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
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
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.
As I told the last wiener schnitzel fan who inquired, you would have been better off 175 years ago. According to the University of South Carolina’s South Carolina Encyclopedia, Charleston in the 1850s had “a German grocery or other retail store on almost every corner.”
Charleston's newest restaurants
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.
The West Ashley market’s menu features all of the classic dishes which rattle around eaters’ minds when asked to think about which global cuisine they love most, including khachapuri (the melty-and-eggy stuffed cheese bread from Georgia), borscht, plov and herring using a fur coat (the Russian layered salad of beets and pickled fish).
Exploring what locals eat throughout a day
top story
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
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
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
By buying out his partners in Swig & Swine, pitmaster Anthony DiBernardo has made good on a 30-year-old promise.
Cocteles El Primo is open on College Park Road.
On nights that aren’t typically associated with dining out, at least a few Charleston-area restaurateurs try to entice customers with meaty, once-a-week-only entrees.