Food & Wine

WHEN THE LIVIN’ IS EASY

One thing we know for sure: Vinho Verde wines are not green—citrine, pink or red they may be, but never green.
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THE RIGHT MIX

When a restaurant has dominated a corner overlooking two of Charleston’s busiest streets for nearly two decades, it’s doing something right.
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RENAISSANCE

It may well have been the Phoenicians who first grew wine in Sicily. The ancient mariners founded colonies in the western part of the island as early as 1000 B.C.—including what became the cities of Marsala and Palermo.
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Poetry in a Bottle

He liked to write using green ink, an odd choice for a dedicated Communist like Neruda. Why not use colors traditionally associated with his comrades on the Left—black or blood red? No, he was a poet and a romantic. His ideas flowed best in sustainable green, which was for him the color of hope and desire.
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East Meets West

Our Lowcountry winters provide just enough chill to make me crave a rich cassoulet while consumed in a cozy banquette with a friend or two. Who doesn’t love the homey comfort of chicken and dumplings—braised slowly into heartwarming heaven and served bistro style? Union Provisions fills the bill, combining laid-back West Coast chic and time-honored techniques to bring guests an American spin on the traditional French brasserie.
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Reds of Rioja

All Rioja is divided into three parts. Rioja Baja is the lowest of them, approximately 200 meters above sea level; Rioja Alta is the highest, rising to 800 meters; Rioja Alavesa is in between. The three Riojan zones hug the Ebro River for about 100 kilometers as it meanders down from the mountains in northern Spain toward the Mediterranean Sea.
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Making a Splash

Our endless Southern summers showcase the best the Lowcountry has to offer: glistening whitesand shores, teeming with sun worshipers, wind-surfers and boaters of all kinds—and the surrounding coastal waters, teeming with blue crab, the best shrimp in the East and fish of all kinds. With a longstanding reputation for good waves and plenty of fun dives, Folly Beach is considered by many to have Charleston’s best beach scene. And Rita’s Seaside Grille is vying to be the new darling of the shabby-chic seaside town locals call the “Edge of America.”
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Three Chardonnays

Authors just love Chardonnay. They write about it all the time. In the more than 12 million books Google has digitized so far, Chardonnay is mentioned more often than any other wine varietal.
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Thoughts From a Place Called Home

Nothing more defines the heart and soul of a Southern home than the front porch and momma’s cooking.
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SOMETHING’S COOKING

Known as the Lowcountry’s most complete kitchen store, The Coastal Cupboard, in Mt. Pleasant’s Belle Hall Shopping Center, is a foodie paradise, stocked with gourmet…

Orvieto Wine

There are many fascinating things to see in Orvieto—the Etruscan necropolis, stunning frescoes in the cathedral, St. Patrick’s Well—all legacies of the city’s long and tumultuous history.
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Southern-Style Seafood

When you’re yearning for an iconic seafood platter served up Southern style in a setting equally iconic, R.B.’s is the place to go. The rambling restaurant is perched on prime waterfront property overlooking historic Shem Creek, where working shrimp boats, playing dolphins and Lowcountry sunsets come and go with the daily tides.
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Heretical Wines

Somebody must have been telling lies about the Cathars. A hodgepodge of peaceable ascetics who held admittedly quirky views about sacraments and such things, they lived quietly in parts of northern Italy, Spain and—especially—in Languedoc, in the south of France, between the 12th and 14th centuries. Somehow they fell afoul of the church.
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Something for Everyone

When talk turns to the table and artisanal meat enters the conversation, Craig Deihl’s name is quick to come up. The executive chef of Cypress Lowcountry Grille, Deihl has been at the forefront of charcuterie production in Charleston since 2007, partnering with local, sustainable farms and making the most of pastured pork and beef from nose to tail.
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Restaurateur Steve Palmer

Restaurants have been a part of Steve Palmer’s life since he started work as a dishwasher at age 13. In 2009, when he began working with Oak Steakhouse, he formed the Charleston- based hospitality group The Indigo Road.
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For Signature Events

When planning the perfect party, you don’t want to mess around with libations. That’s why Boris Van Dyck should be the first person on your guest list.
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Classic Chianti

Thomas Mann had things about right. “Deep is the well of the past,” he wrote. “Should one not call it bottomless?”
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Steaks with Sizzle

A tradition born in the kitchen of Grill 225—Market Pavilion Hotel’s luxe destination restaurant—sums up the ethos of the Charleston landmark: a hand-rolled cookie called koulourakia is left at every bedside during turndown service, replacing the ubiquitous chocolate or mint candy.
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