Erica Davis Lowcountry has served Savannah, and the wider coastal Georgia and South Carolina region, for over 20 years, working from a Coastal Southern Cuisine concept that puts seafood and barbecue on the same menu rather than choosing between them.
That split shows up dish by dish. Fried Green Tomatoes with feta and balsamic reduction and Oysters Rockefeller open the seafood side, alongside Wassaw Redfish, Crab Stuffed Flounder, and Shrimp & Grits made with Georgia wild shrimp. The barbecue side runs brisket, pulled pork, St. Louis ribs, and smoked half chicken over pecan and hickory. A Lowcountry Boil with Georgia shrimp, corn, potatoes, and sausage sits at the center of the menu, and reviewers also point to the brussels sprouts, mac and cheese, and cocktail sauce.
Beyond the dining room, Erica Davis Lowcountry caters across Savannah, Bluffton, Beaufort, Charleston, and St. Simons Island, and was named a 2025 reader favorite by Savannah Magazine.
That split shows up dish by dish. Fried Green Tomatoes with feta and balsamic reduction and Oysters Rockefeller open the seafood side, alongside Wassaw Redfish, Crab Stuffed Flounder, and Shrimp & Grits made with Georgia wild shrimp. The barbecue side runs brisket, pulled pork, St. Louis ribs, and smoked half chicken over pecan and hickory. A Lowcountry Boil with Georgia shrimp, corn, potatoes, and sausage sits at the center of the menu, and reviewers also point to the brussels sprouts, mac and cheese, and cocktail sauce.
Beyond the dining room, Erica Davis Lowcountry caters across Savannah, Bluffton, Beaufort, Charleston, and St. Simons Island, and was named a 2025 reader favorite by Savannah Magazine.