Your Guide to Authentic Regional Eats
Dave's Carry-Out, a tiny corner storefront with only two tables for eating on premises and a reputation for staying open long into the morning when everything else in town has closed, makes a specialty of frying. While nearly every meat-and-three restaurant deep-fries something to anchor its meals, Dave's does little else. Not to dis Tuesday's jumbo turkey wings and red rice or Thursday's melting-tender Cornish hen with hoppin' john, but it is Dave's every-day shrimp that must be eaten -- taut pink crescents veiled in a film of crunch so elegant that they put me in mind of the legendary frying done by the long-gone Edisto Motel. It is hypnotic to watch the cook (Dave's son) bread every single one individually, tossing them into a fry basket that gets dropped into hot oil above the pieces of fish and pork chop that sizzle down below. Yes, everything goes into the same hot soup, and everything comes out with its own flavor -- pork, fish, chicken -- haloed by a multi-flavored zest that is the hallmark of Lowcountry cooking.
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Shrimp Platter
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 Pork Chop Sandwich
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Seafood Platter
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Cornish Hen
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