Between the Holy City's rising wine scene, its recent excitement over Spanish cuisine, and the flocks of social media-happy tourists and residents alike prepared to "do it for the 'gram", this town is quickly developing a proper porrón pedigree.
Perhaps you’ve never heard of Dry January. Good for you. The idea is pretty simple: as a way to lessen the load on your liver, kickstart your health goals and begin your year on a booze-free footing, you don’t drink alcohol for the first month of the year.
Prior to 2020, each restaurant was theoretically eligible for 15 stars, since it was graded in three separate categories: Food, service and atmosphere. But no longer.
What really characterizes the food in this alluringly gold-walled lounge is not the ingredients which the Wangs puts into it, but the feeling you get out of it.
Outside of Texas and Louisiana, where crawfish are a backyard party fixture, American eaters are most likely to encounter these newly trendy critters at seafood boil houses, where they’re bagged and buttered along with lobster, shrimp and snow crab legs.
The Charleston area this year was blessed with a tremendous set of new restaurants, a pattern established back in March when Vandy Vanderwarker and Will Love opened Maison on upper King Street.
Estadio general manager Brandon Underwood is genuinely enthusiastic about sherry, which is one of the fun things to drink at Estadio. Other choices include a well-considered selection of vermouths; localized gin-and-tonics and precise cocktails, the best of which incorporate one of the afore-mentioned sherries.
By opening an upscale café celebrating a specific subset of expat Latino cuisine, Tomas and Lynda Prado have taken the Charleston restaurant scene in a different direction.
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
Prior to 2020, each restaurant was theoretically eligible for 15 stars, since it was graded in three separate categories: Food, service and atmosphere. But no longer.
Answering readers' food questions
Q: Any decent corned beef hash in Charleston/Mt. Pleasant/Islands?
How would you go about selecting a new cooktop, oven and refrigerator?
Perhaps a restaurant aims to make its guests feel doted upon. Or savvy. Or calm. There is no single correct outcome for a restaurant to pursue.
Charleston's newest restaurants
As the name suggests, the new Johns Island market and takeout counter isn’t promoting any kind of frills. Instead, owner Yeshia Carter is using #GreatPrices to entice prospective customers.
In addition to the expected savories of wine and cheese, The Woodruff is serving half a dozen desserts.
Whether you read the first part of KISS Café’s name as a word or acronym, that how new restaurateur Leslie Mastranunzio intended it.
From a menu perspective, there isn’t a major difference between SAVI Cucina + Wine Bar and the restaurant which preceded it at Mount Pleasant Towne Centre.
Bussin’ School
A monthly reader recipe contest
Amarylis Cranwell doesn’t cook as much as she once did because of nerve damage. But when she makes mac-and-cheese, she uses her mother-in-law’s “beloved, tasty recipe.”
Rick Gaylard urges home cooks not to ignore the cayenne pepper on this mac-and-cheese’s ingredient list. “Just use a tiny sprinkle of it the first time,” he says. “With so much dairy in the dish, it won't produce a harsh burn in the mouth.”
Now with 48 years of mac-and-cheese experience behind her, Jackie Doscher has made a few critical adjustments to her original recipe.
Hoppin' John is integral to the holidays, but the holidays can also get in the way of voting for a favorite hoppin' John recipe.
As a lifelong Charlestonian, Amber Forbes has eaten hoppin’ John on every New Year’s Day she can remember. But she hasn’t always prepared it the same way.
You’ve been served
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.
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.
Exploring what locals eat throughout a day
This is part of The Post and Courier’s Daily Digest series, in which one of our food reporters asks a local to describe their day of eating in detail.
This is part of The Post and Courier’s Daily Digest series, in which one of our food reporters asks a local to describe their day of eating in detail.
This is part of The Post and Courier’s Daily Digest series, in which one of our food reporters asks a local to describe their day of eating in detail.
More Food
The owner of a downtown Charleston restaurant which this weekend lost three of its top employees following an incident they felt epitomized his lack of respect for their work is challenging their assertion that he doesn’t support local food.
Citing a perceived lack of appreciation for himself and fellow employees, Sorghum & Salt’s head chef on Saturday resigned from the downtown Charleston restaurant.
North Charleston restaurateur Antwan Smalls is celebrating his birthday by giving a gift to his customers: A larger location of My Three Sons where even charter bus drivers won’t have to hunt for parking.