Food, History, & Culture
Owner L.J. Huger says the family owned & operated restaurant has “been feeding the soul of the city” for more than 40 years because what the restaurant lacks in ambience, they more than make up for in taste. Sani Huger, LJ’s daughter, is now General Manager for the family owned business.
Anthony Montgomery is the restaurant’s breakfast cook while Gloria Snipe, Anthony Jenkins, and head cook Herline Sampson prepare lunches and dinners. Huger’s youngest brother, Anthony Conyers, is evening short order cook.
During the restaurant’s evolution it has become well known for its incomparable seafood dishes.
Salmon, shrimp, and shark steak are the best-sellers during the breakfast and lunch rush. “We can’t keep shark steak,” Huger says. “But you’ve got to have your lima beans, okra soup, fried chicken, pork chops, and collard greens — basic seasoned Southern foods. We try to do something besides your traditional breakfast too. You can get bologna and grits, even sardines and grits!” He describes the fare as Southern ethnic.
Blake Street, an anonymous lane in the East Side neighborhood, bounded by public housing projects and industrial port operations, certainly doesn’t draw an affluent crowd to its door. Hannibal’s Kitchen should. For five bucks you get a meat and three experience worthy of the late Alice’s Fine Foods.
Charleston City Paper Restaurant Review- Jeff Allen 11/08/06
I was craving real Southern food when my daughter ran across a rave review of this neighborhood soul food joint in the local paper. It was about 1.5 miles from the Charleston Place hotel, where we were staying, and well worth the walk. It’s truly a neighborhood place — we were the only tourists in there — but the folks…
Travel Advisor—Sharia of Washington D.C.
The menu has plenty to choose from, but the specialty of the house is the sautéed crab and shrimp with grits. Or you could get fried fish and grits. Either way, you’ll be starting your day right.
Charleston City Paper 10/10/12