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Quick Bite

  • October 2014

    We caught up with the super-busy chef—who this month opens Minero, a taqueria on East Bay Street—about his new cookbook, his latest tattoos, and how he unwinds

  • October 2014

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

  • October 2014

    Move over, oysters—sweetgrass mussels are growing wild in the ACE Basin, and St. Jude Farms is bringing them to a menu near you

  • October 2014

    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

  • October 2014

    The new southern table cookbook author Brys Stephens creates a buffet of flavors gathered from a lifetime of global travels and serves them at a Sullivan's Island dinner party

  • October 2014

    Josh Keeler hails from Pennsylvania, where he grew up eating sauerkraut and pork on New Year’s Day. (In German and Pennsylvania Dutch cultures, the dish is thought to bring good luck for the coming year.) Today, as the chef and co-owner of Two Boroughs Larder, he uses the stuff year-round to garnish oysters and perk up hot dogs and pickle plates. Here’s how he makes it, in six easy steps

  • October 2014

    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

  • September 2014

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

  • September 2014

    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.

  • September 2014

    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

  • September 2014

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

  • September 2014

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

  • 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



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