufee, Crawfish Etoufee,Jambalaya, N’awlins Po Boy’s, Red Beans & Rice and authenticGumbos. Great soups and salads, as well as a kid’s menu andtake-out service available. Also, cold beer and awesomedesserts. Open Monday from 11 a.m. until 8 p.m., Tuesdaythru Saturday, 8:30 a.m. until 9 p.m. and Sunday, 8 a.m. until 9 p.m. Call (843) 785-3315.

LAND’S END TAVERN Located at South Beach Marina in Sea Pines. Featuring greatseafood, steaks, sandwiches and salads. A casual atmosphere


with a pirate theme ensures fun for the whole family. Greatkid’s menu and desserts. It’s a bounty of treasure waiting to beplundered. Serving all day, every day starting from 8 a.m. Call (843) 671-5456 for seasonal hours.

MANGIAMONew location, 2000 Main Street next to the Main Street Inn. A comfortable and cozy atmosphere featuring outstandingpizza, subs, salads and pasta. Beer and wine, kid’s menu, anddaily specials offer something for everyone. Enjoy half pricecheese pizza from 3 until 4 p.m. Dine inside, on the patio ortake it to go. North Island delivery available. Your home awayfrom home for The Ohio State Buckeyes. Open Sunday thruThursday from 11 a.m. until 9:30 p.m. and Friday and Saturdayfrom 11 a.m. until 10 p.m. Call (843) 682-2444.

MELLOW MUSHROOM Located in Park Plaza on Hilton Head and at 878 FordingIsland Rd. in Bluffton. If you’re looking for a fun and lively place for the whole family, this is it. Specializing in great pizzaand calzones, monumental hoagies and fresh salads all in acomfortable and casual setting. Kid friendly and affordablypriced menu for both lunch and dinner. Over twenty-four beers on tap, fifty more by bottle and a full bar available. Dine inside or outside in the courtyard. Open daily from 11 a.m. Call (843) 686-2474 or 706-0800.

OKKO RESTAURANTLocated at 95 Mathews Drive in Port Royal Plaza, Suite C.Contemporary Asian cuisine served in a magnificentatmosphere. Choose from Hibachi, Thai or Chinese or relax atthe sushi bar or in the lounge. Open 7 days from 11:30 a.m.until 11:30 p.m., Sunday thru Thursday and 11:30 a.m. untilmidnight on Saturday and Sunday. Call (843) 341-3377 formore information or directions.

PALMETTO BAY SUNRISE CAFE Located in Palmetto Bay Marina off Helmsman Way. Servingbreakfast and lunch all day. Awesome sandwiches, burgers,salads, soups, chicken, seafood and daily blue plate specials in cozy and comfortable atmosphere. Beer, wine and liquoravailable as well as take-out and childrens menu. Eat inside or relax on the outside patio. “One of the Best Breakfasts onHilton Head”, Southern Living magazine. Open Daily Mondaythru Friday, 6 a.m.-2 p.m. and Saturday and Sunday, 6 a.m.-3p.m. Call (843) 686-3232 for more information.

PANERA BREADLocated at 1012 William Hilton Parkway, just before the SeaPines circle and Bluffton at Tanger 1 Outlet. With the skill of an Artisan, the heat of the oven and a few fine ingredients ourbakers make bread that is simply delicious and baked freshright here every day. Offering a wide selection of fantastic foodincluding our signature sandwiches, hot paninis, delicioussoups and signature salads. Catering also available. Open


daily for breakfast, lunch and dinner from 7 a.m. until 8 p.m. Call (843) 686-3838 or 757-5611.

PLANTATION CAFÉ & DELILocated South Island at 81 Pope Avenue in Heritage Plazaand North Island at Port Royal Plaza. An Island favorite since1974. From soups and salads to sandwiches and Blue platespecials, we have something for everyone. Choose from agreat selection of meats and sides and a wide array of salads, soups and sandwiches, all served at moderate prices. Wepromise you will not leave hungry. Beer and wine available.Open for lunch Monday thru Saturday at 11:30 a.m., andSunday brunch from 7:30 a.m. until 2 p.m. Call (843) 785-9020 or 342-4472.

THE QUARTERDECKHarbour Town’s legendary Quarterdeck offers the island’s bestsunsets, overlooking Calibogue Sound and the Harbour TownYacht Basin, as well as an extensive lunch menu of salads,sandwiches, burgers and specialty drinks. Live entertainmentoffered seasonally. Call (843) 842-1999, seapines.com/dining.

REDFISH On the Corner of Palmetto Bay Rd. and Archer Rd. ServingInnovative Cuisine in a unique and inviting atmosphere.Specializing in excellent seafood, steaks, salads and dailyspecials. Attached bar and retail wine shop with over 1,000selections of fine wines. Outdoor seating available. Servinglunch Monday thru Saturday from 11:30 a.m. and dinner daily from 5 p.m. Call (843) 686-3388 or online atwww.redfishofhiltonhead.com.

REILLEY’S Located in Reilley’s Plaza just off the Sea Pines Circle and Port Royal Plaza. A long running lunch destination, Reilley’soffers fish & chips, cottage pie, corned beef & cabbage, greatsandwiches, soups, salads, seafood and much more in acasual Island atmosphere. Dine inside or outside on our newpatio. Full bar, take-out and kid’s menu available. Open dailyfrom 11:30 a.m. Call (843) 842-4414 or 681-4153 or online atwww.reilleyshiltonhead.com.

RUAN THAI HUTLocated at 1107 Main Street. Serving Authentic Thai fareusing the freshest ingredients available. Mild to very hot, youcan choose the spice level of your meal. Appetizers, soups,salads, desserts and kids meals round out an extensive menuwith something for all ages. Sit inside or outside on thecomfortable patio. Open Monday thru Saturday for lunch anddinner. Call (843) 681-3700.

THE SALTY DOG CAFE Located at South Beach Marina in Sea Pines. Great food,frozen drinks and live entertainment from the island's favoriteoutdoor cafe. Enjoy beautiful waterfront views overlooking

Braddock's Cove in a fun and casual atmosphere. HappyHour daily with a full menu available, plus an outdoorcookout, Salty Dog Ice Cream and Jake's Pizza during theseason. Call (843) 671-CAFE (2233) for seasonal hours.

SAN MIGUEL’S MEXICAN CAFE Located at Harbourside III on Shelter Cove Harbour. A greatcombination of beautiful views and Mexican delicacies makesthis the perfect spot for food from south of the border.Burritos, enchiladas, fajitas, chimichangas and more Mexicanfare offers something for everyone. Open for lunch daily from11:30 a.m until 5 p.m. Dine inside or out. Call (843) 842-4555.

SANTA FE CAFÉLocated at 807 William Hilton Parkway near the entrance toPalmetto Dunes. Our elegant yet casual, cozy atmospherecaptures the spirit of New Mexico. Innovative southwesterncuisine featuring our Quesadilla Soup and Salad Trio, Santa Fe Salad, Fish Tacos, Steak Fajitas and many other great lunch selections including our all new vegetarian menu.Excellent wine list, wide selection of imported beer and fullbar. Take-out available. Open for lunch Monday thru Fridayfrom 11:30 a.m. until 2 p.m. and Dinner 7 nights a weekstarting from 5 p.m. Call (843) 785-3838.

SEA GRASS GRILLELocated at 807 Wm. Hilton Parkway in the Plantation Center,just outside the entrance to Palmetto Dunes Resort. Intimateyet casual dining. Chef owned and operated, and a localfavorite for over 8 years. Great salads, sandwiches,homemade soups and local favorites such as Carolina TomatoPie, Lump Crab Potato Pancake, and daily specials. Lunchtake-out available, gluten free friendly. Serving lunch from11:30 a.m. - 2 p.m. and dinner from 5:30 p.m., Tuesday thruSaturday. Call (843) 785-9990 or visit us online atwww.seagrassgrille.com.

THE SMOKEHOUSEJoin us in our larger and newly renovated location at 34Palmetto Bay Rd. Winner of over 30 food awards since 1999,choose from hand-pulled pork barbeque, Texas-style beefbrisket, baby back ribs, smoked turkey, burgers, wings andmore all served with delicious sides and cold beverages.Enjoy the large covered outdoor deck or sit inside and catcha game on one of the flat screen TV’s. Kids menu, convenienttake-out and catering available. Serving continuously from11:30 a.m. until 10 p.m. Call (843) 842-4BBQ (4227) or visit usat www.smokehousehhi.com.

