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As you know, OpenTable acquired Foodspotting in 2013, not only for its amazing content, but also for its incredibly loyal and engaged community. Since then, you’ve been instrumental in how friends and experts alike discover the best dishes across the world, and for that, we just want to say thank you.

But as the saying goes, all good things must come to an end. After much deliberation, we have chosen to discontinue the Foodspotting app and website in early May. If you’d like to keep all the photos you’ve captured over the years, we encourage everyone to take this opportunity to download your content. Click here for details

On behalf of our entire team, thank you again for using our product and for all the feedback you’ve provided along the way–we couldn’t have done it without you. If you have any questions or concerns, let us know and we’ll be sure to follow up directly.

2009年より運営してまいりました Foodspotting ですが、2018年5月上旬をもちましてサービスを終了させていただくこととなりました。

OpenTable は Foodspotting のコンテンツの素晴らしさ、コミュニティの絆を高く評価し、2013年に買収いたしました。以降、皆様のお陰で地元や旅先での美味しいものを発見、共有するお手伝いを続けていくことができました。これまでご愛顧いただきましたこと、心よりお礼を申し上げます。

お客様がこれまでに投稿された画像につきましては、パソコンから一括ダウンロードする機能を提供させていただきます。詳細については、 こちら でご案内させていただきます。

サービス終了に伴い、皆様には多大なご迷惑をおかけいたしますことを深くおわび申し上げます。本件に関するお問い合わせは こちら より、お願いいたします。長らくのご利用、誠にありがとうございました。

JBF Award Winners: Southeast

James Beard Foundation · Charleston Top 10 Guide · created about 7 years ago

Since 1991 the James Beard Foundation has been honoring the best chefs and restaurants in the country with the prestigious James Beard Foundation Awards. For this guide we asked past JBF Award winners from our regional Best Chef in America categories about the food at their own restaurants. They told us, in their own words, what their favorites dishes are and which foods best represent their culinary style.

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    Follow this guide to find these dishes wherever you go. Upload your own photos to show off the things you've tried.

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    steak tartare at FIG in Charleston, SC

    Mike Lata won the Best Chef: Southeast award in 2009 for seasonal, straightforward delicious food that pays homage to the bounty of the Low Country region. The menu changes almost daily, but steak tartare nearly always makes an appearance. The cut of beef may change, Lata tells us, but “It is a classic FIG dish and everyone always loves it.”

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    Local Seafood at FIG in Charleston, SC

    “We put our heart and soul into our seafood program,” Lata explains of FIG. “We make sure our customers are getting absolutely the best fish and shellfish our coast has to offer.” This means you are guaranteed a great plate of fish and it might even be something you’ve never heard of before like Jolthead Porgy, Banded Rudderfish, or Almaco Jack.

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    Swordfish Belly with Fennel and Crispy Parsnip, Prepared by You at McCrady's in Charleston, SC

    Sean Brock’s dishes at McCrady’s elegantly combine the simplicity of farm-fresh products with the innovation of modern cuisine. Brock, who won the 2010 award for Best Chef: Southeast encourages diners to try his tasting menu. “These are the dishes that excite us the most and a lot of them are interactive,” he says. To wit: the swordfish belly. “We present diners with a salt block heated to 400° along with little dishes filled with the ingredients for the dish. They are issued tweezers and the server explains how to prepare each component and plate it.”

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    Chicken Country Captain at Hominy Grill in Charleston, SC

    2008 Best Chef: Southeast Robert Stehling’s Hominy Grill serves classic Southern specialties that are steeped in the culinary history of the Low Country. Take for example chicken country captain, a sautéed chicken breast served in a tomato curry sauce with currants, toasted almonds, and jasmine rice. “Rice-based dishes hold an important place in Charleston’s culinary history,” explains Stehling, “and the curry is a nod to the city’s history as a port city that saw travelers and traders from throughout the world.”

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