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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    3 m
  • 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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    3 m
  • 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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  • Charleston's Culinary Glow-Up: Where Tandoor Meets She-Crab Soup and Daniel Humm Crashed the Lowcountry Party

    Charleston's Culinary Glow-Up: Where Tandoor Meets She-Crab Soup and Daniel Humm Crashed the Lowcountry Party
    Jan 10 2026
    Food Scene Charleston

    Charleston is having a culinary moment, and listeners with a fork in one hand and a flight confirmation in the other should pay close attention. This coastal city is blending deep Lowcountry roots with a new wave of ambition that feels both grounded and thrilling.

    Downtown, Marbled & Fin signals how far Charleston’s steakhouse game has evolved. The Neighborhood Dining Group’s modern temple to beef marries prime cuts and local seafood with a sleek, wine-room–lined setting off East Bay Street, turning the classic chophouse into a polished, big-night-out production. According to Marbled & Fin, the focus is on premium beef, coastal seafood, and a global wine and whiskey list that feels tailor-made for celebratory splurges.

    Across town, new restaurants are broadening the flavor map. Resy’s roundup of Charleston’s newest restaurant openings notes Rivayat Creative Indian in Cannonborough-Elliotborough, where chef Sujith Varghese channels the seafood-rich cuisine of Kerala. Think flaky fish and shrimp perfumed with deeply aromatic spices and finished in the tandoor, a striking contrast to—but surprisingly natural fit with—Charleston’s own shrimp culture.

    Charleston’s love affair with reinvention continues at Eli’s Table in the French Quarter, recently reopened with an expanded bar, revamped courtyard, and a menu that riffs on Lowcountry staples through a three-course prix fixe format. Meanwhile, Daniel Humm’s year-long residency at The Charleston Place brings the Eleven Madison Park star chef into direct conversation with Lowcountry ingredients, treating local seafood and produce with tasting-menu reverence.

    Trends here are as much about philosophy as flavor. Charleston City Paper’s look at new food and beverage trends for 2026 highlights a shift toward ingredient-focused cooking and elevated nostalgia. Executive chef Cheyenne Bond of Delaney Oyster House predicts dishes like Gullah garlic crab and chicken bog stepping into the spotlight, fusing fine-dining ambition with the comfort of home cooking.

    Through it all, Lowcountry identity remains the city’s anchor. Charleston Magazine’s catalog of “very Charleston” dishes reads like a culinary love letter: she-crab soup scented with sherry, silky okra soup, roasted oysters under burlap, and, of course, shrimp and grits, which local historians compare to Chicago’s pizza in iconic status. These classics, rooted in Gullah-Geechee traditions, coastal harvests, and centuries of cultural exchange, give Charleston’s restaurants a pantry of stories as rich as their sauces.

    What makes Charleston’s culinary scene unique is this tension—and harmony—between past and future. Listeners will find cutting-edge tasting menus and creative Indian seafood steps away from humble bowls of okra soup, oyster roasts, and shrimp and grits that taste like memory. Few cities serve nostalgia and innovation on the same plate as convincingly as Charleston..


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  • Charleston's Having a Glow Up and Everyone's Invited: Italian Takeovers, French Whispers and Daniel Humm Moves South

    Charleston's Having a Glow Up and Everyone's Invited: Italian Takeovers, French Whispers and Daniel Humm Moves South
    Jan 8 2026
    Food Scene Charleston

    Charleston’s New Flavor: Why the Holy City Is Having a Culinary Moment

    Charleston has never been shy about good food, but lately the city is cooking with a new kind of swagger. On one block you might find she-crab soup and shrimp and grits made the way someone’s grandmother insists is “the only way,” while a few streets over, a chef is pairing local triggerfish with Calabrian chile butter and calling it coastal Italian.

    According to Charleston City Paper, the past year has seen a wave of ambitious openings that stretch the map as well as the imagination. In Hanahan, Cane Pazzo from chef Mark Bolchoz leans into that “Italian invasion,” turning wood-fired pizzas and handmade pastas into a neighborhood ritual. Downtown, Allora on Spring Street and Pelato on Morrison Drive take the same boot-shaped inspiration but filter it through Lowcountry seafood, proving that local shrimp and Anson Mills grits play surprisingly well with Amalfi-style lemons and olive oil.

