Rise and Shine 

Why Charleston keeps coming back for breakfast

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Ruta Smith

Cloudy with a 100 percent of Sunday brunch at these spots after Florence
Cloudy with a 100 percent of Sunday brunch at these spots after Florence Rise and shine

If you've been shaking your head (in your fully powered house) and mumbling "a whole lotta nothin!" about this damn hurricane, you and the rest of the city deserve some strong Bloody Marys and buttery biscuits. Lots of restaurants have, understandably, run out of food over the past few days. — Mary Scott Hardaway


With endless restaurant possibilities, Charleston always comes back for breakfast
With endless restaurant possibilities, Charleston always comes back for breakfast Rise and Shine

It's the quintessential culinary love story: bacon and eggs. They've been through thick and thin — too greasy, too runny, too crispy, too hard — and they've always come out on top. On top of patty melts, breakfast bowls, biscuits, steaks, you name it. — Mary Scott Hardaway


Early Bird Diner serves the masses in short order
Early Bird Diner serves the masses in short order Morning Report

For a decade they've pulled into the diminutive, sometimes-paved lot, hungover and sleep-deprived, wearing the grime of last night on their sleeves like a cry for help: feed us. — Mary Scott Hardaway


Daps Breakfast & Imbibe serves familiar yet creative breakfast fare
Daps Breakfast & Imbibe serves familiar yet creative breakfast fare Breakfast of Champions

Daps Breakfast & Imbibe occupies a bright, Westside single renovated into something straight out of an Urban Outfitters catalog. Effortlessly trendy bordering on so-cool-they're-not-even-trying, the menu similarly focuses on the breakfasts of champions: You know, English muffin egg sandwiches, pancakes, and booze. — Vanessa Wolf


What makes brunch so different from breakfast?
What makes brunch so different from breakfast? Morning Rules

For a definitive take on brunch vs. breakfast in this week's "Rise and Shine" breakfast issue, we turned to two local foodpeople who are always sunny-side up, Xan McLaughlin and Robert Donovan. — Robert Donovan


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