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EAT & DRINK


  • We’re up for a taste of Sean Brock’s Nashville, and the whole city feels like it’s smoldering with creative energy—for food, style, and design

  • Chef John Ondo transforms Meyer lemons into a meal

  • The Holy City has become a renowned culinary destination, but few know the Lowcountry’s true haute-cuisine history—a legacy of African-American slave cooks-turned-caterers and immigrant restaurateurs

  • We’ll tell you. Suds are flowing all over town and it’s not just the breweries. From Egan & Sons opening in the old downtown Moe’s to Bohemian Bull Tavern & Beer Garden on James Island, Charleston’s seeing a beer-focused restaurant boom, but no two brewskie venues are alike

  • How’d you like to share a holiday potluck with some of the town’s best chefs? Join hosts Mickey and Ellen Bakst for a special Thanksgiving dinner with their fellow F&B friends­—and pick up some delicious recipes and clever tips along the way
     

  • How’d you like to share a holiday potluck with some of the town’s best chefs? Join hosts Mickey and Ellen Bakst for a special Thanksgiving dinner with their fellow F&B friends­—and pick up some delicious recipes and clever tips along the way
     

  • If someone asks you where to get the best pork rinds in town, you can send them to Warehouse with confidence.

  • She’s written the compendium on our regional fare with her latest book, Mastering the Art of Southern Cooking (not to mention the 14 cookbooks that preceded it), so who better to talk Thanksgiving leftovers with than Nathalie Dupree? Her main tip? Don’t feel limited to turkey sandwiches.

  • Looking for a new game-day snack? Try one of these addictive dips from local eateries, then find the recipes at charlestonmag.com and whip up a few at home

  • You’ve heard of Pecha Kucha and TEDxCharleston; well now comes a thought summit for arguably the city’s most well-known ambassadors—chefs. 

  • Carrie Morey shares her family’s recipes in a new cookbook, Callie’s Biscuits and Southern Traditions
     

  • Need decorations and dessert for your Halloween fête? These spooky treats do double duty and look as good as they taste

  • Charleston entertaining style editor Mitchell Crosby—owner of event planning biz JMC Charleston—knows how to throw just about any party. But as a Lowcountry native, he’s particularly adept at pulling off a true-blue Carolina oyster roast. Here he shares his top tips:

     

  •  Hominy Grill's Robert Stehling transforms the world’s most-consumed protein

     

  • In a town that loves to brunch, Bloody Marys are ubiquitous. Here are a few favorites

     

  • The first time you visit Craftsmen, you’ll need to take a tour. Head to the back—that’s the best way I know to direct you through this labyrinthine space in all its fermented glory. 

  • Gastronomically speaking, Charleston offers an embarrassment of riches, with opportunities to indulge at every other restaurant door. But if you’re going to do it, do it right. Here are a few suggestions

  • History takes the plate in recipes using a favorite 19th-century ingredient, sorghum

  • Sea Island Savory Herbs promotes garden-to-table dining
     

  • No one stumbles upon The Ocean Room. More than any other Lowcountry restaurant, you make a deliberate effort to be here and bring your wallet with the intention of relinquishing it in the pursuit of pure luxury. 

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