EAT + DRINK
TRIED & TRUE
CANTINA 76
Inventive tacos like chicken pesto and surf and turf are filled with South Carolina produce at the Freshfields Village location of this local favorite. cantina76.com
CHERRYWOOD BBQ & ALE HOUSE
Look for Southern barbecue burgers and baby back ribs plus mac and cheese and barbecue nachos here. Patio seats offer views of the course. kiawahresort.com
THE CO-OP
With their newest location on Kiawah, the Co-Op brings its famous frosé and hearty breakfast and lunch bites to Freshfields Village.thecoopsi.com
FORTYEIGHT WINE BAR & KITCHEN
Though named for its 48 wines by the glass, we know it for its top-notch wine pairing dinners and its fully stocked retail space. fortyeightwinebar.com
HEGE'S RESTAURANT
This classic French bistro puts out classy plates like escargot, mussels, and pork rillettes. There's also an extensive wine list. hegesrestaurantsc.com
JASMINE PORCH
Located in the Sanctuary, this is the tried-and-true spot for down-home cooking on Kiawah Island. Enjoy refined Lowcountry classics for breakfast, lunch, and dinner-the shrimp and grits is available all day. kiawahresort.com
THE PLAYERS' PUB
Diese Geschichte stammt aus der Charleston Insider's Guide 2023-Ausgabe von The Local Palate.
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Diese Geschichte stammt aus der Charleston Insider's Guide 2023-Ausgabe von The Local Palate.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
Dinner Party Dining
This Charleston restaurant takes a new approach to the chef's tasting menu
Las Islas Bonitas
Author and documentarian Von Diaz celebrates the traditional cooking techniques of tropical islands
Well-Versed
Lenoir in Austin serves up cocktails made mostly without liquor
Core of the Matter
Peeling back the layers of history gives this Mississippi café owner his purpose
Port Side
Find neighborhood charm, nautical history, and an artistic streak in Norfolk, Virginia
Chasing Pleasure in Portugal
Called across the sea, a consummate host considers her true calling
Smoke Signals
The next generation takes over Benton’s
Two Scoops of Nostalgia
This popular ice cream flavor at Crank Boom tastes like the real thing
WHY AREN'T WE EATING MORE WILD-CAUGHT SHRIMP?
Americans are eating more shrimp than ever, up to 5 pounds per capita per year—but it’s not the shrimp most of them think they’re eating
a better bean
Why we’re up for a new take on butter beans