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,...

It’s always sunny at real deal mom and pop Yous Guys sandwich shop (Charleston City Paper) Oct10

It’s always su...

However cliche, if a city is known for a sandwich, it’s probably a good one. Enter Yous Guys on Folly Road, focused on sharing the love with a taste of the City of Brotherly Love. Set amongst a jeweler, a seamstress, and a Brazilian wax spa, the cozy joint is brimming with Eagles and...

With an expansive menu, stellar views, and friendly service, you’ll find something to love about Mill Street Tavern (Charleston City Paper) Oct03

With an expansive me...

Set on the less-populated east side of Coleman Boulevard, Mill Street Tavern is the latest to join the burgeoning Shem Creek Strip. In these parts, where the views are marshy and the menus are decidedly American, Mill Street is no exception. Similarly, it offers more than one bar, ample water...

Prices and portions aside, what’s not to love about Joséphine Wine Bar? (Charleston City Paper) Sep26

Prices and portions ...

Along with poke bowls, cold brew coffee, and mezcal, one of the most significant food trends to come down the pike as of late is the chef-driven wine bar. Forget cheese, crackers, and charcuterie, these establishments are significantly changing what it means to wine and dine, and the new...

You’ll get a taste of South America at Mario’s Peruvian Chicken (Charleston City Paper) Sep18

You’ll get a t...

Known for pisco, alpacas, and Machu Picchu, the stark, rugged landscape of Peru is about as far as one can get from the gently undulating Lowcountry. The food, however, is now available — at least in part — in a quiet end location in Sweetgrass Corner Shopping Mall in Mt. Pleasant. Much like...

At burgeoning Mexican-inspired chain Cantina 76, you can rely on the tacos (Charleston City Paper) Sep12

At burgeoning Mexica...

The new Cantina 76 on Coleman Boulevard is the fifth location in a seemingly burgeoning S.C. chain. With outposts in Columbia, Greenville, and Kiawah Island, the cantina offers “Mexican-inspired” fare, which seems to be another way of saying gringo chow. If flour tortillas filled...

With more focus on authentic Caribbean offerings, strip mall refuge JuJu could be the next locals hangout (Charleston City Paper) Sep05

With more focus on a...

Despite its residency in the relatively depressing Moultrie Plaza strip mall on Coleman Boulevard, JuJu is a sleek and stylish space. Presumably named for the West African spiritual practice, the sign declares the cuisine to be “Urban American Caribbean Fusion.” Considering...

Four local pizza makers prove beauty is in the eye of the beholder (DISH, Charleston City Paper) Aug29

Four local pizza mak...

Pizza is an equalizer. When tomorrow’s people look back on the strife and schisms that led to the decline and fall of our contemporary civilizations, they will laugh and ask, “Kial ne tauxga por pico?” which is Esperanto for, “Why didn’t they just meet for...

Daniel Island’s brewpub Dockery’s has ambitious goals to prove size matters (Charleston City Paper) Aug29

Daniel Island’...

After opening in early December of last year, Dockery’s — a mammoth, 10,000 square foot restaurant, brewery, and music venue on Daniel Island — brought in a new chef this spring. With stints all over the place, including The Macintosh and Obstinate Daughter, chef Chad Anderson’s...

Folly’s newest beach bar, Lowlife, serves up tasty fare with a side of laid-back vibes (Charleston City Paper) Aug22

Folly’s newest...

Let’s start with the obvious: The name is magnificent. At once self-deprecating and a clever nod to the area, Lowlife elicits a chuckle and covers a lot of sins. Like the Eggos in the chicken and waffles ($12). Eggos? By which you mean a locally sourced, hand-crafted, bespoke heirloom...

With a little ironing out, Revival has plenty of promise (Charleston City Paper) Aug15

With a little ironin...

High-backed chairs, warm lighting — both natural and electric — and exposed brick accents make Revival a sophisticated space that belies our idea of a stuffy hotel restaurant. But looking a little more closely at the interior of Revival, one may note that every table in the dining room is...

