"The food at Jacob's Kitchen is, at its heart, just good Southern cooking."
- Robert Moss, Dish (Winter 2010)

        
 All menus are in Adobe PDF format
 

Jacob’s Kitchen, in the words of Executive Chef Jon Languell…

“Good food, good portions, great prices! Nothing turns me off of a restaurant faster than feeling I’m paying too much and at the same time, leaving hungry. That doesn’t happen at Jacob's Kitchen.”

On “New South Cuisine"...

"New South Cuisine" is a modern approach to traditional Southern  dishes. Jacob's Kitchen puts a contemporary, original spin on the Lowcountry's staple fare."

On sustainable cooking…

“We can proudly say that almost all of our "center of the plate" meats, fish and poultry are all-natural, hormone free and sustainable. We all need to be more aware of, and look after our environment as best we can.”