Feathertop
In a Nathaniel Hawthorne short story, a witch brings to life an attractive scarecrow she calls “Feathertop” to watch over her crops. It’s for this character that acclaimed New York chef Damon Wise (formerly of Craft, among others) and partner Jonathan Buckley have named this eatery that’s part of their three-restaurant concept, “Scarecrow & Co.,” located in an old train depot on Ann Street. But while Feathertop’s good looks prove to be meaningless (he’s still a scarecrow after all), the restaurant’s charms run deep. Creative vegetable-forward dishes feature responsibly and often locally sourced items, though the flavors offered are farther reaching than our Southern borders. Luckily, the staff is well-versed in the menu and eager to help. Adventurous diners should take advantage; those who do will enjoy a remarkable and gratifying experience, and at a fair price to boot. www.scarecrowandco.com
Luke’s Craft Pizza
If you’ve driven (or rubbernecked) The Crosstown in recent months, you’ve likely noticed the stark white building and wondered about the tiny new biz it might house. As it turns out, the old Charleston Pizza Company spot at 271 Ashley Avenue is another pizza joint, this time care of Luke Davis (formerly of EVO Pizzeria and Mellow Mushroom) and wife Brittany. Fourteen-inch pies start at $14; choose from tomato, creamy ricotta, or olive oil and garlic bases, then add on toppings like house-made pickled peppers and fennel sausage, Casalingo salami, and shiitake and cremini mushrooms. Plan to take a pie home—there’s no seating or delivery service—and order ahead: recent weeks have seen sold-out nights. www.lukescraftpizza.com
