Highlights from the Southern Barbecue Trail I’ll line up at Aaron Franklin’s a thousand times to eat his brisket, but traveling through Georgia and the Carolinas along the Southern barbecue trail was truly unforgettable. Barbecue has humble beginnings. It’s essentially American, a meal for gatherings that has a diverse range of styles, techniques and influences.… Read More →
Slightly North of Broad By Bob & Sue Flying only slightly under the radar of the big name chefs in town, Frank Lee delivers innovative fare representative of the best in Carolina Low Country cooking. The seasonal soft shell crabs are crusted in cornmeal and served on green pea coulis with a green garlic custard and… Read More →
Robert Stehling’s Top Picks for Charleston For the past decade, chef Robert Stehling’s Low Country fare at the acclaimed Hominy Grill has rivaled the best grandmother food in the South. His Charleston Nasty Biscuit—fried chicken, cheddar and sausage gravy, sandwiched in the perfect biscuit—has a loyal following, as do other favorites like catfish po’ boys,… Read More →
The Holy City Charleston is one of the oldest cities in America. While the food scene in Charleston is filled with innovators and food-forward thinkers, you can always taste the Southern roots and history in its cuisine. From incredible fresh seafood to mouth-watering barbecue to classic Southern dishes with a modern twist, you really can’t… Read More →
True Southern Comfort Located in an unmistakable pink shack on the outskirts of Charleston, Martha Lou’s is the place to get your Southern comfort food groove on. Sean Brock turned me on to this tiny “meat-and-three” a few years ago and I’ve been dreaming about it ever since. Martha Lou and her daughter are cooking delicious food from humble… Read More →
Barbecue Pork Heaven Deep in rural Low Country, Scott’s Bar-B-Que is my favorite barbecue joint in America. You won’t see gas or charcoal at this roadside shack, just pigs, wood and smoke. The Scotts opened the place in 1972, using cooking methods passed down through generations. Pit–master Rodney Scott (who cooked his first pig when he… Read More →
Celebrating Southern Ingredients Located in a historic Queen Anne-style house, Husk exudes Charleston charm with sweeping porches and stately columns, an open kitchen, wood-burning oven and dining rooms accented by reclaimed wood and exposed brick. Chef Sean Brock’s ingredient-driven cuisine is composed entirely of products that are indigenous to the South–some from a farm he established… Read More →
Celebrating Southern Ingredients Located in a historic Queen Anne-style house, Husk exudes Charleston charm with sweeping porches and stately columns, an open kitchen, wood-burning oven and dining rooms accented by reclaimed wood and exposed brick. Chef Sean Brock’s ingredient-driven cuisine is composed entirely of products that are indigenous to the South–some from a farm he established… Read More →
