HUDSON’S ON THE DOCKS: FROM A HILTON HEAD ISLAND TRADITION TO THE BEST SEAFOOD ON HILTON HEAD
Originally built by the venerable J. B. Hudson, Sr. as an oyster factory in 1912, Hudson’s oysters were brought in by oar-powered boats known as Bateaux, shucked on the docks and then sent by barge to the Northeast. The discarded shells were dispersed creating the very peninsula and foundation on which the restaurant currently stands. Hudson’s Seafood is literally a business built on oysters!
J.B. Hudson, Sr. started a thriving family business that became a local landmark, a Hilton Head tradition and widely knows as the source of the freshest seafood on Hilton Head Island. This tradition started in the dining room aptly named The Oyster Factory, which is located in the rear of the restaurant. In 1953 his son J.B. Hudson, Jr. added fresh locally caught shrimp to the operation, and in 1967, the operation grew to 95 seats.
In 1975, Brian and Gloria Carmines—transplants from Long Island, NY via Atlanta, GA—purchased Hudson’s, and a new family tradition began. Brian worked the first six months as a chef while the rest of the family cleared tables, took orders, and served the best local seafood in Hilton Head and the Lowcountry. Today, Hudson’s restaurant seats over 345 people and serves the best seafood on Hilton Head Island to more than 1,000 guests on a typical summer night.
Much of our seafood originates from the local waters that surround our famous docks. We are committed to purchasing fresh seafood and fish from local fishermen and serving it to our guests – over 3,000 gallons of oysters and 70,000 pounds of shrimp are consumed annually. Over 450,000 raw oysters are shucked fresh on the premises. We farm our very own local oysters and cultivate fresh soft-shell crabs. Our family of chefs, managers, and restaurant staff welcome your family to have a great local experience.