The Lot has gone through a few changes over the last year facing the departures of two chefs and entrance of new chef Andy McLeod. The restaurant still offers a focused menu of a dozen or so dishes featuring ingredients from local farms. The menu changes daily but you are sure to find things like a two-inch-thick pork chop that could feed easily two or a crispy chicken leg served over local Carolina Gold rice with Iberia peppers, blistered cherry tomatoes and pickled shitakes. If you time it right, a perfectly cooked filet or ribeye from a whole grass-fed cow they procured from local farm Anchorage Cattle Company might be on the menu. Plates like blistered summer peppers and grilled shrimp with whipped ricotta and a grilled watermelon salad reflect their adherence to the seasonal farm to table mantra. If you aren’t in a food coma afterwards, hop next door to the Pour House for some live music and beer. —Robert Donovan Dish, Summer 2016
Fresh, farm-to-table fare light enough to enjoy before rocking out at the Pour House next door.