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.
“This evolution of tradition, which caters to the tastes of its customers, makes Hannibal’s somewhat different from humdrum purveyors of red rice, collards, and chicken. In a way it makes them more real, and more likely to generate the next culinary myth of the Lowcountry.”