Hank's Seafood Restaurant
Corner of Church & Haynes streets
Reservations: (843) 723-FISH
Seafood A La Wando
Sautéed shrimp, scallops & fish deglazed with sherry finished with crabmeat, mushrooms in a shellfish saffron cream sauce.
Shrimp and Grits
Local shrimp sautéed with smoked andouille sausage, gently stewed with fresh tomatoes, garlic and white wine.
Served with creamy stone ground grits.
Seafood Platter
Select from fried grouper, fried shrimp, crabcake, fried flounder, and fried oysters.
Served with french fried sweet potatoes and Southern cole slaw.
Rare Seared Tuna
Served with caramelized onions over roasted tomatoes and goat cheese with black olive vinaigrette.
Flounder A La Gherardi
Over baked local flounder stuffed with Carolina crabmeat and native shrimp, topped with smoked bacon, olives and beurrie blanc, served with red rice.
Roast Grouper
Served with spinach and mushroom risotto with balsamic brown butter.
The Privateer
1882 Andell Bluff Boulevard, Seabrook Island
Reservations: (843) 768-1290
Oysters Rockefeller
Fresh-shucked oysters, topped with a fresh spinach-bacon volute, bronzed with a rich Hollandaise sauce... a Lowcountry favorite.
Privateer Crabcake LaSalle
Pan sautéed Privateer crabcake garnished with a home-made, mild spiced cream sauce, topped with lumps of fresh crabmeat.
Lowcountry She-Crab Soup
A Charleston tradition; this rich soup is a blending of Old and New World recipes, filled with a rich combination of jumbo lump crabmeat, heavy cream, sherry and secret spices... a specialty of the house.
Shrimp Privateer
Plump shrimp sautéed in sweet garlic, Chablis, mushrooms, fresh lemon, and sweet cream butter.
Tender Filet Mignon
Hand trimmed, perfectly aged and marbled, wrapped in bacon and charbroiled. Served with a hearty tarragon Bernaise sauce.
Fried Seafood Platter
Fish, shrimp, and oysters breaded and fried golden brown. Served with French fries and fresh coleslaw.
Sticky Fingers Rib House
Mount Pleasant (843) 856-RIBS
Charleston (843) 853-RIBS
North Charleston (843) 797-RIBS
Summerville (843) 871-RIBS
Hickory-Smoked Chicken Wings
Wings smoked over aged hickory wood and served with Habanero Hot or Carolina Sweet Barbecue Sauce.
Memphis Style Wet Ribs
Tender, slow cooked pork ribs covered in award-winning Memphis Original Barbecue Sauce and served with barbecue baked beans and homemade cole slaw.
Barbecue Pork Dinner
Hickory-smoked barbecue pork, pulled by hand and topped with Memphis Original Barbecue Sauce. Served with barbecue baked beans and homemade cole slaw.
Ribs and Q Platter
Any style of tender pork ribs served alongside pulled pork barbecue with barbecue baked beans and homemade cole slaw.
Carolina Combo
Any style of pork ribs combined with either a grilled or barbecued chicken breast. Served with barbecue baked beans, homemade cole slaw and dirty rice.
Lowcountry Boil Serves 10 or more
1/2 - 1 cup Old Bay, saving some to shake on at the end
1 lemon, cut in half
1 lime, cut in half
1 onion, cut in quarters
3 lbs. new potatoes, cut in half
5 ears corn, cut in thirds
2 lbs. sausage (your favorite kind), cut in 2 inch chunks
50 small neck or cherry stone clams, closed and scrubbed
10 blue crabs, alive
3 lbs. shrimp (about 31-35)
Fill an extra large stock pot (30-60 qt.) with straining basket with water to 3 inches from the top. Add Old Bay, lemon, lime and onion. (You can also add any veggie scraps you may have such as celery, carrot, etc.). Boil on low for an hour. You may need to add more water at this point.
