What do you call a restaurant that is set in an old public house that dates from the early 1800’s, and which mixes progressive culinary technique with terrific bio-dynamic ingredients that are raised on a two-and-a-half acre patch of land on nearby Wadmalaw Island. Add the type of Southern sensibilities that result in a menu filled with dishes like smoked Carolina rainbow trout with a salad of potato, parsley and egg, or the belly of a rare breed of pork with pork noodles and broth, and you would have McCrady’s, where the cuisine is “something that only the energetic Sean Brock could have dreamed up.” “Innovative without being stuffy”, one frequent visitor called the experience "as consistent as it is sublime."