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Chubby Fish

Charleston

Expect to queue for this super popular fish and seafood hotspot

Dock-to-table: Charleston knows its seafood. So for locals to line up 'round the block every night (more on that in a minute) to wait for fish, you know it has to be good. The kitchen coordinates with fisherpeople to get the best, freshest catch every day. The menu changes as a result, but expect an assortment of raw bar, oysters and dishes such as triggerfish tempura or braised grouper.

Chef CV: James London is a man of Charleston. He grew up, as South Carolinians do, cooking barbecue. He worked in fine-dining restaurants while attending the College of Charleston. From there he attended The French Culinary Institute in New York, and worked in kitchens in New York and San Francisco, racking up awards, until Charleston's siren song brought him home.

What's the secret: It's true, Chubby Fish does not take reservations. And there are only 40 seats in the restaurant. So, expect a queue (let's face it, it would be packed even if it were bigger). The best strategy is to skip lunch and get there for an early dinner. Or, have one person in your party do that, put your name on the list and go stroll around Cannonborough or have a drink at Seahorse next door until your table is ready. Be prepared to order when you sit: tables have a 60-minute limit so Chubby Fish can accommodate more diners.

Drink to that: As you would expect from a place that is thoughtful about each ingredient and each purveyor, the wine and beer selection is similarly thoughtful, designed to pair well with seafood. Non-alcoholic options are also more than afterthoughts.

World recognition: London's advocacy for sustainable fishing and sources have put him on the international map. Well, that and the blue crab tagliatelle.

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