Add new potatoes and bring back to a boil. When potatoes are fork tender, add corn, sausage, blue crabs and clams. Bring to a boil and cook for approximately 3 minutes or until clams start to open. Add shrimp and cook 2 more minutes. Carefully pull basket out and dump on table. Shake Old Bay over all of it. Retain stock for additional boils that day.
Condiments include: cocktail sauce, drawn butter, lemon and saltine crackers.
Recipe courtesy of Corporate Chef Keith Davis of The Crab Shacks.
Chef Fred Neuville's Paella Serves 6
3 tablesppons virgin olive oil
6 legs and 6 thighs, chicken, with skin
18 scallops
24 shrimp, peeled, de-veined, with tails removed
24 mussels
18 oz. chorizo sausage
18 little-neck clams
2 lbs. uncooked white converted rice
12.5 cups chicken stock (for cooking rice)
8 teaspoons saffron
6 cloves garlic, minced
7 oz. unsalted butter, softened at room temperature
2 teaspoons fresh lemon juice
to garnish, parsley (chopped)
3 medium onions (medium diced)
3 red bell peppers (julienne)
2 teaspoons salt
1 teaspoon pepper
Combine cumin, paprika and salt and pepper ina bowl and blend. Rub mixture on chicken, coating each leg and thigh. In an iron skillet or sauté pan, sear chicken in 2 tablespoons olive oil until golden brown. Place in oven at 350°F until done (about 20 minutes). Remove chicken and cool.
Chop chorizo (medium dice) and bake in the oven at 350°F until done, approximately 15 minutes. Set aside in covered bowl.
In a 4-quart pot, steep saffron in 10 cups of chicken stock over medium heat for 30 minutes. Then add rice and simmer over medium heat, covered, about 25 minutes, or until rice has absorbed the stock. Fluff with a fork and set aside to cool.
In a 6-quart pot, heat 1 tablesppon olive oil to the smoking point. Add clams and chicken. Stir constantly for 30 seconds over medium heat. Keep stirring, and add scallops, shrimp and mussels and garlic. Cook for 30 seconds, then add sausage, julienne red peppers and onions. Cook until all shellfish open (8 minutes average).
In a large bowl, toss chicken/shellfish/shrimp mixture (including juices from cooking seafood) with rice, lemon juice, salt, pepper and butter (until melted). Add reserve 2.5 cups chicken stock, stirring constantly, to moisten Paella, as desired. Place Paella in a large-rimmed platter, garnish with chopped parsley and serve.
In 1978 A.W. Shuck’s opened on The Market. It was a place where you could get a plate of fried shrimp, a dozen raw oysters or an ice cold pitcher of beer. Shuck’s has expanded and evolved, but has remained true to its roots of local décor, local food, and a local atmosphere ... a casual, upscale spot where all feel at home.
Tristan offers a bold American menu with a global influence in a beautiful, yet relaxed atmosphere that reflects the character of a fine dining establishment. Located at 55 South Market Street (next to the French Quarter Inn), Tristan offers an energetic bar and an award-winning wine list.
Welcome to Charleston. Our heart of pine floors, ceiling fans and walls of hand-made brick have been the signatures of Lowcountry high-life since antebellum times. Even our name is derived from plantation jargon for livin’ large. Our menu is hearty and southern, featuring regional favorites prepared with Maverick artistry.
Seafood A La Wando
In 1978 A.W. Shuck’s opened on The Market. It was a place where you could get a plate of fried shrimp, a dozen raw oysters or an ice cold pitcher of beer. Shuck’s has expanded and evolved, but has remained true to its roots of local décor, local food, and a local atmosphere ... a casual, upscale spot where all feel at home.
Tristan offers a bold American menu with a global influence in a beautiful, yet relaxed atmosphere that reflects the character of a fine dining establishment. Located at 55 South Market Street (next to the French Quarter Inn), Tristan offers an energetic bar and an award-winning wine list.
Welcome to Charleston. Our heart of pine floors, ceiling fans and walls of hand-made brick have been the signatures of Lowcountry high-life since antebellum times. Even our name is derived from plantation jargon for livin’ large. Our menu is hearty and southern, featuring regional favorites prepared with Maverick artistry.
