Special coverage
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
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.
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.
With the exception of James Islanders stuck in the previously barbecue-deficient area between Melvin’s Barbecue and Smoky Oak Taproom, locals probably won’t adjust their barbecue habits based on what’s served at Martin’s.
As Park Circle’s restaurant scene has flourished, proud residents have taken to declaring that there’s hardly any reason to go downt…
At the height of Pappy Van Winkle mania, bourbon obsessives made an astounding discovery: The whiskey in bottles marked W.L. Weller …
Answering readers' food questions
Grand Marnier is past its local heyday: Its reign as the city’s favorite shot was effectively ended by Fireball. But as bartender Roderick Weaver told The Post and Courier in 2014, back when he manned The Bar at Husk, “Grand Marnier. That is Charleston drinking.”
This is part of the Ask Raskin series in which our food critic answers readers’ questions about the Charleston area restaurant scene.
Q: Is there somewhere in the area to get really tender, fall-off-the-bones ribs? I know most people like a little bite and resistanc…
Charleston's newest restaurants
Bacon Station is now open in Mount Pleasant, but it doesn't have bacon in as many dishes as you might think.
Ice cream bars are also on the menu at Holy Sticks, which recently opened on lower King Street. Customers have their pick of base, dip and toppings. As the shop’s name suggests, all of the sweets are designed to be hand-held.
At Nana’s Uptown, Kenyatta McNeil is serving a full menu of seafood, along with sandwiches and 10 varieties of wings. Nana’s Uptown also features dessert, including a selection of cheesecakes and Charleston chewies.
Dashi’s standard menu includes ceviche, duck ramen, fried chicken tacos and a Thai hot dog topped with jalapeno relish.
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…
It’s a longstanding Polish tradition to keep cool with cucumbers when the weather warms up.
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
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 bagel is an American bread, albeit one with a European personality. Some bagel fans, and even bagel scholars, believe otherwise: They claim the bagel was born in Poland. Yet leading Polish bakers forcefully deny paternity.
Ice cream bars are also on the menu at Holy Sticks, which recently opened on lower King Street. Customers have their pick of base, dip and toppings. As the shop’s name suggests, all of the sweets are designed to be hand-held.
Dave Infante this week joins The Post and Courier's Food section as its lead drinks reporter. He'll enhance our existing culinary coverage by keeping a close eye on the local beer, wine and spirits industry, and producing original stories about what Charleston's drinking and why.