Food Scene Charleston Podcast Por Inception Point Ai arte de portada

Food Scene Charleston

Food Scene Charleston

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Discover the vibrant culinary world of Charleston with the "Food Scene Charleston" podcast. Dive into engaging conversations and insider insights on the Lowcountry's top chefs, innovative restaurants, and food festivals. Whether you're a local foodie or a curious traveler, this podcast offers a delicious exploration of Charleston's unique flavors and rich culinary heritage. Join us each episode to savor the stories behind the plates and experience the charm of Charleston's food scene firsthand.

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Episodios
  • Charleston's Food Fight: Japanese Takes Over, Italian's Out, and Filipino Flavors Are Stealing the Show

    Charleston's Food Fight: Japanese Takes Over, Italian's Out, and Filipino Flavors Are Stealing the Show
    Jan 17 2026
    Food Scene Charleston

    Charleston's restaurant scene is experiencing a fascinating evolution, blending centuries-old culinary traditions with bold new concepts that are reshaping the city's food identity.

    The most striking trend emerging in Charleston's dining landscape is the rise of Japanese cuisine, even as Italian restaurants face declining prominence. This shift reflects broader changes in the city's restaurant ecosystem, particularly with an influx of acclaimed out-of-town operators bringing fresh perspectives. James Beard Award-nominated chef Nikko Calagalan exemplifies this energy, expanding his Filipino culinary vision with a new restaurant called Bareo, set to open in the Cannonborough-Elliotborough neighborhood. At his flagship restaurant Kultura, Calagalan has captivated diners with signature Filipino dishes like pancit, sisig, and lumpia, while innovating with dishes such as Valenciana, a Filipino-style paella featuring pork, shrimp, and peppers. The restaurant's new cocktail program includes creative offerings like a tequila-based riff on the Yellow Card and the Get Lucky rum daiquiri with pandan syrup.

    Beyond Filipino flavors, Japanese concepts are gaining momentum. Recently opened spots like Shokudô are taking Charleston by storm, offering diners quartet selections of flavorful Japanese dishes. Meanwhile, Quarter French is bringing Lowcountry flavors with a French twist to Broad Street, featuring an all-day bistro concept with indoor-outdoor dining.

    What truly distinguishes Charleston's culinary scene, however, is its unwavering connection to tradition. Iconic dishes like shrimp and grits remain the city's defining plate, appearing on menus from casual eateries to fine dining establishments. She-crab soup, with its delicate bisque and briny roe, continues as an elegant staple credited to William Deas, the cook who first prepared it for President William Taft. Fried green tomatoes, cheese straws, and benne wafers represent generations of culinary heritage rooted in Gullah-Geechee traditions and colonial influences.

    The city's relationship with local ingredients anchors everything. At the Historic Charleston City Market, staples like Carolina Gold rice, stone-ground grits, and crisp benne wafers connect contemporary tables to centuries of Lowcountry cooking. This commitment to sourcing local seafood and produce drives innovative chefs like those at The Grocery, whose "Hands That Feed Us" dinner celebrates local producers and the bounty of the region.

    Charleston's culinary magnetism lies in this beautiful tension between honoring tradition and embracing innovation. The city respects its past while fearlessly experimenting with new cuisines and concepts. For food lovers seeking a destination where heritage and creativity dance together on every plate, Charleston remains essential. The city's restaurants don't simply serve food; they tell stories of resilience, cultural fusion, and an unwavering commitment to excellence that spans generations..


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  • Charleston's Dirty Little Secret: Why Every Chef is Suddenly Obsessed with Filipino Food and Fancy Caviar Sliders

    Charleston's Dirty Little Secret: Why Every Chef is Suddenly Obsessed with Filipino Food and Fancy Caviar Sliders
    Jan 15 2026
    Food Scene Charleston

    **Charleston's Culinary Renaissance: Coastal Flavors Reimagined**

    Listeners, Charleston's food scene pulses with Lowcountry soul and global flair, where fresh shrimp, okra, and heirloom grits meet innovative twists from daring chefs. In January 2026, The Resy Hit List spotlights hotspots like Costa Charleston in Harleston Village, where chef Vinson Petrillo channels coastal Italian vibes with airy spaces near Colonial Lake and dishes like crudo that shift with the sea's bounty. Nearby, Kultura in Cannonborough Elliotborough, led by James Beard-nominated Nikko Cagalanan, elevates Filipino staples—think pancit, sisig, and Valenciana paella brimming with pork, shrimp, and peppers—paired with pandan-infused Get Lucky rum daiquiris that dance on the tongue.

