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EAT & DRINK


  • 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.

     

  • Meet the Park Circle couple behind Sawdust Wood Co.

     

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

  • Such is Timmons Pettigrew’s love for local beer that he’s devoted a blog (chsbeer.org) 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!

  • Pastry chef Emily Cookson serves up sweet ideas for strawberries

  • 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

  • 1035 Johnnie Dodds Blvd., B-9,
    Mount Pleasant
    (843) 388-8001
    www.kanpai7777.wix.com/kanpairestaurant

     

  • 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

  • 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

  • Looking to branch out from your usual brunch spots? See which ones our staffers chose as their favorites

     

  • 298 King St.,
    (843) 501-7500,
    leyla-charleston.com

  • With flowers blooming and the smell of tea olive in the air, spring has officially sprung and with it the perfect season for outdoor brunching. The classic quiche makes a savory breakfast addition, and as Culinary Institute of America grad chef Lauren Mitterer of WildFlour Pastry shares, it is simple to whip up and can be tailored to your personal taste

  • Coming from a family of avid gardeners, FIG beverage director and recently named James Beard Outstanding Wine Program semifinalist David McCarus knows flowers almost as well as he knows wine. Here, he shares his favorite floral vintages

  • The Lot’s Alex Lira offers three takes on local asparagus

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

  • Looking back on American Civil War recipes

     

  • Burbage's legacy continues thanks to George and Lisa Bowen

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