In the year and a half since opening, Gingerline has honed its menu, adapting dishes to best match the coastal locale and conjure tropical getaway vibes. Initially billed as Peruvian-inspired skewers, the original version featured cilantro and a criolla salad. Now, the updated version, Grilled Chicken Skewers with peppers and onions, centers around a Southern staple, namely barbecue.

“Our original concept at the restaurant has evolved a bit since we’ve opened, and with it, the food has as well,” says General Manager Beau Williams. “Getting back to our Southern roots was important to us, while still capturing flavor profiles from around the world. I think this dish encapsulates this nicely.”

Global flourishes still do come into play. Tamarind is incorporated into the barbecue sauce, and caramelized plantains serve as a starchy anchor alongside a bed of Carolina gold rice. “What makes our skewers so unique is the housemade tamarind barbecue sauce that we glaze the skewers with before they hit the grill,” says Williams. “The sweet and tangy flavor of the sauce makes the dish and helps create those lovely caramelized bits on the hot grill.”