Frommer's

"All the classics are perfect here: Carolina succotash, lump crab cake, and peanut butter pie."

Christian Senger

"Lightly-sautéed shrimp sat atop a wonderful blend of fresh corn, speckled butter beans, field peas and the aforementioned bacon. I've never had succotash before, but I'm afraid to order it anywhere else because this was fantastic."

Hanna Raskin

"Perhaps the best shrimp preparation is the succotash, which also is available with scallops, chicken or fish. The dish isn’t exactly healthy — it’s helped along by lots of butter and bacon — but the sturdy corn and field peas bear a lovely farm-stand sweetness."

Hanna Raskin

"What’s unexpected is the pristine breading thinly encasing the shrimp, pickles, jalapenos and all the rest of the menu items baptized in frying oil."

Erin Perkins

"Choose from plates like jerk shrimp with peaches and cream grits and pineapple salsa or more traditional sauteed shrimp, with tasso ham, peppers, onions and red eye gravy."

Stephanie Burt

"You can get them with pimento cheese if you please, BBQ sauce if you’re the boss, or smoked gouda if you woulda-coulda-shoulda. See where we’re going with this?"

Jennifer Dienst

"During lunch, locals line up for the Carolina succotash."

Jenna-Ley Harrison

"In need of a healthier spread? Spoon up a sample of shrimp or chicken succotash, each serving made with a vegetable medley of peas, corn and butter beans mingled with bacon."

Kate Auletta

"When on Isle of Palms, eat at Acme Lowcountry Kitchen, which is the best food you’ll ever eat. Seriously. You’re living real large if you can eat their succotash with local butter beans and a side of grits."

Stacy Huggins

"Next came the Charleston Succotash, an amazing amalgamation of ‘New Years Day’ and Southern comfort food at its very best. The fresh, creamy dish featured shrimp instead of the usual scallops, plus bacon and tarragon. It was easily the favorite of the appetizers, and Chef Kline confirms that’s the crowd favorite too."