EAT + DRINK
NEW & NOTEWORTHY
BEARCAT
Executive chef George Kovach's background working in Michelin-starred restaurants is on full display here at this long-anticipated project. Terrine of rabbit and heritage pork belly with mushrooms, mustard, and peas characterizes a menu heavy with "bar snacks."
bearcatrestaurant.com
COLD SHOULDER GOURMET
Partnering with Smoking Goose Meatery and local producers King Tide Farms and Saffron Bakery, this sandwich shop is atypical in the best way, with sandwiches like wagyu beef bologna and pig and fig pâté.
coldshouldergourmet.com
THE GARDEN
Charles Towne Fermentory's brand-new taproom and beer garden boasts a covered outdoor deck, yard games, and food trucks along with their brews. To go directly to their parking lot, plug in 1343 Ashley River Road on your GPS.
chsfermentory.com/thegarden
HUGH BABY'S
Pitmaster Pat Martin's burgers, hot dogs, and fried chicken and barbecue sandwiches, along with fries and shakes, are now available in the first location outside Nashville. Come hungry and get extra comeback sauce on the side.
hughbabys.com
LA BONNE FRANQUETTE
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.
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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