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Lowcountry arrived at the end of 2010 as a somewhat late addition to the haute barnyard trend, however it hasn’t managed much in the way of new offerings to the reclaimed-wood table. The chic, modern décor of the former Bar Blanc has been replaced by more of that hip, country-bumpkin look, while the menu retreads a path littered with deviled eggs and mason jars. But with a $3 draft happy hour and some winsome staples, dinner is redeemed. Start off with a bowl of cornmeal-battered pickle slices, or a rich, beer- and cheese-loaded onion soup. From the mains, the fried chicken biscuit in a shallow puddle of thick ham gravy is the thing to get—its meat is briny and moist under crispy breading. Ribs are also cooked to a perfect melty texture but their excellence is nullified by a flood of lumpy tomato sauce. If you’re looking for hard liquor, Bourbon is the specialty, with shots poured liberally and cocktails mixed with a Southern flair: Drinks in Lowcountry’s namesake area of the coastal Carolinas probably don’t include blood orange puree, but maybe they should. — Edna Ishayik