Posts Tagged ‘Biscuits’

Plantation Cafe & Deli – Hilton Head, SC

Tuesday, August 12th, 2014 by virginia


After lamenting the lack of good she crab soup over the course of our week in Hilton Head, we asked around whenever we had the opportunity to talk with locals, and the general consensus seemed to be that the best she crab soup on the island could be found at the Plantation Cafe & Deli. It’s a diner-like cafe that’s only open for breakfast and lunch, and there are two locations on the island – one on the north end and one on the south. We wound up going to the northern location on the morning that we were heading home from Hilton Head.

The menu is huge, as you would expect at any diner. There were lots of eggs and assorted breakfast items available, as well as numerous sandwiches and salads. We started with a bowl of the famous she crab soup.

She crab soup

She crab soup

Chock full of crab, thick, creamy, and rich, this really was the she crab soup of our dreams. The crab flavor was very pronounced, and it had a bit of a pepper kick to it that wasn’t overwhelming. A bowl was pretty filling though, so we were glad to have shared it, though I was craving more when we finished.

I don’t usually go for breakfast items at a diner, but a few of the breakfast dishes were calling out to me. I ended up sharing the crab cakes benedict and Elle’s southern breakfast with Josh. The crab cakes benedict featured poached eggs stacked on top of two decent-sized crab cakes and a toasted english muffin. The crab cakes had a good amount of meat in them, not a lot of filler, though they were on the mushy side rather than light and crisp. Still, it was a nice combination in terms of a runny egg on top of flavorful crab and a crunchy english muffin. We got the hollandaise sauce on the side and dipped lightly (I hate it when my eggs benedict are drowning in sauce). We had a choice of home fries or grits, and since the southern breakfast came with grits, we opted for home fries. They were shredded potatoes that were nicely browned and well seasoned on the outside, soft in the middle. We also had a choice of fresh fruit or hot cinnamon apples, and of course we went with the apples. They were like apple pie filling, though not as soft, but warm and comforting.

Crab cakes benedict with homes fries and hot cinnamon apples

Crab cakes benedict with hot cinnamon apples and home fries

Elle’s southern breakfast featured a big bowl of grits topped with three fried green tomatoes, two eggs any style (we opted for over easy), two sausage patties, and a choice of a buttermilk biscuit or toast (biscuit, of course). The fried green tomatoes were crispy on the outside and juicy and tart on the inside, but they seemed to be lacking something – more seasoning, some sauce, anything. It seemed odd that they were in the bowl of grits, so we just moved them off to the plate and doused them in salt and hot sauce, which made a big difference. The grits were buttery and creamy, and we tossed a little hot sauce in there as well for a nice kick. I’m not a fan of sausage patties in general (too many bad fast food breakfasts growing up!) but these had a nice browned crust on the outside and were milder in the flavor, which I preferred. The biscuit was fluffy and just plain yummy.

Elle's southern breakfast - fried green tomatoes, grits, eggs, biscuit, sausage

Elle’s southern breakfast – fried green tomatoes, grits, eggs, biscuit, sausage

Overall, we were pretty impressed with the food at the Plantation Cafe & Deli. It’s a cute diner that serves large portions at reasonable prices. The she crab soup was amazing (I would go back just to eat another bowl of it), and the ambiance is casual and friendly. It’s a great spot to grab a filling breakfast or lunch, and I hope that we can find the time to make it there again this year.

Plantation Cafe & Deli
96 Mathews Dr.
Hilton Head, SC

Po’ Boy Round-Up – New Orleans

Saturday, January 4th, 2014 by virginia

Prior to our arrival in New Orleans, Josh and I had two main goals for the NOLA portion of our trip – to eat as many oysters and po’ boys as we could. Having eaten over 10 dozen oysters in three days, I think we accomplished that goal pretty well. As for po’ boys, we didn’t do too shabby in that regard either.

Immediately after we checked into our hotel and left our bags with the bellhop (our room wasn’t ready yet since it was still morning), we headed a few blocks down to Mother’s Restaurant for a late breakfast/early lunch. I’ve always read great things about their po’ boys with debris and wanted to try it out. Josh had eaten there without me during our last trip to New Orleans (he stayed a few extra days for a work conference after I flew home) and wasn’t impressed, but I convinced him to give it another shot.


