Ode to Oysters

Oysters are everywhere! Check out these 13 oyster-eating options available around town.
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Grounds for Hope

Be 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 Fare

Shine 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 Cane

Take 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 [...]

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 Specialist

If 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 [...]

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.