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We’ve always loved the palmetto-lined streets and legendary Low Country cooking this city offers. But the real draw now is a booming restaurant scene that has made it the South’s most exciting food destination
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Culture
From the jukebox to the placemats, all the details celebrate the city’s history.
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Well, here it is, the bane of North Carolina barbecue. I don't know if it's the addition of mustard that brings frowns to the faces of North Carolina barbecue purists or the fact that this is a South Carolina sauce, but this sauce certainly illustrates the diverging tastes and traditions of barbecue in the Carolinas.
Throughout the 1700s, South Carolina drew a large contingent of immigrant German families. These new settlers brought with them ideas and advancements on ways to farm, as well as an affinity for the flavor of mustard. Even today, many of the families that produce mustard barbecue sauce have a German heritage, most notably the Bessinger family.
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Laced with plenty of black pepper, this bright mayo-and-vinegar-based sauce is a trademark of Alabama barbecue.
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Editor's note: To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A.
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This is coleslaw at its simplest and best. No onions. No carrots. No peppers. No mayonnaise. Just cabbage and peppery barbecue sauce.
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Perfect barbecue sauce? That sounds pretty arrogant. With all the brands and homemade recipes out in the world, can one really be that good? Well, put it this way: If you can get a bunch of vinegar-loving good ol' boys from North Carolina to go gaga over a sauce, then I think it has some validity.
Now, Virginia Pruitt, of Bonner Springs, Kansas, is way too modest to proclaim this sauce much beyond just "good." This is a family recipe that has roots in several states, with a little experimentation over 50 years. Ms. Pruitt got the recipe from her aunt-in-law, Ruth Reed, who lives in Denver. The original version came from Ruth's mother, who was reared in Kentucky.
The sauce is a great blend of sweet, tart, tang, and clingability. I have tried it on ribs, brisket, smoked pork butt, and grilled chicken with fabulous results. IF you want a one-stop barbecue sauce, this may be the one.
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Packed with Roman artwork, cozy seating, and a sprawling antique bar, the pleasure is in the details.
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Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com.
This is the dish that started my love affair with grilling and barbecue. Growing up a stone's throw from Lexington, North Carolina—the World barbecue headquarters—I always visited a barbecue joint to get my pork fix. We'd either eat it there or take it home in quart containers to reheat in a silver chafing dish. After college, I said good-bye to the barbecue joints and moved north. If I was going to enjoy pulled pork more than once or twice a year when I went home, I just had to teach myself how to make it. Here is my tried-and-true version made most often on a gas grill, no less!
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A highly opinionated guide to the city’s hyped lunch spots, late-night drinks, and best views.
Femi Oyediran and Miles White, as told to Jennifer Hope Choi
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No American city celebrates seafood more than Charleston, from its iconic shrimp and grits to its raw-bar platters piled high. Here’s where to catch it all, plus a much-deserved cocktail
Meryl Rothstein
Charleston Area Convention & Visitors Bureau
Hunter Kennedy
Culture
In South Carolina, Black culinary entrepreneurs show how to build off history—not be bound by it.
Cynthia R. Greenlee
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“I never know entirely what my menu’s going to look like when I wake up. We change the menu every day–it’s a reflection of what’s coming out of our local waters and local farms.” Today Bon Appetit spends a day on the line with James London, chef and owner of Chubby Fish in Charleston, South Carolina. This dock-to-table restaurant serves some of the freshest seafood in the city and revolves its menu around whatever comes out of the waters and farms each day.
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Watch as food and lifestyle expert Sarah Copeland creates a casual and stylish BBQ celebration for friends to enjoy outside—inspired by Crate and Barrel.
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Chef Gabe Kennedy samples soul food at Bertha's Kitchen in Charleston, South Carolina, tries some "adventurous American" at Two Boroughs Larder, has a cocktail at Zero George, and late-night fish croquettes at Xiao Boa Biscuit.
Brought to you by Bank of America
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While New York City may not be a city known for its barbecue, Hometown Bar-B-Que stands apart as a truly great spot to meet your smokey meat needs. We sent Alex Delany to go try one perfect bite of every item on the menu at this joint, and we also sent his buddy Brad Leone along for the ride.
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Watch a meat-filled trailer for a barbecue tour of Central Texas with Del Posto chef Mark Ladner.
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Lemons, capers, and scallops. The perfect summer combination, presented by Brizo.
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