Turns out he had ordered the Famous Ferdi Special last time, which is a po’ boy with baked ham, roast beef, debris, and gravy. I had read that just the plain roast beef po’ boy with debris and gravy was the way to go, so we decided to split a large one of those. The slices of roast beef were pretty tender but the real star was the debris, which is basically the shreds of roast beef that fall apart into the gravy. The resulting meat was juicy and flavorful, and there was a tangy slaw on top that helped cut through the richness of the beef. The gravy soaks through the bread and although it does get a bit soggy, we were still able to devour the sandwich with relative ease.

Roast beef po' boy with debris and gravy

Roast beef po’ boy with debris and gravy

We also split a biscuit sandwich with black ham. Black ham is basically the caramelized ends of the baked ham, which has an incredibly flavorful crust. The ham was delicious, meaty and slightly sweet, although it a bit dry. The biscuit was more cakey than flaky, but it worked well to contain the pile of ham.

Biscuit sandwich with black ham

Biscuit sandwich with black ham

The ordering process at Mother’s is pretty efficient. People line up to place their orders at the front of the restaurant, and then find seats in the back rooms. Waitresses will then look at your receipt and deliver your order. Since we had J with us in her stroller, they let me find a seat first while Josh stood in line. Although the line was long, there was plenty of seating available so it wasn’t a big deal. It’s a much larger place than it first appears. Most of the tables are big and round, and I guess when they’re really busy, seating may be communal. Despite Josh’s reservations from his previous visit, we really enjoyed the food at Mother’s, and he was happy to have tried it again.

Our second po’ boy on the trip was a recommendation from the bellhops at the Hilton St. Charles. They suggested we try out Verti Marte, which is basically a little deli/grocery store on the outskirts of the French Quarter. There is no seating at Verti Marte, so we got a fried shrimp po’ boy to go, intending to eat it later back in our room as a post-dinner snack.


After walking around the French Quarter, stopping for beers to go on Bourbon Street, as well as dinner at Felix’s, we ended up back at the hotel. In the interest of full disclosure, this was also the night we picked up two dozen charbroiled oysters from Drago’s. Quite the little piggies we are! Even though we were already full from the first dozen charbroiled oysters, I was looking forward to cracking open the Verti Marte po’ boy. I was worried that it would be a soggy, disgusting mess from being left in the bag for several hours while we were out and about, but to our surprise, the sesame seed-studded bread was remarkably fresh. While the shrimp were no longer hot and crispy, as I’m sure they were when the sandwich was first made, they were still plump and delicious.

Fried shrimp po' boy

Fried shrimp po’ boy

The best part of the po’ boy was definitely the shrimp, which were large specimens coated with a tasty, well seasoned breading. The sandwich was dressed with lettuce, tomatoes, and mayo, which helped prevent the shrimp from drying out but didn’t overwhelm the flavor. We were shocked by just how good this po’ boy was, even though it was cold and had been sitting around for hours.

Gorgeous, large shrimp inside

Autopsy shot

The next morning, we ventured further out to the Uptown area of the city to check out Domilise’s Po-Boy & Bar. Michael, the concierge at the Hilton Riverside, who was our inside source of restaurant information, said that while it was a neat place to check out, the po’ boys were just ok. His assessment was pretty spot-on.


Domilise’s is located in a pretty residential area, surrounded by private homes. It was a bit of a hike from the St. Charles Streetcar, but we enjoyed seeing parts of the city that most people do not experience outside of the French Quarter. The decor at Domilise is part of its draw – there are photos of patrons hanging on the walls going back many years. Some are recognizably famous (the Manning brothers feature prominently, which is cool for Giants fans such as ourselves), most are not, but one could spend hours poring over each photo.

Menu board and some of the photos on the wall

Menu board and some of the photos on the wall

We ordered our po’ boys up front at the counter by the fryers, and drink orders are placed at the bar. When our sandwiches were ready, we picked them up at the counter. We decided to split a large roast beef po’ boy and a large fried shrimp po’ boy. Each sandwich came in three pieces and was way more food than we needed; a small would have been plenty of food. The roast beef was dressed with mayo, lettuce, pickles, yellow mustard, creole mustard, and gravy. Sadly, the beef was extremely dry. The gravy was tasty, and I liked the kick from the creole mustard, but the dressings did little help with the poor texture of the meat.