STEAMER SEAFOOD Located on the pond in Coligny Plaza. Fresh seafood,shellfish, sandwiches, salads, soups and desserts all served ina rustic Lowcountry atmosphere. Try one of our famousbaskets with your choice of chicken, fish, shrimp or oysters.The most kid-friendly restaurant on the Island with seating


inside or outside on the deck or the patio. Full bar and take-out available. Open for Lunch daily at 11:30 a.m. Call (843) 785-2070.

SURFSIDE OUTDOOR RESTAURANT & BAR Located at The Sea Pines Beach Club. Just steps from thebeach, enjoy relaxing oceanfront views, as well as daily drinkspecials, a children’s menu and casual all-day menu withburgers, sandwiches and more. Call (843) 842-1888,seapines.com/dining.

THE TARTAN LOUNGESituated within The Inn at Harbour Town, the sophisticated,yet inviting Tartan Lounge provides guests of the inn with all-day room service and a deluxe continental breakfast buffet,including an omelet station, daily. Resort attire requested. Call (843) 363-8100, seapines.com/dining.

TRUFFLES CAFELocated in Sea Pines Center, off Pope Avenue in Executive Park and Belfair Towne Village in Bluffton. Delicious home-made soups, fabulous salads, sandwiches, burgers, pasta andfresh local seafood. Casual Cafes featuring the freshest foodand finest service for over 25 years. Full bar and fine winesavailable by the glass or bottle. Don’t forget to try one of ouroutrageous desserts. Outside seating available at Pope Ave.

and Belfair locations. Reservations accepted. Serving lunchand dinner daily. Call (843) 671-6136, 785-3663 or 815-5551or go to www.trufflescafe.com.

WILD WING CAFELocated at 72 Pope Avenue in Circle Center and just off Hwy.278 in Bluffton. Celebrating over 20 years on the Island, WildWing is famous for serving “The Best Wings South of Buffalo”in 33 different flavors. With a huge menu, there's somethingfor everyone including big beefy burgers, chargrilled chickensandwiches, tender baby-back ribs, mountains of nachos,awesome salads and the original Bucket O’ Beer. Wild ChildMenu and take-out available. Live music and late night fun allweek. Open Monday thru Saturday, 11 a.m. until 2 a.m., andSunday 12 noon until 2 a.m. Call (843) 785-9464 or 837-9453or online at www.wildwingcafe.com.

THE WRECK OF THE SALTY DOG Located at South Beach Marina in Sea Pines. Enjoy a casualand fun atmosphere in the same spirit as The Salty Dog Cafe.Serving a full bar with excellent food and waterfront viewoverlooking South Beach Marina and Braddock's Cove, TheWreck offers excellent Happy Hour drink and appetizerspecials. Available for private parties. Call (843) 671-SEAS(7327) for seasonal hours.

When Kim Mix moved to HiltonHead in 1978, there was one flashinglight, a swing bridge, and two lanescoming onto the island. Like so manyothers who have made Hilton Head their home, Kim vacationed on HiltonHead with her family for years beforemoving here. “I always knew I wanted tolive here when I finished school,” shesaid, “and I’ve been in the restaurantand bar business since.” Kim took a fewminutes, between waiting on tables at ALowcountry BackYard Restaurant, to tell

from ALowcountry

BackYardRestaurant

BY LOUISE LUND

PHOTO BY ROB KAUFMAN


kimmix


us why she’s in this business and what it takes to be successful at it. She is agreat fit for this restaurant as it bringsback those simpler times and the greatfood that many of us grew up on.

Kim’s family has always been in the restaurant and catering business in Augusta, Georgia, so it’s alwaysbeen in her blood. “I’ve worked at anumber of locations on the island overthe years, and frankly I enjoy makingpeople happy.” She was the firstfemale bartender at the Crow’s Nest,the bar at the top of the former HiltonHead Inn, where people who came to consider buying real estate in theearly island days stayed. Other placesyou may recognize Kim from are theCalibogue Café, San Miguels, and the Old Post Office!

Kim loves working at A LowcountryBackYard, and being able to dress injeans and a BackYard t-shirt. Of course,she looks great in anything! “I reallyenjoy the hours and the people I workwith,” she said. “The best part of the

job is that the restaurant is familyowned, family run, and everyone I work with is like extended family. Ifyou’re not happy with what you do,you should do everything you can tomake a change,” she said.

Kim’s favorite items on the menu are fried green tomatoes, theCalibogue Catch, crab cakes, andshrimp and grits. Simple, fresh food,made from scratch, is the name of thegame at this quaint restaurant, knownfor its creative take on southerncuisine.

“To be successful at my job, I have to be organized, be nice, and not sweat the small stuff,” Kimconfided. “I realize that some peoplecome in after a long day of traveling,or being on the beach with youngchildren, and they might be hungry,stressed, and a little on edge. I’ve even been yelled at! It’s a challenge Ienjoy - to help people relax and enjoytheir experience here. That’s whatmakes me feel successful!”

When she’s not working, Kim likesto spend as much time as possible withher best friend, and husband, Jeff Mix.“We like to chill on the beach, andmaybe think about walking, jogging,and playing tennis or golf,” shelaughed.

If she could have any job in theworld, Kim said with a smile, that she’d like to own and work with herhusband at their own tiki bar and grill,somewhere in the Caribbean. “But for now, I'm right where I want to be at this time in my life.”

Drop by and see Kim Mix andowners Dave and Raina Peck.Experience the island and love thefood!

A Lowcountry BackYard Restaurant is located at 32 Palmetto Bay Road, at the Village Exchange. For moreinformation, call (843) 785-YARD(9273).



Celebrity chef, television personality, and cookbookauthor Sallie Ann Robinson is a sixth-generation native ofDaufuskie Island, South Carolina. She is renowned for herculinary expertise, entertaining presentations, and knowledgeof Gullah culture. For more than a decade, Robinson hasmaintained a notable presence on national television and inpopular magazines. Included in her numerous televisionappearances is the December 2008 pilot for Georgia PublicBroadcasting's Dixie Divas in the Kitchen. She has madeguest appearances on the Food Network, the QVC Show, the700 Club, and CN8's Your Morning Show.

Born on Daufuskie Island, Sallie Ann Robinson wasamong the students taught by Pat Conroy when the famousauthor came there in 1969 as part of the South Carolinaschool system's "teacher integration." Robinson said thatgrowing up on Daufuskie gave her respect for the worldbeyond it. “We had so little and went through so much, butthrough it all we were and still are proud people whoappreciate the kind of living that is buried within our soul,”Sallie reminisced. “Hard work was a part of our good times—just like Pops used to say, "nuttin’ gets done when ya lyin’ inbed."

As soon as she could put wood into the woodstove,Robinson was given the opportunity to cook. “I was theoldest at home, and our parents were gone a lot so theycould provide for us,” Robinson said. Meals were somethingthat had to be prepared and ready by the time they returnedhome from a busy day. With the kids at home alone to do thechores around the house, certain duties were left to theoldest. “Cooking was one of my responsibilities, and notburning down the house was another.”

“All my life,” Robinson said, “I’ve known food and mealsto be a time to connect - a chance for sharing tastes with oneanother, an opportunity for breaking bread to the best oftimes long gone and the best yet to come, and an importanttime to exchange memories with each other.” And there'ssomething special everyone can get when they exploreanother culture's cooking and can recognize it as a piece of

that culture's history.Sallie Ann Robinson has grown in her own right into an

accomplished chef and the author of several celebratedcookbooks. Her culinary expertise has helped to preserve thefood dishes for which her native island is famous, and hasmade her an authentic and much sought-after representativeof Gullah culture. “We ate a lot of seafood year round, sothose are many of my favorite dishes featured in mycookbooks.” Sallie's Seafood Spaghetti is delicious, and hermost famous is probably Smuttered Shrimp and Grits, orShrimp ‘n’ Grits, Gullah-style.

