McCrady's

Charleston's oldest eating establishment, where none other than George Washington dined, is one of the finest kitchens in the Low Country. Praising both its wine list and well-chosen menu, Esquire named it one of the best new restaurants in America. Entered down a mysterious-looking "Jack the Ripper" alley, it looks like an elegant wine cellar, with rough brick walls, exposed beams, and wide-plank floors. Cooking times are unerringly accurate, and a certain charm and fragrance is given to every dish. We still remember the peekytoe-crab and lobster salad. Ditto for the tartare of tuna with olives, red pepper, and basil. A perfectly done sautéed halibut appears on your plate with sides of spinach and cauliflower purée. Slow-roasted Moulard duck breast comes with chocolate balsamic jus, or else you might happily settle for the herb-marinated rack of lamb.

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