Discover food and drink in Hilton Head, Bluffton and Beaufort. We share the very best food and drink recipes from local chefs and restaurants, the latest restaurant news, chef features and more. The Lowcountry has unique flavors and there are no better chefs in the world than the ones who work in our local restaurants. From starters to desserts (and everything in between), we got you covered! Want to know the best restaurants around or where you can enjoy the best burger? We share all of that too. From cocktails to mocktails, we have tons of tasty sips you’ll want to try out. Eat, drink, and enjoy the local flavor.
Not all shrimp are created equal — and Carrie Hirsch, Culinary & Events Coordinator at the Technical College of the Lowcountry, is here to help you spot the best of the best. From sniff tests and shell checks to why local is always better, this guide covers everything you need to know before your next trip to the seafood counter. Discover how to choose fresh, flavorful shrimp that will turn your next dish into a coastal masterpiece.
Oysters are more than just a delicacy — they’re a reflection of the waters they come from. According to Chef Chris Carge, executive chef at Poseidon, “Oysters are like wine; they carry the flavor of the place they come from.” Packed with protein, omega-3s, and essential minerals, these nutrient-rich bivalves offer both health benefits and complex flavor profiles, shaped by salinity, temperature, and local plankton. Dive into this guide to explore what makes each oyster unique, and how to taste the Lowcountry one shell at a time.
Crafted with intention, heritage and elegance, Hanatoro Winery’s Cabernet Sauvignon from Walla Walla Valley is more than a bottle — it’s a story. Born from a partnership between Steve Thomson and Kevin Bozado, a seasoned hospitality professional at Augusta National, this exceptional wine is rooted in family, craftsmanship and community. With its bold structure and refined notes, Hanatoro is the perfect pour to accompany Lowcountry traditions, like the RBC Heritage and intimate gatherings with friends.
In the Lowcountry, where the breeze carries a hint of salt and happy hour often comes with a view, it’s no surprise that salted rims have earned their place in the spotlight. These locally crafted cocktails — from a zesty Paloma to a vibrant Prickly Pear Margarita — prove that just a pinch of salt can elevate your sip from good to unforgettable. Explore these recipes and raise a glass to a little salt and a lot of flavor.
Spring brings one of the South’s most beloved ingredients: Vidalia onions. Grown exclusively in southeast Georgia, these sweet, mild onions add a delicate flavor to everything from fresh salads to caramelized creations. Learn what makes them special and how to use them in your kitchen this season.
Take your grilling game to the next level with Holy Tequila’s easy grilled chicken & poblano slaw—a flavorful, smoky dish perfect for any occasion. Plus, learn the basics of wood chips 101, from choosing the right variety to enhancing flavors for the perfect outdoor cookout.
Take grilling beyond burgers! Local chefs share their favorite unexpected foods to grill, from fruits to salad and more. Try something new at your next cookout!
Grilling fish can be tricky, but with the right technique, you’ll achieve perfectly cooked, flavorful results every time. Chef Alecia Angioletti of Skull Creek Dockside shares expert tips on grill temperature, cooking times, and how to prevent sticking—so you can enjoy tender, smoky fish without the frustration.
Grilling pizza just got easier! Urban Slicer’s Outdoor Grilling Pizza Dough, available at Hilton Head Oils & Balsamics, makes it simple to achieve crispy, thin-crust perfection right on your grill. Designed for high-heat cooking, this versatile dough is perfect for pizzas, calzones, tortillas, and more—all in just minutes. Plus, try an easy Buffalo chicken pizza recipe to get started!
Marinating is an easy way to elevate the flavor of meats and vegetables, but the right technique makes all the difference. Chef Beth Cosgrove, executive chef at Palmetto Bluff Club, shares expert tips on choosing the best marinade, how long to let ingredients soak, and the key to unlocking bold, delicious flavors in every dish.