Eat in James Island and Folly Beach (james-island), Charleston

Bowens Island Restaurant ★ 4.6

Bowens Island Restaurant near Folly Beach has shovel-fed steamed Lowcountry oysters since 1946. James Beard America's Classics winner in 2006; rebuilt after a 2010 fire.

Signature: Steamed oysters by the bushel, Frogmore stew

Order: A bushel of steamed oysters opened table-side and a bowl of Frogmore stew.

Tip: Closed Sunday and Monday. Cash and card; no reservations. Tide-line tables fill at sunset.

Carolina Cookery: Classic Gullah Cooking ★ 4.6

Carolina Cookery in Charleston runs hands-on Gullah-Geechee cooking classes from a James Island studio under chef Rashaunda Grant. Two-hour class, dishes rotate by season and market.

Tip: Classes run Thursday to Saturday. Note allergies at booking; Chef Grant adjusts each menu accordingly.

Jack of Cups Saloon ★ 4.6

Jack of Cups in Folly Beach runs a seasonally evolving Center Street menu of Asian and Indian inspired comfort food. Southern Living named it South Carolina's best cheap eat.

Try: Globally inspired comfort food, Asian and Indian flavored plates

Tip: Closed Tuesdays. Vegetarian and vegan options run alongside the omnivore menu; sidewalk seats out front, courtyard in back.

Kwei Fei ★ 4.5

Kwei Fei in Charleston runs David Schuttenberg's Sichuan kitchen from a James Island room next to the Pour House. Lamb dumplings, dry-rubbed wings, mapo tofu cut with Lowcountry produce.

Order: Lamb dumplings, dry-rubbed Four Rivers wings, mapo tofu

Why locals love it: James Island Sichuan-only restaurant next to the Charleston Pour House, the city's longest-running serious Chinese kitchen and far off the King Street circuit.

Tip: Walk-in, reservations on Resy for parties of 4 or more. Open Tue-Sat dinner only; the chili oil dessert always sells out.