"Cooked oysters at Bowen's Island are not what most people would consider beautiful. But once you pry open a few shells and savor their briny-sweet luxury, suddenly there are few sights more beautiful than a trayful."
Michael Stern
"Here is what you need to eat an oyster feast: a knife to pry them open, a towel to wipe your face and hands, a dab of cocktail sauce, and a hole in the middle of the table for disposing of the shells."
Michael Stern
"A traditional kitchen and usual implements are not required for an oyster roast. Roastmaster Henry's essential tools are a wheelbarrow and a shovel. If you go for the all-you-can-eat deal, the shovel is used to bring oysters directly to your table."
Michael Stern
"Frogmore stew is a Lowcountry slumgullion of sausage, shrimp, corn, and potatoes, named for a fishing community on St. Helena Island off the Carolina coast. It also sometimes is called a Lowcountry boil."
Michael Stern
"As you might expect along the South Carolina coast, the fried shrimp are elegant. The hushpuppies, still made from May Bowen's original recipe, are cream-rich inside their dark, crunchy skin."
Michael Stern
"Bowen's Island looks more like an abandoned tag sale than the legendary Lowcountry restaurant it actually is."
Michael Stern
"Landscaping around the restaurant consists mostly of oyster shells."
Michael Stern
