What To Order: Favas and Peas or Mepkin Abbey Mushrooms
Though the wood-fired pizzas and pastas conjure Italy, Jacques Larson relies mightily on the flavors of the Lowcountry. Under the Plates section, Jacques’ command of flavor as sense of place shines. Oyster mushrooms from the nearby Mepkin Abbey join earthy kale and a runny Sea Island egg under shards of Parmesan. Favas and peas sit atop ricotta made with milk from John’s Island, accented with sea salt from nearby Bulls Bay.
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