Hours: Lunch, Early Dinner Lunch (Mon.-Sat.)
Write ups in the New York Times, numerous Best of Charleston awards and mentions by Sean Brock and other chefs have had Martha Lou’s Kitchen on the list of many a Charleston visitor. The accolades haven’t caused the food to change much, still serving up classic meat and three options. The menu changes daily but there’s a good chance some combo of the fried chicken, whiting, or pork chops will be available. The fried chicken and whiting come to you straight out of the fryer, hot, both with a salty, well-spiced, craggy crust. It’s all fried to order so be prepared to wait. Pretty much anyone you talk to about Martha Lou’s is bound to mention the limas. Like everything else from the kitchen they’re richly flavored and stewed with hunks of pork — a must order. Round it out with red rice, collards, mac and cheese, or okra and you’re set except for the tea. Sipping Martha Lou’s tea you might question if there’s any sugar left, anywhere. —Kinsey Gidick (Dish, Winter 2019)
Soul food — fried chicken, chitlins, lima beans.