You are here

Home » EAT & DRINK

Quick Bite

When you show up at a party to find a Coastal Crust truck on site—wood oven blazing and wine flowing—you know it’s going to be a blast. We caught up with owner Brian Piesner to learn more about his kitchens on wheels and to get the scoop on his brand-new restaurant, Vintage Coffee & Café

Craving a nice, warming brew? Try a Scotch-style ale. Scott Shor, The Charleston Beer Exchange co-owner who’s also behind Edmund’s Oast, says these ales appeal to even novice beer enthusiasts, ”who find comfort in the malty balance and approachability.” He and staffer Brandon Plyler share three favorites (and suggest watching for local Revelry Brewing to put Oh My Darlyn! on tap)

If you’ve been looking for a festive party drink, we’ve got the ticket: the First President Punch, a bourbon-based cocktail that’s easy to whip up ahead of time, leaving you free to enjoy your company. Created in homage to similar recipes from our forefathers’ era, this colonial-style punch from Brett Finn and The Cocktail Club team nods to the nation’s first president in particular, as Washington was a known distiller, producing whiskey at his Mount Vernon home. Ladle up the first round, sit back, and let your guests do the rest.

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

A delicious foundation for most any kind of sweet or savory treat you can dream up, crepes are easier to craft than their delicate nature and French provenance might suggest. Café Framboise co-owner and pâtissier Dominique Chantepie shares his foolproof recipe, plus a fresh filling idea.

He’s been called “the only skinny cook you can trust.” We enjoyed a fireside chat with the man behind Austin’s legendary La Barbecue, who is opening Lewis Barbecue downtown this fall

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

Local tastemakers revive the centuries-old trend of drinking vinegars

One couple’s dedication to hand-crafting a nostalgic summer treat

Like a grown-up version of its Concord cousin, muscadine jelly boasts a smooth texture with a uniquely complex flavor and deep magenta hue. Butcher & Bee chef Chelsey Conrad spoons up her method for creating this sweetly versatile condiment, perfect on buttered toast or a ham sandwich.

This couple de cuisine has poured themselves into their wine and cheese bar, Bin 152, and popular restaurant, Chez Nous. We sat down to learn what fills them up (hint: it’s not alcohol)

Charleston’s female food and beverage talents dish out a pop-up supper club series with purpose

Hot days call for chilled bubbly. Sparkling rosé strikes a delicate balance between refreshing effervescence and delicate fruit-forward flavor, making it the “ultimate anytime wine,” says Charleston Grill wine director Rick Rubel. Here are three standouts the sommelier will be sipping this summer.

Pimiento cheese, the “caviar of the South,” is a summertime staple for picnickers and partygoers alike. Enan Parezo, co-owner and chef of Upper King’s Twenty Six Divine, shares his heavenly twist on the traditional spread.

If you’ve ever feasted at Xiao Bao Biscuit, you’ve probably witnessed co-owner Duolan Li working the floor with a smile. Read on to learn why no task is too small for this down-to-earth gal

Local chefs are perking up plates with edible flowers, which add visual appeal and plenty of flavor, too

Can’t decide between red and white? Opt for orange—essentially a white made from grapes macerated in their skins, à la red-wine production. These pours have “textured body, pronounced orange notes, and strong tannins and acidity,” says Morgan Calcote of FIG. Read on for three she’ll be quaffing this summer

Pastry chef Mark Heyward-Washington’s creative ice cream flavors—think beer-infused or red velvet cheesecake—draw the Market Street crowd to Burwell’s Stone Fire Grill for fresh takes on a favorite summer treat. Here, the chef, who studied at Culinary Institute of Charleston, shares how he captures the “unique, earthy flavor” of green-tea ice cream.

With his Jack Rudy Cocktail Co. mixers now internationally distributed and two hit restaurants under his belt, Brooks Reitz fills us in on what fuels his creativity (hint: it’s not buying toilet paper!)

Micah Garrison of Palmetto Mushrooms joins a growing number of state-certified mushroom foragers

Recent Comments