    Broad Street’s Sorelle and Ashley Avenue’s Volpe show how Italian technique can amplify Charleston’s natural pantry rather than overshadow it, building menus around local fish, Sea Island peas, and just-picked okra. Over in Summerville, Kersey House from chef Nico Romo channels a Parisian bistro through a South Carolina lens, while Merci on Pitt Street doubles down on that intimate French vibe with butter-rich sauces wrapped around local vegetables and dayboat seafood.

    The most headline-grabbing arrival may be Daniel Humm’s year-long residency at The Charleston Place, where the chef behind New York’s Eleven Madison Park drops global polish into a city where boiled peanuts and benne wafers still signal true hospitality. Sister spots Sushi Bar and Bellerose on Church Street add, respectively, a tightly choreographed omakase and a sleek, modern steakhouse energy to a town once defined by white tablecloths and crab cakes.

    Even the coffee scene is buzzing. Prophet Coffee’s expansion to the Eastside, along with Dawn Patrol Coffeehouse on James Island, Sweet Palm Coffee on upper King Street, and Nook Tiny Cafe and Market on Rutledge Avenue, fuels the city’s daytime creativity with single-origin pours and pastry cases that nod to Southern baking traditions.

    Threaded through it all are the Lowcountry staples that made Charleston famous: shrimp and grits, Frogmore stew, okra soup, and benne wafers, dishes that carry Gullah Geechee, West African, Native American, and European influences in every bite. What makes Charleston’s current moment special is how confidently chefs are remixing those traditions rather than replacing them. For listeners chasing the next great food city, Charleston is no longer just a charming classic—it is one of the country’s most exciting test kitchens, where history and innovation share the same plate..


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    3 m
  • Charleston's Food Scene is Serving Drama: Filipino Feasts, Indian Fusion, and Sean Brock's Burger Joint Heat Up the Lowcountry

    Charleston's Food Scene is Serving Drama: Filipino Feasts, Indian Fusion, and Sean Brock's Burger Joint Heat Up the Lowcountry
    Jan 6 2026
    Food Scene Charleston

    **Charleston's Culinary Renaissance: Fresh Flavors Igniting the Lowcountry**

    Listeners, Charleston's food scene is sizzling with innovation, where Lowcountry traditions collide with global flair in ways that tantalize the taste buds. CHStoday reports a wave of exciting openings, like Kultura at 267 Rutledge Ave., the acclaimed Filipino spot that expanded from its original Spring Street digs to offer Kamayan feasts—hands-on platters of vibrant adobo and lumpia—and new cocktails such as the Tequila-based Yellow Card sour. Nearby, Rivayat on 210 Rutledge Ave. reimagines Indian cuisine with pani puri bursts and chai espresso martinis from the Spice Palette team. Shokudô on upper King Street brings Japanese izakaya vibes, serving high-end tavern bites like grilled skewers and sake flights since late October, per Charleston City Paper.

    Standout chefs are blending local bounty with bold twists: Mark Bolchoz at Cane Pazzo in Hanahan fuses Italian classics with she-crab raviolo and corn-pepper risotto, nodding to South Carolina's seafood heritage. Joyland at 145 Calhoun St., helmed by Sean Brock, slings crustburgers and American comforts in the former Hero Doughnuts space. Timber Pizza Co. at 741 Meeting St. imports DC-style pies, while Mazal in West Ashley promises shawarma and falafel from brothers Gal and Tal Alhadef.

    These spots honor Charleston's roots—shrimp and grits, creamy she-crab soup topped with roe, and hush puppies—drawn from Lowcountrywalking Tours and Charleston Magazine's iconic dish lists. Frogmore stew brims with shrimp, sausage, and corn at Bowens Island, evoking Gullah-Geechee traditions amid peach orchards and benne wafers' nutty crunch.

    What sets Charleston apart? It's this seamless weave of African, Native American, and immigrant influences with hyper-local ingredients, birthing a scene that's timeless yet electric. Food lovers, tune in—your next unforgettable bite awaits in the Holy City. (348 words).


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    2 m
  • Charleston's Culinary Rebirth: Chefs Ignite Palates with Bold Flavors and Fresh Twists on Lowcountry Classics

    Charleston's Culinary Rebirth: Chefs Ignite Palates with Bold Flavors and Fresh Twists on Lowcountry Classics
    Jan 3 2026
    Food Scene Charleston

    **Charleston's Culinary Renaissance: Fresh Flavors Igniting the Lowcountry**

    Listeners, Charleston's food scene is sizzling with innovation, where Lowcountry traditions meet bold global twists. CHStoday reports a wave of exciting openings, like Kultura on Rutledge Avenue, now in a larger space serving Filipino Kamayan feasts that burst with savory adobo and fresh seafood, evoking the warmth of family gatherings. Nearby, Rivayat at 210 Rutledge Ave. dazzles with creative Indian dishes such as pani puri and samosas, paired with a chai espresso martini that dances on the palate.

