The City Magazine Since 1975

Oysters

April 2017
Get the scoop on Slow Food Charleston, serving up its Snail Awards on April 13

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

February 2017
2 Unity Alley (843) 577-0025 www.mccradystavern.com

February 2017
The woes of being pregnant in a food town

November 2016
This Thanksgiving, take a cue from five chefs’ flavorful sides—heavy on the veg—and serve some soon-to-be new...

October 2016
Chef Craig Deihl serves up a feast at his family’s rustic island retreat, cooking most every dish over fire

October 2016
Finding natural beauty and winged wonders on Little St. Simons, a hunting lodge-turned-eco-minded getaway

August 2016
513 King St. (843) 641-0821 www.thedarling.com

July 2016
75 Wentworth St. (843) 518-5115 www.therestorationhotel.com  

February 2016
A Holy City ode written for two friends on their wedding day — written by  Anna Claire Hodge ///  artwork by Jill Hooper

February 2016
Our taste-and-tell guide to some of the latest food and beverage openings in Charleston

January 2016
Think you know the Holy City inside and out?

January 2016
Tracy and Bob Doran infuse “community” back into community development—and have this thing for oysters

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

December 2015
On James Island, Mike Lata and family savor the simple life in an 18th-century farmhouse rehabbed to include—of course...

September 2015
289 E. Bay St. (843) 579-4997 167raw.com

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

June 2015
Eating piles of fried seafood is a rite of summer. And while longtime favorite shacks like Bowens Island, SeeWee, and...

April 2015
Chef Brannon Florie whips up a trio of dishes using this springtime crop

February 2015
Oliver Thames’ Bulls Bay OYRO aims to preserve the Lowcountry tradition of roasting oysters over a wood-burning flame  

January 2015
The Ordinary’s Mike Lata puts fresh bivalves to work in three recipes