The Ultimate Guide to Hilton Head, Summer 2021 Edition

The Old Oyster is under new management, but remains one of the best waterfront dining venues around. This restaurant has been welcoming guests for 30 years, and families have built traditions around a meal here during their time on HHI.

These days, they’re enjoying smoked shrimp deviled eggs, hushpuppies, sweet scallops and fresh grouper on the deck over Broad Creek under the stars. Happy hour is a popular draw (oyster selects are easy choices), which goes well with a loaded Bloody Mary and the sea breezes slipping through the marsh grass. 

If you’re over Lowcountry fare for an evening, then the Sante Fe Cafe has your back, with its Southwestern flavors and mesquite grill. Expect straightforward classics like guacamole, cowboy cut steaks, and tacos to spice up dinner; meanwhile, locals know that the soup selections are truly special. Painted desert soup — corn and red pepper with mole — and a green chile pork stew topped with melted Monterey Jack cheese are perennial local standbys. But, if the season permits, a margarita on the cantina’s rooftop is a good way to end an evening. 

Another Broad Creek spot is also one of the most beloved restaurants for vacationers returning to the island, and Fishcamp has the Lowcountry lore to back up that love affair. Though it’s housed in the original Simmons Fish Camp building built in 1955, the menu is very much of the modern era, from shellfish towers to seafood risotto, all with a view of Broad Creek and the setting sun beyond. You’ll see plenty of tables with the right idea, ordering a peel-n-eat shrimp boil with sausage, potatoes, and corn, a Lowcountry specialty that was literally born out of just such a setting.

Recently opened on Office Park Road, Nectar is not only committed to working with regional farmers, they’re also committed to serving brunch all day, which is lovely on vacation or anytime you’re ready to nosh on chicken and waffles … and then take a nap. Tempting bar snacks such as the pork belly biscuit are at the ready for wine pairings — house pours are only $6 — and if you have hungry kids, they have a menu just for them. It’s local food, all day and however you need it, whether that’s healthy, hearty or somewhere in between.

Call 843-682-2337 for reservations.

The Patruno family behind Nunzio is from Italy’s Puglia region, and had been longtime visitors to HHI, so this Italian dining experience feels very anchored in place — albeit on two continents. There’s a garden right beside the restaurant for daily fresh vegetables, seasonal mushrooms in the petti di pollo Marsala; a housemade ravioli of the day; and a deft, caring hand with all of the items on the menu. Occasional live music featuring Italian standards rounds out the experience of la dolce vita, island style. 

Casual dress and an oceanfront view? Count us in. Coast is easy for the whole family to love, with their approachable menu of everything from nachos to potato-crusted catfish to calamari. Located in the Sea Pines Resort in the Beach Club, there’s an oceanfront bar and plenty of frozen cocktails if you feel inspired by the island scenery, plus an all-day menu so the kitchen is ready to serve you even if you’re running on island time. Live music starts as the sun goes down, setting the tone for a more convivial evening vibe. 

Chef Philippe Feret is the former executive chef of New York’s iconic Windows On The World and Tavern On The Green restaurants. But Feret grew up in his father’s bakery in France, and he’s now flown South to set up shop on HHI with a charming bakery and lunch spot. Head there for light and flaky eclairs, New York-style cheesecake, and plenty of other pastry treats that beckon from glass cases. Lunch includes quiches and fougasse. There are plenty of perfect times to visit the spot, from breakfast jaunts to shopping for the most delicious hostess gifts or specialty cakes.

A French bistro often has our hearts, and this island spot pulls at all the appropriate heartstrings: escargots, vichyssoise, moules frites, and plenty of local seafood, prepared lightly and perfect with a bright white from the wine list. If it’s cocktails you desire, HHI local Ryan Leal is behind the bar menu, bringing absinthe washes, Suze aperitifs, and bright herbal flavors to the party. Bottomless mimosas also are available for Sunday brunch.

Rounding out the list with just one more waterfront dining gem, Hudson’s is on the same site as a 1912 oyster factory. The term “factory” could still be used today when it comes to the restaurant, because in the course of a year, more than 450,000 of the bivalves are shucked on the property.

Beyond oysters, the restaurant employs its own fleet of fishing boats for all the good stuff: shrimp, crabs, and a variety of fish. On a bustling weekend night, close to 1,000 guests come through. Plan accordingly if you want to join them as the tables are awarded first come, first served.