House-made sausages and burgers are good bets at Butcher & The Boar (Charleston City Paper) Nov13

House-made sausages ...

There are men, and there are “men’s men.” The latter are often described as confident and masculine — the type of man other men want to be. On that note, Butcher & The Boar is a “man’s man” of restaurants. Cocksure and handsome, he’s well-heeled,...

New Grove Street bistro Herd Provisions serves quality ingredients prepared with care (Charleston City Paper) Oct16

New Grove Street bis...

An elderly, lifelong mango farmer once told me a joke: A farmer wins a million dollars in the lottery. His friends all ask, “What are you going to do with the money?” The farmer considers this for a minute and replies, “Farm with it until it’s gone, of course.”...

We asked local bartenders to create a cocktail using only three ingredients – and share the recipes (Charleston City Paper) Oct09

We asked local barte...

It’s the season of mandatory evacuations and hurricane parties, and there’s nothing quite like cocktail simplicity when contemplating the seaworthiness of your Charleston single. We asked three celebrated local mixologists to craft something new using the three ingredients of...

KinFolk lives up to its name in both food and service (Charleston City Paper) Sep18

KinFolk lives up to ...

According to local lore, Nashville hot chicken owes its existence to a two-timing man. At the height of the Great Depression, Thornton Prince’s girlfriend grew tired of his philandering ways. Sneaking in early one morning, Thornton discovered his lady had prepared him his favorite dish,...

Martin’s Bar-B-Que Joint makes a smooth (as Tennessee whiskey) move to James Island (Charleston City Paper) Aug21

Martin’s Bar-B...

While long-celebrated for our antebellum mansions, moss-covered live oaks, and romantic cobblestone streets, in the past few years, Charleston has added a new draw to the list. Move over shrimp and grits — the likes of Rodney Scott, John Lewis, and Fiery Ron (aka Aaron Siegel) are redefining...

How does ubiquitous food delivery affect Charleston restaurants? (Charleston City Paper) Aug14

How does ubiquitous ...

Along with elegant villas, simple peasant dwellings, and a massive amphitheater, the ruins of Pompeii were filled with “thermopolia,” small shops that prepared hot food for hungry Romans on the go. If takeout has existed since 79 A.D., delivery has been around almost as long....

Breaking down the humble and beloved margarita (Charleston City Paper) Jul24

Breaking down the hu...

Much like a night spent consuming them, the origins of the margarita are a little bit hazy. On the one hand, Carlos “Danny” Herrera claims to have invented the drink in 1938, when a picky customer came into his Tijuana restaurant wanting a mixed drink made with tequila. Add to him...

Holy City Brewing and EVO make one delicious team downtown at Baker & Brewer (Charleston City Paper) Jul17

Holy City Brewing an...

Imagine if Holy City Brewing and EVO Pizzeria had a baby. Oh, wait. That already happened. Born in the spring, new arrival Baker & Brewer combines the lofty warehouse space and innovative craft brews you love, with the dough-based sustenance you need. Set just off Huger Street in the old...

Give into temptation with these seven meaty sandwiches (Charleston City Paper) Jul10

Give into temptation...

Forgive me Father, for I have sinned. The descent into a life of transgressions is a swift and slippery slope. Mine began quietly, with a single photo posted to Instagram. My heart skipped a beat as I considered the sultry, seductive, meat-filled wonder, along with the caption, “I spy a...

Malagon serves up sumptuous tapas in a cozy space (Charleston City Paper) May29

Malagon serves up su...

“I’m a tapas virgin,” whispered my dining companion as we walked into Malagon Mercado y Tapería. Be that as it may, even experienced tapas lovers may find themselves a bit wide-eyed — the eight-page menu isn’t fooling around. Rather, it gets right down to some sweet...

Technique and craft are clear in Pink Cactus’ fresh tortillas and complex sauces (Charleston City Paper) May15

Technique and craft ...

Set in the once-home of both Nacha Mama’s and Garcia’s Tortilla House on Spring Street, Pink Cactus is sticking with the genre, offering sophisticated, regional Oaxacan fare and potentially turning ¡Oaxaca! into a local battle cry, or at least a notable buzzword. Located in the...

Elegant execution despite some shortcomings at Gabrielle (Charleston City Paper) May01

Elegant execution de...

Once upon a time, three months ago, I purchased a single glass of orange juice and four slices of bacon for my hangry four-year-old. The price tag: $21 plus tax and tip. The explanation: fancy hotel restaurant. Accordingly, let’s talk about Gabrielle, a lovely eatery tucked in the back...

Newer, bigger Monza shifts gears on a growing stretch of upper King Street (Charleston City Paper) Apr17

Newer, bigger Monza ...

Originally opened in 2008, the once-tiny Monza pizzeria survived and thrived through the considerable, decade-long transformation of what is now Upper King Street. Seeing how said street has morphed over the years, a similar transformation of the original eatery was arguably in order. Thus,...

The Royal Tern on Johns Island is a crowd-pleasing beauty (Charleston City Paper) Mar20

The Royal Tern on Jo...

As the boundaries of what is considered “living in Charleston” continue to expand, so do the business enterprises once limited to the 29401. Set on Johns Island between Wild Olive and The Fat Hen, The Royal Tern is a welcome and well-positioned addition to that existing pair of...

At Maui Tacos downtown, come for the fish tacos, stay for the full bar Mar13

At Maui Tacos downto...

Let’s begin with a brief history lesson: The year was 1993, and Hawaii-based chef Mark Ellman began to open a series of small stands serving Mexican food. He called this enterprise Maui Tacos, and it eventually spread to Oahu. Sixteen years later, in 2009, the eight locations were...

Vicious Biscuit serves quality ingredients on colossal, buttery biscuits (Charleston City Paper) Mar06

Vicious Biscuit serv...

