Starting the day with ice on the windshield and barely a wink, I drove to Charleston with three priorities; one was eating at Sullivan’s Fish Camp. Why? Because it’s Chef Nathan Hood’s latest outpost serving fresh Carolina seafood, prepared in his typically unique style. The lively beach-side eatery is hip and colorful. We ordered truffle Parmesan fried shrimp, she crab soup and fresh-caught swordfish tacos. Tons of sweet crab bits and veg in the soup, a flavorful sherry base with all the classic deliciousness of the South Carolina favorite. My first bite had me nearly screaming for more, no kidding! Fresh, sweet, perfectly cooked shrimp in a lightly breaded truffle crunch, with a smattering of parmesan cheese on top, exceeded my expectations with every bite. All of the sauces accompanying were fantastic! Gumbo, local fresh fish and other favorites populate the offerings at this low country eatery.