Meet slush
Meet steak-and-eggs
Meet canned wine
Meet blue ginger
Meet the Lowcountry’s lobster dishes
Meet orange caramel
Meet “paint-and-sip”
Meet ranch dressing
Meet pomegranates
Meet Girl Scout cookie drinks
Meet hakurei turnips
Meet turmeric
Meet chicharrones
Meet fennel pollen
Meet sweet potato tots
Meet wine blending
Meet coffee cocktails
Meet one-night-only meatballs
Meet nouveaux spring rolls
Meet Sicilian pizza
Meet chili con queso
Meet the food crawl
Meet smoked duck
Meet hoshigaki
Meet tres leches cake
Meet white truffles
Meet whipped cheese
Meet warm ice cream
Meet brown butter
Meet granola
Meet popcorn
Meet pineapple
Meet cacio e pepe
Meet chocolate babka
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.
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.
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
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.
Answering readers' food questions
Q: I am wondering about titles in the service industry. I believe “waitress” is so outdated. I have been in the service industry for decades and I cringe every time I hear …
Q: For Christmas, would there be any restaurant serving goose with oyster stuffing?
The right Scotch could be an ideal beverage for an oyster roast, but the majority of Lowcountry activities are more compatible with lighter spirits. Despite the region’s long history with rum, local bartenders report vodka still rules the cocktail scene. And when a situation calls for brown liquor, bourbon is the overwhelming choice, in part, because of its distinctly Southern identity.
Charleston's newest restaurants
In the days leading up to Jackrabbit Filly’s opening in Park Circle, owners Shuai and Corrie Wang teased menu and design elements on social media with the hashtag #newchineseamerican.
With a name like Blue Note Bistro, owners Henry Smalls and Michael Brown are just about obliged to keep blue curacao behind the bar.
Nick and Kelly Ruhotina are no longer living in Europe, but that doesn’t necessarily mean that Nick Ruhotina’s schnitzel skills have slipped.
It’s not unusual to encounter a cookie decorated with M&M’s or Kit Kat bits, but for Halloween this year Knockout Cookies made cookies jammed with both of those, plus Oreos, Twix and Reese’s.
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.
top story
"I had a lot of coffee. Ton of coffee. I make my own cold brew using crappy coffee, but a good process."
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
A $221 million deal with Anheuser-Busch InBev includes this brewer from Boone, NC.
John Sherk doesn’t judge his neighbors too harshly when they doubt rice plants can thrive in the chilly Midwest. After all, until about 30 years ago, he thought the same thing.
This is the second in a series of video shorts explaining the ins-and-outs of the downtown Charleston restaurant business.