With the fall harvest season creeping in and the humidity finally going down, we decided it’s a good time to check out some of the seasonal specials of the day to see what our innovative chefs are working with.

For starters, Cypress is still featuring its restaurant week menu until Sunday, which lets you enjoy the incredible three courses for $30 deal. From that menu, you can choose the North Carolina grilled mountain trout, which comes with prosciutto, lemon, fennel, mixed beans, tomatoes, and black olive oil, or you could opt for the local Keegan-Fillion fried chicken, which Chef Craig Deihl assures us “isn’t just any fried chicken.” We have no doubt about that.

Down the street at High Cotton, they’ve also got a three course for $30 Restaurant Week menu available this weekend. They are serving up a farm-raised Carolina catfish with chanterelle mushrooms, asparagus, and cherry tomatoes. Then there’s the beef duo — sirloin and brisket — served with grits, sautéed local squash, and carrots. Tough choice, that one.

Across East Bay, High Cotton’s sister restaurant, Slightly North of Broad, is serving up a swordfish from the Cherry Point area (near Edisto) along with fried peas, okra, and pepper relish. Also in the kitchen is a braised beef shank from Stevenson Place Farms with sun-dried tomatoes and mushrooms. The dish also comes with grits ground straight from the water wheel, courtesy of Timms Mill.

Up on Bogard Street at Trattoria Lucca, Chef Ken Vedrinski has a sweet corn brodo with a blue crab agnolotti del plin. Translation: handmade pasta filled with blue crab in a corn broth. You can be sure that’s seriously delicious.

And if you’re planning dinner for Saturday, you might want to go to FIG. Chef Mike Lata tells us the second (very short) soft shell crab season is just beginning and he’ll have some tomorrow. The sautéed crabs come with creamy spinach, butterball potatoes, artichokes, lemon, and capers. We can promise you that they’re worth every effort you make to get there and eat them. Oh, and for an appeitzer Lata is serving sautéed white shrimp and radicchio with a warm guanciale vinaigrette. Drool. —Reporting by Jansen Cumbie

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