Guy Hollowell

Breakfast doesn’t have to cost a fortune. There’s a wealth of hidden gems along the roads of the Lowcountry. While many of these cafes may not have curb appeal, you’ll finding plenty of affordable items on the menus. If you’re craving an egg sandwich, grits, or a bagel, this is your map. Here, we highlight…

More often than not, tipsters, readers, friends and family of Eater have one question: Where should I eat right now? What are the new restaurants? What’s everyone talking about? While the Eater 38 is a crucial resource covering old standbys and neighborhood essentials across the city, it is not a chronicle of the “it” places of the…

Morgan Creek Grill Executive Chef Matthew Lagace has generously given us access to one of his signature recipes just in time for the big Super Bowl between the New England Patriots and the Atlanta Falcons.  We invite you to impress your guests with this recipe for New England Style Clam Chowder.  Thank you Chef Matthew for…

Those looking for staples of Charleston’s culinary scene, take notice. We’re rounding up the food that defines the city’s cuisine. We searched high and wide for the must-try items for local residents and out-of-town guests alike, and with the help of hungry Charlestonions and avid Eater readers, we’ve come up with a list. From okra…

New York, NY  (Restaurant News Release)  The James Beard Foundation announced today the five recipients of its 2017 America’s Classics award. The America’s Classics award is given to restaurants that have timeless appeal and are cherished for quality food that reflects the character of their community. The 2017 honorees join the ranks of nearly 100…

Mistake #1 – Choosing a giant chicken. Bigger is not always better, especially when it comes to chicken. Look for a bird that’s about 2 ½ to 3 pounds. A larger bird will take more time to cook, resulting in underdone meat and overdone crust. Mistake #2 – Frying the breasts whole. Cutting each breast…

Charleston isn’t exactly a hot spot of ramen activity, but when a craving for noodles hits, it must be filled. With the recent closings of Two Boroughs Larder and Menkoi Ramen, many broth seekers were left wondering where to get the next bowl. With colder weather on the way (maybe), seek out these options for…

These are just some of the many speciality cocktails you might find on one of our Mixology Tours. Book now only $40/person.  Tours are available Friday and Saturday evenings from 5:30-7:00 The Ramos Gin Fizz The Ramos Gin Fizz is a classic cocktail from New Orleans created in the 1880s by Henry C. Ramos at his Imperial…

The beach-going, flip-flop crowd will soon have a new place to eat and drink on Folly Beach. Pier 101, described as a casual, family-friendly restaurant, will take over the space vacated by Locklear’s in the fall at the landward end of the Folly Beach pier, according to Jon Weitz, president of Avocet Hospitality Group, which will operate the new dining…

If you’ve made your way through the essential brunch restaurants in Charleston and still yearn for another mimosa in a different setting, we present this list of the hot newspots servicing the early crowds. To be on the Brunch Heatmap, these establishments must be less than a year old (with some consideration for those barely over the mark…

Test Kitchen Director Robby Melvin is exploring the history of this buttery staple and showing how Southern Living makes a perfect pot of grits. Is there anything more Southern than grits? We serve up steaming pots of grits with butter, cheese, salt, sugar, tomato gravy, shrimp – you name it. Corn, one of our most bountiful crops, has always had a starring role on Southern tables. Grits are a classic recipe that actually originated from porridge made with cornmeal by the Native Americans. Grits Dictionary Grits can be very different, depending on whether they’re ground at a gristmill or purchased at the supermarket. Use this guide to grits to help you with the different choices. Hominy: Dried white or yellow corn kernels from which the hull and germ have been removed. It’s sold dried or ready-to-eat in cans. When dried hominy…

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