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EAT & DRINK


  • 698 King St.
    (843) 531-6500
    www.leonsoystershop.com

  • Come fall, you’ll find Brad Ball sipping on hard cider. “There are so many nuanced, striking picks at everyday prices,” he says. Here, the advanced sommelier and entrepreneur—he owns Social Wine Bar and is a partner in Poogan’s Porch and online vino shop Wine Awesomeness—shares his favorites, organized by flavor profile

  • Many of our city’s hip hotels boast noteworthy nightlife—and why should tourists have all the fun? Here, our favorite spots on the peninsula

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

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

  • 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.

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

  • 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

  • Home Team BBQ’s Aaron Siegel shares three fresh uses for peanuts

  • Alongside the farm-to-table movement, there’s been a rise in grower Champagnes, made in the eponymous region of France by the same farmer who grew the grapes. To find the real deal, Grassroots Wine Wholesalers’ Harry Root advises looking for the “RM” code (short for Récoltant Manipulant, or “farmer-made”) on the label

  • Joe and MariElena Raya expand their line of James Island-made craft cocktail mixers

  • Craig Deihl, Cypress’ longtime executive chef, dishes on his new charcuterie spot

  • 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

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

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

  • 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.

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

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

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

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