Bumpa’s has been open to the public since June and guests have marveled at the pine ceiling and admired its evocative brick walls.
The Post and Courier Food section is checking in weekly with four downtown Charleston restaurants coping with the coronavirus pandemic and recovering from restrictions designed to contain it. Here's the latest installment.
The mainstays of Daddy’s Girl’s all-sweets menu are cupcakes, cookies and cheesecake, offered in varieties including peach cobbler, red velvet and pineapple-right-side-up.
The pandemic revealed that the city in fact has all the cooking school kitchens it needs. They’re just located in prospective students’ homes.
New wine tariffs that went into effect Tuesday will impact French and German wines that were already en route to Charleston, as well as future bottles imported, distributed and consumed on American soil.
To describe salsa macha as a cousin to chile crisp, the particulate-rich western Chinese chile oil that condiment hounds were buying up at the start of the pandemic, understates the case.
A Goose Creek lawmaker is calling on the state to reclassify hospitality workers as members of Phase 1A under South Carolina’s vaccine distribution plan, moving them to the front of the line for coronavirus vaccines.
Bodega Todo, a retail market and food counter in what was once Semilla’s dining room, offers foods from Semilla, Street Bird and Charleston Burger Co.
The Post and Courier Food section is checking in weekly with four downtown Charleston restaurants coping with the coronavirus pandemic and recovering from restrictions designed to contain it. Here's the latest installment.
Restaurant Week South Carolina, which begins today, will no doubt drain depleted staffs and disappoint patrons who expect luxury at a cut-rate price: Those scenarios are fixtures of the semi-annual prix-fixe promotion.
Although Nathalie took as much as she could when she recently relocated to Raleigh, she left behind enough material to merit a four-day moving sale. The event starts Thursday.
French fry devotion has survived generations of diet fads. Medical advice hasn’t put a dent in it. And now everyone’s favorite food appears poised to survive a setback that would surely sink a lesser snack.
Cudaco, which recently opened on James Island, is dealing in surf but selling it like turf. The name is a reference to barracudas, which are typically dismissed as trash fish.
As the coronavirus surges across South Carolina, a pair of downtown Charleston restaurateurs are launching a COVID-19 testing program to slow the disease’s spread through the local food-and-beverage community.
The Table at Storey Farms is selling prepared lunch items, such as sandwiches, as well as produce and other goods.
Nobody has to think too hard or get too clever to realize that the devastation wrought by the pandemic defined the food-and-beverage industry this year and stands to define it for years to come.
In the Charleston area, more than a dozen home confectioners have advertised their cocoa bombs on Facebook Marketplace.
The Post and Courier Food section is checking in weekly with four downtown Charleston restaurants coping with the coronavirus pandemic and recovering from restrictions designed to contain it. Here's the latest installment.
A major player in the global boba tea game, Gong Cha, has opened a location at Northwoods Mall in North Charleston.
Charleston knew how to drink long before Rick Rubel arrived from Detroit. But Rubel played a pivotal role in teaching the city how to drink wine.
One of downtown Charleston’s most prominent restaurant groups recently lost two of its executive chefs, with Indaco and The Macintosh both parting ways with the kitchen leaders who guided them through the pandemic to this point.
My guess is you’re more concerned by reports that restaurant workers are facing record levels of food insecurity, as well as an uncertain financial forecast (and thank you for heeding that concern at a time when the need for all charitable giving is so great.) Fortunately, several organizations share your priorities.
You’ve lived through enough of 2020 by now to know there is no fun this year without a very dark lining. In this case, it’s the plight of immigrant Chinese and Chinese-American restaurant owners, who suffered the consequences of the pandemic months earlier than their fellow restaurateurs.
A downtown Charleston restaurant owner says a federal civil rights lawsuit alleging she fired a chef because he wasn’t Mexican is part of an ongoing campaign of harassment and intimidation against her.
Heaters under an enclosed tent might sound warm and toasty to restaurant patrons, but fire safety officers say the increasingly popular setup could pose a deadly risk.
A restaurant group affiliated with the Charleston Area Convention and Visitors Bureau has rescinded plans to throw an oyster extravaganza for 5,000 people in January.
I had the chance to reflect on mid-20th century cooking trends because I am not one to garden or nurture a sourdough starter. Instead, I joined the thousands of people who sought a pandemic escape in cards.
The Post and Courier Food section is checking in weekly with four downtown Charleston restaurants coping with the coronavirus pandemic and recovering from restrictions designed to contain it. Here's the latest installment.
A downtown Charleston seafood restaurant that was forced to contend with COVID-19 just weeks after a massive expansion has remained so popular throughout the pandemic that its owners recently purchased another restaurant to handle overflow crowds.
A national study this summer revealed Americans are eating comfort food meals five times a week. Here are some comfort food recipes from people who gave much comfort over their lives.
High Wire offers in-depth tours to those curious about the process of making whiskey and gin.
Owners of a Broad Street restaurant that long ago secured the status of a downtown Charleston institution say their business could be in jeopardy if Charleston County nixes its outdoor dining arrangement.
In a year when many restaurant types have been funneling their energies into roast chicken and lasagna, Isabella Macbeth has been puzzling out how to poach oysters in gin.
The Lowcountry Oyster Festival plans to host 5,000 ticketholders at Boone Hall Plantation for its annual extravaganza.
With more than 27,000 positive tests recorded over the past two weeks, it is time to roast oysters alone.
The Post and Courier Food section is checking in weekly with four downtown Charleston restaurants coping with the coronavirus pandemic and recovering from restrictions designed to contain it. Here's the latest installment.
According to Blossom employees, they learned on Thursday that the restaurant was set to close permanently following dinner on Sunday.
Viva Tacos opened at 864 Island Park Drive, Suite 105, on Nov. 20 with a menu featuring classic Mexican dishes and a range of tequilas.
While Gov. Henry McMaster never ordered houses of worship to close, many faith communities took their cues from denominational leaders and other states. They stopped holding in-person services. And when there is no church, there is no going out after church for Sunday dinner.
The Lowcountry Oyster Festival, which annually brings in thousands of shellfish fans to down oyster shooters and shuck shoulder-to-shoulder, will proceed as planned in January, the Lowcountry Hospitality Association announced this week.
The women gathered for the occasion all agreed it made for a sweet sendoff.
When it comes to support that can keep a restaurant afloat, nothing is more valuable than consistent patronage.
Research shows there is no scientific evidence that the pandemic’s spread can be controlled by closing bars or other venues at specific times.
Three Park Circle bars have reported heater thefts over the past two weeks.
Career restaurant servers like to say that as long as you work in food-and-beverage you’ll never go hungry. But the coronavirus pandemic has upended that favorite truism, with hospitality workers experiencing food insecurity at a higher rate than workers in any other sector.
With lows forecast to remain at or below 50 degrees until Dec. 11, heaters are suddenly on everyone’s lips. They’re just not on every local restaurant patio. Here's where to find them.
Even a year which got off to a rough start can still have a sweet finish.
Bistronomy for social distancing purposes requires guests to reserve their tables in advance.
It’s a ritual common across South Carolina, where dozens of rural barbecue pits annually invite customers to bring in their Thanksgiving and Christmas birds.
Despite the differences in their career trajectories, Mickey Bakst and Jami Miller this year ended their lifelong food-and-beverage tenures for much the same reason.