Best Cheese

Ricotta at FIG

Staff Pick

We always buy our tickets early to the annual Lowcountry Field Feast because, well, we support the cause (Lowcounty Local First!), but really because we don't want to miss out on one of Chef Mike Lata's dazzling dishes. It feels like he shows up at that thing trying to outdo himself. One year, he debuted his sticky sorghum pudding, a memorable dessert that we still love. And this year, the feast started off with what we thought was bread and butter, until we realized that the butter was in fact freshly made ricotta cheese. Holy smokes. Talk about a food memory. We're drooling as we write this thing. Apparently, it makes an appearance in the restaurant on occasion. We've pleaded with them to tweet that news out so we can get some more of that wonderfulness. If you encounter this, be sure to order it. You won't be sorry.

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