A modern, exceedingly creative bistro helmed by Chef Mike Lata, with a laid-back vibe, friendly and enthusiastic servers, and a simply decorated but welcoming dining room, enhanced with warm colors, and soft lighting. It’s another restaurant that follows a farm-to-table philosophy, with ingredients sourced from Lowcountry producers wherever possible. Menus are seasonal, but always include plenty of local seafood; think cornflower-dusted jumbo flounder, triggerfish with Carolina gold rice grits, and luscious Caper’s Blades oysters. For dessert try the simple but exquisite sticky sorghum cake with calvados ice cream.
- Frommer's Staff