Special coverage
It's a tough needle for brewers to thread.
We really need a pairing guide for local beers and popular Halloween candy. Need, I tell you.
After a spectacular start in 2016, McCrady’s Tavern ran low on creative fuel, and this year skidded to a stop as a quasi-steakhouse, serving its final meal in July. Five weeks later, the company opened Delaney Oyster House in Marriott property Hotel Bella Grace.
Butcher & The Boar is an excellent name indeed, since it instructs patrons exactly what to order. Charcuterie and pork are the restaurant’s definite strong suits, and its lively patio is an ideal setting for enjoying them.
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.
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
After a spectacular start in 2016, McCrady’s Tavern ran low on creative fuel, and this year skidded to a stop as a quasi-steakhouse, serving its final meal in July. Five weeks later, the company opened Delaney Oyster House in Marriott property Hotel Bella Grace.
Answering readers' food questions
Hospitality scholars have also established that wait times don’t have as much bearing on a diner’s experience as perceived wait times.
Q: Every Thanksgiving and Christmas Eve, my family eats Genuine Smithfield Ham. But this year I have tried all of the ham houses and…
"Our preference is for a restaurant that offers round tables for a group our size as this facilitates better conversation ... Any suggestions?"
Charleston's newest restaurants
It’s not unusual to encounter a cookie decorated with M&M’s or Kit Kat bits, but for Halloween this year Knockout Cookies made cookies jammed with both of those, plus Oreos, Twix and Reese’s.
Owner Charleston Harbor Tours & Events this month announced a brand-new vessel has taken the place of its 37-year-old paddle wheeler, which was purchased in part to give the company’s regularly scheduled jazz brunches a riverboat feel.
Food has returned to the site of downtown’s last Piggly Wiggly, or at least to its parking lot.
Lira spent weeks working and eating in Spain, seeking inspiration for the Spring Street tapas bar.
Bussin’ School
A monthly reader recipe contest
Carolina Newton says the secret to her okra soup is letting it simmer for several hours, in part because it results in a more flavorful final product, but mostly because it creates more time for family members to congregate in the kitchen.
Fran Mahaffey has long experimented with okra soup recipes, including the preparation favored by her mother, which called for a ham hock in the pot.
April Long could always count on her friend’s mother to have a chocolate pound cake on the kitchen table when she arrived. “She knew it was my favorite,” Long says.
Cathy Marino’s pound cake is one of five competing in The Post and Courier food section’s recipe contest for a category crown.
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.
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.
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.
Exploring what locals eat throughout a day
"That's like a breve latte, when it has cream instead of just milk."
Nancy Greene lives downtown.
"Oh, also: at some point in the morning I ate a quart of cantaloupe."
More Food
Seafood towers date back at least two decades.
Each eight-pack bag of Brothers Gerard Baking Co. biscuits features sharp colors, a clean typeface and an appetizing portrait of the frozen pr…
Renzo’s chef this week announced his departure from the popular Charleston restaurant he’s led since its early 2018 opening.