Contemporary American cuisine shines best when it respects the integrity of local ingredients and brings the best out of said foodstuffs. That’s the sort of thing the Terrapin—that’s a big word for ‘turtle,’ by the way, although you won’t find our shelled friends on the menu—excels at. Buttermilk fried chicken is crispy and juicy all at once, while a lovely duck confit is complemented by a pillowy cloud of mascarpone grits, a semi-European update of a Southern staple. Pasta lovers mustn’t miss beet ravioli with goat cheese and local pecans. To top it off, Terrapin sources from local farms and watermen, and keeps green sensibilities by serving pesticide-free food.