Because my husband and I live in America, it didn’t immediately dawn on us that the car we rented in Sardinia was enormous.
Kevin Green is now serving items such as bacon-wrapped shrimp, she-crab soup and sautéed shrimp and has added grits to his weekday menu. He said he’s serving about twice as much garlic crab — one of ChuckTown’s “biggest hits” — at the new location, as well as plenty of po’ boys and alligator sausage.
Summerville residents still have to wait at least a year for a Page’s Okra Grill to call their own, but if all goes as planned that’s the last time they should have to wait for Page’s.
Thanks to a canceled connecting flight, which yielded a most-expenses-paid evening in Paris, the very last thing I ate on my recent trip to Europe was a plateful of flambéed calves’ kidneys an…
Daps is now serving breakfast porrons. The glass pitcher is the size of a bottle of wine and allows people to drink from the same vessel without it touching their lips.
When Proof was invited to pour drinks at the Tales of the Cocktail festival in New Orleans, head bartender Craig Nelson planned to close the King Street bar for a few days to make the trip. Then he got a better idea.
Jill Frederick lives in Summerville.
Shrimp-and-grits has been a staple at The Grocery since the downtown restaurant started serving brunch in 2012.
A group of Charleston restaurants are organizing a bake sale to benefit Planned Parenthood, following the lead of a New York City fundraiser that in May raised nearly $100,000 for the nonprofit.
Nearly a decade after the beloved restaurant closed, Robert’s of Charleston is returning for a three-day stint this fall to benefit Saint James Church on James Island.
Tonnato, often made with anchovies, capers and canned tuna, has arrived in some form on menus at Charleston Grill, Revival, The Establishment and Melfi’s.
Jess Patterson, who owns The Co-Op, was looking over his budget in early May and he honed in on the $2,000 per month he was spending to advertise with Google and Yelp.
“The waiter is told how good the food is and the tip goes to them. The kitchen crew rarely gets noticed. A lot of the times, they never know what they did was appreciated.”
The Charleston area has a slew of places to quench your cravings for traditional ice cream, as well as gelato, pie-filled ice cream sandwiches and Life Raft Treat's Not Fried Chicken ice cream.
Luke Davis couldn’t stay away from pizza for very long.
After running the small Sugar Bakeshop since 2007, co-owners David Bouffard and Bill Bowick are passing over the keys to their Cannon Street bakery.
A new culinary festival is launching this fall in Asheville that aims to celebrate the area's Appalachian history as well as its chefs, farmers and makers.
I’m accustomed to writing about menu trends, restaurant economics and interpretations of international cuisine. Writing an out-of-office message, though, isn’t typically my thing.
Nana’s Uptown will double as Nana’s Cheesecake and Dessert Empire, serving an array of different cheesecakes.
The owners of Off Track Ice Cream originally planned to open their downtown Charleston shop by Memorial Day weekend but now say it’s on track to open Saturday, June 29.
Blueberries are surging in the Southeast, but fruit fans might not know it from the last few seasons.
It was Tyler Perry who gave Moncks Corner garlic crab virtuoso Brittney Simmons the idea to pitch her seafood services to fellow superstar Jay-Z.
A few years ago, when chef Michael Toscano looked at New York City, all he saw was an uncooperative subway system, overpriced apartments and cramped restaurant kitchens.
A James Island restaurant which tried to get a fresh start with a new name and concept has shut down just two months after rebranding.
Ian Adams four years ago joined the Charleston Clover 4-H Club because he wanted to learn how to cook.
The Macintosh has hired a new executive chef who will soon introduce a new menu at the downtown Charleston restaurant.
Seanachai’s full cocktail menu will be back in place soon, but one of the Johns Island whiskey bar’s owners says customers can look forward to a new emphasis on breakfast later this year.
Though Craft Conundrum serves more than 100 craft beers on tap, it apparently can't compete with the appeal of area breweries.
The Tales of the Cocktail Foundation has announced the regional finalists for its 13th annual Spirited Awards and Charleston bars snagged three nominations.
Gaulart & Maliclet has been serving a French-style hot dog for 35 years, but co-owner Jennifer Bremer still considers the menu item a “hidden gem.”
Advances in technology are continuing to put a damper on overly loud restaurants, according to Atlanta’s leading restaurant designers.
Culinary Institute of Charleston chef instructor Kevin Mitchell is teaming up with University of South Carolina professor David Shields to author an illustrated guide to South Carolina food, d…
The Mount Pleasant-based BBQ chain says a former executive who launched his own catering company stole clients and trade secrets to enrich his own business.
During the course of collecting oral histories about restaurant integration, The Post and Courier’s recording stations at local libraries didn’t only attract people with memories to share. In …
Thirteen years after opening a small grocery stocked with piroshkies and strudel for shoppers to warm up at home, Euro Foods’ owners Maka Aptsiaur and Sasha Pavlichenko are creating a café wit…
When the Charleston area’s newest brewery opens this week, it may not immediately figure into craft beer crawls.
Next week marks the 50th anniversary of the John Walker & Sons v. John W. Bethea trial, at which Scotch whiskey makers argued a Latta, S.C., man was trying to capitalize on people’s familiarity with their liquor brand at the Johnny Walker Motel on U.S. 301.
Less than a year after Vicious Biscuit opened its first shop in Mount Pleasant, the restaurant is a few months away from opening another location.
After making thousands of thin and crispy pies, Jonathan Kaldas welcomed the challenge to go deeper with pizza.
A decade after opening on Spring Street, WildFlour Pastry is closing its downtown location.
Rusty Bull Brewing in North Charleston will no longer have to rely on a rotation of food trucks to feed patrons craving more than something to drink.
GreenWise Market, according to its promotional materials, wants “to fill your life with goodness,” a category which apparently doesn’t include fried chicken.
Palmetto Brewing Company unveiled its open-air courtyard and expanded tap system earlier this month.
The street snacks and restaurant dishes that Thai Phi encountered in Vietnam inspired the menu he serves weekly at Edmund’s Oast Brewing Company, but his most cherished food memories from his …
Following five successive health inspections that resulted in a “C” grade, La Tabella on James Island has closed.
Following a two-year hiatus, one of the Charleston area’s biggest culinary events is returning this fall with a cashless model and new venue.
What happens when you bring seafood to a barbecue fight? If you’re coming from Charleston, you go home a winner.
Two esteemed proponents of South Carolina cooking were honored over the weekend by the International Association of Culinary Professionals (IACP), a decades-old organization of cookbook author…