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
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.
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.
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
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.
Answering readers' food questions
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.
Q: My birthday is on Mardi Gras this year, so I want to go out and get beads and eat king cake, instead of having to put together my own party. Where can I go on Feb. 25 to celebrate?
Q: I’m responsible for throwing a dinner for 20-25 people in late April, and looking for something downtown and historical like the old presidential room at McCrady’s. Any venues come to mind?
Charleston's newest restaurants
Miss Ha is already a familiar name in the Charleston area. Janice Nguyen Hudgins’ mother, who with her husband emigrated from Vietna…
A downtown Charleston seafood restaurant which has grown from a seven-seat raw bar to a national sensation has moved into a space sized to match its reputation.
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.
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.
top story
One of our food reporters asks a local to describe their day of eating in detail.
More Food
Tina Schuttenberg says Micho is slated to emerge again as a standalone operation this spring, but, in the meantime, will pop up at The Daily with tacos, tortas and hot dogs.
As previous brunchers know, the event is a self-guided food tour of downtown Charleston congregations, each of which serves a snack representative of its faith tradition or local community.
A West Ashley smoked meat restaurant, which opened during the Charleston area’s latest barbecue boom, has gone bust.