This Lowcountry outpost of James Beard Award-winning chef John Currence’s Southern diner chain slings all things brekkie seven days a week. The hash cakes, BLT omelet with zesty tomato gravy, or anything Cajun-ish—such as the boldly spiced andouille or the fried oyster and shrimp po’ boy—are standouts.

Photo credit: David Walton Smith