The Gadsden GAB is a monthly publication that’s written by BG residents, for BG residents. Every two weeks, we’ll feature an article from the GAB on the Bishop Gadsden website. To read more, you can read the entire January edition here.
BG Eats Out – Dills & Camp Sundries
by Adelaide Wallinger
Dills & Camp Sundries, where breakfast meets lunch, is just 1.7 miles away from BG on James Island.
Recently opened at the corner of Dills Bluff Road and Camp Road, the restaurant is now the place to be between 7 am and 3 pm. Its philosophy is this: Don’t save brunch for just Saturday and Sunday – enjoy it seven days a week.
I think we all like having a place just down the road with good food that is convenient for brunch or lunch. Inside, the restaurant has a super long bar and inside tables and outdoors is a large, covered patio with tables. Distancing should be no problem there.
The restaurant was converted to what it is today from the Smokey Oak Tap Room, which featured barbecue and smoked meats for a number of years. The same owner masterminded the conversion and is delighted with the change. Phone is 843-762-6268 and the address is 1234 Camp Road.
Drinks are stars here: They have mimosas, slushies, Bloody Marys, signature cocktails and lots of beer and wine. Slushies are the Frozen Screwdriver ($8) and the Frozen Irish Coffee ($8).
There is a special flights for Mimosas – you can try all four for just $18. What a savings! Individual ones are fresh-squeezed orange juice with champagne ($6), peach and champagne ($7), grapefruit and champagne ($7) and rotating seasonal flavors with champagne ($7). For 50 cents, you can add vanilla, caramel or seasonal flavors to your coffee.
At breakfast, there are biscuits filled with goodies, omelets, Bennys and bowls. I began with avocado toast ($10), rye toast topped with avocado, sliced tomato and a poached egg. The Benny is served on an onion roll with local Marsh Hen grits or home fries. The farm fresh benny ($11) with smoked ham and hollandaise sauce would be my choice.
Bowls are very popular these days, like the shrimp and grits ($16), featuring shrimp, onions, peppers, red eye gravy and (what all bowls include) local Marsh Hen grits and two eggs your way. There are regular pancakes and waffles and the Nor’eastah ($12) with a battered deep fried cinnamon bun with a side of whiskey maple syrup.
Lunch runs from 11 a.m. until closing. Everything from appetizers and salads and soups to burgers and sandwiches and a meat and three whet your appetite. I’d choose the Loaded Fries ($10) with classic chili, queso, Cheddar cheese and green onion. Also, the Pimento BLT ($12) with bacon, lettuce, fried green tomato, pimiento cheese and choice of bread.
And the Country Fried Pork Steak ($15), breaded and fried with peppered sausage gravy. My favorite sides to make up The Meat and Three are collards, fried okra and coleslaw, $4 a piece. And don’t forget their specialty, barbecue. The Classic BBQ Sandwich ($11) has a choice of pork or turkey with dill pickles. It costs one dollar to substitute brisket and another dollar to add slaw.
On a sunny day, gather your friends and go for an outside brunch! And don’t forget that Mimosa Flight.