A truly great steakhouse isn't just about the steak. We'd argue that the best steakhouses in the country are ones that put as much thought and effort into the drinks, cocktails, and sides as the meat, and that's one place where Prime 44 West shines.
The barbecue shrimp arrive swimming in Cajun-spiced butter, with slivered shallots for gentle sweetness and sliced radishes for necessary sharpness. It calls to mind a seafood boil, without as much work.
Mrs. Wilkes Dining Room has been around for decades, serving delicious Southern food. The all-you-can-eat spread included about 30 different dishes, with dessert options like banana pudding and peach cobbler.
Taking in a show at Brunswick's Historic Ritz Theatre is like stepping into living history. Now a vibrant performance space managed by Golden Isles Arts & Humanities, the Ritz brings the community together with live performances, film, art, and culture in the heart of Historic Downtown Brunswick.
[To make] Cajun-style deviled eggs, which actually sounds like a great idea, I would mix Creole mustard, Cajun spice, and crispy andouille into the egg yolk mix and garnish a piece of crispy andouille on top with charred corn kernels or crispy fried onions as well.
For all its charms, this bump of land is most famous for a stunning amount of high-rated restaurants, making it a quirky food destination like no other. Folks are known to plan entire day trips around what's for supper, lunch, or breakfast - or all three, since time basically slips away upon arrival.
Jenna is a Senior Digital Editor at Southern Living. She has worked on the digital team for nearly 10 years. She joined the team as a Digital Production Assistant in 2014 and has helped the brand grow its digital presence ever since. She writes, produces, and assigns content with a focus on email growth. She also ensures that new content is optimized using SEO best practices and helps use search potential to pitch new content ideas.
While often grouped together in a region known as the Lowcountry, South Carolina's coastal towns and cities each have their own unique blend of history, culture, and reasons to visit. Charleston's beaches and ever-growing restaurant scene are particularly noteworthy. Beaufort's architecture is fascinating, and Edisto Island is unrivaled in its peaceful nature and dedication to preserving its history. If you keep driving further south, you'll come across Bluffton, another waterfront destination to add to your must-visit list.
The infamous Sea Islands of America cluster along the Atlantic coastline from Georgia through South Carolina, each cradling a history and culture unique to itself. From cultural distinctions to Gullah food traditions, storytelling folk art, and sweetgrass basket weavers, these barrier islands couldn't be more distinctly defined. But they do have one enduring commonality: A wealth of seafood that defines the way locals and visitors eat.
But when you pull off that tail section, you will reveal inside the cavity something that stands out against all of the pink and white flesh - a strange green paste. For many bib-clad lobster eaters, this green stuff ends up in the bin along with the scraps of cracked and empty shells, but they don't know what they are missing. That green paste is called tomalley, and despite its potentially off-putting appearance, it's a part of the lobster experience begging to be savored.
Stuffed clams are that perfect mixture of homey flavors - like garlic, butter, and breadcrumbs - and elevated seafood. But making the perfect stuffed clams isn't as easy as stuffing whatever clams you have. There are more than 10 different types of clams, and you must choose the clam with the right type of shell for your stuffing needs. Luckily, Tasting Table caught up with Franklin Becker, the chef/owner of Manhattan seafood restaurant Point Seven, who shelled out some pretty top-notch advice.
There's something to be said about the appeal of chain restaurants. In theory, customers can walk into any location and get much the same experience. There's nothing wrong with that, especially considering some chains take quality seriously. Chain barbecue restaurants are fewer and farther between than, say, steakhouse chains, and that's because of some unique challenges, including the differences between beloved regional styles. However, the one thing that unites great barbecue is the need for great sides - which is why we're here.
Tanya Holland, especially among Bay Area foodies, needs no introduction. She's the award-winning celebrity chef behind Oakland's Brown Sugar Kitchen, B-Side BBQ and Town Fare, and the author of multiple cookbooks. She competed on Top Chef, hosted Tanya's Kitchen Table on the Oprah Winfrey Network and today serves on the James Beard Foundation's Awards Committee. For the Super Bowl this year, she'll be at a cousin's 80th birthday party.
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