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  • Water’s Edge is one of those classic seafood restaurants where the scent of saltwater, call of gulls, and unmistakable tang of fried seafood serve as glorious reminders that you’re enjoying dinner on the coast.

  • Chef Micah Garrison shares bygone flavors made from heirloom produce

  • Carrie Morey of Callie’s Biscuits passes down a love for cooking to her three foodies-in-training

  • Michelle Weaver shares cool tricks for using the garden’s most refreshing herb

  • Retreat into the cool, green comfort of Eurasia Café and Wine Bar for a delicious experience in New American cuisine and beyond.

  • Limehouse Produce has been putting food on local tables for more than 70 years

  • Baby have you missing out on margarita season? Fake it till you make it with a delicious Taco Boy “mocktail”

  • Offering the delicious fare of chef de cuisine Nathan Thurston amidst graceful surroundings and a grand view of the Atlantic, The Ocean Room at The Sanctuary on Kiawah Island is a welcome retreat indeed.

  • Heirloom Book Company satisfies the local appetite for culinary lit of all vintages and varieties

  • The season’s ripe for tomato pie—perfect yours with tips from David Barnett


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