Charleston Daily Seeking all the beauty that is Charleston, South Carolina

By Mark A Leon

There’s something fitting about a South Carolina-born brand finally planting its flag on Charleston’s most iconic shopping street.

Palmetto Moon is coming downtown to 360 King Street, marking the brand’s first-ever downtown Charleston location. The new store is scheduled to open Saturday, November 7, 2026. 

For Palmetto Moon, the move feels a little like coming home. Founded in South Carolina, the retailer has built its identity around the relaxed, distinctly Southern lifestyle—casual clothing, gifts, accessories, collegiate gear and the kind of Charleston-inspired merchandise visitors often want to take a little piece of the Lowcountry home with them.

And now, that Southern spirit is headed straight to King Street.

The illustrated rendering of the new storefront captures the idea beautifully: a classic Charleston commercial building, palm trees out front and “Palmetto Moon” above the doors. It feels less like a new arrival and more like a brand that has finally found its way to the neighborhood where it belongs.

The location should also put Palmetto Moon squarely in the middle of Charleston’s enormous mix of residents, shoppers and visitors. King Street remains one of the city’s defining retail corridors, and the addition gives tourists another place to find South Carolina-themed apparel and gifts while giving locals a new downtown stop for the brand’s familiar Southern lifestyle offerings.

Palmetto Moon has already begun hiring for the King Street location, including a store sales manager and sales team positions. 

Charleston-born. King Street bound. And just in time for the holiday shopping season.

Palmetto Moon — 360 King Street — opening November 7, 2026. 

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Three-day Weekend Combines the Star Power of Celebrated Culinary Talent with the Rich Traditions of the Lowcountry

Over 40 Cooking Demos and Beverage Seminars, Four Grand Tastings, Exciting Roster of First-time Presenters, and Nine Signature Special Events

NEW YORK, NY (August 21, 2026) — The Food & Wine Classic in Charleston announced their weekend schedule and additional talent today for the third annual event, taking place on November 13 -15.Hosted by Food & Wine, Travel + Leisure, and Southern Living, and presented by Explore Charleston, the three-day weekend will bring together celebrated chefs, premium wines and spirits, and the best of local food and culture for one unforgettable Lowcountry experience. Tickets are available at foodandwinecharleston.com.

Carla Hall, Eric Ripert, Martin Yan, Nancy Silverton, Scott Wapner, Susur Lee, Nyesha Arrington, Maneet Chauhan, Tyler Florence, Katie Button, Dan Pashman, Ana Castro, Amethyst Ganaway, Mike Lata, James London, Rick Martinez, Justin Pichetrungsi, Melissa King, and Andrew Zimmern will be a part of the weekend’s programming. 

The complete schedule is now available online, with seminar registration opening August 26 for passholders. The weekend pass provides access to four Grand Tastings and the opportunity to attend five seminars throughout the weekend. Highlights of the 2026 programming include:

• Many first-time presenters at the Food & Wine Classic in Charleston such as Corey Alston, Katie Button, Ana Castro, Carla Hall, Susur Lee, Canaan Marshall, Rick Martinez, Dan Pashman, Justin Pichetrungsi, Nancy Silverton, Martin Yan, and Sarah Thomas.
• Trend-driven cooking demos including Carla Bakes: Sweet, Savory, and From the Heart with Carla Hall, Martin Yan and Melissa King team up for their first time together at the Food & Wine Classic withYan Can Cook, King Can Too: The Art of Chinese Cooking, High Tide: A Taste of the Coast with Charleston chef Mike Lata,The Susur Method: Build Flavors Like an Iron Chef with Susur Lee, and Mi Cocina: The Food That Made Mexico Home with Rick Martinez.
• Food & Wine has created a new series of programming around their acclaimed Best New Chefs award, going into the kitchen with past winners. BNC Kitchen topics include In the Best New Chef Kitchen: Celebrating 20 Years of Pizzeria Mozza with Nancy Silverton and Tacos Without Borders: a Celebration of Tradition, Culture, and Creativity with Ana Castro and Justin Pichetrungsi. 
• Live taping of the popular food podcast, The Sporkful, hosted by Dan Pashman. 
• A series of thoughtful discussions: a panel on American Smoke: Pitmasters on the Future of Barbecue with Hector Garate, Shuai Wang, Clay Williams, an intimate chat with Eric Ripert hosted by CNBC’s Scott Wapner, and the very-popular storytelling series Tall Tales & Cocktails.
• Over 20 wine, cocktail, and beverage seminars including The $20 vs. $200 Bottle Battle: Can You Taste the Price? with Anthony Giglio, Amanda McCrossin on Crushable Wines for Game-Day Tailgates, Anne Becerra onBetter With Beer: Local Snacks, Global Brews, and Blackberry Farm’s Andy Chabot on Fried Chicken & Fine Wine.
• In preparation for the holiday entertaining season, the weekend offers several seminars to get people ready: Maneet Chauhan on A Very Tandoori Thanksgiving, Tiffanie Barriere on The Punch Bowl Revival: Holiday Cocktails for a Crowd and Leslie Sbrocco on The Thanksgiving Pour: A Guide to the Holiday Table.
• New, the Southern Living Makers Series, at the People Inc. Studios, will give attendees hands-on learning experiences such as flower arranging with Canaan Marshall, Gullah presentation and palmetto rose crafting with Corey Alston, and a biscuit and bubbles class with Carrie Morey & Miles White. 
  

