• Image about South Carolina
Peter Frank Edwards

To say they respect tradition in the South is an understatement. It starts with football, mascots and cotillions, but there are no traditions more serious than those that revolve around food, something upon which Husk Restaurant in Charleston, S.C., is building its reputation. James Beard Foundation Award–winning executive chef Sean Brock takes Lowcountry classics and creatively interprets them using only in-season, locally sourced ingredients. Tasty offerings — like deviled eggs with pickled okra and trout roe, and South Carolina shrimp and Choppee okra stew with Carolina Gold rice and flowering basil — are identified by farms of origin and, when it comes to seafood and fish, even by the fisherman who reeled it in. This redefinition of Charleston cuisine earned Husk the top spot on Bon Appétit’s Top 10 Best New Restaurants in America for 2011 with Brock’s signature skillet-roasted chicken gracing the cover. 76 Queen St., (843) 577-2500, www.huskrestaurant.com