Lowcountry Cuisine Charleston 2020 Spring

LC 8 www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com lowcountry cuisine C harleston has been synonymous with great food for some time. Google Lowcountry cuisine, and you’ll be flooded with pictures of shrimp and grits, crispy fried chicken and dishes topped with mouth-watering gravy. As Charleston has grown as a foodie destination, we’ve had the pleasure of watching Charleston cuisine be reborn with the revitalization of heirloom grains, the re-introduction of locally caught seafood, and the incorporation of the fantastic bounty of produce grown right in our own backyard. Those iconic dishes are still present on most menus but are joined by newcomers that are just as important to our food culture. While we’ve evolved to a place where you’re just as likely to see triggerfish on the menu as you are salmon, our dining options have remained distinctly within the realm of Southern/American fare. Over the past few years, as the makeup of Charleston’s population has started to shift, so has our demand for more diverse cuisine. And the call is being answered with spicy Sichuan cuisine at Kwei Fei on James Island, succulent Cuban fare at Spanglish in West Ashley, fun new takes on Chinese American cooking at Jackrabbit Filly in Park Circle, and healthy vegetarian curries at Tu downtown. BY LINDSAY C. BISHOP Redefining Lowcountry Cuisine A story of newcomersmaking their mark on the culinary landscape of Charleston