There’s also a decent-sized parking lot behind the restaurant off the main street and a side street. They have a sort of upscale farmhouse-type feel in places, with relaxed lighting throughout.
Page’s is located in a nice newer building with a lot of accents we’d call country chic. Always be sure to ask a server if you want something you’re uncertain about at a restaurant. We dined on the early side of lunch and, while Page’s has a brunch menu, some things like the coffee cocktail are available afterward. We did, however, try a coffee cocktail that was quite refreshing at the beginning of our experience. Since we decided on such robust entrees, we didn’t get to try any of the appetizers, but we absolutely would on another visit. The meal also comes with a soft biscuit, a great vessel for sopping up grits and sauce when you reach the bottom of the bowl! Page’s serves up one of the most unique and satisfying plates of Shrimp and Grits we’ve eaten, and it’s worth a try for someone in your dining party if they like such things. The shrimp were plump, plentiful and a bit buttery, and a kicky sauce over it all topped the whole bowl off nicely. The grit cakes were crisp outside and moist and creamy inside, easily the best grit cakes we’ve had anywhere. We’ve had dry and unappetizing grit cakes with bad gravy before. Page’s uses grit cakes in their Shrimp and Grits, which is a bold move. Molly opted for the Shrimp and Grits, a dish we both love and have eaten from New Orleans to Savannah and many Southern locales between. And the butter beans were incredibly seasoned and soft like they’d been cooking for hours on low heat. My wife Molly said the okra tasted like it was picked out back, something my parents have always said about the fried okra at Hyman’s in downtown Charleston. The shrimp was crispy, the flounder light and the oysters perhaps the most flavorful and delightful of all. The crab cake was light yet meaty with very few perceptible fillers. I went with the namesake fried okra (how could I not?) and butter beans, which intrigued us as a menu item you don’t find many places these days, even in cafeteria-style setups.Įach variety of seafood was excellent. That made it a $30 entree, but it was a heaping plate of the oysters, fried shrimp, flounder and a crab cake, along with hushpuppies and two sides of my choosing. I went all in and chose the seafood platter and added fried oysters at Page’s. Barbecue, burgers and Southern fare had already been on our menu on this trip, so this was our fit for seafood. We also try to vary our cuisine types while traveling, eating different kinds of food at different restaurants. Page’s became one of those such joints for us, even though their menu combines the best of coastal seafood and other classic Southern dishes like the Chicken and Waffles. When we travel to a coastal area, we always seek out seafood joints of all kinds.
#Pages okra grill building mac#
Among the items are appetizers of Seafood Mac and Cheese, Fried Green Tomatoes, and Pork and Pimento Cheese Spring Rolls with Barbecue Sauce entrees of Shrimp and Grits, Chicken and Waffles, a Filet Mignon Salisbury Steak, and most any fried seafood you can imagine as well as a lengthy list of sides, an extensive cocktail and drinks menu, and more. We checked out the menus of most of the suggestions we received on the Facebook post, and Page’s had one of the most enticing menus of all. Page’s sits on the main highway in Mount Pleasant, just across the Ravenel Bridge from downtown Charleston. I received nearly 300 comments in just a couple days, including suggestions of many restaurants I’d visited before and many I’d never encountered, like Page’s Okra Grill. And that’s how we found Page’s Okra Grill in Mount Pleasant, S.C.Īs we prepared to visit the Charleston area, I joined a 38,000-member Facebook group called “ Chucktown Foodies.” I asked a simple question: What’s the most iconic but affordable Charleston-area restaurant everyone should visit? I’ve visited the South Carolina Lowcountry more than a dozen times, but I wanted some fresh perspectives on where to eat.
Crowd-sourcing can be an incredibly helpful way to find great places to eat, especially when traveling far from home.
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