They're like the cocaine of food: Expensive, intoxicating, and utterly addictive. And last fall, Charleston experienced a gentle rain of shaved fresh truffles as chefs, perhaps feeling rather optimistic about the business climate, decided to invest rather heavily in the delicacy, resulting in a week-long festival of truffles at places like FIG, Peninsula Grill, Charleston Grill, and McCrady's. Chef Mike Lata seemed particularly thrilled to be offering the treat. During the height of truffle season, he was in Italy for the Slow Food Terra Madre event and returned home drunk on the memories of truffles, truffles everywhere.
© 2016 Charleston City Paper