For the most part, the food at Tradd's in downtown Charleston is just mildly bad.
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
It’s typically not a good sign when your mind wanders outside of a restaurant during a meal.
With football season underway and Election Day looming, here’s something upon which everyone can agree: Charleston has so much pizza.
Restaurant goers are a sophisticated bunch. The upshot of eating all those drunken noodles, pelmeni and empanadas is gaining a more nuanced understanding of the cultures that created them.
At the height of Pappy Van Winkle mania, bourbon obsessives made an astounding discovery: The whiskey in bottles marked W.L. Weller …
Owned by the former chef de cuisine at The Ordinary, Maison is about the closest thing the Charleston food scene has to a workplace canteen.
The conch stew is a to-drive-for dish at Korner Kitchen in Hollywood. And, when the weather’s nice, the prime seating is on the latticed-in front patio.
Malagon is making exceptional food, but its owners don’t want you or me to know it.
Charleston and New Orleans aren’t exactly the same, but when visitors who’ve been to The Big Easy first come to The Holy City, they’…
Our food critic visited three Charleston restaurants when they first opened in the past year. After giving them all two stars in the first round, she revisits them to see what's improved and what stays the same.
Answering readers' food questions
Q: Do you have something against Danny Bailey of DB’s Cheesesteaks in West Ashley? He’s won City Paper awards for years, and his sandwich is much better than Yous Guys. Str…
Q: Hi Hanna, read your columns all the time! My question is: Is there anywhere in the Charleston area to get good Nashville hot chic…
Q: Being a native New Yorker, there are certain foods I sorely miss: Good pizza and Chinese food. Also, if you know of any good Phil…
Charleston's newest restaurants
In much of South Carolina, rice is the default accompaniment to pork barbecue, but hoecakes are on a roll in Middle Tennessee, in part because of the influence of pitmaster Pat Martin.
It’s always Mother’s Day at Madres’ Mexican Restaurant, where dishes are made according to the resident matriarch’s recipes.
Global recipes from local cooks
“Charleston doesn’t have this food or that food” is a common complaint from residents who want the city to be as cosmopolitan as they are. But in many cases, the wished-for food has a local presence — it just isn’t served in restaurants.
Last week marked the final installment of our Kitchen Cabinet series, in which local home cooks skilled in various global cuisines shared recipes from their personal repertoires. The goal at the outset was to resolve the common complaint that there isn't any international food in Charleston,…
Khichdi is so fundamental to Indian cuisine that it’s one of the first solid foods that many Indian babies eat. But when word recently circulated on social media that the Indian government planned to assign the title of “national dish” to the spiced rice-and-beans, backlash was immediate.
It’s increasingly possible to shop exclusively at farmers markets, but cooks chasing specific flavors sometimes still have to visit the supermarket. For example, the Rev. Joseph Tedesco of Mepkin Abbey says the buttery character of Ritz Crackers (or their generic equivalent) is critical to t…
Exploring the history of Charleston's culinary addresses
The first gubernatorial debates of the South Carolina primary season take place on Wednesday and Thursday nights, and regardless of your politics, that amounts to an eating occasion.
487 Meeting St.
35 Lockwood Drive
Interesting drinks around town
Exploring what locals eat throughout a day
Earlier this year, though, an allergist had a question for her: Was it possible she’d outgrown her food allergy?