The City Magazine Since 1975

Hominy Grill

February 2017
Every few years, we survey Charleston’s culinary scene, asking area gourmands, food writers, and other F...

December 2016
Entertaining during the holidays? Take cooking off your to-do list with the help of a personal chef. A few area pros...

Pickled, fried, tossed—enjoy green beans three ways this season

December 2015
Dig into a veritable Lowcountry feast, from centuries-old receipts such as shrimp pie and cream oysters to 20th-century...

September 2015
How do you define “luxury”? Perhaps it’s an occasional indulgence, or a unique experience, or even something...

August 2015
To commemorate Charleston’s 40th anniversary, we honor 40 influential people and groups whose vision, passion, focus,...

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

May 2014
David Boatwright paints the town in good taste  

 Hominy Grill's Robert Stehling transforms the world’s most-consumed protein  

Local flavor-lovers are eating up Carolina Coaster Company’s unique wares

January 2013
Charleston has deep ties to the Eastern oyster (Crassostrea virginica)—as early as1680, the peninsula was called Oyster...

October 2012
Want restaurant quality seafood the likes of which chefs Mike Lata and Robert Stehling use? Here are four purveyors...

September 2012
The F&B crowd shares their surprising favorite locations for guilty pleasure fare

December 2011
Treat your holiday guests to Robert Stehling’s succulent oyster stew

August 2011
Courtney Rowson & Amy Pastre

December 2010

February 2010

December 2009
Charleston’s own Matt Lee and Ted Lee revisit some favorite Lowcountry cookbooks

December 2009
FIG chef-owner Mike Lata talks about his road to culinary success and what’s next for the 2009 Best Chef Southeast

November 2009
Simple Blessings: Hominy Grill chef Robert Stehling celebrates the holiday harvest family-style

June 2009
Surrounded by small growers and producers, Asheville, North Carolina, may be the Southeast’s most energized farm-to-...