Lowcountry Cooking: Dr. Fishbone serves up the classics

Fried green tomatoes, shrimp ‘n’ grits, catfish stew ... South Carolinians definitely know their Lowcountry cooking.

Those who want the same flavor as home without the cooking and cleaning don’t have to make the drive to Charleston or Savannah anymore thanks to Dr. Fishbone, a new restaurant in Florence.

With a menu made up of everything from crab cakes and po’ boys to fried green tomatoes and broccoli cornbread, Dr. Fishbone offers a combination of traditional southern and Lowcountry cooking.

The South’s “Lowcountry,” a relatively small coastal region that stretches from Charleston down through Savannah, Ga., is home to a mix of cultures and traditions. The complex system of estuaries and inlets supports shrimp, crab, clam, oysters, bass, mullet and other seafood. Because those items could not be transported easily inland in the times before refrigeration, the region became a center for the items. Because rice predominantly got its start in South Carolina, it became a staple of Lowcountry cooking.

The Lowcountry also had international influences, from regions as diverse as Africa, a strong influence, especially in the sea islands where the African-influenced “Gullah” language is still spoken, Scotland and France (the result of French Huguenot migration in the 18th century). The cooking fits into the broad definition of southern cuisine and yet maintains its own low country character.

“We know what we like to eat, so that’s how we came up with our menu,” Artie McPherson said. “It’s definitely based in the South. It’s stuff you’d have at home for Sunday dinner, and we try to use as many local products as we possibly can. The vegetables are locally grown, the shrimp are from the South Carolina coast. The closer to home, the better.”

In addition to seafood plates, the menu also offers land items such as traditional southern barbecue and chicken and waffles, featuring malted Belgian Waffle sauce and southern fried chicken, along with homemade burgers. The restaurant also features daily specials such as quail and grits and homemade chicken and dumplings.

McPherson and his wife might be the owners, but they are quick to point out that the restaurant is a team effort backed strongly by Curtis Gowans, an old fishing buddy of McPherson’s who heads up the kitchen, and Meirisa Coleman, who runs the front of the house, along with many of the McPhersons’ family members. Desserts, such as traditional tea cakes, are baked by McPherson.

“We want our customers to want to keep coming back,” McPherson said. “We enjoy watching people enjoy our food.”

So far, the flavor and friendliness at Dr. Fishbone is paying off.

“It’s just like eating at home,” Amy McEachin, a regular customer, said. “At Dr. Fishbone, the food feeds your body, and the atmosphere feeds your soul.”

Dr. Fishbone
2112-D S. Irby St. (near Super Wal-Mart complex)
Florence
(843) 673-2705
www.drfishbone.com
Hours: Monday-Saturday, 6:30 a.m. to 8:30 p.m.

Recipe: Dr. Fishbone Charleston Fish Wrap:
Spinach tortilla wrap
7 to 10 oz. grilled or fried flounder
2 oz. salsa
2 oz. shredded lettuce
4 oz. sour cream
2 oz. cheese
2 oz. chopped tomatoes
cilantro to taste
Fry or grill your flounder. Place it in wrap, then pile on the fixings. Grab some sweet potato fries or homemade onion rings for a tasty side dish.

— Dr. Fishbone staff