Q & A with Mike Lata of the JBF Award–Nominated The Ordinary

Anna Mowry interviews Mike Lata, the chef behind Best New Restaurant nominee the Ordinary in Charleston

 

No discussion about Charleston’s on-fire food scene is complete without a nod
to Mike Lata. His first solo project, FIG, was a pioneer of the city’s latest generation of eateries, while the Ordinary, his follow-up concept and a 2013 Best New Restaurant nominee, is a reconsideration of the classic seafood restaurant. In the interview below, Lata discusses how he applies nose-to-tail philosophy to seafood, the Carolinas’ unique “merroir," and his favorite dishes at the Ordinary.

 

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JBF: Your menu celebrates the “merroir” of the coastal Carolinas and the East Coast. How would you describe the merroir of the Carolinas? What's unique about it?

 

ML: What's unique to the Carolinas is pluff mud and the high salinity content of our ... Read more >

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