Louis's showcases the talents of chef/owner Louis Osteen, who is widely known for his passionate devotion to the foods of his Southern ancestry.  Osteen and his vibrant interpretations of Lowcountry cuisine have been garnering praise since he first moved to Pawleys Island, in 1980 when he opened the Pawleys Island Inn, located in the same building as the new Louis's at Pawleys.  Since then, Osteen has earned accolades that include James Beard Best Chef Southeast 2004, Esquire Magazine “One of America’s Best New Restaurants 2002”, Saveur Magazine “Top 100 People, Places and Things” 2003, Nation’s Restaurant News Fine Dining Hall of Fame, and Restaurants & Institutions Ivy Award. Osteen has been featured in magazines from Gourmet to GQ to Southern Living, and his numerous television appearances include CBS This Morning, PBS, Discovery and the Food Network.

The menu at Louis's at Pawleys changes frequently, reflecting the best of seasonal farmers' market produce, and abounds with fish from local waters - for example, Whole Baby Flounder with Sweet Vidalia Onion Jam, Lump Crabmeat & Lobster Cakes with Grained Mustard Sauce, South Carolina's Finest Shrimp and Grits and Grilled Swordfish with Tomato-Saffron-Olive Butter Sauce. For spring and summer 2005 , Louis is serving up an array of updated renditions of Lowcountry dishes that include:  Crab and Lobster Cakes with Grained Mustard Seed Sauce, SC’s Finest Shrimp and Grits, Creamed Veal Sweetbreads with Oysters on Toasted Brioche, Wild Mushrooms and Country Ham with a Wild Grits Soufflé; Sautéed Flounder Filets with Caramelized Spring Vegetables, Crab and Smoked Bacon Stuffed Blue Ridge Rainbow Trout, Grilled Lamb Chop, Carolina Quail and Sweet Onion Sausage with Sorghum Glazed Onions.