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EAT & DRINK


  • Khi-Khi Milk Company’s cold coffee

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

  • Come fall, you’ll find Brad Ball sipping on hard cider. “There are so many nuanced, striking picks at everyday prices,” he says. Here, the advanced sommelier and entrepreneur—he owns Social Wine Bar and is a partner in Poogan’s Porch and online vino shop Wine Awesomeness—shares his favorites, organized by flavor profile

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

  • We caught up with the super-busy chef—who this month opens Minero, a taqueria on East Bay Street—about his new cookbook, his latest tattoos, and how he unwinds

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

  • Move over, oysters—sweetgrass mussels are growing wild in the ACE Basin, and St. Jude Farms is bringing them to a menu near you

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

  • 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

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