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EAT & DRINK


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

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

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

  • 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

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

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

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

  • Meet the Park Circle couple behind Sawdust Wood Co.

     

  • 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

  • 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

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

     

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