Proc's Kitchen: Lowcountry Comfort Food from a Charleston Food Truck

What Proc's Kitchen serves and where to find it

Proc's Kitchen is a Charleston-based food truck known for Lowcountry comfort food—fried chicken, shrimp and grits, seafood, and Southern sides that draw from the region's coastal and agricultural traditions. The truck operates from various locations around Charleston, primarily in downtown areas and at local events, though the exact schedule and parking spots change seasonally.

The menu centers on fried seafood and chicken prepared fresh to order, with daily specials that often feature what's available at local markets. Portions are generous, and prices fall in the mid-range for Charleston food trucks—typically $12 to $18 for a main plate with sides.

Because food truck locations shift with the season and demand, your best bet for finding Proc's Kitchen on any given day is to check their social media accounts or call ahead. Many Charleston food trucks post their location the morning of service or update their schedule weekly.

Key Takeaways

• Proc's Kitchen specializes in fried chicken, shrimp and grits, and other Lowcountry seafood dishes made fresh to order.
• The truck operates from multiple locations around Charleston, with schedules that vary by season and are posted on social media.
• Prices typically range from $12 to $18 per plate, including a main and sides.
• The menu reflects regional ingredients and cooking traditions tied to Charleston's coastal and agricultural heritage.
• Calling or checking social media before visiting ensures you find the truck at its current location.

The Lowcountry cooking style behind the menu

Lowcountry cuisine draws from three centuries of cooking along South Carolina's coast and barrier islands—a blend of African, European, and Native American techniques shaped by what grows and swims in the region. Fried chicken, shrimp and grits, okra, and rice dishes appear on nearly every Lowcountry menu because these ingredients have been central to the area's food culture since colonial times.

Proc's Kitchen leans into this tradition by sourcing from local suppliers when possible and preparing dishes the way they've been made in Charleston kitchens for generations. The shrimp and grits—creamy stone-ground grits topped with seasoned shrimp and gravy—is a signature dish that appears on menus from casual food trucks to fine dining restaurants across the city, but each cook brings their own technique to the balance of butter, cream, and spice.

Understanding this context helps explain why a food truck's fried chicken or seafood matters in Charleston: it's not just a meal, it's a connection to the place and its history. Proc's Kitchen positions itself within that tradition rather than trying to reinvent it.

What to order and what to expect

The fried chicken comes in pieces—typically breast, thigh, wing, or leg—with your choice of two sides. Common sides include collard greens, mac and cheese, cornbread, coleslaw, and seasonal vegetables. Most customers order a combination plate with two proteins (for example, fried chicken and fried shrimp) to sample multiple dishes in one visit.

Shrimp and grits is available as a standalone plate or as part of a combination. The shrimp are usually fried or sautéed depending on the day's preparation, and the grits come creamy and buttery underneath. If you're unfamiliar with the dish, it's rich and filling—a single plate is often enough for lunch or a light dinner.

Seafood changes based on what's in season and what local suppliers have available. During shrimp season (May through December), shrimp dishes are at their peak. During winter months, the truck may feature crab, oysters, or fish depending on the catch and the chef's daily specials.

Parking and timing for food truck visits

Food trucks in Charleston typically operate during lunch (11 a.m. to 2 p.m.) and dinner (5 p.m. to 9 p.m.), though hours vary by location and season. Proc's Kitchen may have different hours depending on whether it's parked downtown, at a market, or at a special event.

Parking near food trucks in downtown Charleston can be tight, especially during lunch rush. If the truck is parked on a street, look for metered spots or nearby parking lots. If it's at a market or event, parking is usually easier. Arriving early (before noon or before 5:30 p.m.) typically means shorter lines and fresher food, since items are cooked to order.

Cash and card payments are both common at Charleston food trucks, though it's worth confirming payment methods before ordering. Some trucks have card readers on their window; others prefer cash or Venmo.

How Proc's Kitchen fits into Charleston's food truck scene

Charleston's food truck culture has grown significantly over the past decade, with trucks now offering everything from Lowcountry classics to international cuisine. Proc's Kitchen occupies the traditional end of that spectrum—focused on regional comfort food rather than fusion or trendy concepts.

This positioning appeals to both locals looking for familiar flavors and visitors wanting to experience authentic Charleston food without the sit-down restaurant price tag or wait time. Food trucks allow chefs to keep overhead low and pass savings to customers, which is why a plate of fried chicken and shrimp and grits costs less from a truck than from a restaurant with a brick-and-mortar location.

The truck also participates in Charleston's farmers markets and food events throughout the year, which means you may encounter Proc's Kitchen at venues beyond its regular parking spots. Following their social media is the easiest way to catch these appearances.

Dietary considerations and customization

Most items at Proc's Kitchen are fried or cooked with butter and cream, which means vegetarian or vegan options are limited. Sides like collard greens and cornbread may contain meat stock or animal products, so it's worth asking the staff about preparation if you have dietary restrictions.

The truck can usually accommodate requests to modify a plate—for example, substituting a side or requesting a protein without frying. Calling ahead or asking at the window about what's possible on any given day is the best approach, since the kitchen's ability to customize depends on what's prepared and how busy they are.

If you have a severe allergy, mention it clearly when ordering. Food trucks have smaller kitchens than restaurants, which can make cross-contamination a concern, so staff will be honest about what they can and cannot may provide.

Seasonal changes and special events

Proc's Kitchen's menu and location shift with Charleston's seasons. Summer brings peak shrimp season and outdoor events where food trucks congregate. Fall and winter see changes in available seafood and may bring the truck to indoor markets or holiday events.

The truck occasionally appears at Charleston's farmers markets, food festivals, and private events. These appearances are usually announced on social media a week or two in advance, so checking their accounts regularly gives you a fuller picture of where and when you can find them.

Holiday seasons and major events (like Spoleto Festival in May and June) often draw food trucks to high-traffic areas, so Proc's Kitchen may have special locations or extended hours during these periods.

Frequently Asked Questions

How do I find out where Proc's Kitchen is parked today?

Check their social media accounts (Facebook or Instagram) or call ahead if you have their phone number. Most Charleston food trucks post their location the morning of service or update their weekly schedule online. If you're in downtown Charleston, asking other food truck vendors or checking local food truck maps can also point you in the right direction.

Can I order ahead or do I have to wait in line?

Most food trucks take orders as customers arrive at the window, though some accept phone orders if you call ahead. Calling Proc's Kitchen to ask whether they take advance orders is the fastest way to find out. Even if they don't, arriving early typically means a shorter wait.

What's the difference between shrimp and grits and fried shrimp?

Shrimp and grits is a creamy dish with grits as the base and shrimp cooked on top, usually with gravy or sauce. Fried shrimp is breaded and deep-fried, served as a standalone protein. Both are popular at Proc's Kitchen, and which you choose depends on whether you want something rich and saucy or crispy and straightforward.

Are there vegetarian options?

The menu is heavily focused on fried chicken and seafood, so vegetarian choices are limited. Sides like collard greens, mac and cheese, and cornbread may be available, but many are prepared with meat stock or animal products. Ask the staff what's possible on the day you visit.

What should I know about Lowcountry food if I've never had it?

Lowcountry cooking is Southern comfort food with strong ties to Charleston's coastal and agricultural heritage. Expect rich, buttery, and often fried dishes featuring seafood, chicken, rice, and vegetables like okra and collard greens. Flavors are bold and portions are generous—it's food meant to satisfy and connect you to the region's history.