Dixie Supply Bakery & Cafe

Review by: gregforman

** THIS RESTAURANT IS PERMANENTLY CLOSED **

Dixie serves a mix of Southern (fried chicken, collard greens, fried green tomatoes) and Lowcountry (shrimp and grits, boiled peanuts, Charleston chess pie) cuisines. Breads and pastries are freshly baked.

What To Eat

Chess Bars

DISH
Fried Chicken

DISH
Collard Greens

DISH
Lillyu2019s Stuffed French Toast

DISH
Lowcountry Shrimp and Creamy Stone-Ground Grits

DISH
Boiled Peanuts

DISH
Pastries

DISH
Shrimp Dog

DISH
Tomato Pie

DISH

Dixie Supply Bakery & Cafe Recipes

Discuss

What do you think of Dixie Supply Bakery & Cafe?

One Response to “Dixie Supply Bakery & Cafe”

gregforman
Gregory Forman

October 18th, 2010

Though only three years old and in a nondescript location in the heart of downtown Charleston, Dixie Supply has the look and feel of a classic Roadfood cafe. Dixie serves a mix of Southern (fried chicken, collard greens, fried green tomatoes) and Lowcountry (shrimp and grits, boiled peanuts, Charleston chess pie) cuisine, along with house-made baked goods and rotating daily specials.

Pretty much everything is made in-house, including the varied gravies (meat, sausage, pepper) and pastries. Grits are stone-ground and have real character. The collard greens are well-seasoned without being greasy and are cooked to a perfect toothsome consistency, neither al dente as is currently trendy, nor cooked-to-mush as too many meat-and-three places (mis)-treat their veggies. Fried dishes are made to order (expect to wait 20 minutes if ordering the fried chicken).

The daily specials are often interesting updates on classic Lowcountry dishes: while many local restaurants serve shrimp burgers, today’s Dixie Supply specials included a shrimp dog that was an interesting mixture of ground shrimp, seasonings, and breading stuffed into a hot dog casing and served on a bun with lettuce and remoulade. Rather than being seasoned with a commercial spice mixture, the boiled peanuts are flavored with jalapeño peppers and large chunks of ham. Pastries also rotate and on my most recent visit the chef was working on a homemade pineapple-based frosting that graced one of the cakes. The Charleston chess pie is the best in the city.

In a town once renowned for its breakfasts, downtown Charleston now has few places that do breakfast daily. Dixie’s breakfast rivals the two other local establishments that also do daily breakfast (Hominy Grill and Joseph’s). While I wish Dixie didn’t offer only artificial syrup for its pancakes and French toast, and prefer omelettes that aren’t cooked on a griddle (it’s impossible to make a fluffy omelette on a griddle), Dixie’s breakfast menu has more non-egg-based items than any other local breakfast spot. Dixie’s shrimp and grits are the best local version you can get for under $10.00. Big Al’s Breakfast (sausage gravy over creamy grits & home fries with crispy bacon and toast) may be the best non-egg breakfast in Charleston, even if five out of five cardiologists recommend against it.

With low prices, a regular menu filled with well-executed classics, and creative daily specials, Dixie attracts a steady stream of locals and workers from local restaurants, businesses, and hotels. Dixie features the current best Lowcountry cooking in the $10 or less price range.

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