>> anthony: chef mike lata's restaurant fig was one of the first and most important on the charleston scene. determined to source the kind of local products that you used to find everywhere in the low country. as much as i'd like to illustrate that solid grounding and traditional ingredients and preparations with my order, i could not resist the soft shell crabs, which are just in season. with a pasta and shaved bottarga, which frankly, i'd slit my best friend's throat for. >> glenn: wow, that looks great. >> anthony: yeah. >> glenn: that's beautiful. >> anthony: it's sweet. when you had your first forkful of proper rice is there an instinct to go out and sort of bludgeon the rest of the world into understanding what you have just come to understand. >> glenn: i did not run up and down the streets of charleston. it was tough to dislodge people here so i just went straight to san francisco and i gave away tons of product. and guess what? they went crazy. >> anthony: slow baked black