We’ve combed through Instagram and rounded up the best foodie photo accounts on Hilton Head Island that’ll have you hungry the minute you start scrolling through your Insta-feed. Get ready to hit “follow”!
Best ‘grams: Seafood platter, sushi rolls, oysters on ice
Skull Creek Boathouse regularly posts photos of its mouthwatering dishes, from colorful salads to plates of fresh fish. And they are usually accompanied by the beautiful Skull Creek in the background. Be careful, or you just might start drooling.
Best ‘grams: Nacho Burger, Breakfast Burger, Baked Potato Burger
Charbar Co. is another restaurant on top of its Instagram game. Follow this account for the best,
meatiest bunned delicacies you can lay your eyes on. The photos combined with the ingredients listed in the captions will have you hungry all. the. time.
Best ‘grams: Kit Kat cupcakes, French toast, cinnamon roll pancakes
Larisa Yanicak is a culinary arts major doing an internship at the Live Oak restaurant in Sea Pines. She frequently posts pics of the delicious dishes she’s cooked up as well as cakes she’s decorated. She’ll be on Hilton Head until August, so follow her now!
Best ‘grams: Teriyaki Chicken Taco, Chorizo Torta, Mexican Street Corn
Holy Tequila? How about Holy Food Porn. This feed is full of Mexican-inspired deliciousness,
from margaritas to tacos to huevos rancheros. Te amo, Holy Tequila.
Best ‘grams: Oyster bar, fried green tomatoes, chocolate fudge cake
Poseidon is new to the island and new to Instagram. So far, the restaurant has been doing a great job posting pics of its menu offerings. We can only follow and hope for more to come.
Best ‘grams: Fresh strawberries, baked ziti from Trattoria Divina, tacos from The Beach Club at Melrose.
Lowcountry Spoiled, a.k.a. Kelly Smith, is a local foodie who enjoys taking photos of her family and her dinner. She has some wonderful close-up shots from the Bluffton Farmers Market, as well as other restaurants around town like Trattoria Divina. Think of her as your online friend that answers the question, “What’s good here?”