What does one say about McCrady's without just throwing their hands up and saying it's indescribable? McCrady's put molecular gastronomy in locals' lexicons years ago, and Sir Sean Brock (oops did I just knight him?) has become such a chef celebrity that McCrady's is a Charleston landmark.  These days, I wouldn't be surprised if I stumbled upon a tourist with jorts and a fanny pack taking photos on Unity Alley, selfie stick in hand. Lately I've been really keeping up with the youngest sommelier in town, often featured in local publications, and since it's one of two Charleston restaurants nominated for the 2015 James Beard award for best wine program, McCrady's is still pretty striking through and through. (Did I mention there are only 5 nominees in the entire country!?) Anyway I love going to McCrady's for special events upstairs in the long room or elsewhere in its historically special building, and I love just having a bar snack. But sit down dinners there are a memory for life thanks to impeccable service and incredible attention and respect for the ingredients and every piece that is put on the plate. If you watch Mind of Chef, you know that Chefs Brock and Langhorne literally consider the sequence of bites on a plate. Wow. Below is a rutabaga bisque I had during a fantastic dinner a few years back. Everything is photogenic and intellectually-stimulating in terms of food culture, and thanks to his incredible title Heritage, also Beard-nominated this year, you can make your own McCrady's treasures like Charleston Ice Cream. I'm pretty sure you get a taste of heaven any time you venture down Unity Alley for dinner.