Roast beef po' boys fully dressed

Roast beef po’ boy fully dressed

The shrimp po’ boy fared slightly better, but not much. The shrimp were freshly fried and crispy, but they were small and tasteless, not at all like the shrimp on the Verti Marte po’boy. All I tasted was the breading on the shrimp, which wasn’t very seasoned, and not the actual shrimp themselves. The sandwich was dressed with mayo, lettuce, pickles, ketchup, and hot sauce. I thought the ketchup was a bit weird but I didn’t mind it. I did end up adding more hot sauce, as well as some creole mustard, to the po’ boy to try to bump up the flavor a bit.

Fried shrimp po' boy

Fried shrimp po’ boy

After Domilise’s, we stopped in for lunch at Casamento’s (if you consider our po’ boys “breakfast”), and then took a long walk back downtown on Magazine Street. It’s a neat street, with lots of cute shops and galleries and tons of restaurants and bars mixed in with some beautiful residential homes. Back in the French Quarter, we walked around, took some pictures, had a drink and snack at the Napoleon House, and then decided to stay in for the night. We picked up a few provisions, including another fried shrimp po’ boy from Verti Marte. Again, it was a few hours before we ate it, but again, it was still really delicious.

The second leg of our trip was Lafayette, Louisiana, which is about a two hour drive from New Orleans. We picked up our rental car on Wednesday morning and decided to check out a few places in the Mid-City area before leaving town. After an incredible fried chicken “breakfast” at Willie Mae’s Scotch House, we stopped at Parkway Tavern & Bakery and picked up a roast beef po’ boy and a fried shrimp po’ boy to go, intending to eat them on our drive to Lafayette.


Then we immediately headed to Liuzza’s By The Track to try out their famous BBQ shrimp po’ boy.


New Orleans style barbecued shrimp is not as it sounds. I looked up recipes after our trip because I was completely befuddled by it. It’s neither grilled nor smoked. Rather, it just means that the shrimp is cooked in a sauce made with tons of butter and Worcestershire sauce, as well as creole seasoning, garlic, and lemon. On paper, it sounds fantastic. However, I just found the sauce to be oddly thick, oily but not buttery or rich, and surprisingly bland. I guess there was a hint of garlic, but not much. I made sure to stir up the seasonings that had settled on the bottom and it was still pretty flavorless.

The shrimp in the New Orleans style barbecue sauce

The shrimp in the New Orleans style barbecue sauce

We actually got the po’ boy to go because J was already asleep in the car, but we ate it immediately sitting outside the restaurant so I don’t think the integrity of the dish was compromised. We got a container of the shrimp in the sauce and a hollowed out roll of crusty french bread separately, so that it wouldn’t get soggy. I spooned the shrimp and sauce into the bread to form the po’ boy. They definitely gave us tons of shrimp, more than could fit into the bread, but we just didn’t enjoy the flavor of the sauce.

The constructed BBQ shrimp po' boy

The constructed BBQ shrimp po’ boy

We also got a cup of their creole gumbo, which is made with a dark roux and contains shrimp, sausage, and chicken. This was pleasantly complex and hearty. I could see eating a lot of this on a cold day with some of their excellent french bread.

Creole gumbo

Creole gumbo

We were kind of disappointed by the BBQ shrimp po’ boy so we decided to try out Parkway’s roast beef po’ boy before we officially hit the road. The regular-sized po’ boy (not the large) was huge and probably weighed about a pound. There was a ton of roast beef spilling it, and it looked very promising. The beef shredded easily, like the debris at Mother’s, and was dripping with gravy. Unfortunately, the meat was incredibly bland. The standard dressing of shredded lettuce, tomato, and mayo did little to help the issue. What the sandwich needed was a good dose of salt, and maybe some of that tangy slaw that Mother’s uses on top of their roast beef po’ boys.

Huge roast beef po' boy

Huge roast beef po’ boy

We ended up not eating Parkway’s fried shrimp po’ boy until later that night in Lafayette, as a sort of midnight snack in our hotel room, which meant it was sitting around for a while. Fortunately, it was still very good. The bread definitely suffered and was a bit of a soggy mess, but the shrimp were still tasty. They were large, not overly breaded, and well seasoned, giving the po’ boy more flavor than its roast beef counterpart. I’m sure if we had eaten it fresh, it would have been even better.

Fried shrimp po' boy

Fried shrimp po’ boy

So the final verdict? Mother’s took the roast beef po’ boy title pretty easily. The beef was tender, the gravy was flavorful, and that tangy, crunchy slaw just put it over the top. Parkway’s roast beef had the potential to be a great po’ boy, as their sandwich had the most meat and was probably the best quality, but the meat was just way under seasoned and basically flavorless. Domilise’s roast beef was simply too tough and dry, though I liked the combination of mustards and mayo in their dressing.

