Now there's a downtown outpost exclusively slinging the stuff daily from 11 a.m. to 9 p.m.
These are some of the most memorable items by our departing Hanna Raskin.
For close to 600 weeks in a row, Grill 225’s Nitrotini graced the entire back page of Charleston Scene, its liquid nitrogen vapors spilling down the sides of the entertainment supplement.
Kitchen assessments are still an emerging service category. While many private chefs will make over spice racks or pantries for a fee, it’s almost impossible to locate providers through online search engines.
Both federally and in South Carolina, Hardscoop was considered a distillery and operated as such. Now, it's also a winery.
Chasing Sage's owners reviewed their service philosophy with staff and described why they let ingredients guide their cooking.
Over the past eight years, we’ve found plenty to talk about.
Here are a few of the findings to emerge recently from the Clemson Coastal Research and Education Center.
“I think it changed my personality,” Dave Belanger said of the time and money he says he spent defending his operation.
Every restaurant owner with hopes of making it through the pandemic had to choose a survival strategy.
Laura L. Middleton was among the Black writers in South Carolina’s branch of the Works Progress Administration’s Federal Writers’ Project. She authored “Negro Restaurants in Charleston, South Carolina.”
Danny’s Philly Steak and Seafood all-day restaurant’s menu tilts toward unfussy workday meals.
The sign for The Taco Spot came down, and the sign for Taco Bartina went up on June 15, creating confusion among longtime customers and a new marketing dilemma for staff members.
A Black food writer's yearslong effort to bring racial equity to the American Royal Barbecue Hall of Fame may be partially responsible for Charleston pitmaster Rodney Scott's recent induction.
Open container citations are up over pre-pandemic levels on Folly Island, Isle of Palms and Sullivan’s Island, according to data provided by the municipalities at The Post and Courier’s request.
For Butcher & Bee owner Michael Shemtov, who ended last week short one catalytic converter he had at its start, the pandemic put business headaches in perspective.
Sarah Reuter and Marshall Tyers, a couple engaged to be married, had trouble finding a Charleston-area café where they could eat and drink well while playing board games.
Here are eight food-and-beverage-centric Father's Day gift ideas, all made in Charleston.
The Chapel Hill, N.C., institution, an outwardly casual restaurant responsible for ratifying many of the tenets of contemporary upscale Southern cooking, on June 9 announced it had ended its 39-year run.
The same mechanisms that Americans used to protect themselves from the coronavirus also kept them from picking up more benign viruses. But now that they’ve lowered their masks, they’re susceptible to infections that cause them to cough, sneeze and otherwise feel lousy.
Since its launch in 2002, the popular ticketed event has raised money for the Dorchester Children’s Advocacy Center by asking local chefs to serve snacks in Summerville-area homes on a designated day.
Harold’s Cabin was one of the last restaurants on the peninsula still in reopening limbo.
Just after culinary historian and chef Dan Kohler wrote an editorial in The Washington Post recounting how the Cooking Channel wouldn’t allow him to reference slavery on his cooking show, a series detailing the history and food traditions of Juneteenth is being produced by the Food Network.
Vaccinated back-of-house employees at Butcher & Bee last week were given the go-ahead to work without face coverings if they choose. Vaccinated front-of-house employees will soon receive the same offer.
Here's how the pandemic may have changed the face of dining out.
Three years after shutting down its slaughterhouse in Ravenel, Burbage Meats is back in business in West Ashley.
Memorial Day Weekend marks the unofficial start of hot dog season, and one Awendaw entrepreneur is hoping Charleston area enthusiasts will find space on their grills for South African sausage.
Two prominent chefs with ties to South Carolina delivered historical Lowcountry cooking to the sets of streaming programs that aired in May.
The Post and Courier earlier this month asked readers who waited until now to go back to restaurants to reveal what those first meals were like.
With victory over COVID on the horizon and Restaurant Revitalization money in hand, Chasing Sage has settled on an opening date of June 23.
In addition to cocktails, Little Palm is also serving light dishes such as corn-and-butterbean salad, crudo and curried popcorn.
Unless taken to a commercial composting facility, corn straws and bamboo boxes do little to save the Earth.
In a restaurant setting, coronavirus isn’t the only pathogen threatening patrons’ health.
Rollins made an Instagram post in February asking followers to subscribe to his upcoming newsletter by sending an email to firstname.lastname@example.org, an address he made in jest.
The Piggly Wiggly in West Ashley is the source of home cooked meals so exceptional that fans of head cook Marie Aiken and her dedicated crew every day wait upwards of 30 minutes for their turns at the takeout counter.
“You know I don’t make the crab. What makes them love the crab is the sauce,” said Jamal Flowers, who calls himself Chef Mally Racks.
Butcher & Bee is implementing a fee of $10 per person for no-shows and cancellations made within 24 hours of the reservation time.
Charleston area hospitality workers are likely to keep their masks on this weekend, but restaurant owners are reconsidering longstanding staff directives on face coverings following an unexpected change in guidance from federal health officials.
If you have decided in the past month or so to go back to restaurants after an extended pandemic hiatus, we’d love to hear about your first restaurant visit in the era of vaccines.
Independent Restaurant Coalition leader and Charleston restaurant owner Michael Shemtov doubts any kind of official group will emerge in South Carolina, which has never been a hotbed of collective organizing.
It's a finger lickin' bad time for Charleston restaurants that are feeling the impact from a national chicken wing shortage.
“You can do the predictable with a ceramicist and come up with an oyster plate,” said Herman, a Southern Studies professor at the University of North Carolina Chapel Hill, speaking of ways to enhance the oyster-eating experience through craft. “But I noticed there is this market in handcrafted oyster knives, almost all of which destroy the oyster.”
I only had 10 minutes of training to be a server assistant at Rappahannock, same as everyone else who claims a shift through GigPro, a Charleston-based online platform which connects hospitality workers and food businesses with an immediate need for backup help.
Walter Edward of Chasing Sage, a majority of which is owned by his wife, Cindy Edward, spent the days leading up to the program’s launch talking to their accountant and familiarizing himself with the system. He was ready.
Restaurateur Meherwan Irani's next project is a collection of food vendors in one of Asheville’s most prominent art deco buildings.
Park Pizza's "Incredibowls" were just introduced last month and have been marketed as "all of the pizza, none of the crust" for the gluten-free crowd.
Arthur Watts is one of 16 Black barbecue makers profiled in compelling multipage sidebars seasoning Adrian Miller’s new book "Black Smoke: African Americans and the United States of Barbecue." The book is the next selection for The Post & Courier Food section book club, at which the author will discuss his work via Zoom.
From the moment that Gov. Henry McMaster ordered restaurants statewide to shut down their dining rooms in hopes of containing COVID-19, it was clear that this three-day eating itinerary was in for a change.
The owners of Harold's Cabin and Butcher & Bee participated in a roundtable designed to motivate restaurant owners across the Carolinas to apply for their share as soon as they possibly can.