"Don’t-Miss" Charleston Restaurants

McCrady's

Chef Sean Brock left Nashville for Charleston in 2006, and in the four years since, he’s established himself as one of the most creative chefs in town―or anywhere. He’s so dedicated to local food that he manages a farm for the restaurant; then he applies really inventive preparation to the fresh product. The braised short ribs cooked sous vide style (i.e. sealed in plastic then cooked at low temps in a warm water bath) melt in your mouth. Mccradysrestaurant.com