Despite a few shortcomings, Chubby Fish is an airy and welcoming addition to Coming Street (Charleston City Paper) Aug08

Despite a few shortc...

When you first walk in, Chubby Fish is reminiscent of an Apple store. While both are white and airy, the vibe has little to do with aesthetics. Rather, there’s the same busy, buzzy energy and the feeling of too many people happily packed into a table-filled space. Once inside, a man...

Woodward Tavern offers milkshakes and bar food galore — at a not-so-sweet price (Charleston City Paper) Aug01

Woodward Tavern offe...

In 1994, Quentin Tarantino’s Pulp Fiction introduced the world to the concept of expensive milkshakes. “I’ll have the Durwood Kirby burger — bloody — and a five-dollar shake.” “Did you just order a five-dollar shake?” “Sure did.” “A shake?...

Parcel 32’s focus on indigenous cuisine is evocative, even if off-key at times (Charleston City Paper) Jul25

Parcel 32’s fo...

Before it was Fish, the Charleston single that now houses Parcel 32 was apparently the “peninsula’s highest volume bakery for 75 years.” Named for the original King Street block as noted on an 1888 map, the food, in kind, has an old-fashioned feel, with a focus on local,...

The Establishment’s dishes are so divine, you might just wax poetic (Charleston City Paper) Jul18

The Establishment...

If I should think of love  I’d think of you, The Establishment,  Your arms outstretched,  Offering me a bowl of razor clams ($13). Adorned with delicate, yet pungent garlic blossoms,  I blush as my breath grows bad. In contrast, the sweet, light shellfish meat luxuriates in a fresh...

Daps Breakfast & Imbibe serves familiar yet creative breakfast fare (Charleston City Paper) Jul11

Daps Breakfast &...

Daps Breakfast & Imbibe occupies a bright, Westside single renovated into something straight out of an Urban Outfitters catalog. Effortlessly trendy bordering on so-cool-they’re-not-even-trying, the menu similarly focuses on the breakfasts of champions: You know, English muffin egg...

Serving superlative seafood on a charming rooftop, Balao is the place to be on a sunny day (Charleston City Paper) Jul04

Serving superlative ...

On our first date, Balao stood me up. I’d made reservations under one of my ever-evolving pseudonyms and arranged to meet friends. But when we walked up to the hostess station at Burwell’s, the downstairs neighbor and gatekeeper of the rooftop location, we were met with a confused...

Betty’s Eatery does its best to invoke the simple comfort of Grandma’s kitchen (Charleston City Paper) Jun27

Betty’s Eatery...

Tucked behind Whole Foods in Mt. Pleasant, Betty’s Eatery is a breakfast and lunch joint, with a promise to “take you back to your grandma’s kitchen.” It does not stink of boiling cabbage and there wasn’t so much as a single TV playing an overly loud game show,...

Bistro A Vin is the French newcomer we didn’t know we needed (Charleston City Paper) Jun20

Bistro A Vin is the ...

As you walk into Bistro A Vin ­— the sister establishment and next-door neighbor to pastry-focused Cafe Framboise — the sound of Frank Sinatra fills the air. In accordance, the olive oil shop-turned-wine-bar is elegant, but cozy, with two high-tops, a handful of tables, and a bar with seating...

Uptown Social encourages conversation with solid bar food, boozy slushies, and rooftop views (Charleston City Paper) Jun13

Uptown Social encour...

As an introvert and an aspiring recluse, I first arrived at Uptown Social feeling a little … antisocial. Nonetheless, it was a mood that soon passed. Maybe it was the friendly waiter, with his go-getter hustle? Perhaps it was the late ’70s/early ’80s soundtrack, seemingly...

Renzo is exactly what a perfect neighborhood restaurant should be (Charleston City Paper) Jun06

Renzo is exactly wha...

In a town teaming with establishments serving small, thoughtful, farm-to-table dishes, it’s hard to stand out. Renzo, employing a seeming mantra of originality squared, has found a niche. It’s the bastard child of a well-heeled Spanish/Italian chef and a mad scientist. Not...

