South Carolina is a state deeply rooted in the complex history of the American South, a place where culinary traditions are fiercely guarded and passed down through generations. In the third season of No Reservations (2007), Anthony Bourdain headed to the Lowcountry and beyond to explore a food scene that is synonymous with comfort, heritage, and uncompromising flavor. This wasn’t an episode about modern culinary reinvention; it was a deep dive into the soul of Southern cooking. Bourdain’s journey through South Carolina focused on the foundational pillars of the region’s cuisine: whole-hog barbecue, historic Gullah culinary traditions, and hearty, unapologetic home-style fare. He sought out the institutions that honor the past, from legendary smokehouses to neighborhood joints serving up massive, gravy-smothered biscuits. The episode highlighted the unique blend of African, European, and Native American influences that created one of America’s most distinct regional cuisines. Here are the essential stops that defined his exploration of genuine South Carolina flavor.
When Anthony Bourdain visited South Carolina on his show No Reservations, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is No Reservations, season 3, episode 14. It first aired on September 17, 2007.
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DISH – “Big Nasty” – Anthony Bourdain South Carolina
WHAT IS IT?
Anthony Bourdain ate the “Big Nasty”, which is a dish that consists of a biscuit, fried chicken, cheddar cheese and sausage gravy and for dessert, he had buttermilk pie with lemon custard.
“If I was gonna work after this like, an office job, I’d need a nap before I go on.” -Anthony Bourdain
WHERE IS IT?
Hominy Grill
207 Rutledge Ave, Charleston, SC 29403, United States
Charleston, United States
NOTES – Anthony Bourdain South Carolina
Unfortunately, this restaurant has since closed its doors.
DISH – “South Carolina BBQ” – Anthony Bourdain South Carolina
WHAT IS IT?
They had pork hash, pulled pork, pork skin cracklings and ribs and sauce.
“All great cooking is of course about fundamentals and for sweatman’s that means pigs and wood.”
WHERE IS IT?
Sweatman’s Barbeque
1427 Eutaw Rd, Holly Hill, SC 29059, United States
South Carolina, United States
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DISH – “Gullah Grub” – Anthony Bourdain South Carolina
WHAT IS IT?
Anthony Bourdain visited Gullah Grub Restaurant located in South Carolina.
First: Frogmore stew which is made of potatoes, corn, sausage and shrimp.
Second: Cornbread and “Swamp Water” which is combination of lemonade and sweet tea.
Third: Boiled crab soup with crab roe.
“Whether you call it frogmore stew or St. Helena’s garlic seafood boil, it looks good.” -Anthony Bourdain
WHERE IS IT?
Gullah Grub Restaurant
877 Sea Island Pkwy, St Helena Island, SC 29920, United States
South Carolina, United States
DISH – “Home Style South Carolinan Cuisine” – No Reservations South Carolina
WHAT IS IT?
They had corn fritters, fried green tomatoes, shrimp and grits, chicken livers and onions, mashed potatoes and gravy. For dessert, they had homemade coca-cola cake, banana pudding and coconut cream pie.
“Somehow, I keep getting surprised in my trips to the American south, lotta things down here that I just don’t expect to go together… but they do.” -Anthony Bourdain
WHERE IS IT?
Jestine’s Kitchen
251 Meeting St, Charleston, SC 29401, United States
South Carolina, United States
NOTES – Anthony Bourdain South Carolina
Unfortunately, this restaurant has since closed its doors.
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This exploration of South Carolina showcased Bourdain’s deep respect for American regional cooking and the cultural history embedded within it. He celebrated the laborious, time-honored techniques of true Southern barbecue and brought essential focus to the rich, enduring foodways of the Gullah people, recognizing their foundational role in Southern cuisine. The episode was a hearty embrace of comfort food, proving that a massive, gravy-covered biscuit or a perfectly executed Frogmore stew can be just as profound as any fine dining experience. It serves as a reminder that the best Southern food is rooted in tradition, community, and a whole lot of soul. When you head South, make sure to seek out the local smokehouses and historical eateries to taste the real history of the region.
