Special coverage
The Post and Courier Food section is checking in weekly with four downtown Charleston restaurants coping with the coronavirus pandemic and recovering from restrictions designed to contain it. Here's the latest update.
The Post and Courier Food section is checking in weekly with four downtown Charleston restaurants coping with the coronavirus pandemic and recovering from restrictions designed to contain it. Here's the latest update.
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.
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
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.
Answering readers' food questions
Q: It is my understanding that in calculating the tip, the amount to be used is based on the pre-tax total. Staff does not need to be tipped for taxes collected, especially in high tax areas (New York, Charleston, San Francisco). What, in your opinion, is correct?
Q: Where can I find authentic Peking duck in Charleston area? I asked Red Orchid if they could do special order and was told, “No, too time consuming to be profitable.”
Not so very many years ago, shad roe was one of the great harbingers of spring that downtown Charleston restaurants raced to trumpet. But it’s lately been quiet on the shad roe front, in part, because chefs who appreciate the value of sustainable seafood aren’t entirely sure how to classify the egg sac of an anadromous herring.
Charleston's newest restaurants
Tobin’s Market bills itself as a live music venue, as well as a modest restaurant.
Over the course of their many research-and-development trips to Hatch, N.M., and El Paso, Texas, chefs John Lewis and Philip Powers repeatedly found inspiration in Harvey Morrow’s pinto beans and how local cooks prepared them.
Chizinski, who previously cooked at Sorghum & Salt, has promised “pizza, pasta (and) Italian-family style” dishes, featuring “ingredients from all over and everything weird in between.”
But there was always one question to which nobody really had a satisfactory answer: Why is the Charleston Wine + Food festival’s opening ceremony scheduled for two days after Opening Night?
Exploring what locals eat throughout a day
If you're going to break a fast, you might as well do it with BBQ chicken, mac and cheese, okra soup and collard greens at East Side Soul Food.
To top it all off, she enjoyed a peach whiskey drink and a glass of sweet tea.
"As a small business person, I always try to support other local businesses."
More Food
A College of Charleston student majoring in early childhood education didn't expect to start a business this summer involving a beverage she legally can't partake in and organic soy wax from the Midwest.
Over the course of their many research-and-development trips to Hatch, N.M., and El Paso, Texas, chefs John Lewis and Philip Powers repeatedly found inspiration in Harvey Morrow’s pinto beans and how local cooks prepared them.
The Post and Courier Food section is checking in weekly with four downtown Charleston restaurants coping with the coronavirus pandemic and recovering from restrictions designed to contain it. Here's the latest update.