Led by "soil evangelist" Sean Brock, chef at Husk, Charleston's top chefs are moving indigenous ingredients (like heritage varieties of rice and peas) back to the center of the plate. Mike Lata's new restaurant The Ordinary is born from his relationships with local oysterman and crabbers. At The MacIntosh, chef Jeremiah Bacon's long standing relationships with Low Country farmers and purveyors results in seasonal plates with a strong sense of place. Casual, hand crafted concepts like Butcher and Bee (Pimento Grilled Cheese with pickled okra and candied peanuts on ciabatta, anyone?) and The Grocery (Charred Onion Dip and Kettle Chips or dig into Bouillabaisse of Local Fish, Shrimp and Clams, Potatoes, Grilled Bread and Rouille) raise the casual food bar.
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