Smuttered Shrimp and Grits

From author Sallie Ann Robinson’s Cooking the Gullah Way, Morning, Noon and Night

2 cups Jim Dandy Quick Grits, prepared according to package instructions

1 cup vegetable oil1 pound Wild Georgia Shrimp, peeled and deveined 1 teaspoon each of salt, ground black pepper, paprika,

garlic powder1 cup flour, preferably White Lilly self-rising flour1 medium onion, chopped1/2 green bell pepper, chopped1/2 red bell pepper, chopped1 stalk celery, chopped1 cup hot water3 strips bacon, cooked crisp and crumbled

Heat the vegetable oil in a heavy-bottomed, preferablycast iron skillet, over medium-high heat. Sprinkle shrimp withsalt, pepper, paprika and garlic powder, then toss. Place flourin a large plastic bag with a zip lock, add seasoned shrimp,zip, then shake the shrimp to coat. Test oil temperature bydropping in a dab of the flour. If it sizzles, add shrimp to thehot skillet and cook the shrimp until browned on both sides.Remove and set aside. Drain oil. Add the onion, bell peppers,celery and water to the pan, turn heat to medium, andsimmer vegetables until tender. Add the shrimp and simmer10-15 minutes until the gravy thickens and browns. Serveshrimp over the prepared grits and crumble the bacon ontop. (Serves 6)

Gullah-styleChef Sallie Ann Robinson


17th Annual Hilton HeadIsland Gullah Celebration

The Hilton Head Island Gullah Celebration showcasesthe rich cultural heritage of the Gullah people and theirhistory on the Island. Established in 1996, the GullahCelebration isan annual eventheld on HiltonHead during themonth ofFebruary. It ishosted by theNative IslandBusiness andCommunityAffairsAssociation, Inc. Gullah is morethan simply thelanguage and name of a people. It encompasses the essenceof struggle, spirituality, perseverance and tradition.

The annual Celebration was designed to createeconomic development opportunities for minority businessowners, to develop the cultural tourism market, and toincrease tourism in February on Hilton Head Island,historically the slowest month of the year.

Celebration programming includes a variety of eventsdesigned to attract local residents, regional, national, andinternational travelers. The events held the second and thirdweekends include mostly cultural events that attract out-of-state travelers during the peak travel times in the month ofFebruary.

Each event during the Celebration incorporates a facet ofthe Gullah culture. Visitors canexperience the food and music,receive historical information,and take a journey through theculture via the visual arts. TheTaste of Gullah, sponsored inpart by the Arts Center ofCoastal Carolina, offers classicGullah favorites and culturalentertainment. The Arts, Crafts,and Food Expo features culturaldemonstrations, such as sewingsweet grass baskets and weaving

fishnet. Vendors sell authentic Gullah and African crafts andmany traditional Gullah foods. Entertainment includesstorytellers, African dance and Gospel music.

To view a schedule of events, visit their website atwww.gullahcelebration.com.


A LOWCOUNTRY BACKYARDLocated at 32 Palmetto Bay Road in the Village Exchange.Capture the true essence of the island while enjoying localand regional inspired cuisine featuring owner Dave and RainaPeck’s family recipes. Choose from Uncle Bill’s biscuits andgravy, James Island crab cake benedict, Backyard benedict,Bananas Foster french toast and a wide selection of otherlowcountry favorites. Dine in or outside in the comfortablebackyard. Experience the island, love the food! Serving Lunchand Dinner, Monday-Saturday and brunch on Saturday andSunday. Call for seasonal hours. Call (843) 785-YARD (9273) orvisit us online at www.hhbackyard.com.

AUNT CHILADAS EASY STREET CAFELocated at 69 Pope Avenue. There’s no place like AuntChiladas for Sunday Brunch. Featuring omelets, made toorder waffles, smoked bacon, link sausage, garlic hashbrowns, fruit salad, cheese grits, English muffins and more.Catch your favorite team on one of our 18 flat screen TVsscreens, including 6 plasma’s while enjoying a Bloody Mary,Mimosa, Margarita or a wide variety of other beverages.Serving Sunday Brunch from 11:30 a.m. until 2 p.m. Call (843) 785-7700.

BIG JIM’S BBQ, BURGERS & PIZZA New restaurant located in Palmetto Dunes at the Robert Trent Jones Clubhouse. Big Jim’s serves breakfast daily from 7 until 10 a.m. featuring classic favorites plus the $5 breakfastspecial. Enjoy a bloody mary or mimosa to start your day.Lunch and dinner daily featuring BBQ, gourmet burgers and grilled pizza. Hours are 7:30 a.m. until 9 p.m. Happy Hourevery day 4 until 7 p.m. and seasonal live entertainment. Takeout and catering available. Call (843) 785-1165 orwww.palmettodunes.com/big-jims.

BRITISH OPEN PUBLocated in The Village at Wexford, Sheridan Park and Sun City. Fabulous Sunday Brunch served in an authentic Englishstyle pub. Choose from Watson’s Steak & Eggs, Eggs Faldo(Benedict), Old Tom Morris Omelette, Pancakes, Alpine French Toast and more. Add a bottomless glass ofchampagne or mimosa for $2.99. Open for Sunday Brunchfrom 9 a.m. until 2 p.m. Call Hilton Head (843) 686-6736,Bluffton 815-6736 or Sun City 705-4005.

A TASTE OF BREAKFAST / BRUNCH


THE CAFÉLocated in The Marriott Resort and Spa in Palmetto Dunes.Just steps from the beach, The Café offers an excellentselection of breakfast and lunch items, including a fullbreakfast buffet. Serving breakfast from 6:30 until 11:30 a.m.,and lunch until 2 p.m. Call (843) 686-8488.

CAPTAIN WOODY’SServing Sunday brunch at our Bluffton location, downtown atthe Calhoun Street Promenade. Enjoy the tranquility of oldtown Bluffton served with delicious food and tasty beverages.Choose from shrimp & grits, steak & eggs, crab cakebenedict, prime rib benedict, French toast, omelettes andmuch more. Wash it all down with a Captain Woody’s BloodyMary, May River Mimosa or Promenade Poinsetta. Open forbrunch on Sunday’s only from 11 a.m. until 2 p.m. Call (843)757-6222 or online at www.captainwoodys.com.

CAROLINA CAFÉLocated at the Westin Resort & Spa in Port Royal Plantation.A casual, family friendly café offering dining throughout theday, including breakfast featuring SuperFoods, an amazingSunday Brunch (seasonally) and a fantastic seafood buffet.General hours are 6:30 a.m. until 2 p.m. for breakfast andlunch, and 5:30 until 10 p.m. for dinner. Call (843) 681-4000.

THE CHART HOUSE(Formally Charley’s Crab) Located at Two Hudson Rd., just off Squire Pope Rd. Serving up sensational food prepared by Executive Chef Eric Seaglund, accompanied byspectacular water views of the Intracoastal waterway andextraordinary service. The expansive menu features fresh fish,pristine seafood, succulent steaks, Lowcountry specialties and an extensive collection of fine wines and decadentdesserts. Relax on the expanded contemporary patio. Open for lunch and dinner daily, as well as Sunday Brunch.Happy hour offered daily from 4 until 7 p.m. Reservations are recommended. Call (843) 342-9066 or online atwww.chart-house.com.

THE HARBOUR TOWN BAKERY & CAFÉ Located across from Harbour Town Playground. Great home-cooked breakfasts, such as quiche and corned beefhash, soups, salads, paninis and pastries – everything is baked fresh. Open daily, 7:30 a.m. – 2:30 p.m., breakfast isavailable all day. Dine indoors or outdoors, or grab to go. Call (843) 363-2021, seapines.com/dining.

HARBOUR TOWN GRILLLocated at the Harbour Town Golf Links Clubhouse, the grill isopen to the public daily for breakfast and offers a la carte



The New The Hilton Head Island-Bluffton Chapter of the

South Carolina Restaurantand Lodging Association

A local chapter of The Hilton HeadIsland-Bluffton Chapter of the SouthCarolina Restaurant and LodgingAssociation recently formed, seeking tocreate a unified marketing, lobbying,and outreach effort for food-service andlodging professionals on Hilton HeadIsland and in Bluffton. Hospitalityofficials have been working to form achapter for two years. President JohnMunro said “The chapter, called theHilton Head Island-Bluffton Restaurantand Lodging Association, is separatefrom the retooled Hilton HeadHospitality Association, whichdisbanded in 2011 after 25 yearsbecause of waning membership andlack of money.” That group is still intactas an all-volunteer group and focuseson organizing the Hilton Head IslandWine and Food Festival.

"This local chapter will increasevisibility, deliver added value to areabusinesses, and increase our localhospitality industry's lobbying power atthe local, state, and national levels,"said Munro. “Our mission is topromote, educate, and protect thelodging and food-service industry ofour community through our local, state,and national associations,” Munro said.

