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EAT & DRINK


  • As the weather warms, more greens appear at the table, creating a need for vinos that allow delicate flavors to shine. “It’s time to move past the rich wines of winter,” says Erika Selheim, sommelier with The Ocean Room at The Sanctuary on Kiawah Island. Here, she selects three pours that are complementary to seasonal produce

  • If you’re feeling inspired by the revelry surrounding this month’s Charleston Wine + Food Festival, plan a trip to one of our restaurant scene’s more recent arrivals—some gritty, others posh, all totally Charleston

  • We caught up with the managing partner of hospitality group The Indigo Road about his soon-to-debut Cigar Factory projects and that time he was a roadie for Guns N’ Roses

  • Our taste & tell guide to the latest F&B openings in Charleston

  • Slightly North of Broad’s Russ Moore puts this seasonal delicacy to work in three brunch dishes

  • Before signing on to run the kitchen and charcuterie program at Edmund’s Oast, Andy Henderson worked at Local Mission Eatery, a farm-to-table San Francisco spot that debuted on St. Patrick’s Day in 2010. The chef made corned beef for that inaugural menu, and the Irish-American dish has had a special place in his heart ever since. Come March 17, follow his steps below to whip up a batch at home.

  • Toasting the city’s most fashion-forward drinks and their makers

  • Commune connects like-minded foodies for unique dining experiences

  • Looking to woo someone special this Valentine’s Day? For classic romance, queue up some smooth tunes, dim the lights, and—perhaps most importantly—pour some vino. David McCarus, sommelier and co-owner of McCarus Beverage Company, offers up three picks to help set the mood

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