Fodor's Travel

"Local chef Hugh Acheson, who you might recognize from his Top Chef judges’ table appearances, helms this New American restaurant, where the menu changes daily and includes southern-inflected dishes like the shrimp-and Andouille-filled Frogmore stew, a haute cuisine reinterpretation of a classic Low Country boil."

Roger Strauss

"The stew has large, succulent gulf shrimp, potatoes, spicy andouille sausage and corn in a tomato broth. It comes with a nice hunk of bread to sop up the broth. This dish is also filling, and all that is left in his bowl is a little bit of broth."

Grant Goggans

"While Marie went with a special, I tried one of Five & Ten’s signature dishes – it’s even on a T-shirt – the low-country Frogmore stew. I just knew that I tasted Old Bay seasoning in this, and I was right. It is very good, although I bet it is even better on a cold day in January or February."

Atlanta Magazine

"Frogmore stew with Georgia shrimp will reward your journey."