Pushed to make up for lost revenue, a deli owner offers pet portrait sessions in a last-ditch effort to save his business.
“Food influencers,” a subset of social media users who coddle their followers with pretty pictures of comped restaurant meals, aren’t beholden to journalistic conventions or accountable to edi…
If restaurants want to keep their Charleston Restaurant Week menus in force, the Greater Charleston Restaurant Association will continue to promote them, a spokeswoman for the organization says.
Charleston Restaurant Week will not be extended, even though the last six days of the popular promotion coincided with the evacuation order issued in anticipation of Hurricane Florence.
It's Sunday. Tropical Florence is done with the Charleston area. Now who's open for dinner and where can we stock up on fresh supplies?
Still here? There are still a few restaurants and bars planning to open on Friday and are eager to have your business.
Although it’s hard to compete with a cake-and-bourbon walk, leaders of the Edna Lewis Foundation hope attendees at the nonprofit’s upcoming dinner will also consider it a treat to learn about …
As Florence bears down on the East Coast, some bar and restaurant owners in Charleston are hoping to be able to stay open and serve food and drinks to downtown customers.
There are many downtown Charleston restaurants which can’t afford to lose a weekend’s worth of business, whether to an actual hurricane, or an evacuation ordered in deference to a forecasted one.
Enchiladas and queso won’t return to Lewis Barbecue following Juan Luis’ closure on Sunday, but the Charleston area may not have seen the last of the Tex-Mex offerings.
Despite vowing never to open a restaurant, Marie Stitt, the daughter of James Beard Award-winning chef Frank Stitt, is opening a restaurant. But she won't be running it. That job goes to her h…
The Fat Radish’s February pop-up at Basic Kitchen wasn’t just an opportunity for Charleston diners to sample the New York City restaurant’s style of cooking: It also gave Basic’s owners a chan…
A wine list is a reflection of the wine director's ego, says Trace Conway of Butcher & Bee, explaining her decision to offer only female winemakers' wines by the glass.
A recent set of route revisions has given TriCounty Link a new opportunity to promote its Link to Lunch program, a service that has become more meaningful with the opening of 27 restaurants in…
While the recent rash of downtown Charleston restaurant closings has been highly visible, a wholesale bakery getting out of the business has thrown the food-and-beverage sector into a behind-t…
Pancito & Lefty has closed after just shy of two years in business.
The buffet barbecue line is going away.
Louisiana gumbo leans on a thickening roux, while the Lowcountry’s version, usually called okra soup, depends on tomatoes. But the West African progenitor of those classic dishes can’t be made…
Bessinger’s, a bedrock of South Carolina barbecue, on Friday announced plans to immediately discontinue the element of its service most unique to the state’s barbecue culture: The buffet.
Bar Normandy, the ambitious restaurant-within-a-bakery which earned accolades from Bon Appetit and the James Beard Foundation, is shutting down on Saturday.
Despite having already filled their staff roster and kitchen cooler, the owners of Knead Sandwich Shop announced the restaurant won't actually be opened.
My most memorable seafood experience along the casual dining chain restaurant trail I plotted for my review series didn’t involve Outback Steakhouse’s coconut shrimp, Olive Garden’s shrimp sca…
The power of food to connect people is being harnessed for civic engagement by individuals and organizations intent on addressing difficult issues.
Unless you count fish tacos, listed on the menu between a fruit salad with candied walnuts and shrimp tacos with onion straws, there is no hint at 541 King St. that the venue until recently ho…
The guy who brightens when he sees a foaming mug of beer is a staple of cartoons and commercials, but a Medical University of South Carolina researcher says the figure is underrepresented in s…
Greg Kurtzman takes over for Nate Whiting, who says he cooked the best food of his career at Juliet.
Verde and Pink Bellies are out. Little Miss Ha and Two Fat Olives are in at Workshop, Charleston's experimental food hall.
Men who asked to participate in the headlining barbecue event at next year’s Charleston Wine + Food Festival were accommodated, festival spokeswoman Alyssa Maute Smith says. But “since women a…
492 in downtown Charleston has closed.
Coast Bar and Grill reopens tonight for full dinner service in the dining room.
Previously, evening pop-ups at Destiny were impromptu affairs. But going forward, the founder would like to host them on a quarterly basis.
Co-owner and executive chef Mike Lata elevates Tori Schumacher to chef de cuisine at The Ordinary and plans to provide more learning opportunities for other cooks in the kitchen.
A Charleston oyster farm wants to start offering tours, and the Lowcountry Oyster Trail would connect that farm to others along the coast.
Strolling the grounds of Drayton Hall with a glass of wine, formerly an experience reserved for special events, will become a regular feature of guest visits with the opening this week of Rudi…
American-born eaters interested in global cuisines typically don’t indulge their curiosities before lunch, which means they miss on out on what many cultures consider the most important meal o…
Wine importer Frederick Corriher was inspired by Casey Davidson, the owner of Toadfish Outfitters to create a wine that could generate money to help coastal ecology.
A Minnesota steakhouse recently announced plans to open its newest location in Mount Pleasant, complete with a "dog-friendly patio."
The Getaway, which upon its opening in December was seen as evidence of women moving forward in the Charleston restaurant industry, closed over the weekend without warning.
South Carolina peach season is nearing an end, but that doesn’t mean the state’s eaters have to give up their peach enchiladas.
A new gathering spot for West Ashley promises brews and good times.
Patrick Panella has a bad habit of checking the local real estate listings. "It's like looking at cars," he says. "If you keep looking, you're eventually going to end up buying a car."
The first time that cookbook author Ronni Lundy saw chef Louis Osteen, he was making biscuits.
Two years after moving a restaurant into the James Island venue previously occupied by Heart Woodfire Kitchen, Sermet Aslan is moving out.
EVO Bakery highlights a new menu and EVO chef each week, and the result is tasty fun.
When diners can’t stand the heat, restaurant owners sometimes have to find a new kitchen.
On a recent weekday, pickup trucks started congregating at Alvin Ord's as soon as the deli opened. Apparently, Beaufort residents over the last 35 years still haven't gotten their fill of sand…
The shakerato, a mix of espresso and sugar, has been on the menu at Second State Coffee (formerly Black Tap) for at least five years. But baristas at the downtown cafe use a cocktail shaker to…
If there’s a downside to the success of the “drink local” movement, it’s that beer fans who live outside a region don’t always get a chance to sample its best brews.
Kardea Brown didn't realize her Gullah-Geechee roots were special until she traveled outside of Charleston.
The Saturday pop-up marks Vik Patel’s professional debut. A sales manager by trade, Patel taught himself to cook 30 years ago as a college student in London.