HUDSON’S
Seafood House on the Docks RECIPE FOR SUCCESS BY BARRY KAUFMAN
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Progress is and has always been a double-edged sword. While it’s certainly transformed Hilton Head Island over the last 50+ years into a paradise which welcomes millions each year, progress has a bad habit of throwing the occasional (and, we should add, proverbial) baby out with the bathwater. After all, if there’s one phrase that progress abhors, it’s “this is the way it’s always been done.” The problem with rejecting the status quo is that sometimes “the way it’s always been done” and “the way it should be done” 12
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PHOTOS BY ROB KAUFMAN
are one and the same. Hudson’s Seafood House on the Docks is a prime example of this. When Benny Hudson first set out his shingle in 1967, it was only natural that his restaurant’s offerings should come almost entirely from our area waters. The island was, at that time, considered remote and out of the way so the notion of shipping seafood in from overseas would be absurd. Flash forward 54 years, and you’ll find current owner Andrew Carmines still pulling almost exclusively from
area fisherman, with something near 90 percent of the menu boasting fish, oysters and shellfish that were swimming around a few days prior in waters just a few miles away. Progress has made sure that the world has changed significantly around Hudson’s Seafood on the Docks. If he wanted to,