In terms of shrimp po’ boys, Verti Marte was the clear victor, hands down. Their fried shrimp po’ boy was so good that we ate it twice, cold both times, and loved every bite. I would go back there in a heartbeat, and maybe try to eat it hot next time, standing outside the store. They had the largest shrimp and the most seasoned breading. Parkway’s fried shrimp po’ boy was also delicious cold, though the bread suffered a bit. The shrimp were the second biggest and also well seasoned. Domilise’s fried shrimp po’ boy was clearly at the bottom of the pack, with small, overly breaded shrimp that lacked seafood flavor.

The BBQ shrimp po’ boy from Liuzza’s By The Track was a bit of an outlier, as it was vastly different from the fried shrimp po’ boys, and it was probably my least favorite sandwich out of the bunch. I really was just not a fan of the New Orleans style barbecue sauce, but that’s just a personal taste.

Po’ boys are everywhere in New Orleans, and I’m sure there are plenty of great places that we didn’t get to try. Based on our experience, I think Mother’s has pretty good food and is a NOLA institution that shouldn’t be missed, and Verti Marte is one of those hidden gems that you would only find out about if you talk to the locals. Both are worth a visit if you’re in town.

Mother’s Restaurant
401 Poydras St.
New Orleans, LA

Verti Marte
1201 Royal St.
New Orleans, LA

Domilise’s Po-Boy & Bar
5240 Annunciation St.
New Orleans, LA

Parkway Bakery & Tavern
538 Hagan Ave.
New Orleans, LA

Liuzza’s By The Track
1518 N Lopez St.
New Orleans, LA

Two Fat Bellies Hit the Road – Roadfood Trip to South Carolina

Wednesday, November 28th, 2012 by virginia

Instead of flying down for our annual August vacation in Hilton Head, Josh and I decided to take a short road trip and drive down, making a few food-related stops along the way. I was inspired after reading Two for the Road by Jane and Michael Stern, who wrote about their various adventures in exploring the country’s best roadfood experiences. I loved the idea of just packing up, getting in the car, and driving off to taste the local cuisine at hole in the wall kind of places all over the U.S. I used their website,, in finding good stops along the way on our own road trip down south.

We hit the road on a Thursday morning, waiting until just after rush hour to get started. We decided to forgo a proper breakfast and picked up some of our favorite bagels to eat in the car instead. Our first Roadfood stop was about five hours away so we had quite a distance to travel before we could have lunch. We hit a little bit of traffic outside of Allentown, PA, so we were a little behind schedule by the time we got to our first destination in Winchester, VA, the Snow White Grill.

The Snow White Grill in Winchester, VA

The Snow White Grill is a small burger joint that features sliders, one of our favorite eats. We’ve been big fans of the sliders at White Manna in Hackensack, NJ, although the last few times we’ve gone there, the burgers were unseasoned and dried out. The Snow White Grill had a similar old timey feel, with seats at a long counter and a small menu. It’s in a quaint part of town, down a pedestrian mall with lots of restaurants and shops. It’s really a small place though so it might be easy to miss.

The menu board

The counter and grill

Josh and I both ordered red birch beer to drink, which is similar to root beer, but less sweet and not as medicinal-tasting, in my opinion. Josh and I both got sliders and shared some fries and tater tots on the side. We were surprised when the sliders came out of a warming tray instead of being cooked fresh on the grill. I was disappointed that we couldn’t watch their slider cooking method, but fortunately, the burgers still tasted fresh and hot. The meat was well seasoned and the onions were soft and sweet, though not super caramelized.

Slider with tater tots

Josh had his sliders with cheese, but because they were added after the burger had already been cooked and put together, the cheese wasn’t melted on. The residual heat softened it up though, and Josh didn’t have any complaints. The fries were the shoestring variety, which I prefer. They seemed to be the frozen kind though, as were the tater tots, but both were fried well – hot and crispy, so we enjoyed them.

Sliders with cheese and fries

I only got one slider so that I could also try the chili dog. We had recently tried the chili half smokes at Ben’s Chili Bowl in DC (more on that trip later), so I was in a chili dog mood. The chili was the ground meat variety, not too thick nor too thin, and fairly standard in terms of seasoning. The hot dog was also pretty standard, and overall it was not bad but definitely not as good as Ben’s.

