Ode to OystersOysters are everywhere! Check out these 13 oyster-eating options available around town.
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Grounds for HopeBe sure to drop by Hope and Union where attention to detail raises the bar for coffee in town. Single origin organic coffees are brewed by the cup in Chemex vessels. Organic milk and dairy are stored in glass bottles. Only seasonal coffees from some of the finest organic beans in the world are served, [...]
Int’l Street FareShine spotlights international street fare with flavorful renditions of Middle Eastern falafel with tangy yogurt, house made South American Arepas, Korean Bulgogi with rice and dipping sauce. The menu is truly of this world. Served lunch through dinner. $7-$9.
Rais’n CaneTake a weekend afternoon drive out to Rosebank Farms this fall/winter for a taste of Sidi Limehouse’s molasses. From stalk to jar he does it all.
Sugar Cane became a valuable Carolina export after it was introduced from the Carribean. It thrives in the subtropical climate of coastal SC and became an imp ortant part of [...]
SHINEOne of Charleston’s most stylish restaurant interiors, this spot on Upper King draws a great happy hour crowd
Ali BabasFresh Lebanese & Turkish
Soft Shell Crabs are inside this truck!Capers White
When we began to talk to chefs and others in town about seafood one of the names we heard again and again was Raul’s Seafood, purveyors of pristine stone claws, shrimp, crabs, and fish. We drove out to meet Kimberly and Bobby Carroll, the owners, at their new location on the dock of Shem [...]
Chef Craig Deihl: Special Fish SpecialistIf you are interested in trying local fish less commonly found on menus around town, may we suggest Cypress. The founding chef there, Craig Deihl is known for elegantly balanced daily specials of species his customers may not have tried. And, he’s not afraid of the obstacles—he doesn’t balk at the labor it takes to gut a 1 1/2 pound vermilion or a small [...]
Seared PerfectionTo sear a filet of fish you need a well-seasoned, heavy duty, French steel pan. (See “Chef’s Secret”.) Searing or browning, also know as the Maillard reaction, caramelizes the natural sugars and proteins on the surface of the fish (or meat) and gives it more profound flavor. You also need a good exhaust fan or some open windows in the kitchen as high heat cooking can produce a lot of smoke.
The Engine behind the Grill!An INTERVIEW with Robert Stehling
2008 James Beard Award Winner “Best Chef Southeast”
Chef Stehling works on his 1969 Plymouth Barricuda on a well deserved day off! Robert Stehling spends a lot of time under the hood and over the grill and we don’t mean just at Hominy Grill, we mean his 1968 Plymouth Barracuda. We spoke with him about his vintage ride and a few other things.
