The cuisine of the Charleston peninsula can be as thick as the Gullah accents or as delicate as the coastal sand dunes of Sullivan’s Island. Whether tossing peanut shells on the floor of a creek side dive or splurging for a fine dining experience, there are a few traditional dishes that no visitor or local should go without tasting.

Leave behind any preexisting hang-ups about strange textures and unlikely taste combinations, and open your palette to these historical favorites that go hand in hand with Charleston’s charm, hospitality and elegance.

Shrimp and Grits – Charleston Grill
This combination may sound bizarre to a grits novice, but the combination of creamy, buttery, steaming grits with fresh shrimp and barbecue sauce is unforgettable.

Buttermilk Pie – The Hominy Grill
Open your taste buds and give this unusual dessert a try. You may have a hard time getting its balance of custard, butter, and sweetness out of your mind.

Fried Green Tomatoes – 82 Queen
Southern chefs know what to do with the abundance of tomato varieties that become plump and juicy all summer in the southern sun. The crispy, fried delicateness of unripe tomatoes is brilliant.

She Crab Soup – SeeWee Restaurant
The dash of sherry compliments the creaminess of this filling soup, which explodes with fresh, blue crab meat and roe.

Lowcountry Crabcakes – Carolina’s
South Carolinians and Marylanders may duke it out for the top honors amongst crabcake lovers, but the Lowcountry version is heavy on crab and light on filling. It should melt in your mouth with a dash of lemon.

Collard Greens – Jestine’s Kitchen
Vinegar tang with salty collard greens give a refreshing bit of acidity to accompany southern traditions like buttermilk fried chicken. This New Year’s Day tradition pairs well with Charleston soul food.

Crabcake Benedict – High Cotton
Lump crab meat merges with delicate poached egg for this Lowcountry brunch classic. Wash it down with a mimosa and enjoy the afternoon from a hammock.