Taking a page from sibling Fairsted Kitchen, this idiosyncratically pretty Hyde Square restaurant offers laid-back hospitality and an excellent beverage program. Equally beguiling is executive chef Jason Albus’ faithful take on South Carolina’s coastal Lowcountry cuisine, fusing African, Caribbean, Native American and Western European influences. At the Frogmore, dishes like smoky succotash, glazed pork belly with red beans and a hillbilly paella of chicken, shrimp, mussels and andouille offer a fascinating introduction to an obscure corner of the Old South.