Foodies know that when you're near a foodie metropolis like Charleston, there are bound to be some tucked away gems beyond the official foodie zone. And that's the rub, because Charleston proper has enough within the city limits, its tough to justify going beyond such scintillating borders. That being said, be assured Black's is one of them worth the foodie leap. Funny that it reposes in a town called Hollywood, SC, because the glamour there is quieter and of a more humble and Low Country variety. For those that know their history, or enjoy new lessons, to understand Black's, there's flavor to be found in regional illumination. Quite simply, these parts are home to the Gullah people, the descendants of original slaves and freedmen. They gave us soul food. In the surrounding, wooded vestiges, are more surviving plantation properties than any other part of The South. Also surviving, are yards and homesteads that were former plantations, but stand unrecognizable from their former, and are occupied by the direct families of the slave ancestors that worked them. And there they began their new lives, and expanded on traditions they were already living. They planted their own gardens, fished, crabbed, oystered, hunted, trapped, and yes, cooked. Which is also another level of foodie appeal that Black's has. Besides those inherited, trickle down skills of their cooking ancestors, nearly everything vegetable or meat, is grown, gathered, raised and slaughtered, within just a few miles of the place. In corporate food world, and the fast food Hell most are living, this is the stuff that cooking and eating once was across the board. To think you can also buy that for nearly the same money spent in such conventional places, or a tad more, makes the existence of places doing less, and caring less, entirely unthinkable. Who knows, maybe Black's will be a part of restoring the cultural memory of a lost people, known as Americans, who are now slaves to terrible, deadly foods. Ok, so to the real reason we're here. Visually, loved how a miserable concrete block building, can become an expression for the use of yellows and golds not much realized since Van Gogh pear knifed his own ear. A nice touch was also the Pit Bull tied out back. Won't please animal rights folks so much, but he looked healthy, sweet and Black's won't be much getting robbed at the back door. Dirty South points. The interior is charming actually, and is somewhere between a truck stop diner and a snack bar at Ripley's Believe It Or Not. I haven't seen a taxidermy Bobcat in quite some time come to think of it. Seriously, don't change a thing, less maybe some icicle lights around the bar as the corner feels cold with the warmth of everything else. It seemed apropo that "Forrest Gump" was playing on all of the wall HD TVs. Bubba Gump would be a regular here. The staff incredibly cordial and attentive, from Shanna our waitress, to the chef who was impressively wearing a chef's jacket and personally helped in carrying out our meal, along with some direct eye contact & smiling discussion. Shanna was very informational and did a great job of discussing food options, preparation processes she thought we'd appreciate, and also talking about upcoming special outings like a BBQ competition and pre-ordering our Thanksgiving turkeys if we wanted to get one. She clearly cares about and has passion for what she does. Our only advice to her -- don't be so nervous to please and smile a little more because you do a great job! The sweet tea was perfect, but offer some lemon? As they were just lighting up the larger ovens, and we were there just a tad after 4pm, there was a little inconsistency with food temp. The mac n' cheese (of the Gods good), was piping hot, but the pulled pork was less so, and the corn bread, although perfect mini-loaf shape and flavorful, barely felt warm. This in Foodie Judgement Round 1, we'll call a no foul because it was still satisfying to eat but "Note To Chef!" The pulled pork was perfect portion, the right cuts, offered with a choice of sauces, both red & mustard, mild to spicy. This shows they're after a variety of customers and commendable. The mac n'cheese was a heap of goodness, and just different enough that I think it could become a classic. Collards are trickier, but these pleasing to anyone seeking the Foodie McCoy. Not positive, but I think the corn bread was baked in a mini-mold. Because it was so tasty, I was disappointed that it hadn't been cut from a larger pan and is a cheat many restaurants allow themselves because its easier to handle and expedite. My recommend, go large pan, and let your customer have the full range of the buttery mouth melt. You'll thank me later. As will you fellow Foodies when you go Black's -- you'll be back. (Please open on Sundays?)
