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The Review

  • October 2014

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

  • September 2014

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

  • August 2014

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

  • July 2014

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

  • June 2014

    624 Long Point Rd.,
    Mount Pleasant
    (843) 216-3832
    www.thegranarycharleston.com

  • May 2014

    1035 Johnnie Dodds Blvd., B-9,
    Mount Pleasant
    (843) 388-8001
    kanpai7777.wix.com/kanpairestaurant

     

  • April 2014

    298 King St.,
    (843) 501-7500,
    leyla-charleston.com

  • March 2014
  • February 2014
  • January 2014

    Perhaps this diversity in the menu comes almost entirely from chef Berry’s stated devotion to local sourcing. 

  • December 2013

    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. 

     

  • November 2013

    If someone asks you where to get the best pork rinds in town, you can send them to Warehouse with confidence.

  • October 2013

    The first time you visit Craftsmen, you’ll need to take a tour. Head to the back—that’s the best way I know to direct you through this labyrinthine space in all its fermented glory. 

  • September 2013

    No one stumbles upon The Ocean Room. More than any other Lowcountry restaurant, you make a deliberate effort to be here and bring your wallet with the intention of relinquishing it in the pursuit of pure luxury. 

  • August 2013

    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.

  • July 2013

    You may not correctly pronounce okonomiyaki, but you find a way to order it because everyone else is eating the crispy cabbage pancake adorned with roasted kale, scallions, carrot, bacon, and a fried egg, too.

  • June 2013

    Go early or be prepared to wait. You’ll want an ample appetite and a pack of friends.

  • May 2013

    From my third-floor window perch in our Upper King apartment, I would watch my wife walk north on King Street towards the building that is now The Ordinary.

  • April 2013

    The rooftop is a madhouse on Saturday night, stuffed to the gills with the kinds of people who know what brand of shoes they’re wearing.

  • March 2013

    I started with the kale soup. Really, I wanted the headcheese, but my daughter claimed it. I wanted a booth, too



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