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EAT & DRINK


  • Hot days call for chilled bubbly. Sparkling rosé strikes a delicate balance between refreshing effervescence and delicate fruit-forward flavor, making it the “ultimate anytime wine,” says Charleston Grill wine director Rick Rubel. Here are three standouts the sommelier will be sipping this summer.

  • Charleston’s female food and beverage talents dish out a pop-up supper club series with purpose

  • This couple de cuisine has poured themselves into their wine and cheese bar, Bin 152, and popular restaurant, Chez Nous. We sat down to learn what fills them up (hint: it’s not alcohol)

  • Chef Jacques Larson elevates classic dishes with these vine-ripened veggies

  • Pimiento cheese, the “caviar of the South,” is a summertime staple for picnickers and partygoers alike. Enan Parezo, co-owner and chef of Upper King’s Twenty Six Divine, shares his heavenly twist on the traditional spread.

  • Local chefs are perking up plates with edible flowers, which add visual appeal and plenty of flavor, too

  • Básico’s Bryan Cates shares three dishes made with a favorite summer crop

  • If you’ve ever feasted at Xiao Bao Biscuit, you’ve probably witnessed co-owner Duolan Li working the floor with a smile. Read on to learn why no task is too small for this down-to-earth gal

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