The Post House Inn restaurant is the perfect ending to a long day’s drive for a two-hour interview. New chef Nathan Hood has transformed the menu with world class cuisine featuring local sustainable ingredients that are star worthy. Weary and bleary eyed, I walked in on a busy weeknight local crowd. A martini and fish dip that in itself was unique and delicious, got the brain cells firing again. I wanted fresh fish and boy did I get it. The cassoulet has bits of local grouper cheek, lady peas, persillade, fennel, panko and preserved lemon; fresh, savory and crunchy with a perfect portion of fish on top. Local farm asparagus with guanciale and gribiche herb salad hit on all cylinders. A visit with Chef Hood defined the inspiration. A must visit in Charleston!