Twisted European Bakery is a family-owned business that originated from Jim’s Bakery in South Philadelphia and Veneris Bakery in Athens, Greece. For over 35 years, the owners and families of Twisted European Bakery has provided patrons with a range of handmade baked goods, including pies, cakes, cookies, cinnamon buns, strudels, soft pretzels, fresh-from-the-oven breads and… Read More…
Johnny Cahill wants you to experience a taste of some true Southern comfort food and welcomes the opportunity to have you join him for a delicious home style meal. There’s a relaxed country atmosphere with hanging baskets, colorful blooms, and family style dining. There are so many reasons to stop by and visit the Cahill’s…. Read More…
Wonderful and fun Southwest Tex-Mex taco and tequila bar. Agave proudly serves only Patron Tequila. Quality food smooth Margaritas. Visit us at: 13 State of Mind St, Bluffton, South Carolina 29910 or 843-757-9190.
Bringing to Old Town Bluffton, a bright, fresh take on the dining experience, The Pearl Kitchen & Bar will please your palate with the freshest of ingredients prepared in a manner that will excite, entice, and keep you coming back for more.
Red Fish specializes in cuisine where a blend of homemade spices, tropical fruits and vegetables are combined with Lowcountry specialties and we are committed to serving our guests the freshest ingredients possible. Wine shop with more than 1,000 bottles.
We are your source of Fresh Pasta and Italian gourmet food ingredients. Bringing a taste of little Italy to the Low Country. Enjoy a gourmet meal without paying restaurant prices. Our products are not found in local grocery stores. We are located off HWY 46 in Bluffton Village, across the parking lot from the Post… Read More…
Sippin Cow is a small, cozy cafe located in the Old Town Bluffton Promenade and has been is business for over 14 years. They serve fresh and wholesome foods and offers local business delivery, to-go orders and catering and are open for business at 36 Promenade Street, Tuesday through Sunday. Sippin Cow Cafe looks forward to… Read More…
13 State of Mind Street | Bluffton | (843) 757-9190
91 Towne Drive | Bluffton | (843) 815-5551
Captain Woody’s Seafood BarTest
17 State of Mind St. | Bluffton | (843) 757-6222
Five Guys Burgers and FriesTest
1019 Fording Island Road Suite 101 G | Bluffton
Corks Wine Co.Test
14 Promenade St. | Bluffton | (843) 815-5168
Mulberry Street TrattoriaTest
1476 Fording Island Rd. | Bluffton | (843) 837-2426
133 Belfair Village Dr. | Bluffton | (843) 815-8226
Burnt Church & Bruin Road | Bluffton | (843) 290-8585
Crab Cakes RecipeTest
Crab Cake 1 lb. jumbo lump crabmeat
Handful of flat-leaf Italian parsley
Red pepper, diced small
½ cup Secret Imperial Crab Cake Mix
Handful of fresh bread crumbs
Remoulade sauce to taste
1 gallon mayonnaise
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. white pepper
2 Tbsp. lemon pepper
1 Tbsp. curry powder
2 ½ Tbsp. Old Bay seasoning
1 Tbsp. Worcestershire
2 Tbsp. Dijon mustard
1 zest of lemon
3 dashes of Tabasco
1 red pepper to every 2 lbs. of crab meat
Put jumbo lump crab in a mixing bowl. Crack egg over the crabmeat and scatter parsley over the mixture. Add diced red pepper, Secret Imperial Crab Cake Mix, fresh bread crumbs (not too much) and mix gently by hand making sure the egg is well incorporated. Cover mixture and let it sit in the refrigerator for approximately one hour. Mold crab cakes into preferred size and brown on each side until done. Top with remoulade sauce to taste. Enjoy!
12 Sheridan Park Circle | Bluffton | (843) 815-5030
Shrimp Aglio and Olio over Angel Hair Pasta RecipeTest
Enough angel hair pasta for 2
1/4 cup olive oil
1/2 lb fresh shrimp, peeled and deveined (local is best!)
1 vine-ripe tomato, diced
6 fresh basil leaves
1 tsp fresh garlic, chopped
1/4 tsp Kosher salt
1/4 tsp coarse black pepper
1/4 tsp ground garlic
1/4 cup strong chicken broth
1/4 cup tomato sauce (Prego or similar)
1/3 stick of butter
1. Cook pasta, rinse and set aside.
2. In a large sauté pan, heat oil until hot. Add shrimp, fresh tomato, fresh basil, fresh garlic and sauté for 1 minute. Add salt, pepper and garlic. Mix well.
3. Add chicken broth, tomato sauce and butter. Bring to a semi-boil. (Don’t overcook.)
4. Run angel hair pasta under hot water to loosen and drain. Put pasta into bowl and top with sauce. Serve with crispy bread and top with parmesan cheese, if desired. Pair with a nice Pinot Noir and enjoy!
