Jane & Michael Stern

"Must-Try: The hushpuppies, still made from May Bowen's original recipe, are cream-rich inside their dark, crunchy skin."

Larry Olmsted

"The other two legs of the Low Country trinity of must-try specialties are Frogmore Stew and shrimp and grits. The former contains small potatoes, corn on the cob cut into 3-inch lengths, sausage and local shrimp all steamed together, the area's comfort food of choice, simple but delicious – especially here."

Laura Siciliano-Rosen

"The Frogmore stew is lovely here—simple, fresh, and flavorful, tasting of the sea, the land, and Old Bay seasoning. It’s a mess to eat, but the taste, coupled with sunset views over the picturesque river and marsh beyond, is more than worth it."

Laura Siciliano-Rosen

"At the inimitable Bowens Island marsh-side restaurant, they are served alongside several of the main courses, but if you're like us, you'll want to order a few extra."

Sam Spence

"Oyster season or not, we have a hard time passing up the Frogmore Stew, a pot full of potatoes, sausage, corn on the cob, and shrimp steamed together as God intended it."

Meaghan Agnew

"Try the Frogmore stew, a hearty Lowcountry specialty of sausage, shrimp and corn."

Charleston Culinary Tours

"Folks can’t seem to agree if it’s Frogmore Stew, Beaufort Stew, Beaufort Boil, or Lowcountry Boil, but the heady combo of shrimp, sausage, corn, potatoes, and Old Bay seasoning garners plenty of interest among Charleston visitors. If you don’t have Southern family to cook for you, take a car out to Bowen’s Island for its version."

Charleston Daily

"Don’t forget to order the Frogmore Stew and hushpuppies."

Katie McElveen

"Enjoy your fresh fare with hush puppies, Frogmore stew, and South Carolina-brewed beers."

Sydney Gallimore

"From all-you-can-eat fresh oysters served by the shovelful, to perfectly seasoned bowls of Frogmore Stew (aka Lowcountry Boil), there’s a reason people line up in droves every night just to get inside."