Attending the Taste of Charleston festival last weekend only made my long list of restaurants I want to try even longer. This small plate was the clear winner of the weekend for me, an absolutely delicious sample of pork tenderloin confit over truffled grits with apple slaw and roasted tomatoes. I loved the acidity and freshness of the apple slaw, something I never would've thought could unify creamy grits and pork.
The folks over at The Fat Hen created this amazing dish, and I'm already rubbing my hands together over the thought of visiting them at their digs on Johns Island soon.
Where's your next big meal out going to be?