Recipes Courtesy of
27 Dr. Mellinchamp Dr. Unit 101 | Bluffton | (843) 757-7200
The Bluffton RoomTest
15 Promenade St. | Bluffton | (843) 757-3525
Guiseppi’s Pizza & PastaTest
25 Bluffton Rd. | Bluffton | (843) 815-9200
4376 Bluffton Pkwy. | Bluffton | (843) 757-1999
May River GrillTest
1263 May River Rd., Suite D | Bluffton | (843) 757-5755
872 Fording Island Road | Bluffton | (843) 706-9741
130 Plantation Business Park, Suite 208 | Bluffton | (843) 757-6688
Choo Choo BBQ XpressTest
129 Burnt Church Rd. | Bluffton | (843) 815-7675
Longhorn Steakhouse Outlaw Ribeye RecipeTest
They say the Longhorn Steakhouse Outlaw Ribeye is so good it is criminal. If prepared right, this juicy marbling, perfectly seasoned and fire-grilled 18 oz. of bone-in flavor will certainly become a favorite.
• USDA Choice 18 Oz. Bone-In Ribeye
• Longhorn Char Seasoning
1. Prepare the open flame.
2. Char grill with a light coat of canola oil.
3. Season Outlaw Ribeye coast to coast, both sides, with Longhorn Char Broil Seasoning.
4. Grill steak to appropriate doneness.
5. Top with our Longhorn signature Lemon Butter Sauce.
Recipes Courtesy of Longhorn Steakhouse.
1555 Fording Island Rd. | Bluffton | (843) 837-4647
91 Towne Dr. | Bluffton | (843) 815-5551
25 Sherington Dr. | Bluffton | (843) 706-6178
48 Burnt Church Rd. | Bluffton | (843) 706-9907
Claude & Uli’s BistroTest
1533 Fording Island Rd. #302 | Bluffton | (843) 837-3336
R&D Wine BoutiqueTest
1011 Fording Island Rd. | Bluffton | (843) 837-3747
This is an easy recipe with very little cleanup that works well in a 5×7 dish for a dozen or two ravioli. All ingredients are available at The Village Pasta Shoppe.
16 oz. The Village Pasta Shoppe’s Homemade Marinara Sauce, plus an additional 8 oz. to top off
1 Dozen Fresh Ravioli (your choice of flavor)
¼ lb. Grated Parmesan Cheese
1. Pour a layer of about 8 oz. marinara sauce at the bottom of a 5×7 dish. Then place 6 ravioli of your choice on top of the marinara sauce. Cover the ravioli with another 8 oz. of marinara sauce. Add another layer of 6 ravioli. Top off with an additional 8 oz. of marinara sauce. Sprinkle a generous amount of grated parmesan cheese over the sauce.
2. Bake in a preheated oven at 350° for 30-40 minutes.
*Additional layers of ravioli can be added. Each additional layer of 6 ravioli needs at least 8 oz. of house marinara sauce. Six ravioli equal one serving.
Recipe courtesy of The Village Pasta Shoppe
Wild Wing CafeTest
1188 Fording Island Road | Bluffton | (843) 837-9453
Okatie Ale HouseTest
25 William Pope Dr. | Bluffton | (843) 706-2537
Southern Barrel Brewing Co.Test
375 Buckwalter Place Blvd. | Bluffton | (843) 837-2337
1 Village Park Square | Palmetto Bluff • Bluffton | (843) 706-6630
Promenade Street & May River Road | Bluffton | (843) 816-5674
The Downtown DeliTest
27 Dr Mellichamp Drive | Bluffton | (843) 815-5005
1262 Fording Island Rd. | Bluffton | (843) 705-7001
Cahill’s Corned Beef Hash RecipeTest
2 Tablespoons vegetable oil
1/4 cup diced bell pepper
1/4 cup diced sweet onion
1 Tablespoon minced garlic
1 cup cubed and cooked corned beef (I use Cahill’s homemade)
1 cup ½-square cubed potatoes (I like baking potatoes, but any potato will work)
Salt & pepper to taste (keep in mind, corned beef can be very salty.)
2 cups beef broth
Heat oil in a skillet over medium-high heat. Add peppers and onions and cook until onions are translucent. Add garlic and cook for one minute while stirring. Add corned beef and cook for two minutes. Stir in potatoes and season with salt & pepper. Stir in beef broth and bring to a boil, stirring occasionally. Reduce to simmer, stirring occasionally, and cook until potatoes are tender (approximately 10-15 minutes). Remove from heat and let stand. Any leftover broth should be absorbed by the potatoes. To serve, add desired amount to a well-greased skillet and brown both sides. Serve on a platter topped with Cahill’s farm fresh eggs and toast.
