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Peninsula Grill
Gorgeous plates and sumptuous food remain the order of the day at Peninsula Grill -
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Halls Chophouse
The dry-aged new york steak is the star of the show at this high-end steakhouse. -
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The Original Ms. Rose's
Fresh swordfish from Cherry Point with butternut squash puree, brussels sprouts, pecan vinaigrette, and puffed rice -
The Lot
The Farmer's Pick Plate -
Why do we eat out? Robert Moss ponders this question in his essay about the approachability and “chefiness” of food. He dines out for the same reasons I do. To find something new. To see a chef’s point of view. To experience something memorable. It’s too easy to make macaroni and cheese at home, or grill a steak, or toss together a fresh salad. What’s not easy is finding topnotch ingredients, or taking several days to make one dish with many components, or composing a perfectly balanced and beautiful plate. That’s why we save our money and go to the best restaurants with the most serious chefs. To get a taste of something extraordinary and have our minds blown by someone’s creativity and talent. I recently had a dish that did just that. It was made with the most exquisite vegetables and put together with tremendous care and thought. As soon as I saw it on the menu I wanted it — the nine-vegetable salad at FIG. Each veggie, at the height of its flavor, was painstakingly prepared — some were pickled, others blanched, some served raw — and they all came together in a perfectly composed salad I’d never dare spend so much time on at home. It was a magical dish that made me appreciate the chef’s skill and care with vegetables. And it made me happy that I was able to experience it. So that’s why I go out to eat. For dishes like the 9-vegetable salad at FIG. —Stephanie Barna
Upscale Dining
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Circa 1886
Modern American -
Halls Chophouse
Steakhouse -
Fulton Five
Italian -
The Ocean Room
Steakhouse
Casual Fine Dining
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Fleet Landing
Seafood -
Sermet's Downtown
Mediterranean -
Bin 152
Wine Bar -
The Grocery
Modern American
Neighborhood Favorites
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Coleman Public House
Bar -
Tattooed Moose
Delis + Sandwiches -
Heart Woodfire Kitchen
Modern American -
Vespa Pizzeria
Pizza
Cheap Eats
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D'Allesandro's Pizza
Pizza -
Dell'z Deli
Delis + Sandwiches -
Mercury Bar
Tapas Bar -
Sesame Burgers & Beer
Burgers
Cocktail Bars
Food Trucks
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Autobanh Food Truck
Food Trucks
At the Dog and Duck Pub in Mt. Pleasant (1117 Park West Blvd., 843-881-3056), manager Justin Carter comes out of the kitchen wearing a gas mask and gloves and carrying a platter with a dozen wings on it. They are covered in a thick red sauce that unleashes waves of gaseous heat that you can smell from across the room. — Eric Doksa
Progress does not always connote forward motion. When man discovered how to create fire, civilization (and cuisine) immediately took a giant leap ahead. That was progress. — Stratton Lawrence
Once upon a time, the notion of fire and cocktails was relegated to the novelty of Flaming Dr. Pepper shots and jiggers of blazing Sambuca — the kind of drinks that, with one misstep, might require a visit from the fire department or a trip to the emergency room. — Robert Moss
Joe Raya, the co-owner and chief bartender at the Gin Joint, has stocked his establishment with a full-on arsenal of serious ice-making gear. There's the Japanese aluminum-alloy ice sphere mold, and the persnickety Kold-Draft machine that makes perfectly square 1½ inch cubes and crushes them to smithereens with the flip of a switch. But the Clinebell CB300x2 takes it to an entirely different plane. — Robert Moss
The latest buzz among those in the culinary know is about cooking over live fire. Of course, this isn't a new phenomenon — several sources cite that fire was first used as a cooking medium over 1 million years ago. — Nathan Thurston
Arguing the virtues of a great pizza is futile — deep-dish vs. thin crust, marinara vs. white, Chicago vs. New York. There is no right answer because when done correctly, they're all wonderful. Pizza is a common denominator in American society. Only its ingredients and preparation style are divisive. — Stratton Lawrence
Dessert has earned a reputation for being the cute kid in class. Sweet and unassuming, it's a simple and satisfying way to wrap up even the most dramatic meal. Yet a growing number of pastry chefs are no longer willing to accept this innocent stereotype. They're tapping into dessert's dark side by digging up smoky and icy-hot flavors often reserved for the main course, creating memorable dishes that more than compete with the rest of the meal. — Erica Jackson Curran
A lot has happened in the Charleston dining world since last summer. Of course, one could make that statement every year. Old restaurants close their doors and new ventures take their places. One chef gets tossed out of a noted kitchen, and another is lured away from a rival to fill the vacancy. This time around, though, it's more than just the usual turnover in an ever-changing industry. Something fundamental has shifted in local dining, and we've entered a new phase of our city's modern culinary history. — Robert Moss
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Hank's Seafood Restaurant
Good food and service. Apparently we have gone to the wrong restaurants before now because… -tcrump
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Verde
Healthy, delicious, fast food with the best cookies in the world and Boylan soda! So… -Claire Vernon O'Bryan
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Bagel Café
Well for starters jwfscmtp ur dumb i was born n raised on James island bagle… -Manda Panda
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Dell'z Uptown
I really like the spot. They have great food and a terrific atmosphere. -pizzaben
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Hominy Grill
I will preface this review by saying we went on Father's Day, so I knew… -yournamehere
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The Craftsmen was well worth the wait
A 48-Tap Paradise
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Eat This Tonight: light, spicy, and cool summer fare
From Fiery Chilis to Iced Thai Tea
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Anticipation is building for Warehouse
The people that you see in the neighborhood
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Dell'z Uptown gets funky in the Westside
Dell'z takes over familiar Rutledge Ave. spot near Crosstown
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NY loves Wine Awesomeness
WattsUp!
