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Gullah Cuisine

1717 US-17, Mt. Pleasant, SC - (843) 881-9076
Posted By Shelley on 4/25/2011 1:02:00 PM
We went there to eat as a suggestion by my friend who lives in the area. We all had high expectations as she has always had great food (take out). We ordered the fried green tomatoes and sweet potato fritters, and both were VERY greasy and tasted of burnt oil. When when we received the food (which took a long time) it wasn't very hot. The mac and cheese had hard parts throughout, and I found a very large piece of bone in the greens.

They were out of fries and baked potatoes. When they asked us how the meal was, we gave an honest reply. The lady was matter of fact, "oh, sorry, we have a new cook." Then when we went to pay she didn't offer any discount, not even for the greens that could have killed me with the size of that bone.

Overall the experience wasn't good and I would not eat there again (but I can say the Gullah rice is GOOD!).

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Scorecard

1 - Overall: Won't Eat Again
Overall: Won't Eat Again
Rate this place
The aroma and flavors of Gullah gumbo are positively dizzying. It is loaded with shrimp, chicken, and sausage and thickened by okra in the classical manner.
"The aroma and flavors of Gullah gumbo are positively dizzying. It is loaded with shrimp, chicken, and sausage and thickened by okra in the classical manner."
Michael Stern





Look closely at this serving of she-crab soup and note the layer of clear sherry that floats atop the creamy soup. A couple of servings of this and you won’t pass a breathalyzer test!
"Look closely at this serving of she-crab soup and note the layer of clear sherry that floats atop the creamy soup. A couple of servings of this and you won’t pass a breathalyzer test!"
Michael Stern


A close view of Gullah rice gives a sense of how much flavor there is in every bite. Shrimp, chicken, and sausage each delivers its own note and the rice itself is an edible kaleidoscope. The portion is not immense, but the satisfaction is.
"A close view of Gullah rice gives a sense of how much flavor there is in every bite. Shrimp, chicken, and sausage each delivers its own note and the rice itself is an edible kaleidoscope. The portion is not immense, but the satisfaction is."
Michael Stern


Forking into the dish of collard greens revealed many chunks and shreds of ham, the flavor of which had permeated every fiber of the vegetable's leaves.
"Forking into the dish of collard greens revealed many chunks and shreds of ham, the flavor of which had permeated every fiber of the vegetable's leaves."
Michael Stern


No one ever need nag me to eat my vegetables when they are as delicious as Gullah Cuisine's collard greens. This is one of the greenest-flavored dishes on earth.
"No one ever need nag me to eat my vegetables when they are as delicious as Gullah Cuisine's collard greens. This is one of the greenest-flavored dishes on earth."
Michael Stern


Most sweet teas are pretty similar, varying only in degree of sweetness. This one is unique, flavored not with sugar but with honey. Its floral taste is fine complement for the flavor bouquet of each dish.
"Most sweet teas are pretty similar, varying only in degree of sweetness. This one is unique, flavored not with sugar but with honey. Its floral taste is fine complement for the flavor bouquet of each dish."
Michael Stern


Like everything else here, these lightly coated fried shrimp are powerfully flavored.
"Like everything else here, these lightly coated fried shrimp are powerfully flavored."
Cliff Strutz


The cornbread muffin that signals the beginning of the meal looks pretty ordinary, but it is not. The oven-hot cylinder of corn cake is so fragile that it falls into pieces when you put any pressure on it. It is grain with the character of cream.
"The cornbread muffin that signals the beginning of the meal looks pretty ordinary, but it is not. The oven-hot cylinder of corn cake is so fragile that it falls into pieces when you put any pressure on it. It is grain with the character of cream."
Michael Stern


How do so many southern cooks manage to transform austere broccoli into a rich, luscious vegetable? We’d guess the answer includes breadcrumbs, plenty of butter, and cooking time long enough to make it soft as clotted cream.
"How do so many southern cooks manage to transform austere broccoli into a rich, luscious vegetable? We’d guess the answer includes breadcrumbs, plenty of butter, and cooking time long enough to make it soft as clotted cream."
Michael Stern


We love a restaurant on a mission. Here at Gullah cuisine, chef and proprietor Charlotte Jenkins aims to share the culinary gifts of the lowcountry.
"We love a restaurant on a mission. Here at Gullah cuisine, chef and proprietor Charlotte Jenkins aims to share the culinary gifts of the lowcountry."
Michael Stern


The fried chicken on this plate had been delivered to the serving pan hot from the fryer, still glistening. It is luxuriously chicken-fatty, tender, and delicious. Clockwise, from the drumstick, are collard greens, braised cabbage, candied yams, and macaroni and cheese.
"The fried chicken on this plate had been delivered to the serving pan hot from the fryer, still glistening. It is luxuriously chicken-fatty, tender, and delicious. Clockwise, from the drumstick, are collard greens, braised cabbage, candied yams, and macaroni and cheese."
Michael Stern


If you like your yams sweet, these caramelized hunks are heaven on earth. They were an especially good companion to the potent greens on the buffet.
"If you like your yams sweet, these caramelized hunks are heaven on earth. They were an especially good companion to the potent greens on the buffet."
Michael Stern



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