Recipes Courtesy of Cahill’s Market
70 Pennington Dr. | Bluffton | (843) 815-2877
Succulent Seafood Appetizer – May River Grill!Test
Chef Charlie Sternburgh could be the poster child for enthusiasm and determination.
Years ago, Chef Sternburgh was working in an area restaurant. The head chef left the job unexpectedly before opening night. Without any formal culinary training, Chef Sternburgh courageously walked into the kitchen and set up shop.
What he brought to the table was a love for cooking. His father, a butcher, and his grandmother instilled this love in him. He honed his skills and developed a following. He decided to open The May River Grill.
The May River Grill opened in 2007, transforming what was once a gas station into a cozy, uncluttered and inviting room with an open kitchen. The tables are far enough apart that you couldn’t straighten a fellow diner’s napkin even if you felt the need to do so.
The real estate mantra “location, location, location” is not lost here. Streets lined with enormous trees, dripping with Spanish moss and history, adorn the historic town of Bluffton, with its galleries, antique shops, historic homes and churches. The downtown section sits on a high bluff overlooking the pristine May River. Picturesque is an understatement. Majestic comes closer to describing the view.
A walk around Boundary and Calhoun streets, and all the tiny side streets inbetween, is a good way to work up an appetite for Chef Sternburgh’s menu. The fresh seafood offerings are many: Shrimp aglioe olio (garlic and olive oil), crispy oysters with horseradish cream, seafood curry, and seafood-stuffed salmon. The restaurant’s oyster supplier is the Bluffton Oyster Company, which has been shucking oysters for nearly a century. The classic dishes we are all a little hesitant to admit we enjoy are not forgotten on the menu. The veal Marsala, crispy duck and sautéed calf’s liver have a safe haven here.
Quality service is another reason the regular clients return time after time.
“They appreciate having a rapport with the same wait staff person they had on their previous visit,” Chef Sternburgh says. “Teamwork is key.” Friendly, attentive and knowledgeable seem like essential attributes in a wait staff, yet many restaurants don’t seem to meet the criteria.
The favorite dessert at May River Grill is chocolate mousse in an oatmeal crunch basket. All the desserts are made from scratch daily, and I’m happy the mousse is presented in a basket, which makes it easier to take home an extra one!
CARRIE B. HIRSCH of Hilton Head has broad experience in the culinary arts. Carrie wrote this article for South Carolina Living Magazine, October 2009.
SHRIMP AGLIO E OLIO
½ cup olive oil
2 tablespoons garlic, finely minced
1 pound medium shrimp, peeled and deveined
2 medium ripe tomatoes, finely chopped
5 basil leaves, julienned
½ cup chicken broth
½ cup water
In a small bowl, combine to create:
1 teaspoon black pepper
1 teaspoon coarse salt
1 teaspoon granulated garlic
½ teaspoon paprika
In a large skillet, heat olive oil (not extra virgin as it can be too sharp) and minced garlic. Sauté on medium-high heat until garlic begins to brown. Add shrimp and sauté one minute. Add tomatoes, basil, chicken broth, water, then sprinkle with seasoned salt; bring to a simmer, stirring occasionally. Divide portions equally between four small bowls. Serve with crusty bread for dipping. To create ample portions to serve as a main course, double this recipe, then serve over angel hair pasta. Serves 4 as an appetizer.
Sweet Summer Days The season of porch sittin’, sweet tea drinkin’ and boatin’ is here and there’s no better way to enjoy it than getting out and about. From luxury to laid-back Lowcountry life on the docks, the Coastal Empire and Lowcountry are full of fun for everyone in the family. Choose from these exciting… Read More…
For thousands of years, indigenous Muskogean Indians called Daufuskie Island home. The word “Daufuskie” comes from the Muscogee language and means “sharp feather,” due to the Island’s distinctive shape. In the mid-1500s, Spanish explorers had begun colonization of the Southeastern Coast of the United States, followed by the French and English. It was during this… Read More…
Art is many things: expressive, imaginative, creative, original and, often, visual; but at The Roasting Room, the art is a performance. Musicians, lyricists, singers, songwriters and composers deliver emotion that is almost palpable. From high-energy fervor to laid-back, smooth performances that go down like a great glass of wine, the art of The Roasting Room is… Read More…
A center of the Secessionist Movement prior to the Civil War, Bluffton was essentially abandoned after the Battle of Port Royal Sound in 1861, but served as a hub of the Confederate intelligence network. In the early morning hours of June 4, 1863, approximately 1,000 Federal troops transported by gunboats disembarked on Hunting Island Plantation and… Read More…
As an artist, I suffer from this problem—it’s an issue with focus. Not that I can’t focus on something, it’s that I have a tendency to focus on everything. It can be very distracting and lead to many started and unfinished tasks. I had a professor who I was helping with research and, while we… Read More…