    Vern's delivers slider-sized caviar sandwiches and housemade pastas from chefs James London and Carlos Paredes, while Sorghum & Salt's new St. Philip Street digs amplify seasonal gems like butterbean panzanella and royal red shrimp in kimchi beurre blanc. Trends lean Japanese, as Robert F. Moss notes, with Shokudô's flavorful quartets storming menus amid a shift from Italian saturation. Local ingredients shine: shrimp and grits, a Charleston icon from Native American roots and humble seafood traditions, appear riffed everywhere from ACME Lowcountry Kitchen to Kiawah Island's Jasmine Porch, creamy with cheddar and spiked with Worcestershire.

    Right now, Restaurant Week South Carolina through January 18 draws crowds to 50-plus spots—Hall’s Chophouse for filet mignon at $70, Callie’s Hot Little Biscuit for steal-of-a-deal sandwiches at $14, and 167 Raw Oyster Bar's oyster feasts. She-crab soup, deviled crab at The Wreck, and benne wafers nod to Gullah and colonial legacies, blending African, Native, and immigrant influences into silky, briny perfection.

    What sets Charleston apart? It's this seamless fusion of hyper-local bounty—okra soup at Bertha’s Kitchen, fried green tomatoes at Cru Cafe—with boundary-pushing spots like the incoming Marbled & Fin steakhouse. Food lovers, tune in: this scene doesn't just feed you; it transports you through every spice-scented bite..


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  • Charleston's Spicy Secrets: She-Crab Soup, Michelin Dreams, and Why This Southern Belle Is Serving Major Food Drama

    Charleston's Spicy Secrets: She-Crab Soup, Michelin Dreams, and Why This Southern Belle Is Serving Major Food Drama
    Jan 13 2026
    Food Scene Charleston

    **Charleston's Culinary Renaissance: Where Lowcountry Soul Meets Global Flair**

    Listeners, Charleston's food scene is sizzling with fresh energy, blending its storied Lowcountry roots with bold new openings that demand your attention. Imagine the briny kiss of she-crab soup, creamy with blue crab roe and a sherry spike, a dish credited to William Deas back in the Taft era, still reigning supreme across town. Shrimp and grits, that unbeatable duo of plump local shrimp over stone-ground hominy, anchors menus from Husk to ACME Lowcountry Kitchen, each chef riffing with coconut twists or jerk spice.

    Dive into the newest stars: Rivayat Creative Indian in Cannonborough-Elliotborough, where chef Sujith Varghese channels Kerala's seafood mastery with tandoori lamb and aromatic spices, landing it on Resy's Hit List fast. Eli’s Table in the French Quarter has reborn post-overhaul, offering a cozy courtyard and three-course prix fixe blending playful Lowcountry experiments. World-renowned Daniel Humm's residency at The Charleston Place fuses Eleven Madison Park signatures with seasonal Lowcountry gems in a four-course tasting. Vinea Courtyard Kitchen on Daniel Island tours Mediterranean delights from Greece to Italy, paired with pan-European wines, while Marbled & Fin downtown redefines steakhouses with premium beef, fresh coastal seafood, and a lively bar vibe.

    Local ingredients shine through: okra soup's silky tomato broth at Bertha’s Kitchen, benne wafers' nutty crunch from Olde Colony Bakery, and Frogmore Stew's beer-braised shrimp, corn, and sausage. Trends lean ingredient-focused, per Delaney Oyster House's Cheyenne Bond, with nostalgia elevating Gullah garlic crab and chicken bog amid Michelin ambitions. Catch Restaurant Week South Carolina through January 18, featuring deals at Hall’s Chophouse's filet mignon for $70 or Shokudô's Japanese quartet for $50.

    What sets Charleston apart? It's this seamless weave of Gullah traditions, colonial echoes, and innovative chefs honoring hyper-local bounty—from Geechee Boy grits to Kiawah shrimp. Food lovers, this is your cue: book now, savor the evolution, and taste why the Holy City feasts like nowhere else. (348 words).


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