The weekend also offers nine additional ticketed events available exclusively to passholders, including: 

Travel + Leisure and Food & Wine Present Pearls of the Coast: A Lowcountry Oyster Roast 

Friday, November 13, 2026

Chefs Mike Lata, Trey McMillan, Shuai Wang, Terrell Burg Brown, Hector Garate, and Nyesha Arrington will all entertain guests at this weekend favorite where guests will savor live-fire roasted oysters, an abundant raw bar, expertly crafted cocktails, and a curated selection of fine wines, all set to the backdrop of live music under the stars. 

Southern Living Lowcountry Tailgate at College of Charleston’s Cistern Yard

Saturday, November 14, 2026

Southern Living throws the ultimate college football tailgate, hosted by Editor in Chief Sid Evans. The third annual Lowcountry Tailgate takes over a new location at the iconic College of Charleston’s Cistern Yard for an unforgettable evening of game watching and Southern BBQ. The event will feature chefs Maneet Chauhan, George Motz, Robbie Robinson, Elliott Moss, Lewis Donald and Lexus Culinary Master Kwame Onwuachi with music by Penelope Road.

Sea to Table: Crabbing & Cooking in the Lowcountry

November 13–15, 2026

Guests will experience a true Charleston crabbing expedition and intimate culinary experience, hosted by a Travel + Leisure editor. The adventure begins on the scenic docks of the Ashley River, with local food and beverage expert Tia Clark of Casual Crabbing with Tia, followed by a lunch hosted by a different Charleston chef each day – Alec Gropman of By the Way, Chef Lamont Ferrebee of 82 Queen, and Malcolm McMillan of Costa.

Immersive Experiences

November 13-15, 2026

A new series of events, hosted by Travel + Leisure, invites guests into unique experiences across Charleston, showcasing the city’s rich history, vibrant culture, and coastal character: Lowcountry Oyster Farm Tour, The American Revolution in Charleston, Charleston Harbor Boat Tour, and the already-sold out South of Broad Unlocked: Homes & Gardens Tour.

Weekend Consumer Passes and special events tickets, along with full details on festival programming, participating talent, and travel information, are available at foodandwineclassicincharleston.com. 

Explore Charleston is the Presenting Sponsor ofthe Food & Wine Classic in Charleston 2026, with additional sponsors including American Express and Resy, Discover South Carolina, Lexus, and S.Pellegrino.

ABOUT FOOD & WINE

Food & Wine, the ultimate culinary authority, celebrates the global epicurean experience through its magazine, website, social platforms, newsletters, podcasts, premium events such as the Food & Wine Classic in Aspen, and accolades like its annual Best New Chef awards. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel, and home coverage, the brand inspires and empowers people to discover, create, and devour the best in food and drink—every day and everywhere. Food & Wine is a People Inc. brand which is owned and operated by People Incorporated (NASDAQ: PPLI).

ABOUT SOUTHERN LIVING

Southern Living celebrates the essence of life in the South, covering the best in Southern food, homes, gardens and travel. Southern Living connects consumers to the region’s rich culture through a robust multi-platform presence, including print, digital, social, events, licensing partnerships, and Southern Living Insiders, the brand’s premium membership program. Southern Living is also home to the Biscuits & Jam and Ask Grumpy podcasts. Headquartered in Birmingham, Alabama, Southern Living is a People Inc. brand which is owned and operated by People Incorporated (NASDAQ: PPLI).

