Jackrabbit Filly has a long future ahead of it in Park Circle – Charleston City Paper Feb19

Jackrabbit Filly has...

An iconic moment in subculture, reinvented. Gulp Fiction Vincent: What the fried rice is this place? Mia: This is “Jackrabbit Filly.” A Genghis man should love it. Vincent: Come on, Mia. Let’s go and get some marinated mackerel ($13). Mia: You can get marinated mackerel...

Dashi’s irreverent mashup of cuisines is at once weird and wonderful (Charleston City Paper) Dec11

Dashi’s irreve...

They say a good chef will rise to any challenge. Legend has it, while at an impromptu late-night get together, Mario Batali saved the day by preparing foie gras accompanied with an ad-libbed reduction of orange Nehi soda and Starburst fruit candies (no word on any sexual harassment, but...

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.”...

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....

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...

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...

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,...

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...