Dale Augenstein, back right, treats customers and staff like family at Steamer Seafood and has survived re-opening his Hilton Head restaurant during the pandemic thanks to his unique food offerings. (Larry Vaught Photo)
It’s hard to beat local information and that’s why when I knew I was coming to Hilton Head Island, S.C., for a pre-Christmas break I reached out to Lyndsey Gough, a sports anchor for CBS TV affiliate WTOC-TV in nearby Savannah, Georgia. Not only did Gough — a Kentucky graduate and former reporter for SpectrumNews in Kentucky, suggest some spots to see Christmas lights, but also said I should try Steamer Seafood not only because of food but also because it is owned by Western Kentucky University grad Dale Augenstein.
All I can say is thank you Lyndsey Gough because the food was FABULOUS along with the service.
Augenstein explained his original Steamer Seafood in Hilton Head closed in 2016 due to hurricane damage and then after he put everything in storage he got an offer for the building and sold it. Augenstein, who moved from Kentucky to Hilton Head 33 years ago, opened the current Steamer Seafood last spring during the pandemic but has been pleased with how business has been.
He also used to have a Steamer Seafood in Bowling Green and is proud that for seven years it was the only restaurant that served food at both Western Kentucky University home football and basketball games. He also catered pregame meals for Rick Stansbury’s Western Kentucky basketball team.
The restaurant has some Kentucky and WKY memorabilia on display now and more will be coming out of storage soon. I also like the way Steamer Seafood has employed Kentucky college students during the summer months — including former Centre College basketball players Perry Ayers and Tucker Sine that I know — and now currently has several Kentucky natives on the full-time staff.
But what I really loved was the food.
I had the Big Red Voodoo Skillet. In Bowling Green, the sizzling shrimp, sausage, potato and onion was known as the Big Red Skillet for obvious WKU reasons. In Hilton Head it was the Voodoo Skillet. Augenstein just combined the two names.
He calls the fried chicken and grits the “hidden gem on the menu” and it was the first time I had seen that combination. It comes with two HUGE chicken breasts.
I also tried the red beans and grits. Not read beans and rice like I normally see offered but read beans and grits. It’s a huge side dish — just like all the servings were of green beans and corn pudding as well. Actually two people could easily share meals and carryout boxes are the norm.
When I mentioned on Twitter before we went that we were going to Steamer Seafood, several locals said it was too bad the hushpuppies were not the menu any more. However, the skillet cornbread sure worked for me with the unique honey peach pecan butter that just melts on the cornbread. It was SO GOOD.
But not to disagree with Augenstein, I think the hidden gem on the menu is the white chocolate peach cobbler. Let me tell you, it was sinfully good and just melts in your mouth. Our server Taylor, who was from Lexington, said it is the restaurant’s most popular dessert.
We plan a trip back this week because I want to try the Coastal Brown — a Steamer Seafood original.
“There is no ham or turkey like the Kentucky Hot Brown. The Coastal Brown is with crab cake,” Augenstein said. “I just wanted to bring a little bit of Kentucky to Hilton Head Island. We have a lot of Kentuckians that not only work here but come here.”
When I mentioned on social media I was going there, I got about 15 replies in less than an hour from folks who have been there complementing both the food and the prices. What surprised me was that everyone seemed to have a favorite dish and none were the same. After eating there, I get it because everything really is that good.
