Restaurants in Summerville

Although few would think to pile peanut butter and bacon onto a burger, the PB3—which has both—is a favorite of Luke 'n Ollie's Pizzeria owner Jonathan Swartz and a legion of loyal customers. According to The Island Eye News, after tasting a similar creation in New Orleans, Swartz worked on his own to add to the Luke ‘n Ollie’s menu. Swartz is an expert at adding creative twists to entrees: his BLT delights tongues with fried green tomatoes, and a chicken sandwich brightens with teriyaki sauce and pineapple. But his pizzeria doesn’t shy away from sticking to the classics. Its pizza crusts—made New York-style by a local baker who follows Swartz’s own secret recipe—pile with mozzarella, gorgonzola, and pecorino, and diners can bite into traditional meatball or eggplant-parmesan subs while lounging amid the dining room’s exposed brick and black-and-white tiled floor.

Guests can also dine alfresco near palm trees on the patio, where the breeze mercifully dries foreheads as their owners take on the Steak Bomb Challenge. A fan of the Food Network and its creative competitions, Swartz decided to create his own challenge: 10 ounces of philly cheesesteak, 8 ounces of hamburger, 4 ounces of italian sausage, and a quarter pound of melted mozzarella sandwiched onto an 18-inch italian sub bun, all flanked by mountains of french fries. If diners can chow it all down in under an hour, they get it for free. Although many have tried, few brave American heroes have gotten their photos tacked up on the Wall of Winners.

Before leaving, diners should remember to get their photo taken or their portrait painted with Ollie, the 5-foot dog statue on the front patio who dons anything from bathing suits to Hazmat suits to Santa hats according to the seasons.

Strings of lights, comfortable seating, and a blazing fire pit create a casual atmosphere on 17 North's expansive outdoor patio, complementing a menu that puts upscale spins on classic comfort foods. Part of the Roadside Kitchen consortium of restaurants, the eatery fills bellies with dishes such as fried oysters with Cajun remoulade and crunchy pieces of boneless, buttermilk-fried chicken.:

The Crab Pitt's chefs pile plates high with fresh seafood and American fare, searing and seasoning shrimp, oysters, scallops, and fish procured directly from McClellanville's local waters. Succulent dips made from wild-caught shrimp and crab precede or complement basil-and-parmesan-topped steamed oysters on half shells. As they revel in the casual atmosphere and enjoy banter with the consistently friendly servers, diners can try out fried alligator tail, frog legs, and other delicacies indigenous to the South. The staff also sizzles a tasty half-pound Angus cheeseburger, which weighs the same as the average secret agent’s bulletproof tie.