Between the Holy City's rising wine scene, its recent excitement over Spanish cuisine, and the flocks of social media-happy tourists and residents alike prepared to "do it for the 'gram", this town is quickly developing a proper porrón pedigree.
Perhaps you’ve never heard of Dry January. Good for you. The idea is pretty simple: as a way to lessen the load on your liver, kickstart your health goals and begin your year on a booze-free footing, you don’t drink alcohol for the first month of the year.
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.
By opening an upscale café celebrating a specific subset of expat Latino cuisine, Tomas and Lynda Prado have taken the Charleston restaurant scene in a different direction.
Pleasure seekers with deep pockets have become accustomed to flecked gold in their burgers and shaved truffles on their fries, but Circa 1886 chef Marc Collins may well have devised the authoritative Cinderella treatment for pimento cheese.
After a spectacular start in 2016, McCrady’s Tavern ran low on creative fuel, and this year skidded to a stop as a quasi-steakhouse, serving its final meal in July. Five weeks later, the company opened Delaney Oyster House in Marriott property Hotel Bella Grace.
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
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.
Answering readers' food questions
How would you go about selecting a new cooktop, oven and refrigerator?
Perhaps a restaurant aims to make its guests feel doted upon. Or savvy. Or calm. There is no single correct outcome for a restaurant to pursue.
Going to New Orleans for championship football? Here's restaurant advice for Clemson fans.
Charleston's newest restaurants
As the name suggests, the new Johns Island market and takeout counter isn’t promoting any kind of frills. Instead, owner Yeshia Carter is using #GreatPrices to entice prospective customers.
In addition to the expected savories of wine and cheese, The Woodruff is serving half a dozen desserts.
Whether you read the first part of KISS Café’s name as a word or acronym, that how new restaurateur Leslie Mastranunzio intended it.
From a menu perspective, there isn’t a major difference between SAVI Cucina + Wine Bar and the restaurant which preceded it at Mount Pleasant Towne Centre.
Exploring what locals eat throughout a day
This is part of The Post and Courier’s Daily Digest series, in which one of our food reporters asks a local to describe their day of eating in detail.
This is part of The Post and Courier’s Daily Digest series, in which one of our food reporters asks a local to describe their day of eating in detail.
This is part of The Post and Courier’s Daily Digest series, in which one of our food reporters asks a local to describe their day of eating in detail.
More Food
The owner of a downtown Charleston restaurant which this weekend lost three of its top employees following an incident they felt epitomized his lack of respect for their work is challenging their assertion that he doesn’t support local food.
Citing a perceived lack of appreciation for himself and fellow employees, Sorghum & Salt’s head chef on Saturday resigned from the downtown Charleston restaurant.
North Charleston restaurateur Antwan Smalls is celebrating his birthday by giving a gift to his customers: A larger location of My Three Sons where even charter bus drivers won’t have to hunt for parking.