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Eat & Drink

The recipe for Spero’s take on the classic spread

The Grocery’s Kevin Johnson teaches whole-fish utilization with three dishes.

For the last several years, Charleston’s own BJ Dennis has been making a name for himself in his hometown—not only as a highly sought-after personal chef and caterer, but also as a leading authority on Gullah/Geechee cuisine.We caught up with Dennis to learn more

492 King St.

(843) 203-6338

Last December, a group of F&B pros gathered at The Grocery downtown—some returning home from as far off as Sonoma and points in between—to pay tribute to chef Frank Lee, a culinary master and mentor, a friend and philosopher who has helped shape a generation of cooks

During the holidays, even the obsessively healthy indulge in cookies, cakes, and cocktails. But come January, many are ready to whip their diets into shape and lose those extra pounds. Dr. Sherri Jacobs, a certified nutritionist and vice president of the South Carolina Association of Naturopathic Physicians, offers six tips for doing just that

Cooking collards with Old Village Post House chef Forrest Parker

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

526 King St.
(843) 727-1228

Chef John Ondo transforms Meyer lemons into a meal

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

You could spend a week out on the open ocean, braving the tempest with Mark Marhefka on his local fishing boat, Amy Marie, and your calloused hands wouldn’t reveal the secrets of Coda del Pesce. 


Head for the hills in Western North Carolina to finish off your summer with some fun new outings - plus a few old favorites - for every interest

Meet the gents of Frothy Beard Brewing Company

Need to cool off in this late summer heat? Forget the ice-cream truck here are six adult desserts, icy cold and with a touch of the hard stuff. Just note: ID is required

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

In some primitive and proverbial context, someone once mashed together crushed grain and water, left it in a cool place populated with natural yeasts, and smashed it flat before draping it over a hot rock next to the fire. James Island’s newest wood-fired oven, Crust, isn’t far removed from that ancient commencement.

Pastry chef Andrea Lever Upchurch does watermelon both sweet and savory