ABOUT TRAVEL + LEISURE

Travel + Leisure is the preeminent voice for the sophisticated traveler, serving up expert intelligence and the most immersive travel lifestyle content anywhere. Travel + Leisure captures the joy of discovering the cultural pleasures the world has to offer, from art and design to shopping and style to food and drink. Travel + Leisure connects with its audience across platforms including the U.S. flagship and seven international print editions, digital channels, the annual World’s Best franchise and more. Launched in 1971, Travel + Leisure is part of the People Inc. publishing family and is owned by Travel + Leisure Co. (NYSE: TNL).

ABOUT EXPLORE CHARLESTON

Explore Charleston is a 501c6 destination marketing and management organization (DMMO) representing 12 municipalities across three counties in the Greater Charleston Area. The organization strives to unify and lead the local travel industry by promoting the destination, creating overnight visitation, and supporting the community’s long-term development through sustainable tourism strategies. The Charleston region’s travel and hospitality industry supports nearly 55,000 hospitality jobs and generates an annual economic impact exceeding $14 billion. 

The Food & Wine Classic in Charleston is powered by the Charleston Restaurant Foundation.

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By Mark A Leon

There is something wonderfully old-fashioned about buying food from the people who grew it.

In Charleston, that tradition has never completely disappeared. It has simply evolved. Today, farmers markets, farm stands, organic growers and community-supported grocery programs are becoming an increasingly important part of the Lowcountry food scene — offering everything from heirloom tomatoes and leafy greens to mushrooms, flowers, eggs, baked goods and locally made specialty foods.

And while not every farmers market is exclusively organic, many feature individual farmers who use organic, sustainable or regenerative growing practices. For shoppers, that creates an opportunity to ask questions, get to know the growers and understand exactly where their food comes from.

Perhaps the best-known starting point is the Charleston Farmers Market at Marion Square, a Saturday tradition dating back to 1989. From April through November, the square becomes a gathering place for farmers, growers, food makers, artisans and neighbors. Seasonal produce, herbs, flowers, prepared foods and locally made products fill the market, but the real attraction is the sense of community. It feels less like grocery shopping and more like participating in Charleston’s food culture.

Charleston Farmers Market⁠

If Marion Square represents the city’s traditional market culture, Sunday Brunch Farmers Market on James Island represents a more eclectic, decidedly Charleston version of it. Held Sundays behind the Charleston Pour House, the year-round market blends local farms with makers, prepared food, music and an easygoing neighborhood atmosphere. Vendors include farms such as Spade & Clover Gardens, Fili-West Farms and R&R Acres, along with Super Mushroom Brothers, bread makers, pasta makers, kombucha producers and other local businesses.

It is the sort of market where you can buy vegetables for dinner, grab something to eat, listen to music and spend an hour talking to a farmer — all without feeling like you ever left James Island.

Sunday Brunch Farmers Market⁠

On Johns Island, the connection between farming and community becomes even more apparent. Sea Island Farmers Market, held Saturdays at Charleston Collegiate, operates year-round and brings together farmers, food producers, artisans and regular neighborhood shoppers. Johns Island has long been one of the agricultural hearts of the Charleston area, and the market reflects that heritage.

The island is also home to some of the region’s most interesting farms. Rosebank Farms, for example, has been farming on Johns Island since 1988 and produces seasonal fruits, vegetables, herbs and flowers. Nearby Joseph Fields Farm carries an even deeper historical connection: it is a certified organic farm operated by Joseph Fields, a third-generation Gullah-Geechee farmer.

Rosebank Farms⁠

For shoppers interested specifically in organic agriculture, Joseph Fields Farm deserves special attention. Beyond the produce itself, buying from a farm like this means supporting a piece of Lowcountry agricultural history and a farming tradition that stretches across generations.

Another Johns Island institution is Stono Market & Tomato Shed Café, where the experience goes beyond simply picking up produce. The market and café combine farm products, local foods and Southern cooking, making it an appealing stop for anyone who wants to experience the connection between what is grown around Charleston and what eventually lands on the plate. The South Carolina Department of Agriculture lists Stono Market among the area’s roadside markets.

