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EAT & DRINK


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

  • 102 N. Market St.
    (843) 722-6393
    www.brasseriegigi.com

  • Charleston Grill’s Michelle Weaver gets cooking with this cool-weather treat

  • Should you sip white or red with a Thanksgiving feast? According to Bill Netherland, sommelier and wine director for Cypress, Blossom, and Magnolias, the body of the wine is more important than its color. “With turkey, I go for a bright, juicy profile with crisp acidity,” he says. “It could range from pinot gris to Beaujolais.” Here, his picks for every budget

  • Amy Robinette puts seasonal area produce to work in gorgeous cakes and pies, then peddles the goods via her dessert CSA

  • The new southern table cookbook author Brys Stephens creates a buffet of flavors gathered from a lifetime of global travels and serves them at a Sullivan's Island dinner party

  • Josh Keeler hails from Pennsylvania, where he grew up eating sauerkraut and pork on New Year’s Day. (In German and Pennsylvania Dutch cultures, the dish is thought to bring good luck for the coming year.) Today, as the chef and co-owner of Two Boroughs Larder, he uses the stuff year-round to garnish oysters and perk up hot dogs and pickle plates. Here’s how he makes it, in six easy steps

  • Many of our city’s hip hotels boast noteworthy nightlife—and why should tourists have all the fun? Here, our favorite spots on the peninsula

  • 698 King St.
    (843) 531-6500
    www.leonsoystershop.com

  • Barbecue virtuoso Jimmy Hagood puts cane syrup to work in four favorite recipes

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