It’s our tenth-edition year, adding to our ever-groiving list of the best places to drink in ,\merica-places that are singular, harmonious, radiant. Perfect, in other \,Vords. As ah,vays, \\Â·e’re guided by David Woodrich, Esquire’s longtime designated drinker. This year, a focus on cities \Ve’ve underserved lately-and one \ve’ve overlooked almost entirely.
Fried chicken is much loved in America, yes, but many cultures around the world fry chicken with great success. The best part about fried chicken in America is that these countless international styles of fried chicken, be they Korean or Serbian or anything else, are embraced, and restaurants that serve them have earned their spots […]
Fresh shrimp served on a bed of simmered milled corn is a South Carolina classic, but nobody dishes them up better than this historic coastal town. Here are the five best versions
Shane Mitchell hates grits. Thus, she is a heretic in her family,Â whichÂ has 325 yearsâ€™ worth of roots deep in grits country â€” Edisto Island, S.C., to be precise. So The Bitter Southerner asked the impossible of her: Go forth, Shane, and learn to love grits. This is her story.
Who among us has not rolled out of bed late on Saturday or Sunday and texted the one word question to the contact list “brunch?” The breakfast/lunch/mimosa meal isn’t supposed to be complicated, so to reduce any and all work behind the decision, we present the recently updated Eater Charleston brunch map.
In its elegant, historic mansion in downtown Charleston, Husk is chef Sean Brockâ€™s fine dining showcase for his efforts to save heirloom varieties of beans, grains, rice and vegetables.Â
Husk Restaurant, located on Queen Street in historic downtown Charleston, is self-described as a celebration of Southern ingredients. Manning its kitchen is James Beard Award-winning Sean Brock and Lowcountry native Travis Grimes. Their rules? â€śIf it doesnâ€™t come from the South, itâ€™s not coming through the door.â€ť – See more at: http://magazine.inspirato.com/gourmet-wine/husk-lowcountry-cuisine#sthash.nPm0MKrR.dpuf
It feels truer with each year that passes: It becomes more and more difficultÂ to rank Americaâ€™s best restaurants â€” and we say that having done it for half a decade. As interest in dining out increases, and more great chefs train younger good ones, fantastic food continues to spread across America.