Chili dog

Overall, we really enjoyed the sliders at the Snow White Grill. They were flavorful and well prepared, not overly greasy, and I wonder if they would have been even better if we had gotten them fresh off the grill. I could pass on the chili dog the next time, but the fries and tots were tasty. We were off to a good start on our roadfood trip.

Our second stop was a snack break just under two hours later, at Wright’s Dairy Rite in Staunton, VA. It’s a drive-in restaurant (although you can also sit inside if desired), which I was excited about as I had never experienced that before.

Wright’s Dairy Rite in Staunton, VA

We pulled into one of the drive in spots and took a quick look at the menu, which is fairly big but features basic grill and fry items. Since this was supposed to be our “snack”, we decided to each order a milk shake and to split one of their famous Superburgers. We placed our order through the intercom, and it was brought to us shortly by the car hop and placed on a tray next to the menu.

The menu, ordering intercom, and food tray

Josh got a vanilla milkshake while I chose strawberry. The shakes were thick and creamy, though not too thick so that we could still suck it up through the straw. The vanilla tasted like melted high quality vanilla ice cream, and was pretty delicious. The strawberry was even better in my opinion, with real bits of strawberry blended into the shake.

Vanilla and strawberry milkshakes

The Superburger was supposedly created a few years before the Big Mac. It features two beef patties, American cheese, shredded lettuce, and special sauce on a triple decker bun. It was definitely similar to a Big Mac, but tasted fresher. The meat was beefier, though we found the special sauce (similar to thousand island dressing) a bit too sweet. We liked the novelty of it but would probably get a regular burger next time, if we ever go back.

The Superburger

Overall, we loved the milkshakes at Wright’s Dairy Rite. I would definitely go back for another if we’re in the area, and maybe try some of their ice cream. The Superburger was a notch above standard fast food burgers, but nothing extraordinary. Still, we thought that it’s a great place to stop by for a quick snack, and having your food delivered to your window by a car hop is pretty neat.

After leaving Staunton, we headed towards our destination for the night, my brother’s home near Charlotte, NC. We planned to stop in Greensboro, NC for a barbecue dinner at Stamey’s, which I also read about on Unfortunately, we hit massive amounts of traffic en route and wound up arriving well after all the barbecue joints in the area had closed. Luckily my brother had saved us some marinated flank steak so we still ended up having a tasty late dinner.

The next morning we hit the road again and headed to Charleston, SC. Even though it wasn’t really on the way to Hilton Head, I really wanted to have lunch at the Hominy Grill. The restaurant is listed on, but I’ve wanted to eat there for many years now, ever since I read a profile about it in The New York Times. I was looking forward to having my first lowcountry meal of the trip, and it didn’t disappoint.

Hominy Grill in Charleston, SC

We arrived just in time for a late lunch, so the restaurant wasn’t too crowded. They brought us some boiled peanuts to start, which were easy to crack open and fun to eat.

Boiled peanuts

To start off our meal, we shared the fried green tomatoes and okra and shrimp beignets. The fried green tomatoes were perfectly breaded discs, crispy on the outside and juicy on the inside. The tomatoes were just slightly tart, and they paired well with the creamy ranch dressing on the side.

Fried green tomatoes with ranch dressing

The shrimp and okra beignets were loosely bound fritters that fell apart delicately when I cut into them. Though a bit messy to eat, they were delicious, with lots shrimp chunks inside, and just a hint of the oozy texture of the okra. They were served with salsa and cilantro-lime sour cream, providing a southwestern twist to the dish.

Shrimp and okra beignets with salsa and cilantro-lime sour cream

For our entrees, we split the big nasty sandwich and the shrimp and grits. The big nasty features a fried chicken breast topped with cheddar cheese that is sandwiched between a biscuit and smothered with sausage gravy. It looks and sounds like a total gutbomb, but it actually wasn’t overly heavy. While I wouldn’t call it a light dish either, the fried chicken was moist, the biscuit was fluffy, and the sausage gravy was creamy but not too salty or rich. Splitting the portion was spot on, leaving us plenty of room to enjoy our other dish.

Big nasty biscuit with fried chicken breast, cheddar cheese, and sausage gravy

The shrimp and grits featured plump shrimp topped with sauteed mushrooms, scallions, and bacon over a bed of cheese grits. There was a lemon wedge on the side that we squeezed over the top, and added a healthy dose of hot sauce as well. It was a great combination of salty, sweet, tangy, and spicy, a big plate of comfort food at its best. My only quibble was that the dish was only served warm, not piping hot, and the grits weren’t as creamy as I prefer.