Dating back to 1950, the SouthCarolina Hospitality Association offers awealth of benefits for food-service and

lodging operators. The Hilton HeadIsland Bluffton Restaurant and LodgingAssociation is an official local chapter ofthe South Carolina HospitalityAssociation as well as the NationalRestaurant Association and AmericanHotel and Lodging Association servingthe Hilton Head Island and BlufftonCommunities of South Carolina.

“Quarterly meetings are opportunefor networking with other localoperators and suppliers to learn aboutthings that can improve our business,happenings in the political world thatrelate to our business, and wayshoteliers and restaurateurs can helpimprove the Hilton Head Island andBluffton Communities,” Munro said.Independent restaurants and lodgingestablishments that join the SouthCarolina Hospitality Association(SCHA) automatically join thousands inSouth Carolina and across the countrythat rely on the Hospitality andRestaurant Associations to help themsave time and money and stay up todate on the latest news, research, andtrends in the industry. Members alsocount on the Associations to advocatefor favorable laws and regulations, topromote the industry, and to provide anetwork to meet their peers.

SCHA has full time lobbyistsrepresenting the industry at the State

House in Columbia and with variousregulatory agencies to make sure statelaws and regulations do not place anundue burden on the industry and thatlawmakers understand how they mightimpact the restaurant and lodgingindustry. Restaurant and lodgingmembers also receive ongoing trainingand education by participating inworkshops and seminars.

Munro said the local chapter of thestate hospitality association aims to filla void for food-service and lodgingprofessionals "searching for tools andresources needed to build acompetitive advantage amidst ourrapidly changing marketplace." Beth Anne Crane, an officer of theorganization and restaurant owner ofCrane’s Tavern on New Orleans Roadsaid, “The new chapter plans to workwith the University of South CarolinaBeaufort, Technical College of theLowcountry, and Beaufort CountySchool District to develop a strongerhospitality-industry workforce throughprograms and scholarships with theSouth Carolina Tourism and HospitalityEducation Foundation.”

For more information, or to jointhis new organization, visit their websiteat www.schospitality.org.


brunch on Sundays. Enjoy delicious Southern-style breakfasts,omelets, pancakes, quiche, crab cake Benedict, mimosas,lattes and more. Reservations suggested. Call (843) 363-8380,opentable.com, or seapines.com/dining.

HUGO’SLocated at 841 William Hilton Parkway at South IslandSquare. Hugo’s Brunch features Brunch classics and originalssuch as Crème Brulee French Toast, Omelettes, CrabcakeBenedict, Bourbon Ribeye & Eggs, Honey Pecan Waffles aswell as many of our lunch sandwiches and favorites fromHugo’s lunch menu. Complimentary mimosa provided andan endless Bloody Mary is available. Tableside flamingcrepes and desserts also available! Enjoy Sunday Brunch atHugo’s from 9 a.m. until 2 p.m. Call (843) 785-HUGO (4846)or click to HugosHiltonHead.com for the full Brunch menu.

KENNY B’S CAJUN SEAFOOD HUTLocated in Circle Center, just off Pope Avenue. Enjoy Creolecuisine with a Lowcountry influence. Our Sunday brunchbuffet features beignets, scrambled eggs, pancakes, bacon,sausage, grits, fruit and a made-to-order omelette stationwith eggs benedict. For a sampling of our regular weekdaymenu, choose from french toast, crabcake benedict,Mississippi tall stack pancakes, café au lait, quiche and acreole omelette. Open Monday from 11 a.m. until 8 p.m.,Tuesday thru Saturday, 8:30 a.m. until 9 p.m. and Sunday, 8a.m until 9 p.m. Call (843) 785-3315.

LAND’S ENDLocated in Sea Pines at South Beach Marina overlookingbeautiful Braddock's Cove, Land's End Tavern is one of thefew Hilton Head Island restaurants with a spectacular,waterfront view. Complete with a broad selection of breakfastfavorites, plus Lowcountry staples like Crab Cake Benedictand Shrimp and Grits. Land's End Tavern is a casualatmosphere with a pirate theme that the whole family willenjoy. Open daily from 8 a.m. Call (843) 671-5456 forseasonal hours.

PALMETTO BAY SUNRISE CAFELocated in Palmetto Bay Marina off Helmsman Way. AnIslander favorite for breakfast and brunch featuring eggsbenedict, omelettes, french toast, pancakes, quiches, dailyspecials an more. Enjoy a bloody mary, mimosa, coffee oryour favorite beverage while dining inside or on the patio.“One of the Best Breakfasts on Hilton Head”, Southern Livingmagazine. Open Daily Monday thru Friday, 6 a.m.-2 p.m. andSaturday and Sunday, 6 a.m.-3 p.m. Call (843) 686-3232 formore information.

PANERA BREADLocated at 1012 William Hilton Parkway, just before the SeaPines circle and Bluffton at Tanger 1 Outlet. With the skill ofan Artisan, the heat of the oven and a few fine ingredients ourbakers make bread that is simply delicious and baked fresh


MARINADE INGREDIENTS:

½ cup Texas Pete Hot Sauce1 ½ cup Buttermilk3 Tablespoons round Black Pepper8 – 4 oz. Chicken Breasts (butterfly cut breasts)

Process - Combine all ingredients and marinate 18-36 hours.

PECAN SAUCE INGREDIENTS:

½ cup chopped pecan pieces¼ cup Honey3 Tablespoons Lemon JuiceProcess – Mix Together in Bowl

INGREDIENTS

2 lbs. Shrimp4 Fresh Pablano Chilis, seeds removed coarsely chopped3 Cloves minced garlic8 Tomitillos - remove husk & cut into quarters2 Avocados, cut into bite size pieces1 Bunch cilantro chopped¼ Cup Olive Oil3 Tablespoons butter

INSTRUCTIONS

Heat olive oil. Add chilis. Cook over medium high heat,about 5 minutes. Add tomitillos, salting to taste. Reduce heatto medium low. Stir occassionally for about 10 minutes.Transfer sauce to blender or Cuisinart and process untilresonably smooth. Melt butter, add shrimp, salt and pepperto taste. Stir. Add garlic. Add sauce and cook until shrimp aretransparent. Toss with cilantro, avocado and serve with rice.Serves 4.

SHRIMP OLEby Tapas Restaurant

A TASTE OF ISLAND RECIPES

SOUTHERN HONEY PECAN CHICKEN by Hugo’s Seafood and Steakhouse

PREPARING CHICKEN

In large skillet, heat 1 cup vegetable oil over medium-high heat. Remove chicken from marinade and coat generously with flour.Pan fry until golden brown. If chicken is not fully cooked, lay on cookie sheet and finish in oven at 350° until done. Plate chickenand ladle sauce over chicken. Be sure to stir sauce vigorously first. Serves 4.


right here every day. Offering a wide selection of hotbreakfast sandwiches and freshly baked bagels. Choose froma variety of coffee drinks, smoothies, espresso drinks andmore. Open daily for breakfast, lunch and dinner from 7 a.m.until 8 p.m. Call (843) 686-3838 or 757-5611.

PLANTATION CAFÉ & DELILocated South Island at 81 Pope Avenue in Heritage Plazaand North Island at Port Royal Plaza. An Island favorite since1974. Offering fresh breakfast items such as omelettes, crabcake benedicts, skillet dishes, pancakes, waffles, French toast,biscuits & gravy and much more, all at moderate prices. Alsoa wide variety of sides and beverages to complete any meal.Open for breakfast, Monday thru Saturday from 6:30 a.m.until 11:30 a.m. and Sunday 7:30 a.m. until 2 p.m. forbreakfast and brunch. Call (843) 785-9020 or 342-4472.

REILLEY’SLocated in Reilley’s Plaza just off the Sea Pines Circle and Port Royal Plaza. Quite possibly, The Island’s longest runningbrunch. Our legendary brunch features Eggs Benedict, Omelettes, Steak and Eggs, as well as all of our regular lunchitems. Champagne, Mimosas and Bloody Mary’s complementthe casual Island atmosphere. Dine inside or on our newpatio. Serving Brunch on Sunday from 11 a.m. Call (843) 842-4414 or 681-4153 or online at www.reilleyshiltonhead.com.

