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
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
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.
At The Kingstide, the menu emphasizes seafood.
In coming weeks, Mixson Burgers & Brew owner Shontea Jones Taylor plans to “add little twists,” such as Taco Tuesdays, weekend brunch and Soul Food Sundays.
Spotlighting artisan food producers
Exploring what locals eat throughout a day
"It was my first official day of spring break, and I was more than ready to make up for missing yesterday's entire day of not eating due to side effects of the second dose of my COVID-19 vaccine."
"I ended the night with a glass of red wine, for the antioxidants, of course."
As always, there was a crowd, but Chick-fil-A has a system so it’s never a long wait.
More Food
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.
Low Tide Brewing Co. on April 8 will ask a U.S. District Court judge to issue an injunction against Tideland Brewing, which in March opened a brewery and tasting room in Holy City Brewing’s former North Charleston location. The suit claims Tideland owner Hunter Eisele is trying to capitalize on Low Tide’s success by confusing craft beer fans.
“You can tell in everybody’s face that we’re just tired,” Giselle Gaeta said. “Exhausting is not even the word to explain it.”