    Standout chefs are elevating local ingredients—think plump shrimp from nearby waters and stone-ground grits from Anson Mills. At Cane Pazzo in Hanahan, chef Mark Bolchoz fuses Italian flair with Lowcountry bounty in She Crab Raviolo, its creamy filling mingling crab roe and sherry notes, as noted by Charleston City Paper. Two Bit Club on Society Street delivers Vietnamese pho and basil-clams baguette, while Joyland on Calhoun Street features chef Sean Brock's crustburger, a juicy homage to Southern comfort. Mazal in West Ashley promises Israeli falafel and shawarma, taking over the old Crab Shack spot.

    These spots weave in Charleston's soul: she-crab soup with its briny roe, shrimp and grits creamy over hominy, and Frogmore Stew's spicy shrimp-corn-sausage boil, staples celebrated by Lowcountry Walking Tours and Charleston Magazine. African influences shine in okra soup at Bertha’s Kitchen, benne wafers' nutty crunch from Olde Colony Bakery, and peaches in Magnolias' pies.

    What sets Charleston apart is this seamless blend—historic roots like hush puppies at Leon’s Oyster Shop meeting 2025 newcomers like Merci's Parisian bistro or Daniel Humm's Eleven Madison Park residency at Charleston Place. Food lovers, tune in: this city's gastronomy pulses with heritage and reinvention, demanding your fork..


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  • Sizzling Lowcountry: Charleston's Culinary Stars Spill the Tea on 2025's Hottest Dining Spots and Dishes

    Sizzling Lowcountry: Charleston's Culinary Stars Spill the Tea on 2025's Hottest Dining Spots and Dishes
    Jan 1 2026
    Food Scene Charleston

    # Charleston's Culinary Renaissance: A City Redefining Southern Dining

    Charleston has emerged as one of America's most dynamic food destinations, and 2025 proved why. The city's restaurant scene exploded with innovation while staying rooted in Lowcountry tradition, creating a culinary landscape that honors the past while embracing bold new flavors.

    The year began with a flurry of exciting openings. Merci arrived downtown on Pitt Street as an intimate Parisian-style bistro, while Cane Pazzo in Hanahan showcased chef Mark Bolchoz's vision of blending traditional Italian with Lowcountry ingredients. Rivayat brought award-winning Southern Indian cuisine to Rutledge Avenue, introducing listeners to refined takes on classics like pani puri and samosas alongside unexpected creations such as a chai espresso martini. The Vietnamese Two Bit Club and Japanese tavern Shokudô joined the scene on Church Street, reflecting Charleston's growing appetite for global cuisines executed with serious culinary precision.

    Perhaps the most significant moment came when Daniel Humm, the celebrated chef behind New York's Eleven Madison Park, launched a year-long residency at The Charleston Place in the former Charleston Grill space. This coup signals Charleston's status among elite dining destinations. Meanwhile, sister restaurants Sushi Bar and the modern steakhouse Bellerose opened on Church Street, offering omakase and elevated beef-focused dining respectively.

    Yet Charleston's food identity remains deeply connected to its roots. She-crab soup, that velvety celebration of coastal flavors, continues defining the city's culinary soul, while shrimp and grits remains the quintessential Lowcountry dish found everywhere from casual bistros to fine dining establishments. These aren't just nostalgic nods but living traditions that inform how contemporary chefs approach local ingredients.

    The coffee culture also flourished in 2025, with Prophet Coffee expanding downtown and Herbert's Vintage and Coffee launching on Reynolds Avenue, reflecting Charleston's transformation into a sophisticated urban center without losing its charm.

    What makes Charleston's food scene extraordinary is its refusal to choose between tradition and innovation. The city honors its Gullah Geechee heritage and Colonial cooking methods while welcoming global influences and experimental techniques. Restaurants here don't simply serve food; they tell stories of place, history, and community through every dish.

    As listeners plan their culinary adventures, Charleston beckons as a destination where a plate of she-crab soup carries centuries of history, and a reservation at Daniel Humm's residency offers a glimpse into the future of American fine dining. This is a city where food lovers find both the comfort of tradition and the thrill of culinary discovery..


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