THE SMOKEHOUSELocated on 34 Palmetto Bay Road. You will find that inaddition to award winning BBQ, The Smokehouse is nowserving Sunday Brunch featuring a wide variety of Brunchentrees. Try our Huevos Rancheros with two eggs atoptortillas and refried beans, smothered with Pork Green Chili, chorizo sausage and blended cheese, or enjoy FiletEggs Benedict with sautéed mushrooms and HollandaiseSauce. If you are in the mood for something sweet, ourFrench Toast is sure to please with hearty slices of Texas toast battered and grilled served with bacon or sausage.Relax with a Bottomless Mimosa or Homemade Bloody Mary. Indoor or outdoor seating available. Open for Brunch from 10 a.m. to 2 p.m. Call (843) 842-4227.

TRUFFLES CAFELocated in Sea Pines Center, off Pope Avenue in ExecutivePark and Belfair Towne Village in Bluffton. Fabulous weekendbrunch in a casual cafe featuring the freshest food and finest service. Featuring Eggs Benedict and a full lunch menu. Outside seating available at Pope Ave. and Belfairlocations. Open for brunch Saturday and Sunday at 11 a.m.Call (843) 671-6136, 785-3663 or 815-5551 or go towww.trufflescafe.com.


ASIAN BISTROLocated at 51 New Orleans Rd., just off the SeaPines circle. Sleek contemporary style restaurantoffering Chinese, Japanese and Thai cuisine aswell as a nice selection of dim sum choices. Enjoyhappy hour daily from 5 until 8 p.m. featuring$2.99 house wines, wells and beers. Relax at thetraditional bar or enjoy some amazing sushi at one of the island’s best sushi bars. Servingcontinuously from 11 a.m. until 10 p.m. daily. Call (843) 686-9888.

AUNT CHILADAS EASY STREET CAFE Located at 69 Pope Avenue. Voted the Island’sbest Happy Hour. Awesome Happy Hour menufeaturing special prices on steamed shrimp,chicken wings, tacos, Mexican pizzas and AlaskanSnow Crab Legs. Drink specials include a golddollar back on any liquor drink and a Kennedy halfdollar back on any beer or wine selection. Catchyour favorite team on one of our 18 flat screenTVs, including 6 plasma’s while enjoying yourfavorite fare from our regular menu. Open dailyfrom 11:30 a.m. Call (843) 785-7700.

THE BIG BAMBOO CAFELocated upstairs at Coligny Plaza, Oceanside. The Island’s finest selection of imported andmicrobrewed draft beer in a unique 1940’s themed bar. Awesome happy hour with Margarita Madness and many other specials. Live music during dinner Friday and Saturday. Call for late night entertainment schedule. Fullmenu available. Open from 11:30 a.m. until 2a.m., Monday thru Saturday. Call (843) 686-3443.

BIG JIM’S BBQ, BURGERS & PIZZANew restaurant located in Palmetto Dunes at the Robert TrentJones Clubhouse. Big Jim’s features a wine and beer menu,delicious appetizers and Happy Hour daily from 4 until 7 p.m.in a casual atmosphere. Enjoy seasonal live entertainment,big screen TVs and outdoor seating overlooking the golfcourse. Big Jim’s serves breakfast, lunch and dinner dailyfeaturing BBQ, gourmet burgers and grilled pizza. Hours are7:30 a.m. until 9 p.m. Take out and catering available. Call(843) 785-1165 or www.palmettodunes.com/big-jims.

BRITISH OPEN PUBLocated in The Village at Wexford, Sheridan Park and SunCity. Hilton Head’s first true golfer’s pub featuring the only bar by Titleist. A wide selection of beers, ales, stouts andwines from around the world. Awesome appetizer selections,brilliant martini list and full menu available. Blarney is invited,singing encouraged and good humor admired. Open dailyfrom 11:00 a.m until late. Call (843) 686-6736, Bluffton 815-6736 or Sun City 705-4005.

A TASTE OF NIGHTLIFE / LOUNGES


CALLAHAN’S SPORTS BAR & DELUXE GRILLLocated at 49 New Orleans Road. Hang out with the locals atthe Island’s original sports bar. Catch your favorite team onone of our 35 TV’s or shoot pool on one of our six pool tables.Voted “Best Pub Food and Best Hamburger on the Island”.Also serving a wide variety of sandwiches, wings, soups,salads and more. Full bar and take-out available. Open dailyfrom 11:30 a.m. until 2 a.m. Call (843) 686-POOL (7665).

CAPTAIN JOHN’S GALLEY AT THE SALTY DOG CAFELocated at South Beach Marina in Sea Pines. Step up to Jake’sraw bar for some of the Island’s finest seafood and goodtimes. Enjoy spectacular views of Braddock’s Cove whileselecting from steamed oysters, shrimp, crab legs and more. Full bar available and the frozen drinks are made with fresh fruit. Happy hour from 4 until 6 p.m. Call (843) 671-CAFE (2233) for seasonal hours.

CAPTAIN WOODY’SLocated in Palmetto Bay Marina off Helmsman Way and inBluffton at the Calhoun Street Promenade. A local favorite for 30 years for fresh seafood and fine beverages. Greatsignature sandwiches (Grouper Melt & Po Boy’s), oysters, crab legs, shrimp and scallops served with your favorite beer,wine or cocktail all while overlooking Palmetto Bay Marina.

Happy Hour from 4 p.m. until 7 p.m. daily with great prices.Open daily from 11 a.m. until late, food available until 10 p.m. Call (843) 785-2400 or 757-6222 or online atwww.captainwoodys.com.

CATCH 22 FRESH SEAFOOD & GRILLLocated at 37 New Orleans Road in Orleans Plaza. A greatchoice for some of the Island’s best Happy Hour deals. Relaxin a comfortable and cozy atmosphere and choose from greatseafood appetizers and beer, wine and liquor specials. A fullmenu is also available at the bar as well as a wide selection offine wines. Happy Hour from 5 to 6:30 p.m. daily and dinnerserved from 5 p.m. Call (843) 785-6261.

THE CHART HOUSE(Formally Charley’s Crab) Located at Two Hudson Rd., just off Squire Pope Rd. Serving up sensational food prepared by Executive Chef Eric Seaglund, accompanied by spectacularwater views of the Intracoastal waterway and extraordinaryservice. The expansive menu features fresh fish, pristineseafood, succulent steaks, Lowcountry specialties and anextensive collection of fine wines and decadent desserts. Relax on the expanded contemporary patio. Open for lunchand dinner daily, as well as Sunday Brunch. Happy houroffered daily from 4 until 7 p.m. Call (843) 342-9066 or onlineat www.chart-house.com. Reservations are recommended.

HILTON HEAD ISLAND, VILLAGE AT WEXFORD: 843.686.6736BLUFFTON, SHERIDAN PARK: 843.815.6736 • SUN CITY: 843.705.4005

HILTON HEAD ISLAND, VILLAGE AT WEXFORD: 843.686.6736BLUFFTON, SHERIDAN PARK: 843.815.6736 • SUN CITY: 843.705.4005

Premium Golfer's Pub, est. 1998

Just a SamplingSANDWEDGES

Lobster Roll, Grouper Melt, Angus Burgers, Wexford Rubens

FROM THE GREENPub Lobster Salad, Chef Salad, Cobb Salad,

Hogan Black & Blue

BRITISH FAREAward winning Fish & Chips, Steak & Mushroom Pie,Chicken Pot Pie, Bangers & Mash, Liver & Onions

PRESTWICK TABLEDriver Ribeye, Filet Mignon, Lobster Pot Pie, Orange Glazed Salmon, BBQ Ribs, NY Strip

Lunch and Dinner daily 11 a.m. Until lateSunday Brunch 9 a.m. Until 2 p.m.

Happy Hour Daily from 4 until 7 p.m.

Voted Islands Best All Around Restaurant 2012Best Bar/Tavern and Best Fish & Chips 2011


CHARLIE’S L’ETOILE VERTELocated at 8 New Orleans Rd., just off Hwy. 278. Casual yetsophisticated atmosphere. Relax on the leather couch or sit atthe bar with Jeff and try one of his famous real chocolatemartinis or one of his other unique concoctions. Full bar,extensive wine and beer offerings, and happy hour specials.Dinner is available at the bar. Happy hour from 5 until 7 p.m.Non-smoking environment. Open Monday thru Saturday. Call(843) 785-9277 or online at www.charliesgreenstar.com.

