Originally constructed in 1788, McCrady's features heart pine flooring, two fireplaces, exposed brick walls, and a pair of handsome brick archways. Its impressive legacy is supported by cuisine ranking among Charleston's best. Bear witness to the short ribs served with sweet corn and green tomatoes, or the beef tartare featuring small disks of egg yolk, ramps, and frisee. Or enjoy fresh fish from local waters, such as grilled cobia or flounder crusted with green peppercorn. Meats include Berkshire pork so tender your fork leaves indentions, and aged duck roasted on the bone. A four-course menu featuring smaller dishes allows diners to taste several items. The unswerving McCrady's still delivers, thanks to talented chef Daniel Heinze and his crackerjack staff.