By Ruth Okonkwo · September 20, 2026
Shrimp and grits is the dish everyone knows. Look for stone-ground grits and local wild-caught shrimp, and try more than one version, because no two kitchens agree.
She-crab soup is rich and creamy, finished at the table with a splash of sherry. It is a coastal classic you will not find far inland.
Lowcountry boil brings shrimp, sausage, corn and potatoes to the table in one pot, usually poured straight onto paper. Bring an appetite and napkins.
Save room for pralines and benne wafers, small sweets with long histories in the city. Our food walk ends with both.
