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EAT & DRINK


  • Chefs and historians reenact a momentous dinner from Charleston’s past

  • Rieslings have a reputation for being saccharine, but Kristen Bland, wine director at Union Provisions, says the varietal is misunderstood. “There’s no other grape with as much versatility,” she notes. “It can be sweet or bone dry, light or full bodied, and everything in between.” Here, she highlights three with flavor profiles that run the gamut

  • Seeking treats for this year’s Easter baskets? Check out these pretty confections—they taste as good as they look!

  • We caught up with the pastry chef, who turns out delicious sweets at FIG and The Ordinary, on her love of vintage desserts and why she’s raising her son by the sea

  • As the weather warms, more greens appear at the table, creating a need for vinos that allow delicate flavors to shine. “It’s time to move past the rich wines of winter,” says Erika Selheim, sommelier with The Ocean Room at The Sanctuary on Kiawah Island. Here, she selects three pours that are complementary to seasonal produce

  • Toasting the city’s most fashion-forward drinks and their makers

  • We caught up with the managing partner of hospitality group The Indigo Road about his soon-to-debut Cigar Factory projects and that time he was a roadie for Guns N’ Roses

  • If you’re feeling inspired by the revelry surrounding this month’s Charleston Wine + Food Festival, plan a trip to one of our restaurant scene’s more recent arrivals—some gritty, others posh, all totally Charleston

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

  • Slightly North of Broad’s Russ Moore puts this seasonal delicacy to work in three brunch dishes

  • Before signing on to run the kitchen and charcuterie program at Edmund’s Oast, Andy Henderson worked at Local Mission Eatery, a farm-to-table San Francisco spot that debuted on St. Patrick’s Day in 2010. The chef made corned beef for that inaugural menu, and the Irish-American dish has had a special place in his heart ever since. Come March 17, follow his steps below to whip up a batch at home.

  • Take a seat and listen in: we gathered some of the top women in the city’s celebrated food and beverage scene for a fun luncheon and a discussion of their challenges, their inspirations, and what it’s really like to be a woman in a male-dominated field

  • Commune connects like-minded foodies for unique dining experiences

  • Chef Patrick Owens showcases this veggie’s versatility in three recipes

  • Oliver Thames’ Bulls Bay OYRO aims to preserve the Lowcountry tradition of roasting oysters over a wood-burning flame

     

  • Looking to woo someone special this Valentine’s Day? For classic romance, queue up some smooth tunes, dim the lights, and—perhaps most importantly—pour some vino. David McCarus, sommelier and co-owner of McCarus Beverage Company, offers up three picks to help set the mood

  • Fish can be tough for the home cook to master—in part because it’s difficult to know when it’s done. Kevin Johnson, executive chef at The Grocery, says the secret to perfecting this healthy protein lies in pan roasting. “When you’re cooking in a skillet, you can actually see the fish,” Johnson says. “It allows you a lot more control.” Follow his steps for delicious lemon- and herb-infused filets with moist interiors and crispy exteriors.

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