CORKS WINE BARLocated South Island in the Publix Shopping Center next toStaples. The Lowcountry’s only neighborhood wine bar whereclass meets comfort in a warm, friendly and fun atmosphere.Offering wines by the glass, bottle, flight and porron.Gourmet ‘Big’ small plates made from fresh, local and organicingred-ients and a full selection of spirits and American craftbeers. Great happy hour specials from 5 until 6 p.m. daily.Private party room available. Open Monday thru Saturdayfrom 5 p.m. until midnight. Call (843) 715-9198 or catch usonline at www.corkswinecompany.com.

CRANE’S TAVERN STEAKHOUSE & SEAFOODLocated at 26 New Orleans Rd. Relax around our antique OldEnglish bar and enjoy a cocktail, appetizer, sandwich or fullmeal. Select from our extensive wine and liquor list, true

classic cocktails, infused martinis, aged scotches and smallbatch bourbons. Great bar menu and happy hour from 4 to 6p.m. daily. A family tradition of excellence in quality and valuefor over 100 years. Serving dinner daily from 5 p.m. Call (843) 341-2333.

THE DRYDOCK SEAFOOD GRILL & SPIRITSLocated at 21 Office Park Rd. in the Sapelo building. Gowhere the locals go for fresh seafood, cold drinks and goodtimes. Fantastic outdoor bar and deck is the perfect place toenjoy a cool cocktail and some of the island’s best seafood.Great happy hour specials and plenty of TV’s for all yourfavorite sporting events. Open 7 days for lunch and dinnerfrom 11:30 a.m. Call (843) 842-9775.

ELA’S BLU WATER GRILLELocated at Shelter Cove Harbour. One of Hilton Head’snewest dining sensations offers some of the best water viewson the island. Featuring an extensive boutique wine collectionand mixology collection. Local artist Dean St. Hillaireperforms each Thursday, Friday and Saturday from 8 until 11p.m. Call (843) 785-3030 or online at www.elasgrille.com.

FLATBREAD GRILLLocated at Coligny Circle oceanside in the Beach MarketCenter. This upscale casual dining sensation is sure to be a


favorite of both visitors and locals. Choose from Neopolitanpizza, fresh pasta, gourmet salads, or hearty sandwiches allcooked in our open hearth oven. Hang out in our friendlylounge and enjoy a nice selection of appetizers and cocktailswhile viewing your favorite sporting event on our HD TV’s. Open daily from 11:30 a.m. for lunch and dinner. Call (843)341-2225 or online at www.flatbreadgrillhhi.com.

THE FROSTY FROG CAFÉLocated in Coligny Plaza, next to the Art Café. A comfortable,casual atmosphere offering a “web-footed lickin” menu and an enormous amount of frozen daiquiris by the glass or by the gallon. Our menu features a wide array of selectionsincluding our 10 oz. and 20 oz. Certified black angus burger,crab cakes, pizza, prime rib sandwich, salads, subs, wraps,appetizers and of course fried frog legs. 22 HD TV’s for great sports viewing and NTN Trivia is also available as well as a kid’s menu. Open for lunch and dinner daily from 11 a.m. Call (843) 686-FROG (3764) or online atwww.frostyfrog.com.

HUDSON’S SEAFOOD HOUSE ON THE DOCKSLocated on the Intracoastal Waterway off Squire Pope Rd. With 44 years of casual dining experience and spectacularviews of the Intracoastal Waterway, Hudson’s is an island icon. Featuring the freshest, local seafood in the area as well as pasta, steaks, chicken and more. Enjoy beer, wine or specialty cocktails in the Oyster Bar or while watching the sunset on the deck bar. Featured on the Food Networkand in Bon Appétit. Open daily at 11 a.m. Call (843) 681-2772.

THE JAZZ CORNERLocated in the "corner" of The Village at Wexford. Voted"Best Live Entertainment Venue". Our intimate, elegantatmosphere is the perfect setting to enjoy an evening ofworld-class entertainment enhanced by our innovativesouthern flavors menu and impeccable service. The JazzCorner offers a signature martini menu, extensive wine list, full bar and late-night menu. Open nightly from 6 p.m.Reservations are recommended. Call (843) 842-8620 or check us out online at www.thejazzcorner.com.

KINGFISHER SEAFOOD, PASTA, AND STEAK HOUSELocated at 18 Harbourside Ln. at Shelter Cove Harbour.Offering affordable casual dining in a 5 star setting withbreathtaking waterfront views from inside or on the outsidedeck. Early Bird from 5 until 7 p.m. Best Island Happy Hourfrom 5 until 8 p.m. featuring incredible drink and raw barspecials. Call (843) 785-4442 for reservations and informationor online at www.kingfisherseafood.com.

MELLOW MUSHROOMLocated in Park Plaza on Hilton Head and at 878 FordingIsland Rd. in Bluffton. A fun and lively place with great food,


beer and service. Over twenty-four beers on tap, fifty moreby bottle and a full bar all in a comfortable and casualsetting. Specializing in great pizza and calzones, monumentalhoagies and fresh salads. Plenty of TVs to view your favoriteteams. Win prizes at live team trivia Wednesday nights at 9 p.m. Enjoy Karaoke on Saturday Night. Happy Hour from 3 until 6 p.m. everyday. Open daily from 11 a.m. Call (843) 686-2474 or 706-0800.

OKKO RESTAURANTLocated at 95 Mathews Drive in Port Royal Plaza, Suite C.Contemporary Asian cuisine served in a magnificentatmosphere. Choose from Hibachi, Thai or Chinese or relaxat the sushi bar or in the lounge. Open 7 days from 11:30a.m. until 11:30 p.m., Sunday thru Thursday and 11:30 a.m.until midnight on Saturday and Sunday. Call (843) 341-3377for more information or directions.

OLD OYSTER FACTORYLocated on the waters of the Broad Creek at 101 MarshlandRoad. Built on the site of an original oyster cannery on BroadCreek, the Old Oyster Factory is a delight for family andchildren of all ages. Enjoy superb, innovative seafood andsteaks while taking in one of the Lowcountry's bestpanoramic views of the marshland landscape. Outdoorseating is available. Open nightly at 4:45 pm. Call or visit ourwebsite for details about our seasonal happy hour andsummer entertainment. (843) 681-6040.

THE QUARTERDECKHead to Harbour Town’s legendary Quarterdeck for theisland’s best sunsets, overlooking Calibogue Sound, andenjoy an extensive menu of beers, wines and specialtycocktails, as well as light evening fare and desserts. Liveoutdoor entertainment is offered seasonally. Call (843) 842-1999, seapines.com/dining.

REDFISHOn the corner of Palmetto Bay Rd. and Archer Rd. Our unique bar and retail wine shop offers a contemporary, yet casual atmosphere for the wine connisuer. Over 1,000hand-selected wines from all over the world are available as well as a full bar selection. The wine shop is open Mondaythru Saturday at 10 a.m. Dinner is available daily from 5 to 10 p.m. Call (843) 686-3388.

REILLEY’SLocated in Reilley’s Plaza just off Sea Pines Circle and PortRoyal Plaza. An Island Tradition since 1982. Happy Hour from 4 until 7 p.m. featuring 50% off on selected liquor, wine, beer and appetizers. Also, occasional live entertainment (call for schedule). Full menu and bar available inside oroutside on our new patio. Open daily from 11:30 a.m. Call (843) 842-4414 or 681-4153 or online atwww.reilleyshiltonhead.com.


THE SALTY DOG CAFELocated at South Beach Marina in Sea Pines. Great food,frozen drinks and live entertainment from the island's favoriteoutdoor cafe. Enjoy beautiful waterfront views overlookingBraddock's Cove in a fun and casual atmosphere. Happy Hourdaily with a full menu available, plus an outdoor cookout, SaltyDog Ice Cream and Jake's Pizza during the season. Call (843)671-CAFE (2233) for seasonal hours.

SAN MIGUEL’S MEXICAN CAFELocated at Harbourside III on Shelter Cove Harbour. DoMexican on the marina while enjoying the Island’s best margaritas. The outdoor bar overlooking the marina is afavorite of locals and visitors alike. Great happy hour from 4 to 6 p.m., seasonal live entertainment and panoramic views make this a must stop. Open daily from 11:30 a.m. Call (843) 842-4555.

