With its emphasis on top ingredients prepared in a way that allows their flavors to shine, we weren't surprised when more than one reviewer referred to Mike Lata's restaurant as "the Blue Hill of the South." Lata's menu is loaded with the region's best products, like an appetizer of Crispy Creek Caw Caw pork trotters served with endive and a Sunnyside [up] Farm egg, or a main of Keegan-Filion Farm chicken "al mattone" (under a brick) served with Anson Mills farro, root vegetables and sautéed greens. Writing about this restaurant that's beloved by many, one reviewer told us, "The only problem with our meal was that we did not make another reservation before we left."