Are you looking for the best restaurants in Hilton Head Island, SC? While Hilton Head is chock full of amazing dining experiences and beautiful waterfront views, there are a few restaurants on the island that are head and shoulders above the rest. We think Skull Creek Boathouse is once such place and here are 26 reasons why its one of the best places to eat on Hilton Head!
Going out for a good meal is always a highlight. It lets you unwind from the stresses of the day and enjoy great food and the company of family and friends. Better yet, a great restaurant will always go out of their way to make you feel welcome and will make the effort to cater to your every need.
At Skull Creek Boathouse we strive to give you a memorable experience. So we are here to tell you – from A to Z – why we are the #1 dining destination on Hilton Head Island.
A is for Ambience
Outstanding food, service, and surroundings makes for a winning environment. We tailor the experience to the customer’s needs. Service is not forced, and neither is the atmosphere. We work to make your restaurant experience as organic as possible.
B is for Bananas Foster
In the mid 20th century, New Orleans was the major port of entry for bananas. Owen Brennan, owner of the famous Brennan’s restaurant in New Orleans, challenged his talented chef Paul Blange to create a dish incorporating bananas. Blange put together a scrumptious dessert using bananas, cinnamon, banana liquor, dark rum, and vanilla ice cream.
Owen Brennan named the creation after Richard Foster, a frequent customer and very good friend. Brennan’s has been serving this dish since 1951 and they remain a mainstay on the New Orleans dining scene.
No need to travel to New Orleans though, we serve this classic dessert with a Boathouse twist – try our Banana Foster Creme Brulee. It takes Bananas Foster to a new level.
C is for Ceviche
The national dish of Peru will tantalize your taste buds. Refreshing, light, clean, bright, and delightfully acidic. At the Boathouse you can have it with eight different types of fish and in four different styles: Tropical, Latin, Asian, and Peruvian.
D is for Deviled Eggs
Deviled eggs go all the way back to ancient Rome when boiled eggs were served with spicy sauces.
The term ‘deviled’ is from late 18th century Britain and was used to describe spicy food. The heat of seasonings was associated with the fires of hell.
Deviled eggs are ubiquitous in the South and our Grandma’s Deviled Eggs stay true to tradition.
If you want to be adventurous, try our Smoked Salmon Deviled Eggs. The small, crunchy, red, tobiko eggs have great flavor and a “pop” of texture.
E is for Entertainment
With country, rock, pop, folk, funk, and soul (and everything in between) we will keep your feet tapping and your fingers snapping.
F is for Fried Shrimp or Oyster Po Boy
This is not a sub, submarine, grinder, hero, or hoagie. They all use a chewy Italian roll. A Po Boy uses a French Baguette: crispy crust, soft and light interior. A New Orleans classic since 1929 and a mainstay of our Brunch Menu.
G is for Grits
Any restaurant worth its salt in the Lowcountry needs to be able to prepare stellar shrimp and grits. Boathouse has you covered. And of course we only use South Carolina stone ground grits and local shrimp.
H is for Homemade Pimento Cheese Dip
Another Southern fave. But did it originate in the South? Lots of controversy over the origin. The Borden Condensed Milk Company in New York City lays claim. But there is also support for the mysterious “Aunt Sally,” a cook in a hotel (Curry Mansions) in Key West, Florida, in the 1890s.
If it didn’t originate in the South, it has surely been adopted.
When you think of the Masters, what comes to mind? Green jackets, manicured grounds, Tiger Woods? Sure, but don’t leave out pimento cheese sandwiches. They are as much part of the tradition as everything else. The price has never changed. To this day it remains at $1.50. As they say, “A Tradition Like No Other.”
If you’re wondering, the average ticket price is $2,000 per day. Our Pimento Cheese Dip costs a little more than $1.50, but you don’t have to pay admission.
I is for Icelandic Cod
Mild, lean and flaky, our wild caught Icelandic Cod is among the healthiest fish in the sea. An excellent, low calorie sauce of protein and omega 3 fatty acids, try this dish to support heart health, boost brain power, or simply because it tastes good.
J is for JP Chenet Brut
Enhance your meal with some delicate bubbles.
K is for King Bean Coffee
We are proud to serve this classic coffee from King Bean Coffee Roasters in North Charleston, SC.
L is for Lowcountry Boil
The Lowcountry Boil has a long culinary history that goes back to the Gullah people. Gullah culture brought many influences to the seafood boil such as cooking styles from Africa, Spain, and France.
The modern tradition started as a one pot meal for the masses made popular by a National Guardsmen named Richard Gay when faced with preparing a meal for 100 fellow soldiers. He tinkered with an old family recipe for seafood boil. He called it Frogmore Stew after his hometown on St. Helena Island, SC. His rendition is seen as the precursor of the modern lowcountry boil.
Our Lowcountry Boil is loaded with shrimp, spices, and (above all) mouth-watering flavor.