Stono Market & Tomato Shed Café⁠

For those who want the convenience of local food without necessarily spending Saturday morning walking a market, Lowcountry Street Grocery offers a particularly innovative solution. The organization brings fresh groceries to neighborhoods through its mobile grocery operation and works with local farms and food producers. It represents another important side of Charleston’s local-food movement: making fresh, locally sourced food more accessible rather than limiting it to traditional market settings.

Lowcountry Street Grocery⁠

And then there are the larger natural-food stores. Earth Fare and Whole Foods Market offer something the farmers markets cannot always provide: consistency and convenience. Shoppers can find organic produce, natural pantry products and specialty foods throughout the week, while still having access to products from regional producers.

But perhaps the most interesting thing happening is that Charleston’s definition of an “organic market” is becoming broader.

It is no longer simply about whether a tomato carries an organic certification.

It is about knowing who grew it. It is about supporting a family farm. It is about buying something that was harvested nearby rather than shipped thousands of miles. It is about keeping agricultural land productive and preserving the knowledge, culture and traditions that have shaped the Lowcountry for generations.

That may be the real appeal of Charleston’s farmers markets and local food movement.

In a city celebrated around the world for its restaurants, the story ultimately begins somewhere much simpler — with a farmer, a piece of Lowcountry soil and something growing in it.

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By Mark A Leon

History has a funny way of arriving when we least expect it.

For generations, South Carolina sent men to Washington to occupy its seats in the United States Senate. Women served in government, built businesses, led communities, fought for causes and earned their place in the political conversation—but the state had never elected a woman to the Senate.

That changes this November.

For the first time in South Carolina history, voters will choose between two women for the United States Senate: Republican Darline Graham and Democrat Dr. Annie Andrews. Graham, who was appointed temporarily to the Senate seat following the death of her brother, Lindsey Graham, won the Republican nomination in Tuesday’s runoff. Andrews had already secured the Democratic nomination. They will meet in the November 3 general election. (https://www.wbtv.com⁠)

That distinction matters.

Darline Graham is already making history as the first woman to occupy a South Carolina Senate seat. But an appointment is different from an election. In November, South Carolinians will make the decision themselves.

One of these two women will become the first woman elected by the people of South Carolina to serve in the United States Senate.

That is bigger than party.

It is bigger than the personalities involved.

And it should be bigger than the politics of the moment.

There will be plenty to argue about between now and Election Day. Graham’s qualifications and political experience will be scrutinized. Andrews’ platform and Democratic agenda will be scrutinized. Their positions on the economy, healthcare, abortion, immigration, taxes, national security and the direction of the country will—and should—receive intense attention.

That’s democracy.

But somewhere beneath all of that is a historic fact that deserves to be recognized regardless of which candidate a voter supports.

South Carolina is finally going to elect a woman to the United States Senate.

For young women across the state, that image matters. A girl growing up in Charleston, Columbia, Greenville, Florence or a small town in the Upstate will be able to look at the South Carolina delegation in Washington and see that one of those Senate seats belongs to a woman because South Carolina voters put her there.

Representation doesn’t automatically make someone a better senator. Being a woman shouldn’t earn anyone a vote they haven’t earned through ideas, leadership and character.

But representation changes expectations.

It changes what young people imagine is possible.

And sometimes the most important barrier to break is the one that has been standing so long that people have stopped noticing it.

South Carolina has a complicated relationship with change. We cherish our history, sometimes fiercely. But history isn’t supposed to be a museum. It is something we continue to write.

This November, South Carolina voters will write a new sentence.

For the first time, the state’s choice for the U.S. Senate will be a woman.

And whoever wins, the significance will belong to every South Carolinian who walks into a voting booth and helps make it happen.

The first woman elected to the United States Senate from South Carolina won’t simply hold a historic title.

She’ll be proof that, after all these years, the answer to the question of whether a woman could represent South Carolina in the Senate is no longer theoretical.

We’ve finally reached the moment when South Carolina gets to choose.

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By Mark A Leon

For 25 seasons, Charleston baseball fans have heard a familiar voice echo across Joseph P. Riley, Jr. Park.

Now, that voice is preparing for one final homestand.

Ken Carrington, the longtime public address announcer for the Charleston RiverDogs, will embark on his final homestand at “The Joe,” bringing an end to a remarkable 25-year run behind the microphone.

