In a sea of endless possibilites of where you can enjoy something to eat on Hilton Head Island, there is one spot who’s specialty is clearly, the sea. “We are sort of a one stop shop.” says Executive Chef Chris Cargee. “We have our Coastal Provisions up in front of the restaurant. We have our patio for relaxed dining. I believe we are a high energy raw bar inside. Then after dinner you can go upstairs and enjoy one of our local bands.” he adds.
Those are all things you can say to describe this mid-island oasis, but the one thing that Poseidon Coastal Cuisine can Poseidon Coastal Cuisine can deliver is quality. Especially when it comes to the seafood.
There are a lot of things visitors to this island come in search of when they are here, too many really to name. Truth be told, however, when it comes to seafood, oysters are at or near the top of any seafood lovers list. Just one of the things that sets Poseidon apart.
We have been recently called the Napa Valley of Oysters. Our tides here in Carolina are pretty drastic. We have 8 foot tides. The unique thing is that they are purely salt water. There’s no brackish.So when the tide goes out, it goes completely out. When the tide comes back in, its completely fresh salt water. That gives our oysters a unique quality as far as super clean and super salinity. And it makes a great oyster all around. ” Cargee says.
The raw bar is right out in front for everyone to see. Sushi and sashimi flown in from Hawaii 6 days a week. That is just part of the appeal at Poseidon. There’s a little more than seafood on their menu.
“We also sell a good bit of a dish called Perlou.” Chef says. “It’s indigenous to this area. South Carolina’s version of Jambalaya. Made with Coastal Rice, Okra, Bell Peppers. It has a little bit of spice. Pan stock. It’s all tossed together and topped with green onion. ”
“Our shrimp and grits is pretty unique” he says. “We do a tomato bacon andouille broth. Not just a traditonal roux gravy. So that’s definitely unique. Local grits from Canewater in Georgia.” “Our motto is we have something for everybody. If 16oz Ribeyes are your thing we can take care of you. Or if you like Prime Rib, custom cut up to 24 ounces, we can do that too.” chef says.
The best part, chef thinks is they are locally sourcing as much as they can get their hands on here at Poseidon.
“We produce and partner with 3 local farms for all of our lettuce. Canewater Farm gives us our grits. We are in search of the best ingredients. Locally and coast to coast.” Chef says.
That’s leaving no room for error when you are a restaurant the size of Poseidon. But they deliver, every single night.
While the kitchen has got you covered, the atmosphere at Poseidon is really unlike any you will find on Hilton Head Island. Indoor or outdoor seating. If you catch the perfect evening, the views from their 2nd floor decid are tough to beat anywhere on this island. That 2nd floor transforms after hours into a concert venue. Live music, dancing, you name it. It is here at Poseidon, with their own version of Coastal Hospitality.
“People will come in, have a nice bottle of wine, enjoy dinner, then head right upstairs for the show.” Chef says.
It’s the best of all worlds at Poseidon. Come for the raw bar, stay for the steaks or pastas. A quiet dinner for 2 or 3 or a group looking for a good bit of variety. Any way you draw it up, they’ve got something for you to enjoy at Poseidon Coastal Cuisine on Hilton Head Island.
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