Special Coverage
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
★☆☆☆☆ Pawpaw does not live up to what Southern food means in Charleston.
Southern | French Quarter
★★★★☆ Rodney Scott's BBQ lets the good times, good food roll.
Barbecue | North Central
★★★★☆ Bar Normandy on Broad Street is unconventionally delicious.
Small plates | South of Broad
★★★★☆ SNOB
★★☆☆☆ High Cotton
★★☆☆☆ Old Village Post House
★★★☆☆ Unpretentious, comforting Goulette is a true neighborhood restaurant.
French | Cannonborough-Elliotborough
★★★★☆ Rappahannock's Charleston location is fresh and inventive.
Seafood | Eastside
Our food critic visited three Charleston restaurants when they first opened in the past year. After giving them all two stars in the first round, she revisits them to see what's improved and what stays the same.
Royal terns may fly, but Charleston area diners tend to drive, so when John and Ben Williams opened a restaurant named for the seabi…
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.
There are some places where it doesn’t take a compass to know which way the culture goes. People in Miami have to go north to reach …
Shrimp-and-grits hasn’t been a Lowcountry signature for very long, but the dish has more than made up for lost time with ubiquity.
Over the course of a year of restaurant reviewing, which translates to approximately 120 meals eaten for professional purposes, ther…
Answering readers' food questions
Q: I misplaced my recipe for spaghetti sauce from LaBrasca’s Restaurant recently and I really thought I would not be able to find it again. I, like many others, miss the "L…
"There’s apparently a new rage for patty melts that inspired me to revisit my prior conclusion," food critic Hanna Raskin writes.
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.
Charleston's newest restaurants
The half-acre plot that serves as MUSC’s Urban Farm is an ideal venue for teaching people about growing vegetables, but volunteers l…
At Sunrise Bistro, the restaurant he first opened in 2009, Brian Appelt had limited opportunities to serve lobster. But the self-tau…
There isn’t a Betty Lou behind Betty Lou’s Bistro, but it took three partners with food-and-beverage experience to create the new We…
Prior to the opening of Gabrielle Charleston, opportunities for sit-down dining at Marion Square were typically limited to special events.
Interesting drinks around town
Exploring what locals eat throughout a day
Allison Viverito lives in Mount Pleasant.
David McClain lives in Mt. Pleasant.
Nancy Charles lives in Summerville.
More Food
Minutes before guests rushed into the Charleston Wine + Food Festival’s opening night party on Wednesday, Anna Lazaridis got ready to say, “Ho…
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.
More than 8,000 people will get a taste of the culinary razzmatazz in store for Charleston at the Culinary Village, the sampling fair that sprawls over Marion Square.