The Lowcountry’s brewing scene was just getting started 12 years ago when Tenny and her husband, Coast cofounder and head brewer David Merritt, first began making organic craft beer on this out-of-the-way lot on North Charleston’s former naval yard.
As a CBW first-timer, I was determined to get to as many events as possible.
What’s the best macaroni-and-cheese in Charleston?
Once you start reducing cuisines to a few distinctive ingredients, it’s not too much of a stretch to draw equally pat conclusions about the people responsible for them.
Beef is not a strong suit at Herd, which has a tendency to wipe out the advantages of good raising with copious amounts of salt and strongly flavored sauces.
At the three-month-old KinFolk, brothers Joe and Kevin Nierstedt have built a menu around smoked meat, soft-serve ice cream and the sort of fried chicken that’s likely to play a leading role in wistful memories of summer.
Armando and Esmeralda Cobian's restaurant doesn’t conceal its unwavering allegiance to fresh vegetables and fruit, avocado included.
VIP Bistro late last year opened in that plain-looking Meeting Street complex hard by the Ravenel Bridge exit ramp, which for six years has been anchored by Local 616.
Malagon is making exceptional food, but its owners don’t want you or me to know it.
For the most part, the food at Tradd's in downtown Charleston is just mildly bad.
It’s a critic’s job to accurately describe a restaurant so potential patrons can knowledgeably decide if they want to go there. Readers can do as they choose with the accompanying opinions.
The massive Folly Beach restaurant, which measures three dining rooms and 6,500 square feet in all, has good intentions that spawn nothing but disappointment.
Melfi’s is the third restaurant that Brooks Reitz and Tim Mink have opened on the short strand of Upper King Street bounded by Congress and Sumter streets
What’s the best macaroni-and-cheese in Charleston?
Answering readers' food questions
Breakfast on IOP is a good example of the crowds getting it right.
Q: Where can I get the linguine with clams shown in the Charleston Restaurant Week ad I saw in the paper?
Restaurant employees' day off makes it hard on diners who want to ease back into a more typical work week with a nice meal out, but Hanna Raskin has some suggestions.
Charleston's newest restaurants
The menu at Food Fight includes pizza pies topped with pepperoni and mushrooms, roasted cauliflower and olives, artichokes and shrimp.
Big Bad Breakfast, 456 Meeting St., is open daily from 7 a.m.-2:30 p.m.
Delaney Oyster House opens daily at 11:30 a.m. and then closes at 2:30 p.m. It reopens at 4:30 p.m., staying open until 11 p.m. on Fridays and Saturdays. It closes at 10 p.m. on other nights.
If the name “Spanglish” sounds familiar, it’s because owners Tomas and Lynda Prado have set up shop in the Charleston area once before.
Bussin’ School
A monthly reader recipe contest
This isn’t the kind of pound cake you throw together at the last minute, Gloria Starrick warns: “It tastes best if made two to three days ahead,” Starrick says.
Betty Reed suspects this family recipe for pound cake could date back to the late 1800s.
Albers’ red rice is one of four competing in The Post and Courier food section’s recipe contest for a category crown.
Kathy Smith figured out she could make red rice an entrée by adding sausage. “All you need to make a complete meal is a nice big salad,” she says.
Lee Anne Leland presents her red rice recipe.
You’ve been served
There are two sides to every story, including those posted to Yelp and the like. And for those disputes, court is now in session.
The Post and Courier Food section weekly features a complaint that first surfaced online, along with testimonies from the patron and restaurateur.
The Post and Courier Food section weekly features a complaint that first surfaced online, along with testimonies from the patron and restaurateur.
There are two sides to every story, including those posted to Yelp and the like. And for those disputes, court is now in session.
Exploring what locals eat throughout a day
"When I'm there, I really eat, you know."
"After the hurricane, you’ve gotta have some beers."
"I've got this bottle of Bacardi Lime. I didn't ask for it."
More Food
For his work to regulate one precious liquid, U.S. Rep. Joe Cunningham will be honored with another.
GALIVANTS FERRY — While the other presidential candidates at the 143rd annual Democratic meeting here quietly prepared for their turns at the …
Founder Geoff Rhyne and CEO Molly Fienning are now looking for Red Clay to become a major regional player, with both the sauce and a newly-introduced hot honey winning over younger millennials across the country.