Fisherman Mark Marhefka of Abundant Seafood
MIXER: JAM Vinegars
BUTCHER: Ted’s Butcherblock; here, Ted Dombrowski (right) cooks out with Peninsula Grill chef Graham Dailey on the Big Green Egg out back.
“GrowFood makes buying produce easy—lots of unique items and staples, all local. Right now, I’m loving their baby turnips and different types of kale.” —Amalia Scatena, Cannon Green
Meat ’N ’Three: Bertha’s Kitchen
KNIVES: Middleton Made; custom-crafted blades by Saint Stephen-based artisan Quintin Middleton
SPIRITS: High Wire Distilling; “Hat Trick is full of delicious botanicals; drink it over ice with a touch of Jack Rudy bitters and a splash of soda.” —Vinson Petrillo, Zero Restaurant + Bar
Beef brisket, Texas hot guts, ribs, smoked turkey, and more from Lewis Barbecue; (inset) pitmaster John Lewis
Pulled pork, chicken, and sides from Scott’s Bar-B-Que, Rodney Scott’s family’s place in Hemingway
Scott’s Bar-B-Que; (inset) Rodney Scott
Tacos at Minero
OFF THE PENINSULA: The Obstinate Daughter, where executive chef Jacques Larson (inset) and team serve up Mediterranean-Lowcountry dishes
CHARCUTERIE: Artisan Meat Share (AMS)/Cypress
Shuai Wang (left) with AMS meat masterminds Bob Cook and Craig Deihl
FRIED CHICKEN: Martha Lou’s Kitchen; the legendary Martha Lou Gadsden
BREAD: Root Baking Co.; “Chris’s bread is the best because he won’t let it out of his door unless it’s exactly what he wants.” —Katy Keefe, McCrady’s and McCrady’s Tavern
INNOVATIVE MENU: McCrady’s; watermelon-glazed roast duck and (inset) chef Sean Brock
INNOVATIVE MENU: Xiao Bao Biscuit; chef Joshua Walker
BEER: With 15—and counting—breweries for the sampling, Charleston is happily soaking in suds. Holy City Brewing was named among the top sips.
PASTRY SHOP: WildFlour Pastry; the famous sticky buns, and (inset) chef-owner Lauren Mitterer
DOWN-HOME SEAFOOD: Bowen’s Island
Bowen’s Island
UPSCALE SEAFOOD: Hank's Seafood; “It’s a great place to enjoy seafood at its finest,” says Circa 1886 chef Marc Collins (inset)
UPSCALE SEAFOOD: The Ordinary; chef-owner Mike Lata (left) with friend and fellow chef Jacques Larson of The Obstinate Daughter & Wild Olive
Geechie Boy Mill owner Greg Johnsman turns out raved-about grits and cornmeal on a 1945 grist mill.
FOOD TRUCK: Short Grain; Shuai Wang partners up with his wife, Corrie, on their mobile eatery.
OYSTERS ON THE HALF SHELL: Pearlz Oyster Bar
OYSTERS ON THE HALF SHELL: The Ordinary
ETHNIC GROCERY: H&L Asian Market
CHEESE SHOP: goat.sheep.cow; Warehouse chef Emily Hahn checks out the fromagerie’s new digs on upper Meeting Street.
“goat.sheep.cow. is so much more than a neighborhood cheese shop with an amazing selection. The staff is so welcoming, and they make a damn good cappuccino.” —Emily Hahn, Warehouse
CHOCOLATES: Christophe Artisan Chocolatier; third-generation French pâtissier, Christophe Paum.
WINE LIST: Charleston Grill; “Charleston Grill’s list is full of incredible classics, new and old, that Rick has done an amazing job curating. And FIG does a great job of finding gems from smaller producers around the globe.” —Kevin Johnson, The Grocery
