Ruby Lee’s, signed as Ruby Lee’s South, is at 46 Old Wild Horse Road on the south end of the island, a few minutes off Pope Avenue and Coligny. It bills itself as the heart and soul of the Lowcountry, and the mix is dinner in a wood-paneled room with a band playing in the corner. Guests who are tired of the crowded strip find it a calmer night out.

What to Order at Ruby Lee’s

The menu is Southern and Gullah-inspired soul food. Fried chicken, oxtails over rice and crab balls come up most, with fried catfish, fried green tomatoes, candied yams, collard greens, macaroni and cheese and fried okra as the sides. Corn bread comes to the table, and a bourbon pecan pie is the dessert reviewers mention. The dinner menu is on the restaurant’s site.

Live Music, the Entertainment Charge and Reservations

Live blues, jazz and soul play in the dining room, with acts such as local and regional bands. Music runs Monday through Saturday evenings, generally from about 7:30 p.m. Dinner is required to attend entertainment, and a $12 entertainment charge is added for each guest who stays for the music. Reservations are taken through OpenTable, and Friday nights fill up, so book ahead. Kitchen pace can slow when the room is full, so settle in and enjoy the band while you wait.

Getting There

Ruby Lee’s serves dinner from 5 p.m. Monday to Saturday and is closed on Sunday. See more places to eat on the Hilton Head restaurants page, or use the Hilton Head dining guide to sort by meal.

Frequently Asked Questions

Does Ruby Lee’s take reservations?

Yes. You can reserve through OpenTable, and it is worth booking on Friday and Saturday nights.

Is there an entertainment charge at Ruby Lee’s?

Yes. The restaurant adds a $12 charge for each guest who stays for entertainment, and dinner is required for entertainment events.

What days is Ruby Lee’s open?

Monday through Saturday from 5 p.m. It is closed on Sunday.

What kind of food does Ruby Lee’s serve?

Southern and Gullah-inspired soul food such as fried chicken, oxtails, crab balls, catfish and collard greens.

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