Nearly five years after suspending its annual Dining with Friends fundraiser, Palmetto Community Care this January is bringing back its popular dinner party program.
Just in time for colder weather, The Royal Tern is on the cusp of igniting its wood-fired grill and opening for business. Partner John Williams says the Johns Island seafood restaurant should …
Just as Charleston diners were growing accustomed to finding the best transitory food experiences at pop-ups instead of food trucks – even beloved Japanese cuisine interpreter Short Grain has …
It’s hard to whittle down the substance of last weekend’s Smithsonian Food History Weekend into an easy-to-grasp takeaway because the series of conversations on the theme of “Regions Reimagine…
When a bartender writes about drinks and mystery.
Gearing up to make cold brew coffee took about a year for King Bean Coffee Roasters in North Charleston.
It’s nearly impossible to keep up with all of the restaurants opening in the Charleston area. But what if the restaurants came to you?
Three Charleston nonprofits that serve the area's homeless population will be splitting up a half a million dollars raised by an annual dinner put on by Indigo Road's Steve Palmer and Charleston Grill's Mickey Bakst.
As food judging assignments go, Fall for Greenville is notorious.
Whiskey fans generally have to make a trip to Mount Vernon to sample spirits made on the property, but the site’s director of archaeology later this month is bringing a sample to Charleston.
Brian Ambrose knows his way around a fungi.
The surging popularity of non-alcoholic drinks could be a boon for Thanksgiving hosts who want to pour something more sophisticated than water for guests who aren’t partaking of alcohol.
"As soon as you’re invited into homes, you have a different perspective of a culture and cuisine," says Helou, a London-based author currently in the U.S. promoting her latest cookbook, "Feast: Food of the Islamic World." She'll be in Charleston next week.
Mike Ray, owner of Normandy Farm Bakery and One Broad, was charged Wednesday with indecent exposure.
A former McCrady’s server on Tuesday sued the celebrated restaurant’s parent company, claiming she was docked shifts after accusing her manager of physical aggression and verbal bullying.
Victor Krupa of Krystyna's Authentic Polish Food is peddling paczki for the holiday season in Charleston.
Following in the footsteps of other restaurateurs who’ve received press coverage for sexual misconduct, Mike Ray on Monday afternoon gave up his day-to-day duties at Normandy Farm Bakery and O…
The Charleston Police Department isn’t ruling out the possibility of charging restaurant owner Mike Ray in connection with his exposing himself Friday night at a cocktail reception hosted by f…
The third-degree assault charge against restaurateur Sam Mustafa is on track for dismissal because the alleged victim is apparently no longer interested in pursuing the case.
One of the players in the effort to rehabilitate the image of monosodium glutamate is a local culinary student who grew up in a cooking tradition that “normalized” use of the flavor enhancer.
The owner of Normandy Farms Bakery and One Broad says he will no longer expose himself in public after being reported to Charleston police.
It's the first time a product from the contest's drinks category has ever been named best overall in the magazine's annual contest that recognizes Southern artisanal products.
For chef Ignacio Mattos, the hardest part of writing a cookbook was accepting that once he put words on the page, they would remain there, unchanged, for the rest of time.
By day it's Sunrise Bistro Xpress, a fast spot for breakfast and lunch, by night it's Sunset Sushi.
Julie Biggs, chef at The Daily, developed a cauliflower English muffin mostly to humor owner Michael Shemtov, who was insistent on acknowledging the cafe’s keto-adherent clientele. But much to…
At least when it comes to deep-fried food, Coastal Carolina Fair attendees are a conservative bunch.
A gelatinized cube of amaro attempts to capture the essence of Folly Beach.
For the first time since The Post and Courier and the College of Charleston in 2017 jointly launched the Spirited Brunch, the program will be enhanced by an on-campus hall in which congregations located beyond downtown can present glimpses of their communities. In addition to displaying photos, literature and other materials, each congregation will serve a snack representative of its faith or local traditions, in keeping with the established Spirited Brunch format.
The restaurateurs' goal was to create a comfortable neighborhood bar that leaned heavily on a curated bourbon selection to attract those with a nose for whiskey, but at the same time be a place vodka-and-soda drinkers wouldn't feel ostracized.
The founder of BevCon isn’t ruling out a return of the craft beverage conference, which two years ago got its start in Charleston.
The chef and partner is Atlanta-based Rusty Hamlin, a second place finisher on the reality show Food Network Star, the TV series most famous for launching Guy Fieri's career.
A Mount Pleasant chocolate dealership that aims to educate customers about every step of the chocolate production process has been shut down by the town for failing to secure a retail permit.
After giving Lotus Vietnamese Cuisine almost three years to cultivate a solid reputation, owner Henry Eang plans to change the Park Circle restaurant into another Basil Thai Restaurant come Ja…
A “Southern diet” is at least partially to blame for the high rate of hypertension among black men, according to a study published this month by the Journal of the American Medical Association…
A Tuesday night grease fire at Dairy-Land, a Walterboro restaurant that's been serving fried chicken, ice cream, biscuits and burgers since 1949, sparked a blaze that forced the restaurant to …
Arby’s on Saturday will introduce its Seared Duck Breast Sandwich in just 16 stores across the country, including the Summerville location at 329 N. Main St.
Closed for Business, which within a few weeks will finally make good on its name, should be remembered as a local beer pioneer, members of the Charleston beer community say.
Forty years after the founding of Duvall by a pair of Charleston residents intent on bringing world-class food and hospitality to a city then notably short on imported cheese and smoked salmon…
“This was devastation. TV does not begin to show it.”
From free to high dollar, fall brings a plethora of food-oriented events. Here are the ones not to miss this weekend.
The owner of Eva’s on Main says she’s determined to keep the 65-year-old Summerville institution open, but needs to find someone with more time to devote to its operation.
Bourbon N’ Bubbles, the swanky new venture coming soon to Upper King Street, would seemingly have little in common with the no-frills Griffon Pub. But that favorite haunt for food and beverage…
At a place where even the grilled cheese is classified as a snack, customers generally aren’t inclined to stay for a full meal.
Thai Phi has big plans for the future of Pink Bellies, his Vietnamese restaurant that first made its name as a food truck.
Chef David Schuttenberg’s wildly popular Sichuanese pop-up, which has stuck to a twice-weekly schedule since last fall debuting at The Daily, has found a full-time home on James Island.
With downtown Charleston restaurants closing at an alarming rate, what’s a diner to do? The simplest answer is to patronize the restaurants that stand for the best of the local food scene.
Pumpkin purchasing in the U.S. has three short seasons, running from late summer to fall. First comes Pumpkin Spice Latte season, which this year began on Aug. 28. It’s followed by jack-o’-lan…
Owner Carrie Morey isn’t quite sure how many pounds of ham she used to make Callie’s Country Ham Biscuits and Callie’s Cocktail Ham Biscuits, but she knows that they are recalling a significant amount of biscuits.
Owner Rick Wofford is taking his coffee shop show on the road for a two-month adventure.
At its simplest, a raspado is just hand-scraped ice sweetened with cut fruit and syrup, but condensed milk and ice cream are common additions.