About
A chef from Johns Island, a dining room of 64 seats, and the dishes his grandmother made.
Johns Island
Recipes from a grandmother’s kitchen
Chef Andre Simmons grew up on Johns Island, cooking the dishes his grandmother made. That is where the shrimp and grits, the Frogmore stew and the banana pudding come from, and why the seasoning tastes the way it does rather than how a chain would make it.
The dining room holds 64, and guests arrive from downtown Charleston, from out of town looking for the real thing, and from Johns Island, which we take as a good sign. A group gets its own room and a menu set with the kitchen before the night.