ABOUT GEORGIA BROWN'S

Low-Country Cuisine. The Soul of Washington, D.C. Gracious service and Southern Hospitality. Simply succulent.

Unique in design, Georgia Brown's warmly opened its doors in 1993. Part of the visual appeal lends itself to the bronzed ceiling scroll reminiscent of grand Oak trees outstretched like a lace border over Southern streets. Blonde woods cascade through the restaurant giving a sense of calm motion, like a summer ride down a lazy river.

Food is to be slowly savored, traditional fried green tomatoes, Perleau straight from Charleston, and fried chicken to compete with your grandmama's. Proper desserts like homemade ice cream will cause you to swing your feet childlike while your spoon clatters getting every last bite.

Georgia Brown's offers a tailored side of the South. Sunday brunches are spiced with live jazz, power lunches are for talking politics, and the evening meal is savored. So eat up, but put your napkin in your lap.

Low Country History

In the late 17th century all land south of Virginia was granted to the Barbadian planters. From Pawley’s Island to the Savannah River, the Low Country stretched inland about seventy miles, Charleston lying at the heart. The seas and rivers were abundant with oysters, crab, shrimp and endless varieties of fish. To this bountiful land, settlers brought riches from their native soils. The West Africans brought with them knowledge of rice growing, as well as their native benne seeds, hot peppers, black eyed peas, field peas, eggplants, and more. Native Americans introduced pecans and file, a powder made from sassafras leaves that was used as a gumbo thickener. The Powhatan Indians showed the settlers how to dehull and soak corn, then grind it into what Southerners came to know as hominy grits. The Africans, the French Huguenots and the Sephardic Jews from Portugal and Spain influenced the cooking with foods from their homeland. As a result of their efforts, you can now experience this diverse and history-rich cuisine at Georgia Brown’s…