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EAT & DRINK


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

  • 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.

  • 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

  • Portuguese vinho verdes are meant to be drunk as soon as they’re produced:  verde (“green” in Spanish) is a nod to this wine’s tender age. Margaret Furniss, co-owner of Caviar & Bananas, says they’re the ideal sip for summer: “they’re refreshing with a slight effervescence, and you’d be hard-pressed to find a bottle more than $15.” Here are her favorite picks, organized by flavor profile

  • 2063 Middle St., Sullivan’s Island
    (843) 416-5020
    www.theobstinatedaughter.com

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

  • Looking for a fresh take on a favorite summer treat? Try these innovative—and addictive—flavors from some recent additions to the ice-cream scene

  • Too hot to turn on the oven? Ted Dombrowski of Ted’s Butcherblock shares this no-cook recipe for salmon cured in salt, sugar, and dill. Top slices of gravlax with mustard sauce and serve on toast points for an easy, elegant appetizer, or pair with bagels and cream cheese for a hearty breakfast.

  • Ingredient: Okra
    Alluette Jones-Smalls shares three ideas for this nutritious Southern staple

  • 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

  • Heading to the Edge of America? Here’s our picks on where to eat and drink this summer

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

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

  • 1081 Morrison Dr.
    (843) 727-1145
    www.edmundsoast.com

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

  • 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.

     

  • 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.

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

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