Where Tom went:
The Bar at Husk
The lighting is dim, the bar is brown and the gentlemen behind it sport ties. While you revel in classic cocktails, movies are (silently) screened on the rear wall.
511 King St.
Expect to wait in line, along with a cross section of blue collars and business suits, inside this bright blue soul food source in an industrial area. Warm corn bread, zesty fried chicken, peppery collard greens and brick-colored okra soup are your rewards.
2332 Meeting Street Rd.
Charleston City Market
A National Historic Landmark, this airy arcade of market stalls attracts fanny-packers and others in search of souvenirs: stone-ground grits, books by local authors and sweetgrass baskets originally made to separate husks from grains of rice on area plantations.
188 Meeting Pl.
Charleston Farmers Market
In historic Marion Square Park, just over 100 farmers and growers, prepared-food makers and craftspeople sell their wares at this award-winning market, open on Saturdays from April through November (plus some Sundays in May, June and December).
329 Meeting St.
Forget the carryout idea and eat your fried-to-order whiting, shrimp or pork chop at one of the handful of stools or card tables inside this bare-bones storefront; the best side dish is a chat with the cook in her open kitchen.
42 C Morris St.
The Gin Joint
The most famous restaurant in the city, from the esteemed Sean Brock, a son of Virginia who first made a name for himself at McCrady's. Southern comfort can be found in pig ear lettuce wraps, pimento cheese crostini, "real" corn bread, and shrimp and grits.
76 Queen St.
Leon's Fine Poultry & Oysters
Martha Lou's Kitchen
The dowager on the dining scene, McCrady's can trace its roots back more than 200 years. Such dishes as ember-grilled sunchokes with creamed lettuces and mint -- and a $115 tasting menu spanning three snacks and seven courses -- plant diners firmly in 2015.
2 Unit Alley
Sean Brock does Mexican. Which means the tortillas are made from scratch, using heirloom corn ground twice a day, and the tacos include fried catfish with pickled-green-tomato tartar. Shrimp and masa grits with chili sofrito are untraditional but also wonderful.
155 E. Bay St.
The Obstinate Daughter
Preservation Society of Charleston
Two Boroughs Larder
A reminder that this port city has a history of welcoming outside influences, this modern mom-and-pop is known for infusing local ingredients with foreign accents. (Hope for pork neck with Chinese greens.) For sale on the shelves: tea towels, farm eggs and Geechie Boy Mill grits, thoughtfully paired with a cast-iron skillet.
186 Coming St.
Xiao Bao Biscuit
An industry hangout serving Asian fusion, the good kind, in an old gas station. Make room for a Vietnamese-inspired vegetable terrine, Japanese-style cabbage pancakes and a mushroom egg roll that bridges China and the States.
224 Rutledge Ave.