Tu

"Tu because it was pushing boundaries, and I don’t think Charleston quite appreciated that." - Eater Staff

"The restaurant pivoted to Asian street food this year, and the flavors from the glass noodle salad were on point and the pork satay with a whole box full of fresh herbs was sublime." - Erin Perkins

"Eating in the (veritable) dark at Tu and discovering that what I had anticipated were avocados were chunks of green apple in a color-matched sauce. “Equally so, some of the food. In the darkness, I assumed the green-cloaked squares in the gobi ($13) were chunks of avocado, but nope. It’s tart green apple, which results in a dish that’s at once piquant, fresh, and unusual.”" - Erin Perkins

"Tu, led by executive chef Josh Walker, has shifted its menu focus towards vegetarian cuisine, incorporating five new curries and a variety of local produce. The menu is now predominantly vegetarian, with the only meat options being chicken and fish curries. The restaurant aims to provide a vegetarian menu with depth and substance, utilizing local vegetables from purveyors like Spade and Clover Gardens and GrowFood Carolina. Signature dishes include Baingan Bharta, Cuban pumpkin with Sri Lankan black pepper curry, and coconut milk korma." - Parker Milner

"Executive chef Josh Walker serves up an omakase Indian feast for just $45 per person. This menu is truly up to the chef on a nightly basis, but look for crispy crepe-style dosa, three types of naan, and creative curries with proteins like lamb or fish." - Parker Milner