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Currence on Charleston

currence-charleston-200.jpgMississippi chef John Currence talked to AFAR Magazine about his trip to Charleston, SC, where he says "a literal army of young, engaged, and extremely creative minds steering an expanding sea of beautiful little spaces and kitchens...watched over by an older generation of guys like chefs Mike Lata (FIG restaurant) and Sean Brock (McCrady’s, Husk) who could not be better examples of what excellence should be." Head over for his take on four Charleston restaurants. [AFAR via DJ/NYT]

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