M is for Mahi Fish Taco
Some people get a faraway look when they talk about fish tacos. They think of the Pacific Coast of Mexico, especially Baja California, and the wonderful fish taco stands. Are you a person that gets engulfed in mists of nostalgic delirium? Well, indulge in our Mahi Fish Taco and you will be transported to that rugged peninsula. For all others, you are in for a delectable treat, with or without the delirium.
N is for Nigiri
The origins of Nigiri are attributed to a man named Hanaya Yohei. In the 1820s, he had a sushi stall along the banks of the Sumida River in what is today Tokyo, Japan. The location gave him access to the optimal freshness of fish allowing him to speed up the previously lengthy fermentation process. This meant that sushi could be served faster. As a result, Nigiri became very popular and evolved to become a sushi staple.
Nigiri is similar to sushi as it contains rice, but unlike sushi it does not contain other ingredients or seaweed.
A great accompaniment to our Nigiri selection is some sake, hot or cold.
O is for Oysters Rockerfeller
This decadent dish was first created in 1889 at the iconic restaurant, Antoines, in New Orleans, by the chef, Jules Alciatore, son of the owner, Antoine Alciatore. Due to a shortage of escargot, he decided to use local oysters in a rich extravagant way. The recipe is a family secret and only the chefs at the restaurant know the preparation.
Here at the Boathouse, we have created a dish that is savory and elegant and honors the namesake of the dish. John D. Rockefeller was the richest man in America at the time, and thus the dish (because of its extreme richness) was named for him. One taste and you will see that we have continued the tradition.
P is for Pasta Primavera
Ed Giobbi, a cookbook writer and artist, created this dish in 1973.
Chef Jean Verenges and restaurater Sirio Maccioni visited him to see if he would contribute a pasta recipe for their new restaurant, Le Cirque, in New York City.
He put together his pasta primavera which was then unknown in NYC: ripe red tomatoes cut into cubes, fresh chopped basil, Italian parsley, very good olive oil, finely chopped garlic, salt, and freshly ground pepper served over spaghettini.
With a few modifications the dish was a huge hit in NYC. The New York Times food writer Craig Claiborne called it, “the most talked about dish in the city.” Over time, the dish has seen many changes, some good, but many have lost the essence of the dish. Our recipe recaptures the idea of freshness and lightness. Taste our Pasta Primavera and you’ll never want it any other way.
Q is for Quality Service
Customer service can make or break a diner’s experience. At Boathouse we have a friendly staff full of personality with outstanding communication skills.
R is for Repeat Customers
Why do people return to Skull Creek Boathouse? Friendly personalized service, consistently great food, and a memorable experience. We love our locals who come many times a year, and we love our families who come back every summer while on vacation. We feel like a part of your family.
S is for Savannah Red Rice
The South is known for rice dishes but only one has been labeled as “the defining dish of the Georgia coast.” Essentially, Savannah Red Rice is a pilaf (also known as pilar, perloo, perlou and so forth). It’s a simple dish: bright acidic tomatoes, long grain rice, and smoky bacon result in a complex, yet subtle, dish. One of our most popular side dishes.
T is for Tuna Carpaccio
Carpaccio was a creation of Guiseppe Cipriani the founder of Harry’s Bar in Venice, Italy. Carpaccio was made with paper thin slices of raw beef drizzled with ribbons of a thin, mayonnaise-style sauce. Today, chefs have expanded to veal and fish.
Our rendition of thinly sliced tuna, sweet onions, soy vinaigrette, and seaweed salad is a culinary delight.
U is for Unagi
Unagi is the Japanese word for eel, an ingredient in our sweet grilled BBQ eel with rice dish.
V is for Vibe
When you walk in the door, a restaurant’s vibe should come right at you. It’s a feeling, more abstract than concrete, but without it, your experience can fall flat. At Boathouse, we go to great lengths to set the appropriate mood so that your dining experience is as comfortable and enjoyable as possible.
When you dine at Boathouse you will have a smart, unique, and shareable experience. Think “Good Vibrations” by the Beach Boys.
W is for Waterfront
Skull Creek Boathouse is Hilton Head’s most awarded waterfront restaurant. Unparalleled views and technicolor sunsets make for a beautiful setting to relax and enjoy your meal.
X marks the Spot
397 Squire Pope Road
Hilton Head, SC
Y is for Yukon Gold Smashed Potatoes
Delicious and healthy at the same time. One medium Yukon Gold potato meets one half of your daily vitamin C needs. Who Knew?
Z is for Zesty Black Bean Burger
A Boathouse Black Bean Burger is:
- Big & thick
Skull Creek Boathouse, Hilton Head’s #1 dining experience, welcomes first time guests and longtime regulars to enjoy our warm hospitality, creative cuisine, first-class service, and stunning scenery. It’s as easy as ABC……