When the original Charleston Chef's Table was published in December, 2009, Charleston's food scene was hot. In the book, author Holly Herrick referred to the period as a "second culinary renaissance." Since that time, Charleston's become an even hotter food town, indeed, one of the hottest, ranked the #1 most popular tourist destination in The United States, according to Conde Nast Traveler Magazine (2013 edition). The primary reason people come here is for the food. Charleston, which hosts more than four million visitors annually, has matured into a world-class culinary destination. Now, this book allows locals and visitors alike to take a bit of the city's incomparable flavor home, with profiles of the city's best restaurants and a signature recipe from each. From roadside dives to upscale eateries, Southern to Chinese, Holly Herrick leaves no stone unturned as she winnows Charleston's 1,500 restaurants down to her top picks. From fried chicken to sautéed duck livers, The Charleston Chef's Table delivers all the goods that make Charleston such an exciting place to visit, live, and dine.

Complementing the text are full-color photographs, as well as sidebars that highlight this Southern gem's 300-year.