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Mustardy deviled eggs are served while you peruse the tempting menu that ranges from the best Portuguese fish soup in Charleston (complete with salt cod, squid, and chorizo) to roast suckling pig with a cabbage casserole and roasted beets. We like chef-owner Mike Lata's dedication to locally grown vegetables and his respect for the best produce in any season. We've made an entire meal out of his vegetables alone, including a garlic-studded sautéed rapini or butterbeans with prosciutto and basil butter. His hanger steak with caramelized shallots and an old-fashioned Bordelaise sauce, with a butterball potato purée on the side, is a delight to the senses. The appetizers are also perfectly harmonious, including Swiss chard ravioli with walnuts and a white-corn soup with applewood-smoked bacon and scallions.

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