The Eat Local Challenge is quickly approaching and we’ve curated a list of local restaurants who have prepared a menu item or special offering just for you, utilizing ingredients from our local producers and growers. Take advantage of this list and be sure to thank them for supporting local while you’re there! Take part in the weekly Instagram contest by sharing your experience and tagging #HowIEatLocal.

Check this post often for updates to the list! If you’re a member restaurant with Lowcountry Local First, send your menu item for Challengers to!

60 Bull Cafe:
Local Geechie Boy Shrimp & Grits or a Local Shrimp Po-Boy

Caviar & Bananas:
– Grilled halloumi cheese, fried green tomato & sliced strawberry tower topped w/dill chimichurri
Sweet tea brined, crispy fried local chicken

Sweetgrass Mussels from the ACE Basin in a lemon saffron broth with Spanish chorizo, roasted garlic, & grilled bread

Polpette with ricotta, San Marzano tomato and Pecorino Romano

The Lot (Charleston Pour House):
Bora and Easter egg radishes and green pea hummus, featuring radishes from Spade and Clover Gardens, mint from Lowland Farms and parsley and green peas from Ambrose Farms

The Obstinate Daughter:
Chicken Bog – Keegan Filion chicken, Keegan-Filion andouille, Carolina Gold rice, South Carolina peas (Grow Food Carolina)

Local white fish crudo with lime zest, lemon juice, EVOO and microgreens

Queen Street Grocery:
“The Tenacious Turkey”: Boar’s Head over gold roasted turkey with melted local brie. Topped with local green apples and sprouts, finished with a honey basil spread and served on a hot-pressed ciabatta bread from Saffron! [pictured above]

Sorghum and Salt:
– Butter Bean and Citrus Salad with Feta, Mint, Local Chorzio
– Roasted Heirloom Radish and Pears- With Black Olive, Matcha, and Soy

Swamp Fox Restaurant (Next to Francis Marion Hotel on King St.):
Farmers Market Dinner – Chef Daniel James’ farmers market menu is designed to utilize much of the fresh seasonal products showcased at the Marion Square farmers market. View special menu offered in April.

Ted’s Butcherblock:
Ted’s will have local items in the prepared foods case all month long starting Tuesday, April 4. They will be identified with signage and shared details on social media. Check out @ChefRobbie on Instagram for their salad of the week, featuring local veggies.

Yo Bo Cantina Fresca:
“Eat Your Greens” South Carolina kale, jicama, & spring onion mixed with fresh cilantro, poblano pepper, spring mix, & jalapenos tossed in our citrus vinaigrette then topped w/ sliced tenderloin & chimichurri.

Jordan Amaker
Director of Marketing & Communications
Director of Marketing & Communications