Mount Pleasant sometimes has a negative nickname of “Mount Plastic,” but there’s nothing artificial feeling about Post House in Mount Pleasant. It instead feels like both a true neighborhood spot and a destination restaurant, a clever tightrope to walk. There’s a Backbar cheeseburger and a savory shrimp curry alongside seasonal oysters, ceviche, and at-their-peak vegetables. Despite some initial chef shuffles, the kitchen has calmed, and chef Nathan Hood isn’t creating flashy, showy dishes, but instead takes inspiration from the Shem Creek (steps from the door) and the farms to which he has access. In doing so, he’s anchored the restaurant in a real place and time, namely the Lowcountry in 2021—and that’s solid, no flimsy plastic included.