In the Spanish moss–draped enclave of Hilton Head Island, South Carolina, summer brings a seasonal transformation. The Island’s modest population of 40,000 swells fivefold as travelers arrive in search of sun-soaked beaches and world-class golf across twenty-three public courses. But for many, the true allure lies beyond the fairways. With a culinary landscape rooted in Lowcountry tradition and elevated by coastal bounty, Hilton Head Island has quietly become a dining
destination in its own right.
The Quarterdeck is the cornerstone of Harbour Town at The Sea Pines Resort, a vacation institution that’s been welcoming guests since 1959. It’s a prime perch for panoramic sunset views, and the only thing that might distract you is chef Bryan Lee’s Southern-inspired fare, like hush puppies and Daufuskie deviled crab sandwiches.
You’ll find more tempting fresh catch at Hudson’s Seafood House on the Docks. Just as the riches of the sea have fed Lowcountry residents for generations, so too have the foodways of the Gullah Geechee community, and those flavors are still being passed down at places like Ruby Lee’s, a soul food and live music joint. Come for the fried chicken and crab-stuffed shrimp, and stay for the live blues and jazz.
Then take a trip to Italy without leaving the Island. At Nunzio Restaurant + Bar, chef Nunzio Patruno, a native of Puglia, has earned a reputation for his handmade pasta and decadent interpretations of osso buco and seafood risotto.
And when the beach or the Beach Boys soundtrack to your vacation leaves you craving Americana, pull into WiseGuys, where a modern American menu of familiar favorites awaits. Tuck into flash-fried shrimp and calamari, and thank your lucky stars you get to visit Hilton Head Island.
Discover Hilton Head Island’s dining scene at HiltonHeadIsland.org
