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Quick Bite

  • August 2014

    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.

  • August 2014

    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

  • August 2014

    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

  • August 2014

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

  • July 2014

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

  • July 2014

    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

  • July 2014

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

  • July 2014

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

  • June 2014

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

  • June 2014

    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!

  • June 2014

    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.

  • June 2014

    Meet the Park Circle couple behind Sawdust Wood Co.

     

  • May 2014

    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

  • May 2014

    Want spaghetti as bellissimo as the stuff turned out by Rio Bertolini’s Fresh Pasta Co.? Brian Bertolini schools you in eight simple steps

  • May 2014

    David Boatwright paints the town in good taste

     

  • May 2014

    The latest iteration of Avondale Wine & Cheese is a hip, after-hours hot spot

  • May 2014

    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

  • May 2014

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

  • April 2014

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

     

  • April 2014


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