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EAT & DRINK


  • 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

  • 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

  • Since the surprise victory of the ’73 Stag’s Leap Cabernet Sauvignon at the Judgment of Paris in 1976, California cabs have rightfully taken their place amongst the world’s wine elite. “They serve as a monument to true luxury,” says Andrew Marshall, sommelier at Charleston Grill. “Their combination of power, silken texture, and ripeness of fruit is unlike anything in the Old World.” Read on for three of his favorites

  • Home Team BBQ’s Aaron Siegel shares three fresh uses for peanuts

  • 6 Payne Ct.
    (843) 579-3060
    www.cheznouschs.com

  • Joe and MariElena Raya expand their line of James Island-made craft cocktail mixers

  • Craig Deihl, Cypress’ longtime executive chef, dishes on his new charcuterie spot

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

  • This isn’t the rigorous omelet-making process Cru Catering and Café’s John Zucker studied at Le Cordon Bleu, but the more relaxed method he prefers when cooking at home. “Use super-fresh eggs,” he notes. “They’ll put the omelet over the top.” The addition of caviar and lime-dill crème fraiche makes this version feel opulent, though Zucker notes that the filling can be customized based on tastes and what’s in season.

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