Palmetto Bluff: 3 chef-recommended dishes to order

During a trip to Palmetto Bluff, a private community in South Carolina’s Lowcountry, GOLF.com contributor Shaun Tolson decided to order dishes recommended by Chef Rhy Waddington, the community’s director of food and beverage operations. The trip coincided with the media debut of Anson Point, a new private course designed by Coore & Crenshaw.

Tolson asked Waddington for a recommendation at each dining spot on his itinerary and committed to following the advice exactly. The result was a three-stop dining roadmap.

Crossroads Food Truck — St. Louis ribs

The Crossroads food truck specializes in smoky Southern barbecue. Waddington recommended Smoking Scotty’s ribs, although Tolson typically prefers brisket or pulled pork. He ordered a half-rack and was so pleased that his only regret was not ordering the full rack.

The ribs had a touch of smoke balanced by notably tangy barbecue sauce. The meat was exceptionally juicy and tender, literally falling off the bone, so Tolson ate it with a fork and did not need a knife. He says the dish set a new benchmark for ribs and may even have recalibrated his barbecue instincts.

As a side, the author recommends the cucumber salad, which gets pleasing heat from furikake seasoning and spicy mayonnaise. In his view, it is far from a typical Southern cucumber salad: it is an umami-rich version with Asian sensibilities.

Cole’s — sea bass

Cole’s is a casual, family-friendly restaurant known for using ingredients from local farmers, fishermen and purveyors. Waddington recommended red snapper, but it was not on the menu that evening, so Tolson ordered sea bass instead. The rest of the dish was the same.

The pan-seared sea bass fillet was meaty but still attractively flaky. Coconut-lemongrass sauce poured over Carolina rice added depth and richness, while the petite herb salad on top brought the right amount of brightness and lightness to each bite.

May River Grill — crispy flounder sandwich

For lunch in the clubhouse at May River Golf Course, Waddington suggested either the burger or the crispy flounder sandwich. Tolson resisted his usual choice and went with the fish, with delicious results.

Unlike traditional fried-fish sandwiches, which typically feature haddock or cod, the flounder here had a slightly more robust fish flavor. Pickled onions added brightness and acidity, avocado slices improved the mouthfeel, and sprouts provided crunch and a hint of earthiness. The fillet’s light, airy panko breading delivered excellent texture.