I live for seafood, especially in the lowcountry. Tucked in a quiet shopping center in Hilton Head Island, Lucky Rooster Kitchen + Bar is a must visit stop in the lowcountry and my dad agrees since we took him last year for his birthday and he has been plotting a way to make it back for Father’s Day.
Small crustaceans but big in flavor, shrimp are the centerpiece of several dishes at Lucky Rooster Kitchen + Bar in Hilton Head. The restaurant’s Shrimp and Crab rice and Shrimp and Grits are perfect to celebrate summer, but don’t miss out on other lowcountry seafood favorites at this Hilton Head staple.
Chef Clayton Rollison uses Anson Mills Carolina Gold Rice in his Shrimp and Crab Rice, along with okra, bacon and benne seeds. The dish is topped with a cilantro vinaigrette. The Shrimp and Grits features corn, butter beans, calico peas, pepper sofrito and a smoked tomato creole sauce. Both dishes are also gluten-free.
Be sure to try the Blue Crab Cocktail Claws, served with pickled vegetables and a trio of sauces including gribiche, spicy honey mustard and cocktail sauce. Or enjoy a southern staple like Fried Okra + Oysters, cornmeal-fried and served with hot pepper relish and buttermilk dill dressing.
Feeling adventurous? The Octopus a la Plancha is served with housemade sausage, chickpeas, piquillo peppers, roasted garlic, onion soubise, caper, olives, lemon, saba and herbs.
Of course, the large plates menu highlights the best of what Hilton Head’s fishermen have to offer. In addition to the Shrimp and Grits and Shrimp and Crab Rice, chef Clayton’s Blackened Catfish is a seafood showcase with shrimp, fried oysters, Jefferson red rice, tasso and red roux.
Or, try the Seared Redfish Pasta (with baby carrots, spring onions, kale, asparagus, English peas, tomato conserva and rocket pesto), the Mahi Mahi (with escovitch vegetagles, Anson Mill’s faro verde and spicy red curry coconut sauce) or a herb-roasted whole fish of the day (with grits, shaved vegetables and salsa verde).
Chef Clayton changes the menu frequently to stay with what’s in season, so don’t be surprised if something new is on the menu when you visit!0