Nowhere else in our state has more true farm-to-table dining than the Holy City. Daily changing menus of one-of-kind Lowcountry fare are made even greater with the freshest seafood and produce available. Here are just a few of the best farm-to-table finds to visit in Charleston.
What it's known for: Husk is a celebration of all foods Southern, that is, if it's not grown or caught in the South, it doesn't come into the kitchen. Executive chef Travis Grimes operates the storied kitchen (founded and once helmed by visionary chef Sean Brock) with a storng focus on sustainability, heirloom products and support for local fishers and farmers. The proof is in the menu, which changes daily according to procurements, as well as a floor-to-ceiling chalkboard identifying sources of local ingredients for discerning diners.
Style: Southern, farm-to-table, family-friendly, James Beard award winner
What it's known for: FIG stands for Food is Good, and that sums up everything that comes out of the kitchen here. Chef Mike Lata works with local farmers and fishermen to showcase the best of the Lowcountry on each and every plate. FIG is a Charleston must-eat.
Style: Southern, farm-to-table, James Beard winner, seafood
What it's known for: Chef Kevin Johnson uses seasonal ingredients from local farmers and fishermen to create his menu, and his in-house canning program keeps local wares available all year long. The wood-burning oven creates a feeling of warmth and comfort while guests enjoy an extensive list of cocktails, wine and craft beers on tap.
What it's known for: Regional Italian dishes sourced from local ingredients make this cozy restaurant in the lush farms of the Lowcountry a must-try. House-made pasta and house-cured salumi shine here, as does whatever is growing in the fields nearby. You'll definitely want to come back.
What it's known for: Don't let SNOB's name fool you. It stands for Slightly North of Broad, taking aim at the city's traditional boundary of high society, but really it's a pioneer of the farm-to-table movement in South Carolina. For more than 20 years, SNOB has been merging the use of locally grown vegetables, meats and seafood with Southern and French cooking techniques, leading the way for restaurants to thrive serving local foods. If you have trouble deciding, diners rave about the local grouper and the shrimp and grits.
Style: Southern, farm-to-table, Lowcountry, traditional