Sweetgrass Baking Co.
Merchants Lane, Beaufort

Beaufort has a new spot for fresh bread and pastries. Sweetgrass Baking Co. opened Aug. 4 in Merchants Lane, offering small-batch breads, pastries and sandwiches with an emphasis on quality ingredients. The bakery uses premium King Arthur flours and offers preservative-free breads, along with freshly baked favorites such as French baguettes, sourdough and ciabatta. Now in its soft-opening phase, Sweetgrass is refining its menu and operations ahead of a grand opening in the coming weeks.

Philly’s Café & Deli
Fountain Center,
Hilton Head

A longtime Hilton Head sandwich favorite is back — with something new behind the bar. Philly’s Café & Deli has reopened at its New Orleans Road location in Fountain Center, bringing back the hearty sandwiches, fresh bread and quality ingredients that built its loyal following. The refreshed restaurant also features a new full-service bar. Currently in its soft-opening phase, Philly’s plans to roll out extended hours and its complete food and bar menus in the coming weeks.

The Press Room

10 Buck Island Road, Bluffton

The presses may have stopped, but the former Island Packet building is preparing for a new chapter. Moon King Entertainment Group plans to transform the Buck Island Road building into The Press Room, a multi-phase dining and entertainment destination that pays tribute to the property’s newspaper past. Construction is expected to begin in September, with the first phase targeted for summer 2027. Plans include an expanded Side Hustle Brewing Co. taproom and restaurant, a game room, a 15,000-square-foot beer garden with a jumbo outdoor screen, a coffee shop, an ice cream parlor and private event space. Later phases call for indoor black-light miniature golf and a speakeasy tucked into the building’s rare Lowcountry basement.

Firemost Pizza

1 Cooper River Landing Road, Daufuskie Island

Thin crust is coming to Daufuskie. Founded by two Hilton Head locals, Firemost Pizza is preparing to open at Freeport this fall with tavern-style pizzas known for their crisp crusts and creative toppings. The menu will mix familiar favorites with inventive combinations made from fresh ingredients, along with hearty sandwiches such as Italian beef. Firemost plans to operate seasonally Wednesday through Sunday from 3 to 8 p.m.

Beaufort Baking Company

211 Scott St., Beaufort

Something sweet is taking shape in downtown Beaufort. Restaurateur Jake Higgins, whose local businesses include Blackstone’s Café, plans to open Beaufort Baking Company on Scott Street, offering fresh breads, pastries, muffins, pies and cakes. Higgins envisions an approachable neighborhood bakery where locals can stop in regularly rather than saving a visit for a special occasion. An open-concept design will give customers a view of the bakers at work, while custom cakes will be available for weddings, birthdays and other celebrations. If renovations remain on schedule, the bakery is expected to open in September.

The Kitchen

Beaufort Station, Beaufort

The Kitchen is cooking up a second Beaufort location. Expected to open at Beaufort Station late this year or early next, the new outpost will begin with a grab-and-go format inspired by the business’s original concept. The first phase will focus on convenient prepared foods with plans to expand the location into a larger dining destination featuring more of The Kitchen’s chef-driven fare.

Hilton Head Distillery wins six national awards

Hilton Head Distillery has added six medals to its shelf following the 2026 Bartender Spirits Awards, a national competition judged by bartenders and beverage professionals. The island distillery earned a Gold Medal for its E.S.D. Extra Special Dark Rum, along with four Silver Medals and one Bronze Medal across its lineup of handcrafted spirits. The honors arrive just in time for another milestone: Hilton Head Distillery celebrates its 10th anniversary in September.

Son-Rise Farm earns organic certification

Son-Rise Farm of Walterboro has earned USDA Certified Organic status, making the longtime Farmers Market of Bluffton vendor the market’s only certified organic produce grower. The designation requires adherence to strict USDA standards, including restrictions on synthetic pesticides and fertilizers and the use of genetically modified organisms. For Son-Rise Farm, the certification marks a major milestone in its commitment to sustainable farming and locally grown produce.

Piace Pizza makes its move

Piace Pizza has traded Lady’s Island for a new home in the Shell Point area. The family-owned pizzeria closed its longtime Lady’s Island location in late July and reopened in early August at 831 Parris Island Gateway. The larger space gives Piace more room to serve customers and sets the stage for future additions to its menu.

Lowcountry comfort

The Salty Dog gives red beans and rice a coastal upgrade with Sea Island red peas, andouille sausage, peppers and onions simmered with Cajun spices and spooned over Carolina Gold rice. Jake Shake-seasoned local shrimp crown the bowl, adding a taste of the coast to this hearty Southern favorite.

Sweet heat

Crispy fried shrimp meet their match at ELA’s On the Water, where a honey-lime sriracha aioli brings sweetness, tang and a gentle kick of heat. Add views of Broad Creek, and this shareable starter is an easy way to begin a waterfront meal.

Dock-to-table

At Skull Creek Dockside, local peel-and-eat shrimp keep things refreshingly simple. Served by the bucket against a backdrop of sweeping waterfront views, this Lowcountry staple proves fresh shrimp don’t need much dressing up.

Timeless starter

Alfred’s Restaurant keeps a classic exactly that with its jumbo shrimp cocktail. Plump chilled shrimp arrive with zesty cocktail sauce, fresh lemon and horseradish — a cool, refreshing starter that puts the seafood front and center.

Bold and buttery

Hudson’s Seafood House on the Docks goes all in on flavor with its Reel Deal shrimp. Local shell-on shrimp are braised in beer and swimming in a buttery New Orleans-style barbecue broth loaded with garlic, peppers and onions. A crusty French baguette stands ready to soak up every last drop.

Southwest kick

Cactus Street Cantina packs plenty of personality into its blackened shrimp taco. Spiced shrimp are layered with crisp cilantro slaw, fresh mango salsa and smoky chipotle aioli for a combination of heat, sweetness, crunch and freshness in every bite.

Curried classic

Charlie’s L’Etoile Verte puts its signature spin on shrimp salad with hand-peeled local shrimp, creamy curry dressing, avocado and a touch of mango chutney. Order it chilled over greens or tucked into a potato roll with fries for two very different takes on a longtime favorite.

Italian elegance

At Nunzio Restaurant + Bar, scampi con cannellini pairs delicate shrimp with tender cannellini beans in a light Italian preparation. Simple ingredients and fresh flavors allow the shrimp to take center stage.

Lowcountry icon

Poseidon goes big with one of the South’s most recognizable pairings. Its shrimp and grits combines local shrimp, creamy Congaree Mill grits, smoky andouille sausage and house-made tomato-bacon gravy for a hearty take on the Lowcountry classic.

Creamy comfort

Skillets Cafe and Grill leans into old-school indulgence with its seafood Newburg. Shrimp, scallops and flaky fish are tossed with pasta in a rich lobster cream sauce, creating a warm and satisfying plate for serious seafood cravings.