This stylish contemporary take on Lowcountry food is one of the up-and-coming stars of the local scene. Helmed by Chef Charles Zeran, the restaurant sources all its meat, fish, and produce locally. Combining Lowcountry gourmet, fresh seafood, and farm-to-fork into a unified concept, the menu is playful and highly creative. It’s tempting to make a meal from the appetizers: perhaps a gruyère-and-onion tart, lamb carpaccio, and cornmeal-dusted chicken livers. The main dishes are just as enticing, laced with Italian and Asian influences: think Thai duck curry, nori-dusted catch of the day, and seafood pastas. Still, my favorite is the shrimp and grits, a creamy, leek-inflected delight.
- Frommer's Staff