Let’s say you’re building a boat in which you’re planning to transport two of every animal you can get your hands on. Are you going to build it out of twigs and pine needles? No, you are not. You’re going to construct that ship out of structural steel. Now, let’s...

Tu expertly delves into the cuisine of the Indian subcontinent (Charleston City Paper) Feb20

Tu expertly delves i...

Sitting in Tu 2.0’s dark middle room, with strings of colorful Christmas lights and a club version of Bieber’s “What do you Mean?” pulsating overhead, I find myself fabricating an imaginary conversation between co-owners Joey Ryan and husband/wife team Josh Walker and...

Doar Bros. excels at the crafted cocktail small plates game (Charleston City Paper) Feb06

Doar Bros. excels at...

There are already some well-known bros. out there — Warner Bros., Super Mario Bros., the kind that come before hos — yet Doar Bros. on Meeting Street is positioned to join the ranks. While the name at first feels appropriate for an Amish sausage-making duo or progressive bluegrass band, the...

Comparing Charleston’s newest donut shops, Fractured Prune and Duck Donuts (Charleston City Paper) Jan09

Comparing Charleston...

Donuts are nothing new. Dating back to the early 1800s, the Dutch-inspired, deep-fried rings of sweetened batter endure. Over the years, the breakfast treat has inspired fans, admirers, and what might be termed Donut People. Popular culture has offered up several notable Donut People, among...

Four years after opening, R Kitchen is still an innovative concept (Charleston City Paper) Dec19

Four years after ope...

When it opened in the summer of 2014, R Kitchen’s simple concept was also its flagship: Offer a limited number of nightly guests seating at a wooden bar flanking the minimal kitchen and open-shelved storage area. Positioned as fundamentally experiential, the website still boldly...

James Islanders luck out with Kwei Fei’s unlikely arrival and bold flavors (Charleston City Paper) Dec12

James Islanders luck...

What do an eighth century Chinese consort, an ’80s new wave soundtrack, and a dogged journeyman chef have in common? No, not a Jon Favreau time travel themed sequel to Chef, but a permanent — and much-deserved — home for chef David Schuttenberg’s former weekend-only...

With some fine tuning, Kid Cashew could be Mt. Pleasant’s newest go-to (Charleston City Paper) Dec05

With some fine tunin...

Some day in the not-too-distant future, a young, would-be hip-hop artist in Brazil will come up with the perfect rap name and Google it, only to find it’s already been taken by a restaurant chain founded in Charlotte, N.C. Alas, while Sao Paolo will never experience the dope beats of...

With a refined menu and sophisticated service, Tradd’s is a beautiful newcomer (Charleston City Paper) Nov28

With a refined menu ...

When Cypress shut down in May 2017, it was hard to imagine anything filling the venerable farm-to-table restaurant’s shoes. A year-and-a-half later, Tradd’s — now occupying the stunningly renovated space — has arrived on remarkably nimble feet. To start, the interior has been...

With standout aperitivo and made-to-order creations, Babas on Cannon hits the mark as a unique local cafe (Charleston City Paper) Nov21

With standout aperit...

Just when you thought Charleston couldn’t possibly support another small plates, European-inspired bar, along comes Babas on Cannon. With its high ceilings, full-length picture window, and white marble everywhere, elements of the airy space certainly look like they came from the Wine...

The Royal American serves up stellar music, boozy punches, and solid bar bites, with a few standouts (Charleston City Paper) Nov14

The Royal American s...

As your eyes adjust to the dark inside the former forge warehouse on Morrison Drive, you might notice the old photo booth, stained glass church windows, or a row of five top hats hanging above the stage. Certainly it’s hard to miss the vintage painting of a naked blonde, lying on her...

Melfi’s brings a convivial space and fresh, classic Italian to Upper King (Charleston City Paper) Nov07

Melfi’s brings a con...

Recently, I found myself Googling things like “Brooks Reitz Crazy Bastard” and “Tim Mink Hard Start.” Hey, I didn’t write the menu. It turns out these totally harmless, not-at-all-weird searches leads one again and again to Neighbourhood, the ‘hospitality...

Papi’s Taqueria serves lust-worthy tacos in a chic, laid-back space (Charleston City Paper) Oct31

Papi’s Taqueri...

“Ay, Papi!” is not something I’ve ever exclaimed … until this week. As the jubilation hit a notable peak, what can I say, except that Papi’s Taqueria made me do it. Whether Papi is a real boy or just a figurehead is unknown. Regardless, the Isle of Palms...

Two successful Charleston pop-up chefs talk about finding a semi-permanent niche in the city (Charleston City Paper) Oct24

Two successful Charl...

pop-up \ ‘päp-‘?p\ Phrasal verb of pop To appear or occur suddenly and unexpectedly. Used in reference to retail opportunities, dining experiences, and flashy ads promising untold sweepstakes riches, pop-ups are the surprise party of modern times. So what does it mean if a...

With its eclectic and thoughtful seafood offerings, Pier 22 is a welcome addition to Sullivan’s (Charleston City Paper) Oct24

With its eclectic an...

Nestled amongst the shops and eateries on the east side of Middle Street on Sullivan’s, Pier 22 is the latest in Chef Brannon Florie’s burgeoning restaurant dynasty. Sharing the upper level and some outdoor dining space with the adjacent High Thyme, Pier 22 focuses on the same mix...

Semilla puts down roots on President Street with solid food truck fare (Charleston City Paper) Oct17

Semilla puts down ro...

If there’s ever a case to be made for the existence of a collective unconscious, the sudden proliferation of like-minded restaurants should be studied. While 2017 brought us The Summer of Pizza Pie, fall of 2018 has ushered in a veritable bounty of taco shops. Enter the latest, Semilla,...