CHARLESTON (1)2

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Places to Eat

CharlestonGrit.com

  • Charleston’s newest collaborative food pop-up is on the block

    By Lauren Furey There is a “certified meat ninja” in town by the name of Blair Machado. The chef and butcher who earned his nickname from his sustainable, nose-to-tail, whole animal butchery, Farmstead Co., has cooked up Charleston’s newest pop-up series: Nomadic. He describes it as "a community-first supper club where guest chefs and local farms collaborate to celebrate fresh and sustainable eating in Charleston."&nbs […]

  • Pink Cactus owner brings interior-Mexican cuisine to Charleston

    By Brooke Warden From the first moment I tasted interior-Mexican cuisine, I knew it would be well-received in Charleston. My fascination with Oaxacan cuisine began when traveling throughout Mexico. I fell in love with the unique flavors like dried chiles and heirloom corn that serve as the foundation for many traditional dishes. The nightlife I discovered on that same trip inspired the concept for Pink Cactus.&nbs […]

  • HIDDEN F&B: Will Milton, FIG Garde Manger

    By Helen Mitternight (Editors Note: Charleston is such a foodie town that food and beverage superstars are hiding in plain sight, out of the James Beard limelight, but still very much creating and serving amazing food and drinks. This series profiles Charleston’s “hidden F&Bs.”) […]

  • RECIPE: Soft-Baked Spiced Pumpkin Biscotti

    By Lauren Furey Biscotti, the twice-baked cookies originally from Italy, sometimes have a negative feeling attached to them, as people recall their dry texture and bland flavor. Growing up, my Nana used to give me chocolate and almond biscotti, which, to me, redefined them. My soft-baked spiced pumpkin biscotti have a crackly sugar coating and soft inside. They pair nicely with a cup of coffee, or even crumbled atop yogurt or ice cream. Freezable, these biscotti will grace you with warm spice flavors whenever you need them. 4 tablespoons softened butter, unsalted […]

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