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EAT & DRINK


  • In some primitive and proverbial context, someone once mashed together crushed grain and water, left it in a cool place populated with natural yeasts, and smashed it flat before draping it over a hot rock next to the fire. James Island’s newest wood-fired oven, Crust, isn’t far removed from that ancient commencement.

  • Meet the gents of Frothy Beard Brewing Company

  • It's August, which means back-to-school time! But what to pack for lunch? Here, three food and beverage veterans tell us what they put in their little pupils' pails

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

  • Three late summer field pea dishes from Sarah O'Kelley and Chris Stewart

  • Don’t let the fact that he’s a New Jersey native fool you—Charleston Farmers Market vendor Mike Shaughnessy knows boiled peanuts.

  • Charleston Gourmet Burger Co. puts the patty first with its zesty marinade

  •  Cannonborough Beverage Co. owners Matthew Fendley, Brandon Wogamon, and Mick Matricciano man their Charleston Farmers Market stand each Saturday.

  • Pastry chef Andrea Lever Upchurch does watermelon both sweet and savory

  • You may not correctly pronounce okonomiyaki, but you find a way to order it because everyone else is eating the crispy cabbage pancake adorned with roasted kale, scallions, carrot, bacon, and a fried egg, too.

  • Nothing says all-American summer eats quite like hot dogs. Here’s where to go for a few of our favorites

  • The Lee Bros. come full circle in their culinary adventures, gathering ingredients and cooking up a seafood-centric dinner for the local family who first taught them to fish and crab

  • FIG’s Jason Stanhope shares fresh recipes for the season’s favorite fruit

  • Is Charleston ready for the “grain-to-glass movement?” The men of Striped Pig Distillery think so.

  • Go early or be prepared to wait. You’ll want an ample appetite and a pack of friends.

  • Empanada Mamma spices up the downtown Farmers Market with South-meets-South American pastries

  • 544 King St.,
    (843) 414-7060
    www.eattheordinary.com

  • They’ll never fetch thousands of dollars or hang in the Louvre, but the cup-of-joe creations Kudu Coffee assistant manager Derrick Smith makes are still works of art—latte art that is.

  • The New Primal’s natural jerky

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