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EAT & DRINK


  • Martha Lou Gadsden’s Morrison Drive restaurant—and the fried chicken she serves there—attracts accolades from national publications such as The New York Times and raves from local food-and-bev royals (Matt Lee, Sean Brock). Gadsden herself couldn’t be more humble about the dish (“It’s nothing I do that nobody else does,” she insists), but our taste buds beg to differ, so we asked her to share her secrets.

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

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

  • Pastry chef Emily Cookson serves up sweet ideas for strawberries

  • Want spaghetti as bellissimo as the stuff turned out by Rio Bertolini’s Fresh Pasta Co.? Brian Bertolini schools you in eight simple steps

  • Meet Lily Lei, the Lee Lee’s Hot Kitchen co-owner who splits her time between President Street’s new Chinese restaurant and her other life in Seattle, Washington

  • Jason Parrish, general manager of Wild Olive and wine director at new Sullivan’s Island eatery The Obstinate Daughter, shares light Italian reds that—surprise!—suit summertime perfectly

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

     

  • The latest iteration of Avondale Wine & Cheese is a hip, after-hours hot spot

  • David Boatwright paints the town in good taste

     

  • The Lot’s Alex Lira offers three takes on local asparagus

  • Looking to branch out from your usual brunch spots? See which ones our staffers chose as their favorites

     

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

  • With flowers blooming and the smell of tea olive in the air, spring has officially sprung and with it the perfect season for outdoor brunching. The classic quiche makes a savory breakfast addition, and as Culinary Institute of America grad chef Lauren Mitterer of WildFlour Pastry shares, it is simple to whip up and can be tailored to your personal taste

  • Coming from a family of avid gardeners, FIG beverage director and recently named James Beard Outstanding Wine Program semifinalist David McCarus knows flowers almost as well as he knows wine. Here, he shares his favorite floral vintages

  • Looking back on American Civil War recipes

     

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

  • 2 Unity Alley
    (843) 577-0025
    www.mccradysrestaurant.com

  • The Macintosh and Oak Steakhouse chef Jeremiah Bacon hatches three egg recipes

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

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