The act of walking into G. Michael's feels like an occasion-like crossing the threshold into a friend's welcoming home, dim lighting freezing the space in perpetual evening. The act of dining here follows suit as chef David Tetzloff's well-crafted Lowcountry fare is something you must be in the mood for, craving bold flavors, multi-component dishes and sauces. The kind of food that leaves you pleasantly full, craving one more bite of a Vanilla Poached Corn on the Cob smothered in spicy lime cilantro aioli, maple syrup, smoked bacon and Parmigiano-Reggiano cheese, even though you know you've had enough.

The act of walking into G. Michael's feels like an occasion-like crossing the threshold into a friend's welcoming home, dim lighting freezing the space in perpetual evening. The act of dining here follows suit as chef David Tetzloff's well-crafted Lowcountry fare is something you must be in the mood for, craving bold flavors, multi-component dishes and sauces. The kind of food that leaves you pleasantly full, craving one more bite of a Vanilla Poached Corn on the Cob smothered in spicy lime cilantro aioli, maple syrup, smoked bacon and Parmigiano-Reggiano cheese, even though you know you've had enough.

But, admittedly, we're in the mood for Tetzloff's food quite a bit. Because even though the ingredient list sounds like a lot, it never is.

At G. Michael's, there's consistency with reinvention (save for impossible-to-remove staples like the Shrimp & Grits). No matter the season, you'll find a pork dish, a seafood, a steak and so on. But the preparation, heartiness and, most importantly, ingredients change with the season, always sourced as locally as possible to give his Southern comfort fare a welcome Midwestern attitude.

#3 The Refectory >>