Lowcountry seafood restaurant
Shrimp and grits, Frogmore stew and the day’s catch in Charleston
The menu is written around what the boats bring in each morning, and the Lowcountry dishes come from Johns Island cooking. Find us on the corner of Cannon and Rutledge, under the blue awning.
- Shrimp and grits$26
- Catch of the day$32
- Fried green tomatoes$12
- Frogmore stew$28
- Lunch fish sandwich$16
- Banana pudding$9
Johns Island
Recipes from a grandmother’s kitchen
Blue Heron Kitchen opened in 2019 and has been cooking from Johns Island ever since. Chef Andre Simmons writes the menu around what came in that morning, in a dining room of 64 seats and a private room for groups.
The menu
What the boats brought in
Shrimp and grits$26
Local shrimp over stone-ground grits, finished with tasso gravy. On the islands it is breakfast; in town it is dinner, and both are correct.
Catch of the day$32
Whatever came off the boat that morning, grilled over the fire or blackened hard in a hot pan with spice. Two sides come with it.
Fried green tomatoes$12
Sliced firm and tart, never soft. If the tomato is red, it is not this dish. Pimento cheese and pepper jelly alongside.
Frogmore stew$28
Shrimp, sausage, corn and potatoes boiled together in one pot. Eaten with the hands and plenty of napkins.
Lunch fish sandwich$16
Weekdays only, on bread, with hand-cut fries. The fastest way to taste what the boats brought in that day.
Banana pudding$9
Made in house every morning. It runs out by the end of dinner service, so order it when you sit down.