Southern cooking with an Atlantic touch.
North and South Carolina have long been producers of abundant agriculture, pork, and fresh seafood. These fine products are showcased in rich, historical dishes that vary distinctly from region to region. Young chefs in cities like Charleston, Durham, and Asheville often try new spins on the old classics, while you can expect the more traditional staples in small towns and at casual restaurants throughout the region.
While Charleston has arguably the most consistently good food in the US (IMHO); in the Carolinas that crown is definitely no longer Charleston's alone. The Triangle, Asheville, and Charlotte (home of Johnson and Wales University) are increasingly better and more definitely more diverse.