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A private brunch food tour through Charleston's real Lowcountry biscuit, shrimp, and grits spots.
A private food tour for your group only, led by a real named local guide, tasting Charleston's genuine Lowcountry brunch specialties — biscuits, shrimp and grits, and more.
This is a private food tour for your group only, led by a real named local guide. Real tastings cover Charleston's genuine Lowcountry brunch specialties — biscuits, shrimp and grits, and more, at real local restaurants.
A popular starting point — every Voyzo itinerary is fully customizable, so we'll shape the order and stops around your group.
Meeting point in downtown Charleston, confirmed ahead of your tour.
Genuine shrimp and grits and biscuits, Charleston's own real food identity.
Dedicated local food expertise for your group.
A consistently praised private food tour.
Genuine stops at Charleston's own brunch spots, not generic sampler stations.
Back to your hotel, home, or the airport — whenever your day wraps up.
Every group size is covered — from an intimate private ride to large multi-coach groups.
Up to 6
A fast, private ride for couples, small families, or business travelers — plenty of luggage room and a smooth, quiet cabin.
Up to 14
Comfortable, air-conditioned seating for small and mid-size groups — our most popular option for families and friend groups traveling together.
Up to 56
Our largest single vehicle — a full-size luxury motorcoach for large groups, conventions, and corporate events that still want one private tour, one vehicle.
A private food tour for your group only, led by a real named local guide, tasting Charleston's genuine Lowcountry brunch specialties — biscuits, shrimp and grits, and more. This is a private food tour for your group only, led by a real named local guide. Real tastings cover Charleston's genuine Lowcountry brunch specialties — biscuits, shrimp and grits, and more, at real local restaurants.
Shrimp and grits is a genuinely Lowcountry dish, born from the blending of Gullah Geechee, Indigenous, and European foodways along the South Carolina coast. The Gullah Geechee people — descendants of West and Central Africans brought to the Sea Islands of coastal South Carolina and Georgia specifically for their rice-growing expertise — combined grits, a porridge made from ground corn (or sometimes broken rice), with shrimp that could be caught for free from the nearby tidal creeks, originally as a simple, practical breakfast rather than a restaurant dish. Charleston itself holds one of the earliest written records of the dish: the first known printed recipe for shrimp and grits appears in the 1930 Charleston cookbook "Two Hundred Years of Charleston Cooking," decades before the dish became a national Southern staple.
Biscuits carry their own real, regional story. Southern biscuits exist in their familiar form because of the South's soft winter wheat — a low-protein flour poorly suited to bread, but ideal for a tender, crumbly biscuit — combined with the buttermilk and lard that Southern farms produced in abundance. The light, fluffy biscuits most people picture today only became possible once chemical leaveners arrived: baking soda in 1846 and baking powder in 1856, both of which let bakers skip the slower, yeast-based rise that earlier versions required.
Both dishes sit inside a broader, living culinary tradition specific to this stretch of coast. The relative isolation of the Sea Islands meant that Gullah Geechee language, foodways, and culture survived largely intact there in a way they didn't elsewhere in the American South — and that heritage, not generic "Southern food," still genuinely shapes much of what's served in Charleston today, from rice-based dishes to seafood stews. This tour's real tastings sit inside that specific lineage, at real local restaurants rather than a generic sampler stop.
Every Voyzo tour is a starting point — tell us what you have in mind and we'll build it.
