Press

Charleston Scene
The Lot Restaurant grounded in seasonal, locally sourced ingredients but menu crosses globe

“Locally sourced meats and seafood continue to tender the menu. Locally grown produce flourishes in side dishes and salads. The kitchen at The Lot has stayed the course of cooking simply, free of hyperactivity in its garnishes and pretense in its recipes.”

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Charleston Magazine
Chef’s Table: Stalk Options

“Like his cuisine at The Lot, the recipes he shares are a balance between rustic and refined. Though he may use a complex technique, like smoking eggs for his smoked egg vinaigrette, his goal is to have ingredients speak for themselves. The smoke-kissed creaminess of the vinaigrette contrasts nicely with the snap of simply blanched spring stalks.”

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EATER
EATER SCENES: The Lot, Saturday at 7:30 p.m.

“Passers-by, not paying attention, could easily miss The Lot, saddled next to music venue The Pour House. The farm friendly restaurant is somewhat of a secret among the culinary cognosceti of Charleston. Those in the know head to James Island for chef Alex Lira’s innovative creations for dinner and brunch.”

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ART MAG
CULINARY ARTS PROFILE: ALEX LIRA OF THE LOT

“If you are looking for that amazing gem off the beaten path that you simultaneously want to rave about but also want to keep all for yourself, this is it. The Lot is a unique farm-to-table establishment that will blow you away. “

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Review by Charleston Magazine’s Jeff Allen

“It’s a place where vegetables are indeed superb, meat is hand-raised at MiBek Farms in Barnwell, and chef Alex Lira—who honed his skills at Tom Collichio’s New York mecca Craft and went whole hog at Brooklyn’s artisan butcher, Marlow & Daughters—churns out food that surely makes some downtown chefs rather envious.”

“The flavors melded in an improbable, perfect union of opposites, and I was struck.”

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Review by The City Paper’s Robert Moss

“It was one of those dishes where you take a bite, then pause and think, damn, this is delicious. You take two more bites and pause again and think, damn, this is really delicious.”

“This isn’t lip-service locavorism where a few ingredients from local farms are name-dropped on the menu. It’s the serious, hardcore mode where everything is made from scratch, and each and every ingredient is superbly fresh, and it shows in the resulting dishes.”

“Sometimes it’s refreshing when a place comes along and makes you rethink your convictions, and the Lot has done just that.”

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Review by The Post and Courier’s Deidre Schipani

“. . . fresh. That is the operative word. Vegetables so fresh you taste their transition from sugar to starch; greens that carry the aroma of the earth; root vegetables taut with sweetness.”

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