Set in an industrial-chic space adorned with mason jars of pickled everything, this is Charleston's farm-to-table champion, with a fiercely locavore and vegetarian-friendly approach, and cooking styles channeling both the South and the Mediterranean. Seasonal ingredients arrive fresh from nearby farmers, foragers and fishers, and chef/owner Kevin Johnson combines them in innovative and deeply satisfying ways.
The Lowcountry seafood pilau, which comes with Charleston gold rice, is the top table pleaser. The shad roe with cornbread puree, bacon and sherry vinegar is a Southern specialty you won't find elsewhere.
