As I stumbled around making coffee that morning, the announcer on the local classical music station mentioned that it was the birthday of Stanley Kubrick,…
One of Charleston’s newest brew pubs is a beer lover’s haven and so much more. In a mammoth space on Daniel Island, Dockery’s is blending…
One of Broad Street’s newest addresses is home to a restaurant determined to upend the status quo—not exactly what its name suggests. Just shy of…
Cabernet Sauvignon has been described as the world’s “most renowned” varietal. We tasted several Cabernet Sauvignon wines to see how winemakers have responded to this inspirational grape.
When the decision was made to shutter Fish Restaurant after a 17- year run on King Street, owner Patrick Properties Hospitality Group (PPHG) embraced it as an opportunity. PPHG had been developing a concept that would showcase the 19th-century property and the company’s reputation for historic preservation in Charleston. Dubbed Parcel 32, after the block’s designation on an 1888 map, the reimagined restaurant would tell a story of the city’s history and multinational food culture.
There’s no better time to be outside in the Lowcountry than now, when temperatures begin to fall. And there’s no better place to celebrate the season than at one of Charleston’s rooftop eateries. Balao Seafood Legend opened its doors earlier this year, a welcome addition to Charleston’s skyline.
Old-time religion meets old-time wine meets new-time wine
In Charleston, the competition for hearts and stomachs is fierce. The Holy City has been attracting national attention and culinary talent ever since Hurricane Hugo ushered in a renaissance that raised the bar for Southern food throughout the region.
Traversed by the Aude River, not far upstream from picturesque Carcassonne, the city of Limoux sits serenely on the shoulders of the Pyrenees in southern Languedoc.
“Our goal is to have people feel good when they leave, but not necessarily know why,” Patrick Whalen, owner of 5Church says to me. Based on the restaurant’s rave reviews, that strategy is clearly working.
He was one of the more colorful actors of his generation, a larger-than-life guy with “mythic presence, an image of beatific stoicism, grace under fire” and “wry unflappability in the face of life’s ever-threatening absurdities.” In short, Robert Mitchum was a big star.
Terroir. What is it exactly? According to Jancis Robinson’s Oxford Companion to Wine, terroir is the “much discussed term for the total natural environment of any viticultural site. No precise English equivalent exists for this quintessentially French term and concept.”
Gorgeous new digs are turning heads at one of Charleston’s latest entrants to the downtown restaurant scene, and the menu is getting its share of attention, too.
Our iconic American Thanksgiving celebration commemorates the travails and eventual triumphs of a band of English nonconformists who landed in what is now Massachusetts in December of 1620.
We had just devoured the last bite of Pavlova (more about that later) and were ready for a little exercise when executive chef Josh Keeler stepped away from the exhibition kitchen and appeared at our table, offering to take us on a tour of 492.
Cork. What a wonderful substance! It’s sustainable (it grows on trees) and versatile. Impermeable, buoyant, elastic, and with fire retardant properties, cork can be used to make all manner of products—everything from classy flooring to cladding for buildings.
Whether you’re hunting down a hot spot for dinner or a space to say, “I do,” consider a visit to the Old Village Post House Inn.
The quilted landscape of western Sicily stretched out before me—a patch of vines here, a square of silvery-green olive trees there, a rectangle of young grain in the distance.
Things are changing in Sicily. If you are familiar with Giuseppe Tomasi di Lampedusa’s wondrous novel, The Leopard, or the movie it inspired, you may recall what Tancredi Falconeri said to his uncle, Don Fabrizio Corbera.
Muse Restaurant & Wine Bar is a celebration of Mediterranean foods and wine—and so much more.