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.

It’s the first retail outlet in Tanner Plantation, a residential development with thousands of homes, although it’s slated to be joined by a restaurant.

Millers All Day, co-owned by longtime chef Nathan Thurston and Marsh Hen Mill’s Greg Johnsman will this fall open in the Maybank Highway venue previously occupied by Zia Taqueria.

Six weeks after facing eviction, the West Ashley restaurant that in 2019 opened as Spanglish Cocina + Bar is back on track, according to those associated with it.

A coney island is the place where the iconic dish is served at all hours, along with a full breakfast menu, overstuffed sandwiches and assorted Greekisms, such as saganaki; avgolemono soup; buttered pita bread; and salads topped with salty feta cheese and canned beets.

Despite the rise of farmers markets and community-supported agriculture, most city dwellers are still separated from the farms that grow our food. But this time of year, all that changes at the strawberry u-pick field. The Lowcountry’s mild weather means that strawberry season can start as early as February and last through May.

Since tearoom devotees this year can’t gather together for soup, sandwiches and sweets, Martha Ford provided Grace Church Cathedral’s recipe for crab soup.

Vivian Howard’s first sit-down South Carolina restaurant, Lenoir, is open 5-9:30 p.m. Wednesday-Sunday.

Joe Cunningham, 49, a member of the hospitality industry since 1991, died on April 15. 

Patrick Whalen, owner of The 5th Street Group, said his company’s “Tip the Kitchen” program has been a success since its April 16 launch, with guests adding roughly 3 percent to their checks in support of the effort.

Disconcertingly for Charleston-area restaurants workers, rude, disrespectful patron behavior has become increasingly common over the past six weeks or so.

Last Saint will comprise a pair of approaches to drinking, one with a menu and then a six-seater in back that will be darker.

Owner Jason Seabrook was always struck when seafood shopping by the lack of customer service at some longstanding Lowcountry fish markets.

Fed up with flubs stemming from downtown Charleston restaurants being profoundly understaffed, visitors to the city are chipping away at their critical online ratings.

Aimee Blauvelt of Morris Press Cookbooks, the nation’s leading publisher of DIY cookbooks, said the uptick in home cooking may have contributed to the genre’s growth.

A Johns Island brewery is so serious about protecting its trademark that this month it asked a federal judge to issue a preliminary injunction against North Charleston’s Tideland Brewing, a request that the judge apparently had some fun rejecting.

New Realm Brewing Co. is taking over in May the 10,000-square-foot venue which since 2017 has housed Dockery’s. Dockery’s will close on May 2 for two weeks of rebranding and staff training.

Restaurateur John Lewis recently demonstrated for The Post and Courier how he puts together a serving of nachos, which consists of eight freestanding chips, from prepping the corn to applying green chile hot sauce.

Low Tide Brewing Co. on April 8 will ask a U.S. District Court judge to issue an injunction against Tideland Brewing, which in March opened a brewery and tasting room in Holy City Brewing’s former North Charleston location. The suit claims Tideland owner Hunter Eisele is trying to capitalize on Low Tide’s success by confusing craft beer fans.

“You can tell in everybody’s face that we’re just tired,” Giselle Gaeta said. “Exhausting is not even the word to explain it.”

At Lenoir, scheduled to open on April 14, customers will see tobacco sticks and butterbean pans from Howard’s family farm in eastern North Carolina.

At The Kingstide, the menu emphasizes seafood. 

The consequences of widespread anosmia are likely to be sweeping. If the problem persists, restaurants and food producers will be forced to answer a question that would have sounded preposterous in 2019:

What happens when the nation’s most enthusiastic eaters switch to a diet of cereal and onion sandwiches?

Martha Lou Gadsden, whose name became synonymous with the finest in traditional Charleston cooking, died on the morning of April 1. She was 91.

The Charleston Farmers Market is still on track to return as planned to Marion Square on April 10 but it’s coming back without musicians and a jump castle.

What do you do with that many lemons? Our answer: limoncello.

Program organizer Butcher & Bee was able to fill all 432 appointment slots in part because the time was compatible with restaurant employees’ schedules and the setting was comfortable for people familiar with food service.

Edgar’s Above Broad, a new downtown Augusta restaurant perched three stories above the street, delivers more than expected. But it turned out the most compelling aspect of Edgar’s isn’t necessarily visible to casual patrons. 

There is no Biblical injunction against eating what’s termed kitniyot during the eight days of Passover, which begins the evening of March 27.

Over the past century, Black farmers in the U.S. have lost approximately 90 percent of their land holdings. While that statistic can’t be attributed to any one factor, scholars estimate discriminatory policies have cost Black farmers $250 billion to $350 billion.

For hospitality professionals who have spent close to a year fending off customers’ demands that they take down their masks, neither a flexed muscle nor paperwork can adequately capture post-vax jubilation. The occasion calls for something wonderful: Perhaps a rare porterhouse steak or bottle of first-growth Bordeaux.

After the short days and cold nights of winter, laying hens respond to the change in weather by increasing production, making it the perfect time to explore recipes that feature eggs.

The Hudacskos are aiming to open Berkeley’s in May.

When restaurants last year were forced by the state to close their dining rooms, the forecast for long-term survival was so dismal that owners fixated on the tiniest crack in the black cloud h…

Here’s where to eat in the towns within 125 miles of Charleston that appear to turn up most frequently in appointment searches.