Shrimp and grits with with mushrooms, scallions, and bacon

Overall, the Hominy Grill was one of my favorite meals all year. I was worried that it wouldn’t live up to my expectations, since I had been eager to try this restaurant for years, but the food was well executed and really tasty. The menu features lots of southern/lowcountry classics, and there were so many things that I wanted to try. And even though this is a highly acclaimed restaurant, all of the dishes were under $20, with appetizers and sandwiches all under $10. I would definitely go back again, and highly recommend it to anyone visiting Charleston.

We arrived at our final destination, Hilton Head Island, in the early evening, just in time for dinner. So while our first Roadfood trip was pretty short, and we weren’t able to make it to all of the places on our list due to traffic, we had a lot of fun and got to try a lot of good food. Roadfood isn’t about finding the fanciest or best restaurants. It’s about eating locally, seeking out gems that represent the cuisine of the region. All the places that we visited served solid, down to earth food, and for cheap. It’s the best of all the worlds, and I look forward to our next Roadfood adventure.

Snow White Grill
159 North Loudoun St.
Winchester, VA

Wright’s Dairy Rite
346 Greenville Ave.
Staunton, VA

Hominy Grill
207 Rutledge Ave.
Charleston, SC

Hilton Head 2011 Day 3 – A Lowcountry Backyard

Sunday, September 18th, 2011 by virginia

I did do a little bit of research on Hilton Head restaurants before we went down, and one restaurant that I found was called A Lowcountry Backyard, which featured local lowcountry cuisine. My brother, sister-in-law, and nephew left that afternoon so we had a slightly smaller group for dinner, though there were still 12 of us. This restaurant also does not take reservations, though they said that if we called ahead they would put our names on the list and try to accommodate us. We arrived at the restaurant, they told us the wait wouldn’t be too bad, but we ended up waiting for over 45 minutes. The restaurant is on the smaller side so we had to stay outside. There’s a pretty garden with tables and chairs but the wait was uncomfortable because the mosquitoes were relentless.

We were bitten up and slightly annoyed by the time we sat down. Again, we had to split up into two tables because they didn’t have anything large enough for a group of our size. Josh and I sat with Jessica and Eric while the “adults” were squeezed into the other table. We started off with a round of local beers as we perused the menu. The menu wasn’t very long but there were lots of things that I wanted to try. We ended up getting a few appetizers to share. First up was the fried green tomato stack, which was pretty self explanatory. A few pieces of lightly breaded and fried green tomatoes were stacked together and served with pickles and ranch dressing on the side. The breading was well seasoned though slightly soggy. We could taste the sweet/sourness of the green tomatoes though, and overall we enjoyed the flavors of this dish.

Fried green tomato stack

We also shared the blue crab dip, which was lump crab meat blended with cheese to make a warm and creamy dip. I always thought that seafood and cheese shouldn’t go together, but the combination worked well in the dip. We could taste the sweet brininess of the crab meat while the cheese added a rich tang. The texture was smooth and creamy, with little lumps of crab. There was flat bread and tortilla chips on the side for dipping.

May River blue crab dip

Lastly, we got an order of pimento cheese with grilled flat bread and tortilla chips. I was curious about pimento cheese since it’s pretty popular in the south, but I hadn’t really ever tasted it by itself. Basically it’s a combination of cheddar cheese, mayo, and pimentos all blended together. To be honest, I wasn’t a fan. I found the spread to be too chunky and the texture was slightly off-putting for me. There would be little lumps of cheese and little clumps of mayo, and the flavors didn’t meld for me. We ended up passing the dish over to the “adult table”, where it was quickly gobbled up. The adults raved about the pimento cheese, preferring it over the blue crab dip that we liked. I guess it’s just a matter of personal taste!

Homemade lowcountry pimento cheese

For our entrees, Josh and I shared the shrimp and grits and the Bischick. The Bischick was a lightly breaded and pan fried piece of chicken breast served over a homemade biscuit and topped with lowcountry gravy. The chicken breast was thick, juicy, and tender, and the breading was well seasoned. The homemade biscuit wasn’t as salty or as buttery as the fast food biscuits that I’m used to, but it had a nice fluffy texture to it and stood up well with the chicken. The gravy was thick and creamy, adding seasoning and richness to the sandwich, though the amount was slightly overwhelming and I ended up scraping some of it off. I did enjoy the dish as a whole, as it was fun and flavorful.