SANTA FE CAFÉLocated at 807 William Hilton Parkway near the entrance toPalmetto Dunes. Capturing the spirit of New Mexico in anelegant yet casual, cozy atmosphere. Our outdoor rooftopcantina is the perfect setting for one of our famous margaritas,sangrias or an imported beer. Enjoy Happy Hour daily from 5until 7 p.m. and live entertainment Wednesday thru Saturday.Open Daily for dinner from 5 p.m., and lunch Monday thru

Friday from 11:30 a.m. until 2 p.m. Call (843) 785-3838 orwww.santafehhi.com.

THE SMOKEHOUSEJoin us in our larger and newly renovated location at 34Palmetto Bay Rd. The island’s newest nightlife destination forRhythm and Brews! Offering 12 choices of ice-cold beer fromour state of the art beer towers, full complement of premiumliquors and wines, plenty of flat screen TV’s and an amazingsound system and occasional live entertainment to keep yourockin! For a more mellow evening you can chill out on ouroutdoor deck complete with a brick fireplace. Open daily at11:30 a.m. Call (843) 842-4BBQ (4227) or visit us atwww.smokehousehhi.com.

STEAMER SEAFOODLocated on the pond in Coligny Plaza. Fresh seafood, amazingappetizers, raw bar delicacies all served with a wide variety ofbeverages. Over 250 beers from around the world, buckets ofbeer, frozen drinks, pitchers of cocktails and wine by the glassor bottle. Celebrating 21 years on the Island. Seasonal liveentertainment featuring Todd Cowart. Open from 11:30 a.muntil late, 7 days a week. Call (843) 785-2070.

THE STUDIOLocated at 20 Pope Executive Park Rd., just off Pope Avenue.


Can fish oil improve your quality oflife? Well… that’s for you to decide.Perhaps this will help.

Essential fatty acids are thenutrients your body needs which itcannot manufacture on its own. Theyare divided into two unsaturatedgroups, Omega-6’s and Omega-3’s.

According to most studies, wewould ideally like a 1:4 ratio of Omega-6 to Omega-3. In Western diets such asours, we have 10-20 times moreOmega-6’s than Omega-3’s. Ouch!Diets high in Omega-6 fatty acids(which can be found in foods like meat,chicken, turkey, almonds, peanut butter,mayonnaise, margarine, soybeans, etc.)cause cardiovascular disease, cancer,autoimmune diseases and inflammationissues.

Most Americans have a diet wherethe ratio of Omega-6’s to Omega-3’s is20:1! Cutting back on our traditionalfare could help lower this ratio, so couldthe right fish oil supplement.

So how do you pick the right one?A good fish oil supplement comes

from either herring, sardines, anchovies,salmon (stay away from the farm raised!)or tuna. Sardines and anchovies are themost common. Why? Because they aresmaller fish. Smaller fish have a lowerrisk of contamination from toxins. Next,look to see that the fish oil is pure, if itcomes from fish parts or fish byproductand you need to take 8-10 capsules perserving, and you burp up fish taste halfthe day, that’s the wrong fish oil. It ispractically useless.

Next, look for a total amount ofEPA and DHA. This is the good stuff.The higher it is, the more pure it is. Thefish oil we sell at my gym is a liquidinstead of a pill, has an averageEPA+DHA content of 2615mg (which ispractically off the charts) per 1 teaspoonserving, and has an ingredient list thatreads quite simply: “derived fromsardines and anchovies, contains 0.1%rosemary extract”. You will pay more for

a quality fish oil, it will also taste better,you can take less of it (so it will lastlonger) and it will not be molecularlydistilled which might remove the toxins,but will oxidize the oil and lead torancidity.

Fish oil has many benefits, butmake sure you do your label researchbefore purchasing your next brand. Fish oil is a hot supplement right nowand there are many, many supplementmanufacturers trying to cash in cheaplyon the growing market. Apply the right knowledge and make the rightdecision for you. In the end, it’s the lawof economics: you will get what you pay for.

See ya out there.

Craig Hysell is the owner and headcoach at CrossFit Hilton Head. You canfind out more information atwww.crossfithhi.com.

BY CRAIG HYSELL

Is Fish Oil

Right For You?


An artistic dining experience. Innovative cuisine with Chef PaulColella and featuring a fine art gallery with artwork by LunoniaColella and guest artists. Live musical entertainment Friday and Saturday evenings with Armand DeMille. Serving dinnerTuesday thru Sunday from 5:30 until 10 p.m. Call (843) 785-6000 for reservations.

THE TARTAN LOUNGE BARSituated within The Inn at Harbour Town, the sophisticated, yetinviting Tartan Lounge Bar is open to the public, beginning at 3p.m. daily. Enjoy delicious appetizers, desserts and a variety ofbeverages, including cordials, until 11 p.m. Resort attirerequested. Call (843) 363-8100, seapines.com/dining.

TOPSIDE WATERFRONT RESTAURANTEnjoy a fabulous dinner, wonderful wines, signature cocktails and delicious desserts at Topside, amidst incredible sunsetviews, then head to the iconic Quarterdeck, just steps away, for live outdoor entertainment (offered seasonally).Call (843) 842-1999, seapines.com/dining.

TRUFFLES CAFELocated just off Pope Avenue on Executive Park Road. Featuring a comfortable and contemporary atmosphere.Choose from an impressive selection of fine wines, top shelfliquors and premium beers. Happy hour is available from 5 until 6:30 p.m. and 9 p.m. until close with special pricing on all beverages and appetizers. A full menu is available in the bararea. Our new outdoor terrace provides a perfect atmospherefor outside dining. Serving lunch and dinner daily from 11 a.m.until 10 p.m. Reservations accepted. Call (843) 785-3663.

WILD WING CAFE Located at 72 Pope Avenue in Circle Center and just off Hwy.278 in Bluffton. When the sun goes down on Hilton Head, thenight lights up at the Wing! Of course this legendary hot spotserves “The Best Wings South of Buffalo” in 33 differentflavors, but there's a whole lot more as well. Known as one ofthe premier spots for live music, sports on the big screen andlate night fun including karaoke and trivia. Enjoy the originalBucket O’ Beer, fantastic food, great service and more in thisIsland institution for over 20 years. Open Monday thruSaturday, 11 a.m. until 2 a.m., and Sunday 12 noon until 2 a.m.Call (843) 785-9464 or 837-9453 or check us out online atwildwingcafe.com.

THE WRECK OF THE SALTY DOGLocated at South Beach Marina in Sea Pines. Enjoy a casualand fun atmosphere in the same spirit as The Salty Dog Cafe.Serving a full bar with excellent food and waterfront viewoverlooking South Beach Marina and Braddock's Cove, TheWreck offers excellent Happy Hour drink and appetizerspecials. Available for private parties. Call (843) 671-SEAS(7327) for seasonal hours.


A TASTE OF ENTERTAINMENT/SERVICES

HEAVENLY SPA BY WESTINLocated at The Westin Hilton Head Island Resort & Spa in PortRoyal Plantation. Amidst the palmetto lined boardwalks,winding through lush gardens, serene fountains andenchanting lagoons rests a heavenly oasis. The first HeavenlySpa by Westin in the continental United States includes a fullservice salon. We welcome you to experience pamperingessences to soothe the spirit, rejuvenate the body and enrichthe mind. Open daily 9:00 a.m. – 6:00 p.m. (hours varyseasonally). Call (843) 681-1019 to book an appointment orvisit us online at www.HiltonHeadHeavenlySpa.com.

HILTON HEAD ICE CREAMLocated at 55 New Orleans Road, just off Pope Avenue. HiltonHead Ice Cream has received accolades from CNN, WarnerBooks, Southern Living magazine and voted best of HiltonHead in every local media poll. Even the U.S. Ambassador toGreat Britain has touted Hilton Head Ice Cream. The shop hascreated many flavors: Girl Scout Cookie, Flower Power, MochaPecan, Banana’s Foster and Espresso. Salt air is our secretingredient and there is love in each batch too. Call (843) 842-6333.

ISLAND FUDGE SHOPPE Located in Coligny Plaza. The best homemade confectionsanywhere. Offering16 flavors of fudge made fresh daily, 8flavors of saltwater taffy and a large variety of hand dippedchocolates sure to please even the sweetest tooth. Giftbaskets and shipping available. Locally owned and operated.Senior citizens receive a 10% off discount. Call (843) 842-4280for more information or check us out online atwww.islandfudge.com.

