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EAT & DRINK


  • 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.

  • The Holy City becomes an even hotter culinary hot spot when Charleston Wine + Food invites dozens of acclaimed chefs and beverage specialists to town. Get to know some of the festival’s most exciting guests

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

  • For the last several years, Charleston’s own BJ Dennis has been making a name for himself in his hometown—not only as a highly sought-after personal chef and caterer, but also as a leading authority on Gullah/Geechee cuisine.We caught up with Dennis to learn more

  • 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

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

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

  • 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

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

     

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

  • 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.

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

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

  •  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

  • Back in 1925, a little French business called Le Creuset made its first enameled cast-iron pot, bringing color (starting with that signature orange “flame” hue) to cookware. Today, the global company has its North American marketing headquarters and culinary center right here in Charleston. Glass display cases highlight special products from “ranges” (or collections) past and present. To celebrate the enterprise’s 90th anniversary, let’s peruse a few pretty pieces

  • Cheering for the RiverDogs isn’t the same without a bacon-wrapped corn dog—just one of the wild stadium offerings from F & B director John Schumacher. We spoke with him about his latest endeavor with co-owners Mike Veeck and Bill Murray: the new (old) Harold’s Cabin

     

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