The magazine asked chefs and owners of the 100 restaurants, “Which dish would start a riot if it was taken off the menu?”
For Charleston Grill, it’s jumbo lump crab cakes with warm tomato dill and shrimp vinaigrette, said Executive Chef Michelle Weaver. They have almost no filler, she said. “A little love and hope keeps them together.”
At Circa 1886, the riot-worthy dish is antelope loin, which is always on the menu, but the accompaniments change with the seasons. “Currently, the dish features antelope loin with spinach mac and cheese, toasted benne seeds and blueberry vodka sauce.”
It’s the pig-ear lettuce wrap at Husk served in different seasonal style. A recent menu listed the wraps with boiled peanut hummus, marinated cherry tomatoes, spring onion and ricotta.