You can take the liquor out of a bartender’s arsenal but you can’t take away their competitive spirits.

With the current government shutdown on the verge of outlasting every other shutdown in American history, the stage is set for unprecedented events, such as D’Allesandro’s Pizza feeding TSA workers.

Adam Hunt and his wife, Shaina, have rechristened Classic Coffee, the Avondale cafe they purchased in March, as Highfalutin Coffee Roasters.

The idea behind Restaurant Week (in addition to filling seats at a traditionally slow time, of course) is to acquaint diners with local restaurants they haven’t before tried, giving chefs a ch…

If you’ve been to a new restaurant in the Charleston area in the past few years, chances are Shuai and Corrie Wang got there first.

When Tee Somsnith worked in nail salons, she was always tasked with bringing a tray of food to co-workers’ parties.

Kiawah Island Golf Resort announced that former Lana chef John Ondo will be chef de cuisine of its Atlantic Room, a signature seafood restaurant abutting the Ocean Course.

Nobody can recall exactly what Fred Scott was doing out on the dock behind his restaurant, The Wreck of the Richard & Charlene. But everyone who was there that night remembers Scott fell into Shem Creek, because he then tromped through the dining room, dripping with pluff mud.

The Spring Street venue recently vacated by Crooked Crown – King of Pops’ foray into the adult beverage business — won’t stay dry for long.

Since its founding in 2004, the South Carolina Barbeque Association has focused on pork butt, which is nearly synonymous with barbecue throughout the state. But the organization next weekend i…

A former concession stand at Hampton Park is no longer offering snacks and soda pop, but the venue will be the source of smoked meat and raw oysters on Jan. 26.

For a portion of their winter vacation, Kwei Fei owners David Schuttenberg and Tina Heath-Schuttenberg are turning over their new James Island restaurant space to the team behind Sambar. Sambar, which last surfaced at Workshop, will be offering a dinner menu of Indian dishes from Jan. 2 through Jan. 5.

“Is Santa Claus here?” a little boy asked on Saturday morning as he waited for volunteers at Tricounty Family Ministries to assemble his holiday plate of turkey, ham and trimmings.

Although King of Pops recently shut down its downtown Charleston cocktail bar, a spokesman says the Atlanta-based frozen treat maker may still give the format a go in another location.

Because I eat out nearly every night, I miss out not just on home-cooked meals but also the valuable cooking and cleaning time during which you might stream Netflix in the background.

The cocktail sauce Bowens Island Restaurant is now bottling for retail sale tastes almost exactly like the sauce the restaurant served its customers when it opened in 1946, owner Robert Barber…

The downtown Charleston restaurant is switching to a full-time exploration of Indian cuisine in 2019.

Poogan’s Porch is so firmly associated with pan-Southern cooking that guests even on Christmas Day ask for fried chicken, which is one of the reasons the downtown restaurant no longer imposes …

The retired Air Force military specialist and cook behind Jhi’s Big Belly Grub says she’s looking forward to selling breakfast and lunch at various locations.

Monza, which will reopen as Monza Pizza Bar, will feature a new menu with a focus on simplicity curated by two new chefs.

Alec Gropman, sous chef at Uptown Social, and his father are both making lamb shank for Christmas this year. The only difference is the younger Gropman plans to put the meat on a pizza, along …

“Thai” comes first in the name of Joey Li’s new North Charleston restaurant, but he says “Fusion” is the operative word.

After working for nearly a year in a high-end hotel in New York City’s Financial District, Rob Teitzel needed a break. The Australian found the sanctuary he was seeking in the Lowcountry, a fe…

Casey Glowacki, who with partner Joe Fischbein helped carve out a space in the local dining scene for health-conscious menus and family-friendly dining rooms, is selling his share of a company…

Greens & Grounds opened in Charleston on Monday in the Pacific Box & Crate walk-up window previously occupied by Slice Co. The owner also is planning to open a two-story cafe with the same name in the new Meeting Street Lofts development

A simple question led Vandy Vanderwarker to want to open a French bistro. Where to get escargot in Charleston?

Having recently completed a graduate thesis delving into the mentorships and apprenticeships which strengthened Charleston’s centuries-old community of black chefs and caterers, Kevin Mitchell…

The team behind the Doar Bros., the new cocktail bar at 225 Meeting St., has been having a good time planning the cocktail menu. In addition to classics like the Boulevardier and Sazerac, ther…

Alligator roasts are unlikely to become a regular happening at Dockery’s, executive chef Andy McLeod says.

Explore Charleston and Discover South Carolina each contributed about $140,000 to help underwrite the production costs associated with Kathie Lee Gifford and Hoda Kotb’s visit.

"In the next six months, I hope to be able to make cheese full-time," says Pete Holmes, who says they have room to double, even triple their current cheesemaking capacity.

McCrady’s, arguably downtown Charleston’s most serious restaurant, is about to gain a next-door neighbor with a decidedly different outlook.

In an industry in which job tenures are increasingly measured in months, Barsa has just hired the third executive chef in the upper King Street restaurant’s history.

The company behind Cannon Green has again delayed the launch of a restaurant taking its place on Spring Street.

South Carolina eaters shouldn’t be fazed by the recent Roadside Seafood split, founder Sean Mendes says, because the state has weathered something like it before.

The Mount Pleasant outfit has always longed for amenities that other businesses would consider essential, including a logo, website and permanent home.

Over its almost 20-year history, the Charleston Animal Society’s annual Chili Cook-Off & Oyster Roast has changed locations multiple times and seen its attendance skyrocket to upward of 5,000 animal lovers. What hasn’t changed lately, though, is Pardee Heating & Air’s unapproachable dominance in the event’s signature contest.

Good for the environment, but tough for businesses operating on slim margins. 

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.