Charleston Restaurant Week kicks off tonight. Have you made your reservations yet? Lucca has a tasty lineup of crudo, cavatelli, duck, and gianduja (hazelnut chocolate) bundino with sea salt, while McCrady’s gives you a couple choices for each course in their three-for-$40 menu.

Here’s what I’d order: roasted corn soup with guanciale and chive cream (although it’s hard to turn down bibb lettuces with herbed goat cheese, heirloom peppers, and Anson Mills Cornmeal panisse). For the main course, I think I’d opt for the Carolina Heritage Farms Buckeye Chickens with summer corn, confit tomatoes, and parsley puree, but I’d be real tempted by the flounder with potato puree and field pea succotash. I’d force my date to order the hanger steak with potato hash, housemade steak sauce and an arugula pickled ramp salad so I could eat some of that too. For dessert, I’d want to order the chocolate candy bar with malt and peanuts, but I’d guiltily opt for the peach tart titan instead.

Tables are still available all around town (even at McCrady’s), so don’t think it’s too late to chow down. Unless you want to eat at Husk, and then it is indeed too late. Unless you have really good connections that you can work really, really hard.