The bagels, deviled eggs and rugelach that typically await Kahal Kadosh Beth Elohim congregants after Yom Kippur services conclude won’t be served this year.
“It was the hurricanes that did it,” said Charleston Beer Week’s event producer.
Tom Steyer now has company in second place. Tim Ryan in September apparently ate fried fish.
A hummus purveyor affiliated with one of Israel’s most-respected hummus franchises is setting up shop in Cannonborough-Elliotborough.
The ongoing problem of staff shortages in the hospitality industry isn’t just hindering restaurants from serving their customers. In some cases, it’s preventing them from serving their communities.
Butcher & Bee has already booked every table for its Rosh Hashanah dinner on Monday, but the downtown Charleston restaurant is now planning to offer the same holiday menu on Sunday night.
You can find red rice in Charleston any day of the week, but the Lowcountry tomato pilau in many households is reserved for Fridays.
The Post House Restaurant + Inn will feature seven rooms, a dining room with an outdoor courtyard, private event space and street-front bar.
If you want to improve your wine shopping experience a thousand-fold, the first step is to find a wine shop. There are a number of shops in Charleston where every bottle has been carefully vetted, so all you have to do to figure out which wine to buy is to reach out your hand.
With more and more hospitality professionals heading up relief efforts in the wake of natural disasters, the chef best known for feeding disaster survivors is developing a first-response curriculum for culinary students.
For his work to regulate one precious liquid, U.S. Rep. Joe Cunningham will be honored with another.
GALIVANTS FERRY — While the other presidential candidates at the 143rd annual Democratic meeting here quietly prepared for their turns at the stump, New York City Mayor Bill de Blasio strode t…
Founder Geoff Rhyne and CEO Molly Fienning are now looking for Red Clay to become a major regional player, with both the sauce and a newly-introduced hot honey winning over younger millennials across the country.
Giving Kitchen, an Atlanta-based nonprofit, this week announced a relief fund for those in Georgia and South Carolina in need of financial help because of Hurricane Dorian.
At first blush, pouring bourbon to benefit people struggling with substance abuse and addiction seems oddly counter-intuitive, like burning tires to raise money for combating climate change.
Nigel and Louise Drayton might have been on to their third type of restaurant by now if customers hadn’t been so thrilled by the first one.
The U.S. senator from Colorado mounted an all-out assault on The Post and Courier’s presidential campaign food contest.
Citing a philosophical disagreement over the future of Poogan’s Hospitality Group, chef and partner Daniel Doyle has left the company.
The North Central restaurant is ditching the standard multi-course menu format in favor of a family-style tasting of “seasonal favorites."
The S.C. Department of Agriculture issued a statement saying it hasn’t yet established the extent of any agricultural losses as a result of the storm.
Almost all of them are open. Have a great weekend!
Even if the Charleston area is largely unscathed by Hurricane Dorian, local restaurant owners are still bracing for the worst in the days following the storm.
According to the restaurant’s Facebook page, Florence’s was designed as a tribute to Queen Street Hospitality owner Steve Kish’s grandmother, Florence Powell.
Popeyes has sold out of its crispy chicken sandwich, which means the fun of frantically searching for an outlet with the instant legend in stock (and then waiting in a lengthy line to buy it) …
Jack’s Café in early July posted a “Closed for Vacation” sign on its front door and hasn’t reopened since.
Once a tribute dinner for Nathalie Dupree was added to the James Beard House’s fall calendar, the event’s entrée was almost preordained.
If you don’t have $395 to plunk down on a meal in Ken Vedrinski’s kitchen or $525 for dinner on Mike Lata’s porch, no worries. Those Charleston Wine + Food Festival events are already at capac…
A Waffle House hash brown coupon comes with a suggestion instead of an expiration date: "Please try to use by June 30, 2020."
Charleston area hospitality professionals want to see more culinary references to the Lowcountry at The Club CHS lounge.
Minero’s opening chef de cuisine recently left the downtown restaurant for a job at Publix, but the burger he developed to showcase distinctively Mexican flavors has stayed on.
Home gardeners now have their pick of tomatoes, but Wild Common this weekend is giving non-growers a chance to participate in the selection process.
If you had a way to collect empty cans and convert them into cash, you’d be hard-pressed to find more fruitful hunting grounds in Charleston than the block across from Recovery Room.
This fall was supposed to mark the return of the annual sampling spree, which went on hiatus in 2017 following a 36-year-long run.
The restaurant project that chef John Currence describes as the most protracted development in which he’s ever participated will finally conclude next month with the opening of Big Bad Breakfa…
Representatives of the Charleston County Democratic Party and Charleston County Republican Party are tabling at both the downtown and West Ashley markets on a weekly basis, following a few sporadic appearances last summer. According to Charleston Farmers Market manager Harrison Chapman, the city invited both groups to set up booths after the Republicans applied for a permit in 2018.
Despite Millers All Day's unwavering focus on quality grains and breakfast items, biscuits have been a sticking point for Millers from the start.
The Longboard in the Lowcountry will take advantage of coastal South Carolina ingredients and materials. The owners are planning on ceviche, poke and sushi wraps made from the area’s “fresh and obscure seafood.”
The Post and Courier's Food section is putting on a cooking contest.
Coquin bills itself as “The Petite Café and Bar of Charleston,” stressing its allegiance to Paris. The Spring Street space was previously occupied by Wildflour Pastry.
Bar George is slated to open this October in the former Bowties JI Speakeasy, next door to the Terrace Theater.
Politicians angling for the nation’s top job barely got out of the starting gate for The Post and Courier’s Race to Eat 16 Iconic SC Foods. Since the challenge was published on May 29, only one candidate has earned a check mark.
Acclaimed Minnesota chef’s upcoming stint at Harold’s Cabin, Rutledge Cab Co. and The Container Bar was characterized by the Minneapolis food writers who broke the story as an effort to “turn (the restaurants) around.” But Lenny Russo now says that he doesn’t have anything so dramatic in mind for his Charleston stay.
For the second time since opening on James Island last December, the Schuttenbergs are handing their Kwei Fei keys to another chef.
Charleston Grill has hired Butcher & Bee's former culinary director.
Chicken remains phenomenally popular in the U.S. and that presents a challenge for the National Chicken Council, which has to figure out how to increase per capita chicken consumption.
Hall’s Southern Kitchen has agreed to settle a class action lawsuit brought by 33 High Cotton employees who claimed they were underpaid according to the Fair Labor Standards Act.
Tradd’s, which bucked current trends by building big and wooing patrons with the promise of expensive caviar, is closing three months short of its first anniversary.
Herbs are so central to their small-plate style that the restaurant at 267 Rutledge Ave. will be known as Chasing Sage.
The Westside cottage formerly occupied by Luke’s Craft Pizza, which Luke Davis opened to meet the city’s need for “good, clean and simple pizza,” will soon house a pizzeria serving mozzarella …