Review Source:Being Foodies from downtown Chicago my girlfriend and I know good food. During our stay in Charleston we ate at some decent places, but this was the best. Visiting Charleston from Chicago, I was skeptical about the food in SC. All of that changed when I visited Black's. What an awesome place! 2 people can get full for under $20, and it's comparable to the best BBQ I've eaten! The pulled pork is awesome on a sandwich or as a meal. The mac and cheese has that yummy real cheese and bacon taste to it. The collard greens were great as well. Great friendly service from real people who are trying to get the word out about their awesome restaurant. Don't just support small business, support great restaurants by stopping by Black's. Even if it's out of your way, you won't be dissappointed.
Review Source:WOW! Best BBQ I have ever had. My friend and I flew in from Chicago and as soon as my parents picked us up at the airport, they told us to get dinner at Blacks. They live about 3 miles away in Hollywood and couldn't stop talking about it. When we arrived, Shannon and another employee greeted us with smiles and suggestions. We were the only ones in the joint, and the customer service couldn't have been better. We could see the huge smoker in the back, which they explained how the process works. There are a lot of great options and side dishes to chose from. Now, being a city girl from Chicago, I had never had collard greens, so they gave me a sample of theirs. I was hooked right away.
We ordered our food and sat in one of the 5 booths there. The decor is simple, and they had 2 large flat screens to watch. Shannon and the gentleman kept checking to see if we needed anything else while waiting. I ordered the pulled pork, with a side of collard greens and the delicious mac & cheese, along with a side of corn bread. I figure, hey, I'm on vacay, so might as well take advantage of real southern food and hospitality. My friend ordered the ribs, with a side of coleslaw and fries. We both ate EVERYTHING off the plate. I would have licked the plate if they didn't take it away!
After the amazing meal, Shannon brought us a sample of the smoked salmon and her famous peach cobbler. WOW!! I am not a fan of peach cobbler, but we could have eaten the entire thing if it was brought in front of us.
Blacks is nothing special to look at from the outside, but once you step inside, you are greeted with the friendliest staff and the best BBQ I have ever had in my 32 years. I really hope this place makes it- the staff works hard and the food shows it. I will definitely be back- hopefully before my vacation is over. If you are traveling through, or live close to Hollywood, you MUST stop by and try this place out. Worth every bite and very affordable!
.... Â Three stars ... Â but on the way to a fourth and it's all about the food and the people who run the place. BBQ joints are always difficult to review because everyone has a different idea of what BBQ is. I don't know who said, "The best BBQ I ever ate is the one on my plate in front of me right now" Â This place has been open about four months under current management and is on the road between Edisto Island and Charleston. I don't know what it is about this little town, but it has an interesting as hell antigue shop and some pretty good eats. The Old Firehouse is along here, too.
Unlike many SC bbqs in my experience, this one features an excellent beef brisket in addition to the usual pulled pork. It  makes use of an enormous smoke oven that has survived in place through a couple of owners. The brisket may not be 'zactly Texus, but it is really, really good. However, If you go expecting Texas red brisket or Katz's Deli brisket, you won't find it. It doesn't look very exciting, but it is really good. The side dishes we had today were collard greens and okra & tomatoes. Both were very fine. Both sides were served in soup bowls which made the brisket portion, served on a plate by itself, look lonely. Both the collards and the o&ts are worth stopping for on their own. The sauces are a little sweet, even the hot sauce, but that's not unusual for down heah. We brought home a half rack of well packaged spare ribs that heat nicely in a microwave. I will try these on the spot next time because they were good reheated, but I bet they are excellent on fifteen feet from the smoker.
Service was friendly and efficient, but might bog down some when the place gets busy.
I have only been here once, but plan to make myself a regular and see how it holds up. There is NO ambiance, but this is okay. Â This is a real joint and it's about real food, done real well. It's very clean and tidy, but, basically, it is a cinder block building with few windows and some pine trim. Seating is okay. Â Parking could be difficult on a busy day.
They do custom smoking, also, and catering. Â Certainly worth stopping at if you are nearby or passing through.
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