ISLAND WINERYLocated at 12A Cardinal Rd. Island Winery presents a uniqueconcept in fine wines, traveling the world’s vineyards to selectthe perfect grapes and handcrafting their wines in smallbatches right on Hilton Head. Also featuring Lowcountryspecialty wines with unique recipes made from local fruit.Enjoy tastings Monday thru Saturday, from 12:30 to 5:30 p.m.,or join the wine and cheese happy hour each Monday thruThursday from 4 to 5:30 p.m. Call (843) 842-3141 fordirections and information or online at www.islandwinery.com.

OCEAN TIDES SPALocated at 23 Ocean Lane in Palmetto Dunes Plantation at the Omni Oceanfront Resort. Spend the day beingpampered from head to toe by the specially trainedtherapists. Choose from among an extensive massage menu,facials, manicures, pedicures and wraps. Emerge renewedthrough an enchanting ritual of treatments and experience the

soothing atmosphere of this ocean front spa. Offering theonly beachside Cabana massages on the Island. Open dailywith evening and sunrise appointments available. Call (843) 341-8056.

RITA’S ITALIAN ICELocated Oceanside at Coligny Plaza and off Burnt ChurchRoad (Piggly Wiggly Shopping Center) in Bluffton. FeaturingIces, Shakes and Cones, all made fresh daily and available inover 10 flavors. Cool off with Rita’s Famous Gelati, an amaz-ing combination of Italian Ice and Frozen Custard layered toperfection. If it’s just old-fashioned Custard you want, wehave it in both Vanilla and Chocolate. For coffee lovers tryone of our Ritaccino’s, Rita’s ultimate coffee drink. Call (843) 341-5587 or 706-3227.

SEA PINES CATERING & WEDDINGSHilton Head’s premier caterer offers award-winning service and cuisine, as well as incredible golf course,clubhouse, marina and beach venues, and can expertlyaccommodate groups of 2 to 500 guests. Special Events,Special Places, Special Memories. Call (843) 842-1495,seapines.com/meetings.

SPA SOLEILLocated inside the Marriott Resort & Spa in Palmetto Dunes.Relax and let us take care of you in our beautiful and tranquilEuropean spa. An absolutely breathtaking relaxation roomcomplete with amazing lighting, waterwall and fireplaces isthe perfect atmosphere for you to enjoy a variety of spatreatments all served with a touch of southern hospitality.Open from 7:30 a.m. until 7:30 p.m. (hours vary with season).Call (843) 686-8420 or 686-8429 or online atwww.csspagroup.com.

TOBACCO ROADLocated at 119 Arrow Road, Suite B. An impressive array of cigars, perfect humidification and a well trained staff will meet all your needs. Hilton Head’s oldest smoke shop has catered to locals and tourists alike for over tenyears. Offering a complete selection of fine cigars, domesticand imported cigarettes, and a comfortable smoking lounge in which to enjoy them. Open Monday thru Fridayfrom 10 a.m. until 6 p.m. and Saturday from 10 a.m. until 3 p.m. Call (843) 341-6265 or online atwww.hiltonheadcigars.com.

YELLOW CABThe largest cab fleet on Hilton Head. All vehicles are radio dispatched, late model sedans or mini-vans. Serving all area airports. Service 7 days a week, 24 hours a day.Providing great service and comfortable air-conditionedtransportation. Call (843) 686-6666.

VISIT

ISLAND WINERY

12A Cardinal Rd • Hilton Head Island, SC 29926(843) 842-3141 • www.islandwinery.com

Tasting Room/Store HoursMonday thru Saturday • 12:30 to 5:30 pm

Available variety of award winning wines made on premise.

Flights of Wine offered 12:30 - 2:30pm Select Three Wines and we will pair a

complimentary cheese tray to enhance your tasting

Happy Hour Begins at 4 pmEnjoy light appetizers while sampling a varity from our extensive wine list

Located North end of Wm Hilton/278 pkway (near the HH airport)Matthews to Cardinal Rd (mailbox on wine barrel)

VISIT

ISLAND WINERY



A TASTE OF ADVERTISERS / MAP LOCATION

1. ALEXANDER’S(843) 785-4999

2. A LOWCOUNTRY BACKYARD(843) 785-YARD (9273)

3. ASIAN BISTRO(843) 686-9888

4. AUNT CHILADAS EASY STREET CAFE (843) 785-7700

5. THE BIG BAMBOO CAFE(843) 686-3443

6. BIG JIM’S BBQ, BURGERS & PIZZA(843) 785-1165

7. BRITISH OPEN PUB(843) 686-6736, 815-6736 or 705-4005

8. THE CAFÉ(843) 686-8488

9. CALLAHAN’S SPORTS BAR & DELUXE GRILL(843) 686-POOL (7665)

10. CAPTAIN JOHN’S GALLEY AT THE SALTY DOG CAFE(843) 671-CAFE (2233)

11. CAPTAIN WOODY’S(843) 785-2400 or 757-6222

12. CATCH 22 FRESH SEAFOOD & GRILL(843) 785-6261

13. CHARLIE’S L’ETOILE VERTE(843) 785-9277

14. CHART HOUSE(843) 342-9066

15. CONROY’S(843) 686-8400

16. CORKS WINE BAR(843) 715-9198

17. CRANE’S TAVERNSTEAKHOUSE & SEAFOOD (843) 341-2333

18. CRAZY CRAB (843) 363-2722 or 681-5021

19. THE DRYDOCK SEAFOOD GRILL & SPIRITS(843) 842-9775

20. ELA’S BLU WATER GRILLE(843) 785-3030

21. FLATBREAD GRILL(843) 341-2225

22. HARBOURSIDE BURGERS & BREWS(843) 842-1444

23. THE HARBOUR TOWN BAKERY & CAFÉ (843) 363-2021

24. HARBOUR TOWN GRILL(843) 363-8380

25. HINOKI JAPANESERESTAURANT & SUSHI BAR (843) 785-9800

26. HUDSON’S SEAFOOD ON THE DOCKS(843) 681-2772

27. HUGO’S(843) 785-HUGO (4846)

28. ISLAND FUDGE SHOPPE(843) 842-4280

29. ISLAND WINERY(843) 842-3141

30. THE JAZZ CORNER(843) 842-8620

31. KENNY B’S CAJUN SEAFOOD HUT(843) 785-3315

32. KINGFISHER SEAFOOD, PASTA AND STEAK HOUSE(843) 785-4442

33. KURAMA JAPANESE SEAFOODAND STEAK HOUSE SUSHI BAR (843) 785-4955

34. LAND’S END TAVERN(843) 671-5456

35. MANGIAMO(843) 682-2444

36. MELLOW MUSHROOM(843) 686-2474 or 706-0800

37. MICHAEL ANTHONY’S(843) 785-6272

38. OKKO(843) 341-3377

39. THE OLD OYSTER FACTORY (843) 681-6040

40. PALMETTO BAY SUNRISE CAFE (843) 686-3232

41. PANERA BREAD(843) 686-3838 or 757-5611

42. PLANTATION CAFE & DELI(843) 785-9020 or 342-4472

43. THE QUARTERDECK(843) 842-1999

44. REDFISH(843) 686-3388

45. REILLEY’S (843) 842-4414 or 681-4153

46. RUAN THAI HUT(843) 681-3700

47. SAGE ROOM(843) 785-5352

48. THE SALTY DOG CAFE(843) 671-CAFE (2233)

49. SAN MIGUEL’S MEXICAN CAFE(843) 842-4555

50. SANTA FE CAFE(843) 785-3838

51. SEA GRASS GRILLE(843) 785-9990

52. THE SMOKEHOUSE(843) 842-4BBQ (4227)

53. SPA SOLEIL(843) 686-8420 or 686-8429

54. STEAMER SEAFOOD (843) 785-2070

55. STELLINI ITALIAN RESTAURANT (843) 785-7006

56. THE STUDIO(843) 785-6000

57. SURFSIDE OUTDOORRESTAURANT & BAR (843) 842-1888

58. TAPAS RESTAURANT(843) 681-8590

59. TOBACCO ROAD(843) 341-6265

60. TOPSIDE WATERFRONT RESTAURANT(843) 842-1999

61. TRUFFLES CAFE (843) 671-6136, 785-3663 or 815-5551

62. WILD WING CAFE(843) 785-9464 or 837-9453

63. THE WRECK OF THE SALTY DOG (843) 671-7327

Documents

Taste winter 2012