Cameron Read has long been against adding green dye to the beer made at Edmund’s Oast Brewing, where he is the director of brewing operations.

Most Americans can conjure a mental picture of restaurant segregation and the civil rights warriors who fought to end it: Images of young African-American men and women seated stoically at lun…

Let's pause to remember the real reason for Pi Day. It's the annual celebration of the mathematical constant pi, which is the ratio of a circle's circumference to its diameter.

Nick D’Allessandro doesn’t want his pizzeria’s Instagram page to be consumed by pizza photos. So he’s added pictures of pizza boxes scrawled with handwritten messages to the feed. 

Michael Tuohy, a pioneering food professional who last May joined The Dewberry with hopes of helping Henrietta’s surpass its hotel setting, has quit the downtown Charleston property.

In the pantheon of contemporary barbecue empire builders, Martin stands for family-friendly dining rooms pressed up close to his pits, pulled pork sandwiches with slaw and whole hogs cooked over hickory wood.

Luke Davis of Luke's Craft Pizza attended the International Pizza Expo in Las Vegas last week. 

More than 70 percent of the Culinary Village booths this year “had some sort of alcoholic component,” a Charleston Wine + Food Festival spokeswoman says, confirming many ticket holders’ suspic…

Rita Lazar six years ago celebrated St. Patrick’s Day by making Watergate salad, and Dukes BBQ customers have insisted upon it ever since.

Two Asian restaurants on upper King Street have recently upgraded their dining rooms and expanded their menus.

The Charleston Wine + Food Festival started on Wednesday, which means plenty of culinary enthusiasts will need a restorative meal come Sunday morning. To help you plot your recovery, we’re thi…

A flaky borek, stuffed with spinach and served warm, is a tender reminder of where the Sena Café owners' journey began.

The downtown Charleston restaurant district has likely seen its last Gullah restaurant, chef Charlotte Jenkins on Wednesday told an audience at the Cynthia Graham Hurd/St. Andrew’s Public Library.

Unlike the vast majority of downtown restaurants serving tacos, El Pincho is neither an homage to or riff on a Mexican restaurant. It just is a Mexican restaurant, from the music videos on the wall-mounted TV to the stringy Oaxacan cheese on the tortas.

The Charleston Wine + Food Festival starts on Wednesday, which means plenty of culinary enthusiasts will need a restorative meal come Sunday morning. To help you plot your recovery, we’re this…

There are tearooms that try to distinguish themselves by serving ham biscuits and Huguenot torte at odd times, such as October. But the heart of tea room season runs approximately from the end…

Most people know one way to make an oyster shooter: You shuck an oyster into a shot glass, add cocktail sauce and then top with vodka. But Vince Lendacki, a bartender at Amen Street Fish &…

TODAY show fans who want to hoist homemade signs behind Kathie Lee Gifford and Al Roker during their upcoming Charleston Wine + Food broadcasts need to register in advance, festival organizers today announced.

The chef who spent nearly two years running the a la carte menu portion of the McCrady’s duplex in downtown Charleston will produce tasting menus exclusively at the restaurant set to take the …

When Maison opens in the former Pancito & Lefty’s, King Street will gain its sixth neon sign.

When Theresa Jenkins Hilliard inherited her aunt’s recipe collection, she thought the painstakingly assembled almanac of dishes served to a New York City executive’s family over nearly half a …

Revival, the 8-month-old restaurant at The Vendue, will continue to emphasize “modern Southern cuisine” following the departure of its opening chef, a spokeswoman says.

As James Island’s food-and-beverage scene grows increasingly dynamic, concern is mounting over the deadly highway which bisects it.

A new app from a Charleston outfit promises to give bar goers a real-time glimpse into venues they might patronize.

Nine years after the Air Force launched a program to improve the “quality, variety and availability” of food on its bases, Joint Base Charleston is home to a remade dining hall.

Bertha’s Kitchen is closed on Sundays, in part so members of the family which owns the North Charleston soul food institution can go to New Francis Brown United Methodist Church. And now its c…

Ellie Wall had heard about mac-and-cheese cook-offs and barbecue contests, but those struck her as far too restrictive for the McClellanville shindig she was planning: What if a competitor was…

On Feb. 10, 2009, Wild Olive opened on Maybank Highway.

The menus at Monza and Melfi’s are outwardly similar, but co-owner Brooks Reitz says his team has worked hard to make sure pizza and pasta don’t block customers’ view of the differences betwee…

Perhaps the most notable thing about goat.sheep.cow North’s new Sunday Supper Club series, which kicks off this weekend with a menu featuring smoked duck tacos and sausage-stuffed quail, is th…

Mac-and-cheese doesn’t seem like an obvious theme for a vegan cook-off, since animal products account for at least half of the cherished dish. But organizers of the upcoming Mac Down Charlesto…

After years of promoting sparkling wine and its house brand rose as the ideal beverages to drink with oysters, Leon’s Oyster Shop now wants its patrons to think about having a dark beer.

Diners who lament the loss of ritual in restaurant experiences ought to meet Elizabeth Darko.

An overwhelming number of food events confine their focus to the farm and the table, suggesting through their programming that people eat well because growers harvest vegetables and chefs prep…

GrowFood Carolina leaders say the Charleston area food hub will continue to thrive following the imminent departure of its longtime general manager, but agree that Sara Clow will be difficult …

Workshop isn’t dead yet, but the developer of the Upper Peninsula complex that houses it says the upscale food court is seriously ailing.

Soul food is rooted in wringing deliciousness from what’s available, so many of the cuisine’s best-known dishes incorporate ingredients that rural Southerners would have been loath to waste: T…

Two Charleston area Chinese food purveyors with plenty to celebrate are planning festive menus for the upcoming Chinese New Year.

Having the right tools is exceedingly important in astronomy, so College of Charleston professor Chris Fragile was initially dejected when none of the bars he approached about a proposed lectu…

The Lee Brothers’ forthcoming book, "Hotbox," is not a cookbook. It’s a behind-the-scenes examination of New York City’s catering industry, which means the storytelling is interspersed with st…

Because it unexpectedly collected three Golden Globes awards, the controversial film "Green Book" is likely to figure into the Jan. 22 announcement of Oscar nominations. As of this writing, od…

Having gained Felix in 2017 and Josephine in 2018, upper downtown Charleston in 2019 stands to pick up another restaurant with a European first name and mostly continental menu.

Three months after opening at the corner of East Bay and Queen streets, Tradd's has replaced its executive chef.

Here's the ultimate dining guide to the best Charleston restaurants to try. 

When it comes to chickpea consumption, the U.S. still lags far behind countries such as India, which until recently was the recipient of about half of the American chickpea crop.

Ichiban Grill owner William Chan moved to Georgia with one proven idea for an Asian-themed restaurant and came back with another.

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