Located on Maybank Highway, adjoined to The Pour House (in the space that housed the sadly departed El Bohio) The Lot is a total immersion introduction to farm-fresh menu planning. There is a small bar menu that stays static, but the main menu changes constantly based on what Chef Alex receives from his suppliers such as MiBek and Caw Caw farms.
This post will cover two trips, partly to get more dishes in, partly because I botched most of my photos. First trip out was myself, The Girl, and Captain Awesome. The decor is warm and slightly retro in a VERY eclectic way. The Girl and I both ADORE the music (lots of James Brown, early Motown). But be warned, when the band does sound check or plays (later in the night), it can get loud.
When you get to the white paper covered tables, your waiter will write out the menu while explaining each dish. This is a slow process and with the constant changes can lead to extended pauses. Bare with it, though, as you get great information.
Captain Awesome went with the house made cavatelli. I also had this dish tonight,(our second trip) which came with lardo and an egg over the top. I don't know how to describe the incredible flavors built into this dish. The pasta has that beautiful toothiness you want from this handmade pasta. The lardo and shaved parm have a nice nutty flavor and blend beautifully with the egg. This dish is filling without being at all heavy.
The Girl went with the always on the menu MiBek Farms burger, both times. A wonderful medium rare burger, tasty as hell. The second time the seasoning was just slightly less wonderful, still a great burger but not as great. The real star, however, are the fries. Cut between thin and steakhouse, they are crisp and perfectly seasoned. On the bar menu is the Canadian classic poutine, which features fries, gravy, and cheese curds. I can't wait to try it.
For myself, during our first visit, I had the braised chicken leg with field peas in a baked bean style. Tender and juicy, and perfectly cooked all the way to the bone. I can't do this dish justice at all. Just flat-out delicious.
Also during our first visit, we opted to dessert share since there were three of us. The first of the two desserts we went with was a crêpe. This crêpe was filled with apples cooked in apple pie style, then creamed smooth. WOOOOOOOOW. What the heck! This thing is amazing! The Girl and I were fighting forks over this one.
The other dessert was a simple chocolate torte. Simple it may be, but that does not take anything away from the amazing flavor. Captain Awesome and I were fighting forks over this one. Thankfully, the ladies did let me have a few bites.
Tonight, The Girl suggested our return trip. She so rarely suggests a restaurant. That, to me, speaks volumes about the excellence of execution Chef Alex is brining to the table. The only negative that I have found so far is the portions of the entree. They are rationale sized, which means smaller than the two-meal portions you get at most restaurants. That being said The Lot, as of this moment, and by a large margin, is the best restaurant on James Island.
Overall: 20 out of 25 Well executed farm-to-table fresh food that blows away the competition on James Island, though with the occasional headache-inducing band next door.