John Sherk doesn’t judge his neighbors too harshly when they doubt rice plants can thrive in the chilly Midwest. After all, until about 30 years ago, he thought the same thing.

This is the second in a series of video shorts explaining the ins-and-outs of the downtown Charleston restaurant business.

This is the fourth in a series of video shorts explaining the ins-and-outs of the downtown Charleston restaurant business.

This is the third in a series of video shorts explaining the ins-and-outs of the downtown Charleston restaurant business.

This is the sixth in a series of video shorts explaining the ins-and-outs of the downtown Charleston restaurant business.

This is the fifth in a series of video shorts explaining the ins-and-outs of the downtown Charleston restaurant business.

Genesis Le Bleu Waters has two specialties: #11 Genesis Basketball Wings, and #11 Eggs and Rice, both named for Holmes’ basketball number and both priced at $11.11.

Tristin Ukmar, who with his mother invented pickle pizza, isn’t wild about dill pickles. “I pull the slices off,” he admits.

Food editors know that November marks the official start of cookbook season because their mailboxes fill up faster around this time of year.

Seafood towers date back at least two decades.

Each eight-pack bag of Brothers Gerard Baking Co. biscuits features sharp colors, a clean typeface and an appetizing portrait of the frozen product found within. That kind of presentation shou…

Renzo’s chef this week announced his departure from the popular Charleston restaurant he’s led since its early 2018 opening.

What does “cook-off” mean in Orangeburg County?

We've confirmed that each and every one of these peninsular establishments is open for business on November 28th, 2019.

Participants in the inaugural Vibes & Tides program on Daufuskie Island, which culminated with a dinner featuring half a dozen well-known black chefs, say the $799 event series could play a pivotal role in the preservation of Gullah-Geechee cooking.

The auction, which runs from Oct. 9-30, features 215 lots of Bourdain’s “most valued possessions.” Bourdain, a popular author and television host, died in 2018.

Goulet in 2017 returned to the restaurant business with Goulette, which he envisioned as a casual, neighborhood bistro specializing in rotisserie chicken and twice-fried duck fat frites. While Goulette was well-reviewed and popular with diners, Goulet says, “Locals apparently really miss La Fourchette.”

Benjamin Boisson's coffee shop is the sole local source of Sparta Kefalas organic extra-virgin olive oil.

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.

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. 

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) …

When Delaney Oyster House opens next week, former patrons of the defunct McCrady’s Tavern are likely to see some familiar faces on the floor.

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.