From Our Editors
Chef Sean Daly's passion and appreciation for the low-country lifestyle is at the heart of Hugo's success, manifesting itself as a fine-tuned menu that infuses comforting southern classics with upscale sophistication. Warm up your appetite for elegance with a first course of scallops with cauliflower, arugula, bacon, and truffle ($13) or a plate of braised pork belly with jerked sweet potato, endive, and sherry vinegar ($11). To remove evidence of any extra bites that you stole while your tablemate's back was turned, cleanse your palate with a crisp second course of frisee salad with cranberries, blue cheese, apple, and tasso vinaigrette ($9). Decadent main dishes include free range Amish chicken with brussel sprouts, potatoes, house bacon hash, and brown-butter chicken jus ($23) and shrimp 'n' grits, which simultaneously softens the echoes of cavernous bellies and fulfills shrimp fantasies of foraying their ocean experience into careers surfing atop a creamy concoction of white cheddar cheese, tasso ham, and herbs ($26).