Olamaie

Co-executive chefs Michael Fojtasek and Grae Nonas have topped national lists since opening, their innovative twist on traditional Southern cooking a far cry from the heavy and fried fare we often associate with the cuisine of the south. Don’t miss the Carolina gold rice and cauliflower hush puppies (buttermilk ranch, chives, hackleback caviar) and the Strube Ranch wagyu beef tongue (brussels sprouts, pickled mustard seed, meyer lemon, savory). For dessert? Pecan Pie Ice Cream, of course. Do ask for the no-so-secret, off-menu biscuits.