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EAT & DRINK


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

  • Want spaghetti as bellissimo as the stuff turned out by Rio Bertolini’s Fresh Pasta Co.? Brian Bertolini schools you in eight simple steps

  • Meet Lily Lei, the Lee Lee’s Hot Kitchen co-owner who splits her time between President Street’s new Chinese restaurant and her other life in Seattle, Washington

  • Jason Parrish, general manager of Wild Olive and wine director at new Sullivan’s Island eatery The Obstinate Daughter, shares light Italian reds that—surprise!—suit summertime perfectly

  • 1035 Johnnie Dodds Blvd., B-9,
    Mount Pleasant
    (843) 388-8001
    kanpai7777.wix.com/kanpairestaurant

     

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

  • Looking back on American Civil War recipes

     

  • Looking to branch out from your usual brunch spots? See which ones our staffers chose as their favorites

     

  • With flowers blooming and the smell of tea olive in the air, spring has officially sprung and with it the perfect season for outdoor brunching. The classic quiche makes a savory breakfast addition, and as Culinary Institute of America grad chef Lauren Mitterer of WildFlour Pastry shares, it is simple to whip up and can be tailored to your personal taste

  • 298 King St.,
    (843) 501-7500,
    leyla-charleston.com

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