Situated in South Carolinaâ€™s bucolic Lowcountry, the Charleston area is a veritable living museum, thanks to pretty, preserved antebellum public buildings, mansions and plantations, lamp-lit cobblestone streets, the restored Historic Charleston City Market, and renowned restaurants serving farm- and sea-to-table southern cuisine the way it was prepared in the Lowcountry centuries earlier.
The craft cocktail scene in this ‘Holy City’ by the sea will give you plenty of reasons to say â€śamen.â€ť
Welcome to the photo series Eater Scenes, in which Eater photographers visit some of the country’s great restaurants to capture them at a certain, and very specific, point in the day. Here now, Daniel Krieger at Husk in Charleston, SC.
The South Carolina city of Charleston is well known for its Southern charm. But it’s now attracting a new, creative class of chefs, artisans and designers
Still not sure what youâ€™re doing on New Yearâ€™s Eve? Get inspired by the fabulous getaway plans of the fashion worldâ€™s top designers and tastemakers. (And then check out these last-minute getaway ideas).
Why is Charleston Americaâ€™s favorite city? Christian L. Wright returns to her ancestral home to dish with the local gentry and finds an irresistible new buzz in the air
With its satisfying dishes and whole-fam-can-join vibe, brunch is without a doubt our favorite part of the weekend. Thatâ€™s why we scoured the U.S. for the latest and tastiest offeringsâ€”from cereal-covered French toast to deep-fried pig earsâ€”that will make this weekly ritual even more special. Our top 12 are all classics, but each has an unexpected or decadent twist that takes it to the next level of scrumptious. Get inspired and take notes on these drool-worthy dishes, whether you track them down or create your own versions at home.
They donâ€™t cook Southern food in the Carolinas. They cook their food. Ever heard of Tom Thumb? This Christmas season treat is a celebration sausage. Just stuff a hog appendix with spicy ground pork and fat at Thanksgiving and hang it in the smokehouse. Then poach, slice, and pan-fry. Donâ€™t forget to save the cooking liquid for the peas and collard greens. It’s a tradition that could have been lost had North Carolina Chef Vivian Howard not come home to cook down east in Kinston. Recognizing the huge responsibility of a Southern chef, she revived the heirloom sausage by talking to an old country butcher and by probing her fatherâ€™s memories.