Creativity Reigns at Tu (Resy) Jun06

Creativity Reigns at...

Chef Joshua Walker of Tu began his career in design—working as an artist and designer in New York, prior to parlaying that creative vision to restaurants—and it’s a background that shines through at each of his establishments. The first, Xiao Bao Biscuit, a Pan-Asian eatery co-owned by...

There’s something for everyone, even pups, at Mainland Container Co. (Charleston City Paper) May30

There’s someth...

There’s dog friendly, and then there’s Mainland Container Co. “Four-legged friends!?” my dining companion read aloud, visibly aghast. “Why would they write it like that? That’s horrible! And chickens don’t have four… Oh.” Yep. Mainland...

Cannon Green menu needs time to mature (Charleston City Paper) May23

Cannon Green menu ne...

Walking into Cannon Green is like arriving at a perpetual garden party. With its moss-like chair cushions and charming country house facade, the bright, airy space is evocative of both a stage set and a putting green. The restaurant is undeniably beautiful, filled with reclaimed heart pine...

Peninsula Grill continues to impress 21 years on (Charleston City Paper) May16

Peninsula Grill cont...

There are milestones in life that require a fancy steak. Or at least the kind of place where one can get a fancy steak. If you’re in the midst of such an occasion, Peninsula Grill has got you covered. At the same time, Peninsula Grill is also something of a local institution. If you...

At Saltwater Cowboys, it’s the view that’s worth the wait (Charleston City Paper) May09

At Saltwater Cowboys...

If you’ve ever had any doubts about the validity of the old “location, location, location” adage, try to get a table at Saltwater Cowboys on Shem Creek. Be sure to bring a light snack, some correspondence you’ve been meaning to address, and a deck of cards, because the...

Millers All Day is great any time of day (Charleston City Paper) May02

Millers All Day is g...

Sometime in the last decade, large groups of strangers began standing in line on Sunday mornings. Gathering in hordes that often snake around city blocks, these spontaneous societies don’t congregate for religious or political reasons, but for access to bottomless mimosas and a variety...

Great patios and a super slaw are Tattooed Senorita’s selling points (Charleston City Paper) Apr18

Great patios and a s...

Overlooking the marsh at the intersection of Old Folly Beach and Folly roads, Tattooed Senorita Cantina is sure to beckon anyone crawling by in sun-worship-related traffic. But this is no mirage, and the casual bar/restaurant offers plentiful seating in a range of ambiances. There are four...

FIG Chef Mike Lata on Hospitality (Resy) Apr12

FIG Chef Mike Lata o...

In 2003, Chef Mike Lata and co-owner Adam Nemirow opened the now-iconic FIG. “What we stand for goes back to the beginning when we first started FIG,” Lata recalled. “We were in a city where the fine dining restaurants were very elite and exclusive, and their check average – as well as the...

Edmund’s Oast Brewing Co. can hold its own (Charleston City Paper) Apr04

Edmund’s Oast ...

Just a little more than a half-mile from the original location on Morrison Drive, Edmund’s Oast Brewing Co. might at first seem a little redundant. Was it such a good idea to situate the two related establishments so close to one another? In the simplest terms, yes. Because where Edmund...

South Seas Sushi navigates troubled, albeit creative, waters (Charleston City Paper) Mar28

South Seas Sushi nav...

I kind of wish South Seas Sushi had been themed more like a speakeasy. Don’t get me wrong, the latest expansion of the South Seas Tiki Lounge and broader Oasis project oozes kitschy Asian cuteness. From its high, flowery paper parasol-covered ceiling to the playfully named dishes coming...

At The Getaway, the confit pork and ropa vieja outshine the spotty service (Charleston City Paper) Mar21

At The Getaway, the ...

The Getaway, Top Chef alum Emily Hahn’s new venture since leaving Warehouse, brings something different to King Street: A Latin American-inspired cabana bar. Formerly King Dusko, the space has been transformed into a hip, welcoming environment with the added bonus of an outdoor patio in...

One Broad Street lives up to its architecture (Charleston City Paper) Mar14

One Broad Street liv...