The Bischick

The Bischick came with a choice of one side dish so I opted for macaroni and cheese. It was a very good version with lots of tangy, sharp cheese. The noodles were al dente, the sauce was creamy, and there was shredded cheese on top that added an extra punch of flavor.


Macaroni and cheese

The shrimp and grits were a combination of sauteed shrimp and sausage slices mixed with a creamy bacon sauce and served over grits. This dish definitely packed in a lot of flavor, though it was on the border of being just slightly too salty for my taste. But the shrimp was cooked perfectly so that they still had a light, bouncy texture. The bacon cream sauce was truly decadent, and the creamy grits had soaked up all the flavor of the other ingredients. It was a pretty heavy and rich dish so I was glad that we went halfsies, since I think it would be hard to polish off a full portion of this by yourself.

Shrimp & grits with sausage and bacon cream sauce

We also got an extra side dish of collard greens, which definitely helped to counteract the richness of our two entrees. The greens were just a little bitter with a slight tang to cut through the rich gravy on the Bischick and the creamy bacon sauce on the grits.

Collard greens

Jessica ordered the potato chip meatloaf for her entree, which was something I really wanted to try. She generously gave us tastes of her dish, and although I couldn’t taste the potato chips (which they use instead of breadcrumbs), the meatloaf itself was well seasoned and flavorful. They use a combination of ground pork and beef, and they grill slices in a skillet before serving so that there’s a nice outer crust while the inside has a softer texture. The meatloaf was glazed with a peach barbecue sauce that was sweet and tangy.

Potato chip meatloaf

Overall I really did enjoy the food at A Lowcountry Backyard but the wait for a table was kind of ridiculous, especially since we had called before we went and they said we should be ok. It seems unavoidable to wait because the restaurant doesn’t take actual reservations and the place is pretty small. The food was flavorful and well seasoned, though the preparation is simple. It’s definitely home-cooked food, hearty and comforting, but not refined or mind-blowing. Portions are big and prices are extremely reasonable. Perhaps that’s why the restaurant is so popular; I just wish they would take reservations. If you have the time and the patience – go. If not, you might not think it’s worth the wait.

A Lowcountry Backyard
32 Palmetto Bay Rd.
Hilton Head, SC

NC – Bojangles’ Famous Chicken ‘n Biscuits

Thursday, February 25th, 2010 by virginia

I don’t usually write about fast food places unless it’s something that I don’t usually have access to, like In N Out. I was craving fried chicken so my brother took me to Bojangles’ Famous Chicken ‘n Biscuits, a southern fried chicken chain similar to Popeyes.

We picked up a 20 piece box that came with 10 biscuits. The chicken was lightly floured and fried, and the seasoning on the outside really packed a good kick. It wasn’t super spicy but there were some bites that made my mouth tingle. The skin was slightly greasy but not worse than most fast food fried chicken joints. I really liked the flavor though, and it was still piping hot when we brought it home.

Nicely seasoned fried chicken

For people who want an extra spicy kick, they provided us with plenty of Cajun spicy sauce packets. The sauce was more vinegary than spicy, and reminded me a bit of an acidic buffalo sauce.

Vinegary hot sauce

The biscuits were fantastic – crispy out the outside and soft and crumbly in the middle. For even better results, pop a few in a toaster oven for a couple of minutes to really crisp up the outside. The flavor was sweet, salty, and buttery all at the same time. Yum!

Buttery biscuits

We also got a picnic sized order of fries. The fries were in between regular fries and steak fries, meaning they were wider than most but not too thick. They were lightly seasoned on the outside with a mix of Cajun spices but were slightly soggy.

Seasoned fries

Overall I thought the fried chicken from Bojangles’ was pretty good, though I’m not a fried chicken connoisseur. I liked it better than Roy Rogers and found it to be better seasoned than KFC, though I think I prefer the thicker breading on KFC chicken. The fries were a pass but the biscuits were delicious, some of the best that I’ve had from a fast food joint. If you’re passing by on the highway, it’s not a bad place to stop for some Cajun style fried chicken. It looks like they have locations all over the South, and also in Pennsylvania.

Bojangles’ Famous Chicken ‘n Biscuits (multiple locations)
5425 South Miami Boulevard
Durham, NC