You are here

Home
...

EAT & DRINK


  • Follow these five Charleston chefs on Instagram for a stream of decadent photos to whet your appetite.

  • The Grocery’s Kevin Johnson teaches whole-fish utilization with three dishes.

  • At the Glass Onion in West Ashley, Chris Stewart’s perfect-for-sharing chicken liver mousse has been a staple on the menu since the restaurant’s 2008 opening.

  • Our taste-and-tell guide to some of the latest food and beverage openings in Charleston.

  • If you grew up here, shucking oysters probably comes as second nature. But if you’re “from off,” just know this: oyster fêtes are bushels of fun—until someone ends up with a bloody palm. We asked executive chef Shane Whiddon of Charleston Harbor Resort in Mount Pleasant to share his tips for shucking

  • Chocolatier Michael Hoffman tends to stay behind the scenes, but his Bitte Chocolate milk and dark chocolate bars are garnering attention and selling fast at Sugar Bakeshop, Elliotborough Mini Bar, The Veggie Bin, and The Daily. We spoke with Hoffman about his bean-to-bar biz

  • BACCO’s Michael Scognamiglio shares three radicchio-centric recipes

  • When winter’s chill takes hold, warm up with a piping-hot serving of ramen—and not the instant variety. Head to these top spots for the best bowls of umami goodness

  • 114 St. Philip St.
    (843) 400-0026
    thewestendorff.com

  • Our taste-and-tell guide to some of the latest food and beverage openings in Charleston

  • For flavorful dishes, Drawing Room chef Jon Cropf sources his turnips locally

  • Our taste and tell guide to some of the latest food and beverage openings in Charleston

  • 149 Wentworth St.
    (843) 853-7828
    circa1886.com

  • With a pair of restaurants—Warehouse and Parlor Deluxe—under her command, chef Emily Hahn doesn’t get a lot of down time. We spoke with her about juggling two kitchens and being named one of Charleston’s top five rising-star chefs by Food & Wine  

     

  • After a season-long binge of sugary, creamy, and meaty fare, one might consider downing one—or 100—nutrient-packed juices. After all, “about three pounds of produce goes into one 16-ounce green juice,” says Jesse Derbyshire, the owner of Blend Juice Bar in Mount Pleasant. But for those who don’t love the idea of choking down a glass of liquefied kale, parsley, and spinach, Derbyshire shares a recipe for a detoxifying yet delicious drink to start 2016 on the right foot.

  • Gifting wine is a no-brainer—until it’s time to select a bottle from the shelf. Do you go with an attractive label? An impressive price tag? Natalie Berejan, wine supervisor at Whole Foods Market in Mount Pleasant, suggests thinking about the recipient’s tastes. “If your friend is serving spicy food, for example, you might try an opposite pairing—a sweeter wine to balance the heat. Or choose a bottle from a region known for fiery fare.” Still unsure? “Go with bubbles!” Read on for three of Berejan’s no-fail gift ideas.

  • 212 Rutledge Ave.
    (843) 789-4342
    rutledgekitchen.com

     

  • Few treats are as holiday-party-perfect as candied nuts, especially when they’re locally inspired. Here, Kay Holseberg, who established Molly & Me Pecans in Charleston in 2008, shares her recipe for bourbon-flavored pecans. While they’re sure to get gobbled up during cocktail hour, they also make delicious Yuletide offerings. “Put them in a mason jar,” she says, “and you’ve got a sure-fire hit for brown-liquor lovers.”

  •  Root Baking Co. is all about regional, sustainably farmed grains

  • Dig into a veritable Lowcountry feast, from centuries-old receipts such as shrimp pie and cream oysters to 20th-century creations like she-crab soup, and get the recipes

Pages