Special coverage
Airplanes from Boeing’s competitor will be taxed at 10 percent to enter the U.S. market, while specialty food products, including some European wines, will face an additional 25 percent tax.
The Lowcountry’s brewing scene was just getting started 12 years ago when Tenny and her husband, Coast cofounder and head brewer David Merritt, first began making organic craft beer on this out-of-the-way lot on North Charleston’s former naval yard.
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.
Armando and Esmeralda Cobian's restaurant doesn’t conceal its unwavering allegiance to fresh vegetables and fruit, avocado included.
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
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.
Answering readers' food questions
While eaters in Greenville have been waiting nearly two years for Oak Hill Café, few people outside of the Upstate had heard much about the project before it opened in June.
Q: I heard that it was just National Cheeseburger Day. What restaurants do you recommend for hamburgers?
Breakfast on IOP is a good example of the crowds getting it right.
Charleston's newest restaurants
Lira spent weeks working and eating in Spain, seeking inspiration for the Spring Street tapas bar.
It’s up to the customer to mix and match, but the menu includes barbacoa nachos, tuna poke, taco salad, shrimp tempura and churros.
The menu at Food Fight includes pizza pies topped with pepperoni and mushrooms, roasted cauliflower and olives, artichokes and shrimp.
Big Bad Breakfast, 456 Meeting St., is open daily from 7 a.m.-2:30 p.m.
Exploring what locals eat throughout a day
Brooks Reitz is best known in the Charleston area as a restaurateur. But the owner of Leon’s Oyster Shop, Little Jack’s Tavern and Melfi’s is also a parent, which means he has a decent pancake game.
"Ever since I've been a coffee drinker, I don't drink it in the summertime."
"When I'm there, I really eat, you know."
More Food
The Post House Restaurant + Inn will feature seven rooms, a dining room with an outdoor courtyard, private event space and street-front bar.
If you want to improve your wine shopping experience a thousand-fold, the first step is to find a wine shop. There are a number of shops in Charleston where every bottle has been carefully vetted, so all you have to do to figure out which wine to buy is to reach out your hand.
With more and more hospitality professionals heading up relief efforts in the wake of natural disasters, the chef best known for feeding disaster survivors is developing a first-response curriculum for culinary students.