rye

By the time people like us discover it, the cool crowd may have moved on

"........I love the sound of the knife on a wood cutting board." -Chef Beverly states

What's coming in what we're drinking

Locals usually think of the area around Market Street as a place for cruise ship tourists and memento seekers, not as a spot where some of the city's most exciting restaurants might be hidden. However, executive chef Adam Hodgson and owner-operator Patrick Whaley of the modern and dynamic eatery 5Church have set out to change all that.

Charleston Grit Editor Hooper Schultz and Photographer Anna Ward got the chance to experience an evening of adventurous cuisine from some of the Southeast's most well-known restaurants (and one New York establishment) and beverages from several regional purveyors when we were invited to Charleston Wine + Food's The Roasted Goat event last night.

Barony Tavern's recently added lunch and tavern menu offers interesting twists on everyday lunch items.

Get your free cocktails at 492 tonight, then learn how to make them tomorrow at Butcher & Bee

A Commune dinner is all about creativity, community, and getting out of your comfort zone.

One would hope that a restaurant called "Prohibition" would be free of the alcoholic temptations and bedevilment that runs rampant in our city, but not even it is safe from the pervasive influence of the liquor traffickers.

"King Cocktail" Dale DeGroff imparts his knowledge on the history and use of bitters in an educational tasting seminar.

The fashion-filled bootcamp continues! Here's the behind-the-scenes breakdown from yesterday—from custom fit duds from Mychael Knight to tales of the over-served at the Rarebit after party

I wanted to see what the taste difference is between GF and regular fare—here's my take, from table bread all the way to a sweet, sweet creme brulee