EAT + DRINK
NEW & NOTEWORTHY
THE AZALEA BAR & GARDEN
This new craft cocktail space has a large bar area, a more intimate library, and a gorgeous urban garden. Whether you prefer a whiskey flight, the traditional absinthe drip, or a chocolate mezcal old fashioned, be sure to order the Southern Platter with spiral ham, pepper jelly, and housemade cheese cookies. theazaleabarandgarden.com
BEXLEY FISH & RAW BAR
This menu from Charleston native and former NICO and Kiawah Sanctuary chef Jeremy Holst sources locally for creative small and large seasonal plates, as well as iterations of classics like kimchi grits and South Carolina fried quail with yuzu buttermilk, plus an impressive raw bar selection. bexleysummerville.com
DAY DRINK BRUNCH LOUNGE
Charleston has always had an "any day is a weekend" vibe, and Summerville is no exception. The playful cocktail menu includes Hennywhere But Here -a Hennessy-based mojito riff and the Vacay-Gin, a gin and tonic refreshed with mixed berries. As for food, the menu of small plates means you can try everything. 843.285.5572
LA CUISINE DU CHEVALIER
Tucked into a Knightsville strip mall, this hidden gem offers elegant Lowcountry-French fusion, like the French onion mac and cheese and the Lowcountry bouillabaisse, with a chic wine menu. 843.376.7062
LA RUSTICA ON MAGNOLIA
The menu here from lead chef Hector Arroyo features dishes inspired by the founding Pellegrini family's roots in Patricia, Italy. The calamari in a spicy tomato broth with anchovies and capers is surprising, delicious, and evocative of the entire menu. larusticamagnolia.com
LAURA
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