The story of contemporary Hilton Head Island, S.C., begins with the love of a man for a tree.
When Sea Pines Plantation founder Charles E. Fraser set out to build a resort on the 55-square-mile half-barrier island off the coast of South Carolina, he discovered a 300-year-old perfect specimen live oak in the path of his original design for the Harbour Towne Marina.
Fraser made the oak, now known as the Liberty Tree, the focal point of the completely reconfigured marina. When the dedicated environmentalist died in 2002, he was buried near the tree that became a kind of mission statement for the destination’s commitment to eco-friendly development.
Such is life on Hilton Head Island, a community working to synergize manmade offerings with the bounty of the earth.
Nowhere is this relationship celebrated more deliciously than in the destination’s cuisine.
“Island restaurants serve farm-to-table and fresh-from-the-ocean cuisine because the provisions are so readily available,” said Jack Reed, director of sales at the Visitor & Convention Bureau for the Hilton Head Island-Bluffton Chamber of Commerce.
Taste the History
Hilton Head Island is home to a diverse cross-section of distinctly American histories. During the Civil War, Union occupation of the island fostered a thriving community of freed slaves, known as the Gullah. The influence on local cuisine has been manifold.
“A combination of local provisions, African and Gullah spices and preparation methods are the foundation of our food culture,” Reed explained. “Local oysters, shrimp, quail, grass-fed beef, pork, rice, grits, collard greens, tomatoes and okra have been staples here since Colonial days.”
Originating in the coastal regions of South Carolina and Georgia, Lowcountry cuisine distinguishes itself from more familiar Southern traditions by emphasizing ingredients from coastal estuaries and a unique perspective on the influence of African cuisine.
“Regional South Carolina Lowcountry cuisine is now among the hot food cultures on menus all over the country,” Reed said.
The menu options continue to evolve.
“We’re the home of Lowcountry cuisine,” Reed noted. “We’ve always offered everything from fine dining to fish fries. At the same time, we continue to expand our offerings of truly superb ethnic and regional food, including Greek, Indian, Italian, Asian and more.”
Experiential Dining
Hilton Head Island provides a wealth of opportunities for groups looking to experience the flavor of the destination along with their meal. Attendees can enjoy a fishing charter out on the sun-warmed Atlantic waters and bring their trophies of grouper, snapper and blue fish to any number of waterfront restaurants ready to “cook your catch.”
Visitors craving mollusks will delight in an abundance of informal oyster roasts while the catch is in season, typically October through mid-May.
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Lowcountry Boil serves up a one-pot stew combining shrimp, sausage, corn and potatoes as well as offering a tasty bonding experience for groups wanting to sample this regional favorite in the salt-laced ocean air.
Eateries throughout the region run both roasts and boils, though the more adventurous traveler may want to explore community offerings such as those from the Bluffton Rotary Club and the Coastal Discovery Museum.
Groups can discover the historic Honey Horn venue, a 68-acre property with a 4,000-square-foot covered pavilion and other facilities, both indoors and out, available for events.
Savor the Lowcountry provides two standard culinary walking tours—one highlights the downtown Coligny Beach district with a focus on fine cuisine, wine and desserts, while the other focuses on the Village at Wexford with its premium offerings in gourmand shops and distinctive dining. Standard tours run between two and two-and-a-half hours and cover about a mile of prime destination territory.
Savor the Lowcountry owner and operator Alice Reid additionally offers private tour options that can be specially customized to a group’s needs.
Any time of the year, attendees with downtime can partake of the destination’s abundance of festivals, including March’s Hilton Head Island Wine & Food Festival, a six-day long annual celebration of regional flavors that culminates in the Public Tasting, one of the largest outdoor public wine tastings on the East Coast.
“Whether it’s oysters, seafood, craft beer or wine, we’ve got something for everyone ready for an authentic Hilton Head Island experience,” Reed said.
Fresh Eats
If a visitor only has a night or two to explore the island’s cuisine, what’s on the shortlist? Reed suggested a mixture of beloved institutions and tempting newcomers, many capable of hosting a variety of private events.
Employing the larger of two remaining local fishing fleets for an enticing boat-to-plate menu, Hudson’s Seafood House on the Docks is driven to provide diners with the freshest local offerings. Established in 1967, the restaurant hosts an annual soft-shell crab shedding operation in the spring, a must-try for aficionados of the fare. The venue can readily accommodate small to moderately sized events.
Named in honor of the proprietor’s grandmother, north end’s Ruby Lee’s South mixes soul food, libations and live music from regional artists as well as a variety of premium televised sports packages in a vibrant atmosphere.
Situated in a prime waterfront location at Shelter Cove Towne Center with a stunning view of Broad Creek, Poseidon Coastal Cuisine and Ocean Lounge combines a restaurant, oyster bar and rooftop bar at an event-ready space.
Voted the best view in South Carolina for waterfront dining, ELA’s Blu Water Grille is the brainchild of H2R2 Solutions Principal Earl Nightingale, known for his 40-year career of restaurant and hospitality revitalization. The multilevel location offers a variety of private function spaces for groups as large as 165 people.
The wine list at Red Fish Hilton Head recently won Wine Spectator’s “Best of Award of Excellence.” The establishment prides itself on its extensive wine selection, available to diners both at the table and at the on-site retail shop. The menu brags a prime selection of fresh Lowcountry and sea fare.
Slated to open this summer, Skull Creek Dockside Waterfront Restaurant will provide private function space overlooking the Atlantic Ocean.
