• Issue 3: Charleston

      Pork schnitzel and house-cured charcuterie with a side of lard biscuits wouldn’t fly in Hollywood, but you’re in the South now, and if you’re craving meat, this is the place to get it. Two-time James Beard Award-nominee Craig Deihl makes 80 types of charcuterie right on the premises, working with local farmers to create some of the best coppa in the country. In the mood for something lighter? Order a dozen local oysters, such as South Carolina’s own Single Ladies—briny, sustainably harvested and delicious.