Charleston, South Carolina, restaurant FIG is one of those restaurants that has a line forming around the side before it even opens. Boasting upscale southern cuisine, FIG focuses on flavor and quality.


Once I was inside, I sat at the bar and looked over the menu for a snack. First, there was a bit of bread to start the meal.


Then, I ordered the "WHITE SHRIMP POSTAGE STAMP RAVIOLI with cayenne & chervil."


Those are some of my buzzwords - ravioli, shrimp, sold.


And, it was so tasty. Light, but packs a punch of flavor.


I could eat three plates of it.

The Tasting Counter is a really unique, high-end restaurant in Somerville that has been recognized for its creative tasting menu.


A complete sensory experience, we hope you will taste, talk, listen, and taste some more. We want you to be wowed, satiated, and surprised. Our mission is to bring our guests closer to the creation of fine cuisine, served in harmony with inspired natural wines, sakes, beers, and handcrafted non-alcoholic cocktails. (WEBSITE)



First of all, this restaurant is a "no wallet" space. You buy your ticket in advance (which is all-inclusive), note any dietary restrictions and pick the beverage pairing of your choice. Meanwhile, you have no idea what they'll be serving that evening. And no choice.

From Zagat: An “amazing experience” unfolds at this high-end yet “relaxed”concept from chef Peter Ungár, where inventive, always-changing multicourse tasting menus “transport you” beyond the intimate, spare setting within a “funky” Somerville warehouse; guests purchase tickets (gratuity is included), specify allergies and request beverage pairings online in advance, then assemble at a modern, 20-seat counter where the team theatrically crafts and presents each “exquisitely prepared” plate.


As soon as we walked in to the intimate space, we were seated and promptly served our first course. We didn't have to spend time looking over a menu; they already knew who we were, and we could begin our experience.  Our first taste was these welcoming bites: (furthest to closest) beet, marscapone & cherry; buttercup squash tart with white miso, and cured ocean trout with sesame and grapefruit. This was served with Asahui Shuzo Dassai 50 Sparkling Nirori Junmai Daiginjo (sake, because I've never had a sake pairing before) - so, so good.

 

Next up was a melon soup with smoked tomato ice, parma ham and basil. It was served with Asamai Ama No To Heaven's Door. This was odd, but the flavors blended seamlessly.


Then, it was schisandra berry tea with a pine nut and almond cookie. I loved this sweet little bite so much that I ate Kaitee's too.

 

Watching them make everything right in front of you is so cool, but this dish was my favorite to watch: striped bass with corn, kohlrabi, chanterelle and caulilini paired with Taka Noble Arrow. I could've licked my plate with that corn puree.

 

Next up was plum, sake lees, white chocolate, koji, plum pit sorbet paired with Kizakura Brewery Tozai Blossom of Peace.


Finally, we had "parting morsels" which was an everything bagel bonbon, a peach & sunflower chew, and a run & vanilla canele.


When they presented each dish, they talked about what was in it. But it's kind of a whirlwind of words and flavors. At the end they present you with a custom menu of what you just ate (complete with the drink pairings) so it's great to see it all at once.

You can't miss Martha Lou's Kitchen in Charleston, South Carolina.


The pale pink building sits along the road with a logo in the middle and giant fish art off to the side.


Hidden behind those doors is one of the tastiest soul food restaurants around - it's been recognized by the New York Times, The Travel Channel and Martha Stewart as one of Charleston's finest restaurants.


So I had to try it out. I walked inside, found a seat and looked over the menu. I ordered fried chicken, cabbage, maced macaroni and bread pudding. I also ordered a water, but received what I think was sweet tea - and the best dang sweet tea I've ever had in my life. Very sweet.


If this isn't the pinnacle of comfort food, I don't know what is. And, I had plenty of leftovers.

Pete's Hotdogs is located in Ripley and has recently reopened after a fire.


While passing through the area, I stopped through the drive-thru.


Pulling up on the right side, I could read the menu, which featured hot dogs, pepperoni rolls, Mexican dishes, salads and sandwiches. I ordered a Zul's frozen lemonade and received it before driving around the building to the other side.


There, I received my hot dog with "everything," or chili, slaw, mustard and onions.


The interesting thing about these dogs is that the toppings are put on the bottom. So I thought my dog was naked before I bit into it.


While not standard, it as convenient that all the toppings were conveniently snuggled in the bottom, so I didn't create a mess while driving. Not too shabby.

My biggest issue with Charleston - besides the sweltering humidity - is the difficulty in trying to figure out where to eat because there are SO many great restaurants.


Butcher & Bee is a restaurant that focuses on fresh, seasonal foods.


They feature a variety of mezze, which caught my eye.


What better way to try a variety of menu items than a bunch of small plates?


So, I went with a few different plates:


Strawberries with goat cheese, goat cheese, pistachio and mint


Local beets with parmesan cream and olive walnut crumble


Whipped feta with fermented honey and black pepper


I mean, all three of these were simple and refreshing, yet complex in flavor. Truly delicious.