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.
Pleasure seekers with deep pockets have become accustomed to flecked gold in their burgers and shaved truffles on their fries, but Circa 1886 chef Marc Collins may well have devised the authoritative Cinderella treatment for pimento cheese.
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.
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
Pleasure seekers with deep pockets have become accustomed to flecked gold in their burgers and shaved truffles on their fries, but Circa 1886 chef Marc Collins may well have devised the authoritative Cinderella treatment for pimento cheese.
Answering readers' food questions
The right Scotch could be an ideal beverage for an oyster roast, but the majority of Lowcountry activities are more compatible with lighter spirits. Despite the region’s long history with rum, local bartenders report vodka still rules the cocktail scene. And when a situation calls for brown liquor, bourbon is the overwhelming choice, in part, because of its distinctly Southern identity.
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…
Charleston's newest restaurants
Nick and Kelly Ruhotina are no longer living in Europe, but that doesn’t necessarily mean that Nick Ruhotina’s schnitzel skills have slipped.
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.
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.
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"That's like a breve latte, when it has cream instead of just milk."
Nancy Greene lives downtown.
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Genesis Le Bleu Waters has two specialties: #11 Genesis Basketball Wings, and #11 Eggs and Rice, both named for Holmes’ basketball number and both priced at $11.11.
Tristin Ukmar, who with his mother invented pickle pizza, isn’t wild about dill pickles. “I pull the slices off,” he admits.
Food editors know that November marks the official start of cookbook season because their mailboxes fill up faster around this time of year.