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    It’s been a mainstay of cosmopolitan dinner tables since the days of the ancient Egyptians, and was brought to the United States in the 1800s by immigrants from Europe. Today, foie gras with its rich color and texture still conveys luxury and sophistication — making it a natural for the menu… Read more

    An inside look at the newest restaurants around Charleston and the Lowcountry

    Wando High School graduate Patrick Owens has won over the community with Langdon’s, Opal Restaurant & Bar, and Wood & Grain, his group's three Mount Pleasant restaurants. The well-known chef hopes to do the same at Tierra al Mar, a now open restaurant serving Latin American cuisine inspired by Owens’ travels.

    Pop-Up Picks

    A column exploring upcoming pop-ups around the Charleston area and the work of the chefs behind them.

    With the goal of sharing their belief that the whole animal should be used when cooking, two Charleston chefs are taking time away from their busy schedules to serve a “knuckle sandwich” — made using meat from the pig’s shoulder and feet (trotters) — at nine pop-ups from May 21 to July 17.

    Bar Tab

    A column that highlights a locally-made or sold adult beverage around the Charleston region.

    Get all the latest Charleston-area food news, restaurant openings and more delivered to your inbox each Wednesday.

    A quirky column chronicling what locals eat throughout their days.

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    "This week, the kids’ bento boxes (travel charcuterie boards?) contain strawberries from Hickory Bluff Berry Farm, crackers, carrots still hanging on from our Legare Farms winter share, bright-yolked hard boiled eggs with capers (Fili-West Farms) and a little container of The Pickle Lady’s delicious dill chips."

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