The City Magazine Since 1975

Cauliflower

April 2012
Cookbook author Matt Lee has a lot on his plate—luckily, he has helping hands in his kitchen

March 2017
492 King St. (843) 203-6338 www.492king.com

January 2017
While many chefs in town are willing to tweak their restaurant menus for herbivores, some spots cater primarily to...

FIG
232 Meeting St. (843) 805-5900 www.eatatfig.com

March 2016
Our taste-and-tell guide to some of the latest food and beverage openings in Charleston.

February 2015
Chef Patrick Owens showcases this veggie’s versatility in three recipes

January 2015
730 Rutledge Ave. (843) 410-1070 www.theparkcafechs.com

December 2014

January 2014
526 King St. (843) 727-1228 www.indacocharleston.com

April 2013
Three savory Burden Creek Dairy goat cheese dishes from Carolina’s chef Jill Mathias

March 2013
I started with the kale soup. Really, I wanted the headcheese, but my daughter claimed it. I wanted a booth, too

December 2012
The familiar and the unexpected make delicious “breadfellows” at Butcher...

With lofty spaces, abundant light, and the radiant urban agrarian menu offered by executive chef and owner Kevin...

March 2012
Like the welcome gift of an early spring bloom, Next Door brings a culinary rebirth to the space that formerly housed...

January 2012

November 2011
Spicy, succulent tapas selections ignite the appetite with fire and flavor at Barsa Tapas, Lounge,...

Classic comfort, impeccable service, and the gracious cuisine of Charleston Grill executive chef Michelle Weaver make...

November 2009

March 2009
What are some of the main players in the Wagener Terrace space? Joan and Chad McDonald list their garden’s standouts

October 2009
Make the most of in-season produce with a quick tip from Chris Stewart

August 2009
Meridith and Ryan Satterwhite share secret ingredients for healthy, child-friendly fare

March 2008
With vibrant cutting beds, seasonal veggies, and a host of DIY projects, Joan and Chad McDonald’s Wagener Terrace...

June 2008
A journey to California wine country proves there’s more to Napa than what’s in the glass