McCrady's, Charleston

McCrady's chef, Sean Brock, just won a 2010 James Beard Award for being the best chef in the Southeast, and it's easy to see why. This farm-to-table restaurant serves innovative New Southern cuisine with ingredients sourced from the finest area farmers. Case-in-point: the fried sweetbreads with Sea Island red peas and the local suckling pig with wheat berries and pine. The chef's tasting menu is a major treat and is perfect for special occaisions. The crowds are well-heeled but informal, and serious about food. The high-ceilinged space, with warehouse-y exposed brick and burnished wood floorboards, keeps things from feeling at all stuffy. Reservations are a must and we recommend calling at least three days in advance.

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