Nashville, Tenn., Salt Lake City, Utah, and Charleston, S.C., are just a few cities that have been pegged as the next sites of significant culinary development in the U.S. "Fifteen years ago when I got here, there wasn't a local food movement at all. What jump-started Charleston is that we have a very savvy clientele that includes many tourists -- their tastes were a little more sophisticated," chef Mike Lata said. "Couple that with the resources that we have -- we have the local seafood, and we have a really long growing season farmwise. It was really easy to provide an authentic dining experience based on what we could find locally."
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