High Cotton is a committed member of the Charleston farm-to-table movement, with local suppliers the sources of wonderful small plates to share such as buttermilk-fried oysters, Folly River clams, and Blue Hill Bay mussels. Entrees are especially rich in local vegetables here: pan-roasted tilefish with roasted acorn squash and pistachios, or pan-seared cashew-crusted tofu. Don’t skip the sides: the fried Brussels sprouts and roasted fingerling potatoes are attractions in themselves. Meals are served in an elegant dining room, with heart-pine floors and antique brick, and are accompanied by live jazz every evening. The in-house spirits (rum, gin, whiskey, and vodka), have been specially created by Terressentia, a Charleston distiller.