Rice pilau (often spelled and pronounced perlo or purloo locally) is a fusion dish similar to paella but unique in its use of all-local ingredients. Adding rice to seafood dishes, however, is a “southern thing”, brought with enslaved Africans who knew how to cultivate rice and used it in every dish daily. Crab cakes, crab legs, and fish and chips, for example, are loved across the nation and beyond. There’s also delicious seafood to be had in historic buildings downtown, and at a resurgence of an early Lowcountry tradition, the oyster house.īeside shrimp and grits and she crab soup, which are popular local dishes at both soul food and formal sit-down establishments, Charleston seafood restaurants offer additional Lowcountry specialties and plates that are more ubiquitous throughout the nation at coastal spots. The Variety Store and Fleet Landing offer waterfront downtown dining, while outside the city, diners can enjoy water views at Bowen’s Island, Ellis Creek Fish Camp, and Shem Creek establishments. As a coastal community, the Lowcountry boasts a host of Charleston seafood restaurants that serve up fresh, locally caught fare and offer unique local favorites like Frogmore stew.
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