Owner and chef Charlotte Jenkins cooks some of the tastiest and most authentic Lowcountry cuisine east of the Cooper River — from standard soul food favorites to specialty crab, fish, and shrimp dishes indigenous to the Gullah Corridor. Jenkins considers her Gullah Rice to be the "centerpiece" of her menu. It's essentially her version of perloo or dirty rice, made with chicken, pork sausage, local shrimp, and fresh vegetables. Rich, savory, and brimming with brothy, nutty, peppery flavors, it's a genuine local treat — especially when topped with fried oysters and served with a side of she-crab soup.
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