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  • Chef Nico Romo hosts a Bastille Day celebration inspired by those of his native France

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

  • 1081 Morrison Dr.
    (843) 727-1145

  • McCrady’s pastry chef Sean Ehland shares three sweet uses for blackberries

  • Meet Richard Easterby, the enthusiast behind West Ashley’s new beer boutique

  • As wine director and co-owner of two hip vino spots—Lower King’s Bin 152 and Elliotborough’s Chez Nous—Patrick Panella knows good wine. Here, he shares his favorite refreshing rosés

  • Meet the Park Circle couple behind Sawdust Wood Co.


  • 624 Long Point Rd.,
    Mount Pleasant
    (843) 216-3832

  • Frank McMahon of Hank’s and Brasserie Gigi shares three dishes starring local shellfish

  • Such is Timmons Pettigrew’s love for local beer that he’s devoted a blog ( and a book (Charleston Beer: A High-Gravity History of Lowcountry Brewing) to the stuff. Here, he shares three favorite summer pours, which all happen to be German in style. Prost!

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

  • Martha Lou Gadsden’s Morrison Drive restaurant—and the fried chicken she serves there—attracts accolades from national publications such as The New York Times and raves from local food-and-bev royals (Matt Lee, Sean Brock). Gadsden herself couldn’t be more humble about the dish (“It’s nothing I do that nobody else does,” she insists), but our taste buds beg to differ, so we asked her to share her secrets.

  • Not much is better than a juicy tomato plucked straight from the vine—especially if it’s an old-school heirloom variety. Since June is high tomato season in the Lowcountry, we’ve gathered some of the best locally grown heirlooms, sharing their flavor profiles and best uses, as well as a few recipes for special summer dishes.


  • Pastry chef Emily Cookson serves up sweet ideas for strawberries

  • The latest iteration of Avondale Wine & Cheese is a hip, after-hours hot spot

  • David Boatwright paints the town in good taste


  • 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