Award-winning chefs pioneer a spectacular Southern food revival
Why Go NowChef Sean Brock’s two breakout restaurants, McCrady's and Husk, are both located in foodie-centric Charleston, and are leading the Southern food revival. The maverick chef has delved into the history of southern agriculture in an effort to reintroduce heirloom produce and incorporate long-forgotten local ingredients, providing a flavor of the south that’s gone un-tasted for decades. Likewise, the just-opened restaurant Grocery (4 Cannon St., 843/302-8825) from chef-owner Kevin Johnson, pays homage to old-school groceries with a menu dictated by the catches and harvests of local anglers and farmers.
Where to StayPlanters Inn, a 62-room Relais & Chateaux member, is an 18th-century charmer—four-poster beds, antiques, and all. Book ahead for a table at its award-winning Peninsula Grill, complete with Champagne bar. The 440-room Charleston Place counts cushy rooms, a pool with retractable roof, spa, and hot-ticket restaurant Charleston Grill among its assets. See more Charleston hotel reviews.
Insider TipBoth of Brock’s eateries are participating in Charleston's Restaurant Week (January 12-22) and the chef is participating in BB&T's Charleston Wine and Food Festival (March 1-4), and Taste of Charleston (October 5-7).
When to GoBest time to go is March through June to catch the gardenias bloom and coincide with the city’s spring festivals (May 25-June 10 for Spoleto). That’s also the peak window to beat the high summer temperatures.
Photo: Paul Giamou 2009/istockphoto
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