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Butcher & Bee

Turmeric, a staple spice in Asian cuisine, adds color and flavor to local dishes

Following the crumbs of the avocado toast craze, gussied up slices are making hot additions to menus across the city

Every few years, we survey Charleston’s culinary scene, asking area gourmands, food writers, and other F&B pros to share their picks in myriad categories, from locally distilled spirits to down-home seafood. This time, we turned the tables, so to speak, tasking the top toques from all manner of Holy City eateries to weigh in on what they crave, where they dine, and which artisans have earned their respect. Hungry for answers? Dig in!

Butcher & Bee’s Chelsey Conrad creates three dishes with pecans

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

From coffee and juice at The Daily to sandwiches and late-night eats at Butcher & Bee, business whiz kid-turned-restaurateur Michael Shemtov is behind it all. We spoke with him to learn about Workshop Charleston—his new venture in the Pacific Box & Crate development

Like a grown-up version of its Concord cousin, muscadine jelly boasts a smooth texture with a uniquely complex flavor and deep magenta hue. Butcher & Bee chef Chelsey Conrad spoons up her method for creating this sweetly versatile condiment, perfect on buttered toast or a ham sandwich.

The familiar and the unexpected make delicious “breadfellows” at Butcher & Bee (B&B), where the daily buzz includes a tempting array of sandwiches and sides like none you’ve seen before.

 

The Legare Farms Fundraising Event at McCrady’s on February 22 was a foodie’s dream-come-true.