We invite you to browse previously asked questions and post a question of your own. The restaurant is in a building that once served as a deer-tongue drying barn and more recently as a furniture, crafts and antiques shop. The structure was originally built in Savannah in 1912 and moved in pieces to Bluffton in the 1930s. Indeed, the focus here is on seafood, not venison, with a heavy emphasis on locally produced seafood. Pepper's Porch's partners get their seafood from local harvesters who ply the May River.
Food is prepared in a modular kitchen that was built in Savannah and is attached to the restaurant.
It's a big seafood industry, not in the sense of a processing plant, but in the sense of the native population continuing to live and work on the river. The stone crab claws and mussels are recommended as good starters, followed by fried or grilled fish. Steak and chicken are available for those who don't care for fish. It's also suggested that you save room for the German cheesecake. On Saturday nights, Pepper's Porch features oyster roasts with live bands whose music ranges from country to beach to funk.