The first thing you need to know about One Broad Street is that it occupies a truly gorgeous former bank building at the T-bone of East Bay and Broad streets. It’s a remarkable restoration, two years in the making, and worth a stop just to gawk at the ornate trim. The second thing you...

Félix Chef Elizabeth Schultenover nails Parisian small plates (Charleston City Paper) Mar07

Félix Chef Elizabeth...

Front and center on their swanky website — well, right below the martini-quaffing frog GIF — Félix Cocktails et Cuisine declares its intent to serve “creative cocktails and small plates, all with the flare [sic] of today’s Paris.” Hardly a candle in the wind, Félix has...

Making culinary dreams come true in Charleston sometimes means being an itinerant chef (Charleston City Paper) Feb28

Making culinary drea...

In 2007, Los Angeles Chef Ludo Lefebvre introduced Ludo Bites, a series of temporary eateries that opened randomly across the city, lasted a few days or weeks, and then disappeared. Over the next decade, this trend spread, and a new term — as well as a culinary movement — was born. Pop-up...

With its unorthodox flavors, Tu can’t be pinned down (Charleston City Paper) Feb21

With its unorthodox ...

Let’s get real: Tu is cooler than me, and odds are it’s got one up on you. That’s okay though. As we all know, being seen with someone a little out of your league just improves your own mystique. And Tu is all that. Unabashedly hip, chic, and confounding, the menu reads...

Black Wood Smokehouse brings the smoke and the fire (Charleston City Paper) Feb06

Black Wood Smokehous...

Here is the equation. I’ll let you do the math. Strip mall + Barbecue Joint + West Ashley + Location that has changed hands more times than the Potato Head family = Cue Jaws theme song, right? But nope. It turns out this is some of that new math — the kind that doesn’t make any...

Purlieu is the French-inspired restaurant we’ve been waiting for (Charleston City Paper) Jan31

Purlieu is the Frenc...

Although I may not live long enough to see humanity achieve Star Trek-like teleportation abilities, a visit to John Zucker’s Purlieu is almost like living in the future. Beam yourself into the chic, tiny bistro, situated at the corners of President and Fishburne streets, and...

Warehouse continues to serve A+ bar eats under chef Jason Daly (Charleston City Paper) Jan17

Warehouse continues ...

Last August, shortly after appearing on Top Chef Charleston, Warehouse’s executive chef Emily Hahn announced that she would be leaving the popular bar to pursue a new project. Soon thereafter, Chef Jason Daly took over her post. Relocating from a remote island off of Maine, Daly...

Basic Kitchen serves up pleasing, mindful eats (Charleston City Paper) Jan03

Basic Kitchen serves...

In the common vernacular, to call anyone “basic” is pretty much an insult, indicating that one is an Uggs-wearing, pumpkin spice latte-loving simpleton content to try to keep up with the Kardashians. Although there’s house kombucha ($5), a smattering of smoothies and juices...

At NICO Oysters + Seafood, stick to the the fruits de mer (Charleston City Paper) Dec20

At NICO Oysters + Se...

Last January, roughly six months after leaving his near decade-long post at Fish, Chef Nico Romo announced he would be launching his own venture in the spring. Spring turned to summer and the “Coming soon!” sign continued to tease — if not torment — anyone driving down Coleman...

Wood & Grain is pizza heavy, but it’s the seafood that shines (Charleston City Paper) Dec13

Wood & Grain is...

Whoever first said ‘location, location, location’ probably didn’t have Wood & Grain in mind. Formerly the site of a nail spa in a strip mall off Shelmore, the restaurant has been strikingly transformed into a chic, sophisticated space. Set two doors down from sister...

What Ink N Ivy lacks in charming decor, it makes up for in solid bar fare (Charleston City Paper) Nov29

What Ink N Ivy lacks...

Having heard such foreboding utterances as “it’s like Ed Hardy threw up in there,” I must say I was quite relieved by my own first venture into Ink N Ivy. Where I had feared a schizophrenic, technicolor tattoo hallucination, the open space is surprisingly low-key, with high...