Of all the restaurants in Lexington SC, Terra is truly one of a kind. They use purely regionally grown, in season produce when available as well as handpicked meats. Their fish is sustainable and their ingredients are all selected by Chef Mike Davis. With Terra, food is truly prepared simply to allow the freshest, highest quality ingredients to produce the most exquisite and pleasing tastes. Terra's menu updates daily, and definitely seasonally, regardless if it's their casual wood oven pizza selection or several courses and wine pairings off of their extraordinary wine list.

As a standard-bearer for local, seasonal ingredients, Chef Mike Davis grew up near to the ground in a farming family near Dothan, Alabama. Soon after graduating from the University of Alabama with a diploma in business administration, he went to Charleston, South Carolina to enroll in Johnson & Wales. While in school, he worked in Magnolia's beneath Chefs Donald Barrickman and Don Drake.

So as to again hone his palate with Southern style dishes, Davis went to New Orleans where he worked under James Beard Prize-winning Chef Susan Spicer at Bayona and also as a sous chef in Cobalt. Davis afterwards stepped up to an extremely satisfying post working as sous chef in Birmingham's Chez Fon Fon underneath Chef Frank Stitt, yet another James Beard Award winner. Beneath these culinary artists, Chef Davis cultivated his enthusiasm for employing fresh ingredients from local producers whenever possible and learned to let the ingredients speak for themselves when simply prepared.

In 2006, Davis opened the doors of Terra and has been skillfully making a mark on the local as well as nationwide map for his seasonal preparation of the vicinity's best loved dishes ever since. Even though the menu may feature conventional meals they are prepare with Chef Davis distinct style. Each dish served is truly one of kind. The menu changes nightly, and Chef Davis is actively engaged with Slow Food Columbia and has appeared on SCETV public television revealing the value about using sustainable, regional ingredients. He leads a full staff, that also includes a Recognised Expert of Wine. Terra has received a Wine Spectator honor yearly since opening, plus in 2010 Terra earned a DiRoNA distinction.

Chef Davis was requested to cook for Taste of the South, the yearly Southern Foodways Alliance benefit over at Blackberry Farm, in January of 2009. He was additionally featured as Restaurant Hospitality's September 2009 Rising Star and has recently been interviewed a few times on NPR's A Chef's Table. During February 2010, Chef Davis was invited to prepare his Southern Roots barbeque in the revered James Beard House in New York City for a sold-out crowd of customers. Most recently, Davis was featured in the April 2011 issue of Garden & Gun.

Terra has actually earned a Wine Spectator award each year since its beginning. During 2011 it earned a Distinguished Restaurants of North America (DiRoNA) recognition, making Terra one of merely six restaurants in South Carolina and the only restaurant outside of Charleston to have received such an award.

Terra is honored of being associated with our city and has supported a wide array of philanthropic enterprises for organizations like Slow Food Columbia, Sustainable Midlands and GulfAid. Terra is known for its sweeping views of the Columbia skyline, which guests enjoy from the dining-room or veranda. Throughout the pub, the wood oven is exceedingly busy on Wednesdays, for Terra's famous Pizza & Pinot exclusive.

You will see Terra at 100 State Street, West Columbia, SC, a little trip from midtown Lexington SC. With a bill of fare that changes on a daily basis with seasonal offerings, a very carefully curated wine list, a conscientious wait staff together with the most inventive beverage list, Terra fills the pinnacle of fine dining among the restaurants in Lexington, SC.