At first, local diners were stunned to find ambitious, locally focused food in a small restaurant adjoining the Pour House, a raucous live music venue that often has bands playing during dinner hour. By now, though, The Lot has settled in as a destination for a really impressive meal at eminently reasonable prices. Head Chef Alex Lira brings serious snout-to-tail credentials from stints at Craft and Marlow & Daughters in New York City. His tight slate of around a dozen dishes changes each night and might include local tile fish with roasted carrots and cauliflower or housemade fettucini with clams and smoked pork ragu. The farmer’s pick plate consistently offers local vegetables so crisp and pristine they’ll knock your socks off, while the housemade charcuterie ranges from porchetta and head cheese to chicken liver pâté and smoked sausage. The Lot has turned up the volume on James Island with some seriously good eats. —Robert Moss Dish (Winter 2015)
Fresh, farm-to-table fare light enough to enjoy before rocking out at the Pour House next door.
Features: Outdoor Dining, Sunday Brunch, Dinner, Top 50
Hours: Dinner & Sun. Brunch