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 Office, near the road entrance leading to the Public Library. Come by and visit us. Enjoy fresh pasta. (843) 540-2095.
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…
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.
1017 Fording Island Rd. | Bluffton | (843) 706-9222
Mulberry Street TrattoriaTest
1476 Fording Island Rd. | Bluffton | (843) 837-2426
11 State of Mind Way | Bluffton | (843) 757-7427
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.
25 Sherington Dr. | Bluffton | (843) 706-6178
1 Village Park Square | Palmetto Bluff • Bluffton | (843) 706-6630
Mulberry Street TrattoriaTest
1476 Fording Island Rd. Suite B | Bluffton | (843) 837-2426
Five Guys Burgers and FriesTest
1019 Fording Island Road Suite 101 G | Bluffton
Choo Choo BBQ XpressTest
129 Burnt Church Rd. | Bluffton | (843) 815-7675
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
25 Bluffton Road #613 | Bluffton | (843) 815-4540
Old Town DispensaryTest
15 Captains Cove | Bluffton | (843) 837-1893
1262 Fording Island Rd. | Bluffton | (843) 705-7001
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.
133 Belfair Village Dr. | Bluffton | (843) 815-8226
R&D Wine BoutiqueTest
1011 Fording Island Rd. | Bluffton | (843) 837-3747
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!
27 Dr. Mellichamp Drive #108 | Bluffton | (843) 757-0380
Captain Woody’s Seafood BarTest
17 State of Mind St. | Bluffton | (843) 757-6222
Guiseppi’s Pizza & PastaTest
25 Bluffton Rd. | Bluffton | (843) 815-9200
Burnt Church & Bruin Road | Bluffton | (843) 290-8585
91 Towne Drive | Bluffton | (843) 815-5551
Jim ‘N Nick’s Bar-B-QTest
872 Fording Island Road | Bluffton | (843) 706-9741
British Open PubTest
1 Sheridan Drive #G | Bluffton | (843) 705-4005
Baked Ravioli with Marinara Sauce RecipeTest
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
Squat N’ GobbleTest
1231 May River Rd. | Bluffton | (843) 757-4242
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!
Promenade Street & May River Road | Bluffton | (843) 816-5674
Claude & Uli’s BistroTest
1533 Fording Island Rd. #302 | Bluffton | (843) 837-3336
130 Plantation Business Park, Suite 208 | Bluffton | (843) 757-6688
Corks Wine Co.Test
14 Promenade St. | Bluffton | (843) 815-5168
1 lb. Package Hillshire Farm Polska Kielbasa
4 Ears of Fresh Corn, broken in half
8-10 Small Red Potatoes
2 lbs. Fresh, Wild Caught SC Shrimp, shell on
J & O Seasoning (available at Bluffton Oyster Factory)
1. In a large pot, bring around 1 1/2 gallons of water to a rolling boil. Cut sausage into 2-inch pieces and add to the water; steam for about 10 minutes. Add corn and potatoes and cook just until potatoes are fork tender. Add the shrimp to the water and tumble with other ingredients to ensure shrimp are covered in the water. Steam for around two minutes or so until the shrimp are pink. Be careful not to overcook the shrimp.
2. Drain all ingredients and spread out onto a large sheet pan and sprinkle with J & O Seasoning to taste.
3. Serve with cocktail sauce, melted butter and your favorite beverage. Dig in and enjoy!
4. Serves four adults.
Courtesy of Toomers’ Bluffton Seafood House
1008 Fording Island Road #B | Bluffton | (843) 815-5555
Wild Wing CafeTest
1188 Fording Island Road | Bluffton | (843) 837-9453
13 State of Mind Street | Bluffton | (843) 757-9190
27 Dr. Mellinchamp Dr. Unit 101 | Bluffton | (843) 757-7200
12 Sheridan Park Circle | Bluffton | (843) 815-5030
91 Towne Dr. | Bluffton | (843) 815-5551
The Bluffton RoomTest
15 Promenade St. | Bluffton | (843) 757-3525
4376 Bluffton Pkwy. | Bluffton | (843) 757-1999
Bluffton restaurants truly offer something for everyone. Whether you’re in the mood for gourmet cuisine, fresh seafood or casual pub fare, you’ll find it all in Bluffton. Bluffton’s dining scene has grown dramatically in recent years, offering a fresh taste of Lowcountry living at its finest. Bon appetit!
The Lowcountry is proud of its culinary heritage – and rightly so. No matter what the name — country, farmhouse or down-home cooking — the appeal of Southern food crosses social, racial and geographic lines. Young and old, black and white, rich and poor flock to restaurants where fried chicken, collard greens, barbecue and cornbread… Read More…
A handful of local fishermen have been fly fishing in Lowcountry waters since the late ‘50s and early ‘60s, but the sport has been growing in popularity in the past five years. More than just a “yuppie sport,” saltwater fly fishing offers a unique challenge and an opportunity to experience the natural beauty of the… Read More…
South Carolina became the eighth state to ratify the U.S. Constitution, on May 23, 1788. South Carolina became the first state to vote in favor of secession from the Union on December 20, 1860. After the American Civil War, it was readmitted into the United States on June 25, 1868. South Carolina is named in honor of King Charles I of… Read More…
The Church of the Cross, an Episcopal church located on a bluff overlooking the scenic May River, has served as the heart and soul of Bluffton for many area residents. Constructed of virgin heart pine (not cypress, as many believe), the church has a unique rustic exterior that complements its distinctive Gothic architecture. The church… Read More…
The aquatic ecosystem of Hilton Head Island and the Lowcountry is home to a wide variety of animals working in harmony to create the beautiful natural places we enjoy. By Jessie Renew, Outside Hilton Head Among these is the abundant fishery comprised of hundreds of species of animals, all of whom are woven into the food web. Close to the… Read More…