Muse | Charleston Magazine Dining Guide
Occupying a charming Italianate single house, this restaurant and wine bar serves up Mediterranean cuisine, combining pasta, dates, and Eastern spices with seafood and meats, which creates a happy harmony of flavors. Plus you can count on a handful of Italian standbys: carbonara, tagliatelle Bolognese, and veal scaloppini.
Learn the history behind the Holy City’s church steeples
When St. Philip’s steeple was added between 1848 and 1850, a beacon was installed that served as the rear marker in a set of lights that led vessels from Fort Sumter to the city. The beam remained active until 1915. Peals of Glory Steeples also operate as bell towers, and while some churches ring only one bell as a call to worship, others ...
Charleston Magazine Dining Guide
MAP OF LOCATIONS. Dining Guide Pricing. Average price per dinner entrée. (lunch, if dinner isn’t served) $ = Under $15. $$ = $15 to $25.
Charleston Grill | Charleston Magazine Dining Guide
A white-table cloth stalwart, this dining room still wows with impeccable service, stellar wine list, and chef Suzy Castelloe’s Lowcountry-meets-global influences menu. A plate of ACE Basin oysters shines with a merlot mignonette, as does Moroccoan carrot soup, tender venison in a Madeira reduction, and a flounder a la plancha with brown butter and capers.
Slightly North of Broad (S.N.O.B.) | Charleston Magazine Dining …
This eclectic eatery in an 18th-century warehouse remains a local favorite after two decades of service. Shrimp and grits with house-made sausage and country ham and grilled tuna topped with fried oysters are standouts. Photo Credits: Andrew Cebulka
How To Make Lowcountry Chicken Bog - Charleston Magazine
Heat the butter and peanut oil over medium heat in a medium ovenproof pot with a cover. Add the chicken thighs and saute for about two minutes per side or until nicely browned. Remove the thighs, season with salt and pepper to taste, and reserve. Pour off all the butter, oil, and juices except for two tablespoons.
15 Minutes With: Restaurateur Jesse Sandole talks all things 167 ...
CM: Tell us about growing up in New England. JS: As a little kid, I would help my dad at his wholesale seafood company making deliveries and working the retail store. As the story goes, he once went out fishing for a weekend trip to Nantucket and caught what he describes as “a truckload of striped bass.” He started making more trips going door-to-door to restaurants selling
Recipe for Happiness: The Late Show’s Stephen ... - Charleston Mag
He wooed her with shrimp paste. She appalled him with a metal spoon. Well, by stirring a nonstick pan with one, which evidently became a sore subject—as in, “Oh, the spoon story again!” He, not surprisingly, loves kitchen improv, brilliantly winging it with saucy wit. She stays on script, prefering to follow orderly instructions. “I like steps,” writes Evelyn “Evie” Colbert in
Taco Boy - Charleston Magazine Dining Guide
With the same festive feel as its Folly Beach sister—and a matching menu of tasty tacos, quesadillas, queso, margaritas, and more—the downtown outpost offers indoor and outdoor spaces ideal for family dinners and happy hour revelers alike.
In his second book, “Gullah Spirit: The Art of Jonathan Green,” the ...
Twenty-five years after Gullah Images, artist Jonathan Green releases his Gullah Spirit (USC Press, November 2021). It’s all here: the billowing laundry and skirts. Scarves dancing in the wind. Hats and more hats—regal, elegant, crowned. There are stripes and dots and diamond shapes amid jubilant primary colors. There are church pews and church ladies; farmers and fields;