Places to Eat

My Three Sons

Tucked in a strip mall off Rivers Avenue, My Three Sons is a no-frills powerhouse of Lowcountry soul food. Opened in 1998 by the late “Big John” Hamilton and now run by his sons, this spot specializes in fried favorites that draw lines out the door. The fried pork chop—crispy exterior giving way to juicy, seasoned meat—is a menu staple, often paired with sides like lima beans simmered with ham hock, mac ‘n’ cheese baked to golden perfection, and candied yams that balance sweet and savory. Don’t skip the fried chicken, brined and battered to achieve that perfect crunch. Pro tip: Arrive early for lunch; portions are generous, and the daily specials (like oxtails on Thursdays) sell out fast. It’s cash-only vibes with takeout dominating, but the warmth from the staff makes it feel like a family reunion.

Hannibal’s Kitchen

A stone’s throw away on Blake Street, Hannibal’s Kitchen has been slinging soul food since 1985, founded by the late Hannibal “Hann” Jones. This unassuming cinder-block building is legendary for its crab rice—a fragrant, tomato-based pilaf studded with lumps of blue crab meat—and shark steak, a rare Lowcountry delicacy fried or stewed to flaky tenderness. The lima beans here are a revelation, slow-cooked until creamy with just the right smoky depth. Opt for the “Hannibal’s Special” platter to sample it all, including okra soup thick with vegetables and pork. The atmosphere is pure community hub: locals chatting over sweet tea, walls adorned with family photos. It’s affordable, flavorful, and unapologetically authentic—open for lunch and early dinner, so plan accordingly.

Rodney Scott’s BBQ

No Charleston food tour is complete without barbecue, and Rodney Scott’s BBQ in North Charleston (with a flagship on King Street downtown) is pitmaster royalty. James Beard Award-winner Rodney Scott hails from Hemingway, SC, and brought his whole-hog tradition to the city in 2017. The star is the pulled pork, smoked over hardwood for 12 hours until it melts apart, lightly sauced with a tangy, vinegar-pepper blend. Pair it with cracklin’-topped skins, collards greens punched up with vinegar, or hushpuppies that are crisp outside and fluffy within. The ribs fall off the bone, and the fried catfish sandwich is a sleeper hit. Grab a seat at the communal tables, wash it down with Cheerwine, and savor the smoky haze—it’s BBQ elevated to art form.

Bertha’s Kitchen

Just down the road on Meeting Street Road, Bertha’s Kitchen is a James Beard America’s Classics winner and a beacon of soul food excellence since 1979. Founded by Albertha Grant (known as “Miss Bertha”), it’s now run by her daughters, dishing out plates that honor Gullah roots. The fried chicken is iconic—seasoned overnight, dredged in flour, and fried to a shatteringly crisp golden brown. Sides steal the show: red rice infused with sausage and tomatoes, okra soup that’s more stew than soup, and lima beans so buttery they need no extra adornment. Try the chitterlings (chitlins) if you’re adventurous, cleaned and cooked to perfection without a hint of off-flavor. It’s cafeteria-style service in a humble space, but the flavors are bold and comforting. Cash only, and expect a wait—worth every minute.