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.
The Royal American is bringing its casual neighborhood bar, restaurant and original live music concept to Folly Beach.
A downtown Charleston bar named after 18th century pirate Anne Bonny is now open at 549 King St.
Well Hung Vineyard is now open at 49 S. Market St., serving a portfolio of 12 wines, craft cocktails and crowd-pleasing fare, like the Well Hung waffle burger or one of eight flatbreads.
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.
Forthcoming Johns Island restaurant Minero is inviting Charleston residents to celebrate Cinco de Mayo a day late on May 6 at Estuary Beans & Barley on Johns Island.
Sap-Lai owner Tee Somsnith, who immigrated to the United States at age 7, prides herself on sharing her Laotian heritage through food.
Rachel and Alfonso Castejón's pop-up serves Spanish specialties cooked with South Carolina ingredients.
A column that highlights a locally-made or sold adult beverage around the Charleston region.
Earlier this month, we celebrated Cinco De Mayo, many with a margarita around town. That included Santi's, my favorite authentic Mexican restaurant in Charleston.
The first Bar Tab column I wrote was on one of my go-to drinks in town: The Royal American's rum punch.
Zero George's restaurant and bar may cater to inn guests, but it's also a sweet splurge spot for locals to check out at least once, if not quarterly as the multi-course tasting menu changes with the seasons.
The traditional Wisconsin brandy slush was named after the famed Lake Michigan boat race in which Bumpa once finished first runner up in 1962.
I went in search of a margarita, and instead I found an even better drink.
Along with a polished new look, Big John's has a fancy cocktail list to go with it. And the bar's signature beverage is a showstopper.
Nick’s German Kitchen arrived quietly in October, just off the Isle of Palms connector in Mount Pleasant. It got there by a curious route, and its slim menu is anchored by a half-dozen variations of pan-fried schnitzel.
Laurel’s larger plates are the most impressive, and their bold flavors more than compensate for any lapses with the smaller dishes. That’s due in large part to the charcoal heat of the restaurant's Josper oven.
The fare at Brasserie la Banque shines brightest when it steps out of the familiar groove and delivers a few bold twists. The offering is billed as “authentic and familiar,” and while some dishes fit that description — steak frites, frisée aux lardons, French onion soup — there are plenty of unexpected bites, too.
I can’t shake the critic’s instinct that it’s silly to endorse a dish which might not be available tomorrow. I kind of miss taking chances, though. In other words: No promises. But here are my greatest hits from the first week of the dining ban.
Euro Foods is new to Old Towne Road, but not to West Ashley. It previously had a 13-year run on Ashley River Road, where it operated exclusively as a grocery store. Now the space bearing the Euro Foods name is split almost exactly in half, with a brightly lit retail section to the right and a counter-service café to the left.
Since launching the South Carolina Chef Ambassador program, the state has put approximately $360,000 into the culinary initiative. Less clear, at least according to data provided by sponsors S.C. Department of Agriculture and S.C. Department of Parks, Recreation & Tourism, is what eaters here and elsewhere have gotten out of it.
Community Table is decidedly not fine dining: The servers are dressed in blue jeans, and James Taylor keeps cropping up on the background music mix.
Prior to 2020, each restaurant was theoretically eligible for 15 stars, since it was graded in three separate categories: Food, service and atmosphere. But no longer.
What really characterizes the food in this alluringly gold-walled lounge is not the ingredients which the Wangs puts into it, but the feeling you get out of it.
Outside of Texas and Louisiana, where crawfish are a backyard party fixture, American eaters are most likely to encounter these newly trendy critters at seafood boil houses, where they’re bagged and buttered along with lobster, shrimp and snow crab legs.
The Charleston area this year was blessed with a tremendous set of new restaurants, a pattern established back in March when Vandy Vanderwarker and Will Love opened Maison on upper King Street.
Estadio general manager Brandon Underwood is genuinely enthusiastic about sherry, which is one of the fun things to drink at Estadio. Other choices include a well-considered selection of vermouths; localized gin-and-tonics and precise cocktails, the best of which incorporate one of the afore-mentioned sherries.
A quirky column chronicling what locals eat throughout their days.
"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."
"On this day, my first stop was Daddy's Girls Bakery, located near the future Reynolds Avenue station. While there, I chatted with owners Nate and Chasity Brown and picked up some Charleston chewies, a mouthwatering Gullah staple."
"The first thing I eat every day is one square of Ghirardelli's Sea Salt Soiree chocolate that my husband Chuck leaves out on the kitchen counter for me from a hidden stash. I'm a serious chocoholic, and I heard having it in the morning helps with cravings the rest of the day."
Spotlighting artisan food producers
Laura L. Middleton was among the Black writers in South Carolina’s branch of the Works Progress Administration’s Federal Writers’ Project. She authored “Negro Restaurants in Charleston, South Carolina.”
Danny’s Philly Steak and Seafood all-day restaurant’s menu tilts toward unfussy workday meals.
The sign for The Taco Spot came down, and the sign for Taco Bartina went up on June 15, creating confusion among longtime customers and a new marketing dilemma for staff members.