Shrimp and grits are a southern staple and a tradition in the Lowcountry. This dish has been on the menu at the Francis Marion for over 20 years. Originally, this dish was a breakfast item and made for fishermen. Once called ‘breakfast shrimp’ this dish was filling enough for their long hours of labor. Typically enjoyed through shrimp season, which runs from May-December these fishing families made their breakfast shrimp with simplicity. Just using shrimp cooked in bacon fat and plain grits, the dish was more of a necessity rather than the exquisite dish you find today. This award-winning dish can be found at the Swamp Fox Restaurant thanks to Executive Simon Andrew, who tweaked this regional and historic dish into the beloved one served today. Using local shrimp, as well as regionally local grits from Adluh Mills, (located in Columbia, South Carolina), Chefs Simon Andrews and Daniel James ensure that the dish is full of fresh flavors.

The Francis Marion Hotel opened in 1924, and was named for the legendary war hero General Francis Marion, the Swamp Fox. During the American Revolution, his surprise nighttime raids and hiding places in the swamps of coastal South Carolina frustrated the British soldiers that were sent to capture him. Early in the spring of 1780, the British Army had their sights set on Charleston, the crown jewel of the southern colonies. Charlestonians loved good food and drink, and in the days before the British attacked, many parties were held in the city. At one such event, Francis Marion, not wanting to become intoxicated, looked for a way to escape, and he noticed that the window on the second floor was open. Without much thought, he leapt from the window and fractured his ankle. As a result, he was required to leave the city for medical attention. Shortly thereafter, William Moultrie and almost 300 men were arrested when the city fell under British control. Since Marion was away recovering from his injury, he was able to avoid capture and later returned to fight the British as the patriotic Swamp Fox. The Ankle Breaker cocktail is as legendary as the general himself. Although the recipe has been adapted by the Francis Marion Hotel, guests can enjoy an Ankle Breaker at The Swamp Fox Restaurant. Consisting of 151 Rum, Cherry Brandy, lime and orange juice and topped with a little grenadine, enjoying a few too many of these cocktails may result in an ankle injury.

She-Crab Soup is not only a Lowcountry staple, but has been served at the Francis Marion Hotel for over half a century. A rich and creamy soup with a healthy portion of fresh crabmeat, this popular dish dates all the way back to the 1700s. Charleston saw a great influx of Scottish settlers, who brought with them a soup called partan-bree, a version of crab and rice soup. Because of the bounty of blue crabs in the area, the settlers and locals began personalizing their recipe to accomodate the region’s seafood. According to legend, in 1912, President Taft’s arrival was being celebrated at the home of Mayor Goodwyn Rhett. The mayor's butler, William Deas, was asked to create a fancier version of the soup. Crab roe or crab eggs were added, which gave the soup a creamier texture, and She-Crab soup was born. It is believed that the Francis Marion Hotel was one of the first establishments to feature She-Crab soup on its menus. When creating the menu for the hotel restaurant, the Francis Marion wanted to offer selections on the menu that are indigenous to the Lowcountry, and offered the hotel's version of She-Crab soup. Although the core recipe still remains, each chef has made slight variations through the years. Due to the popularity and the high demand of seafood, the original crab roe is no longer used, and has been replaced with fresh crabmeat from young crabs, while still maintaining the soup's rich flavor. Over 80% of diners order the She-Crab Soup, and 30-40 bowls are served per week at the Francis Marion.