Walter Edward of Chasing Sage, a majority of which is owned by his wife, Cindy Edward, spent the days leading up to the program’s launch talking to their accountant and familiarizing himself with the system. He was ready.
The owners of Harold's Cabin and Butcher & Bee participated in a roundtable designed to motivate restaurant owners across the Carolinas to apply for their share as soon as they possibly can.
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
My guess is you’re more concerned by reports that restaurant workers are facing record levels of food insecurity, as well as an uncertain financial forecast (and thank you for heeding that concern at a time when the need for all charitable giving is so great.) Fortunately, several organizations share your priorities.
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.”
Charleston's newest restaurants
It’s the first retail outlet in Tanner Plantation, a residential development with thousands of homes, although it’s slated to be joined by a restaurant.
Vivian Howard’s first sit-down South Carolina restaurant, Lenoir, is open 5-9:30 p.m. Wednesday-Sunday.
Owner Jason Seabrook was always struck when seafood shopping by the lack of customer service at some longstanding Lowcountry fish markets.
Yumi Dong, whose father recently opened Old Li’s on Savannah Highway, said Lao Li wanted to bring Min cuisine to Charleston because he couldn’t find any local examples of food from his native Fujian Province.
Spotlighting artisan food producers
Exploring what locals eat throughout a day
"After picking at pieces of a sour cream coffee cake I'd tested for my site, we filled the morning's hours with a driving tour around Charleston."
Hailing from South Texas, Elliot Ehlen quickly fell in love with the Lowcountry and the amazing tastes that coincide with its cuisine.
This Charleston eater turned to her restaurant list and checked quite a few off on Saturday.
More Food
Six weeks after facing eviction, the West Ashley restaurant that in 2019 opened as Spanglish Cocina + Bar is back on track, according to those associated with it.
A coney island is the place where the iconic dish is served at all hours, along with a full breakfast menu, overstuffed sandwiches and assorted Greekisms, such as saganaki; avgolemono soup; buttered pita bread; and salads topped with salty feta cheese and canned beets.
Despite the rise of farmers markets and community-supported agriculture, most city dwellers are still separated from the farms that grow our food. But this time of year, all that changes at the strawberry u-pick field. The Lowcountry’s mild weather means that strawberry season can start as early as February and last through May.