For generations of Charleston baseball fans, Carrington has been more than an announcer. His voice has been part of the soundtrack of summer nights at the ballpark — introducing players, announcing big moments and helping create the atmosphere that makes a night at Riley Park special.

Over a quarter-century, Carrington has witnessed countless players take the field, dramatic wins and losses, packed stands, promotions, fireworks and thousands of fans making memories at the ballpark.

On Friday, September 4, the RiverDogs will celebrate Carrington with a special pregame ceremony and themed night at the park, giving fans an opportunity to recognize the man whose voice has been a constant presence at Riley Park for a quarter-century.

It is a fitting farewell to someone who has occupied a unique place in Charleston sports history.

Public address announcers can often become part of the identity of a ballpark without ever stepping onto the field. Their voices become familiar. They become associated with certain moments, certain traditions and, eventually, certain memories.

For Carrington, 25 seasons represents thousands of games and countless introductions — a quarter-century of helping tell the story of Charleston baseball one announcement at a time.

The September 4 celebration will offer RiverDogs fans a chance to say thank you and send Carrington into his final homestand with the appreciation of a community that has heard him for much of the 21st century.

Baseball has always been about more than what happens between the lines. It is the smell of the ballpark, the crack of the bat, the organ music, the crowd, the scoreboard — and the familiar voice welcoming you home.

For 25 seasons, that voice at Riley Park has been Ken Carrington’s.

And on September 4, Charleston gets the chance to give that voice a proper farewell.

Ken Carrington’s final homestand begins Friday, September 4, at Joseph P. Riley, Jr. Park. A pregame ceremony and themed night will celebrate his 25 seasons as the voice of the ballpark.

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By Mark A. Leon

For years, Charleston’s best-known restaurants have largely been concentrated on the peninsula, leaving West Ashley diners to cross the bridge when they wanted a more polished night out. The Lick At 10 Windermere is making a strong case that the best move might be to stay put.

Located in the Windermere Shopping Center at 10 Windermere Boulevard, The Lick is an elevated American restaurant built around two big draws: premium steaks and a surprisingly serious raw bar. The restaurant opened in early 2026 with a goal of bringing a more upscale dining experience to the West Ashley neighborhood without losing the comfortable feel of a local restaurant.

The Lick At 10 Windermere

The Steak Is the Star

If you’re coming to The Lick for one reason, make it the beef.

The restaurant works with CHS Wagyu and Purely Meat Co., offering everything from Margaret River Wagyu to wet-aged USDA Prime and 45-day dry-aged Prime cuts. The menu includes a 6- or 10-ounce Wagyu filet, a 14-ounce Wagyu New York strip, a 16-ounce Chicago ribeye, a 28-ounce porterhouse and larger dry-aged bone-in cuts.

For a first visit, the 18-ounce 45-day dry-aged bone-in ribeye is the move for serious steak lovers. The aging process gives the beef a deeper, more concentrated flavor than a conventional steak. If you’re looking for something a little more refined, the 10-ounce Margaret River Wagyu filet offers the richness Wagyu is known for without committing to one of the restaurant’s larger cuts.

The Steak and Frites is another smart choice if you want the steakhouse experience in a slightly more approachable format. It pairs ribeye with au poivre, beef-tallow fries and garlic aioli.

Don’t Skip the Raw Bar

The Lick’s raw bar isn’t simply an appetizer section added to a steakhouse menu. It is one of the restaurant’s defining features.

East Coast oysters are served with lemon, mignonette, cocktail sauce and hot sauce, while the menu also features shrimp cocktail, tuna tartare and baked blue crab cake. The tuna comes with avocado, radish, ginger dressing, chili oil and wonton chips, making it an especially good choice for something fresh before a rich steak.

For the table, I’d start with a dozen oysters and the tuna tartare, then move into the steak. If you’re feeling particularly indulgent, the Wagyu Bites with potato rosti, A5 Wagyu and truffle aioli are another excellent opening act.

The Dishes Worth Ordering

Beyond steak and seafood, there are several dishes that deserve attention.

Start: GiGi’s Bread with sea salt and honey butter is one of the restaurant’s most frequently praised bites, while the steak tartare is a natural choice for adventurous diners.

Go big: The 45-day dry-aged bone-in ribeye or Margaret River Wagyu filet.

Share a side: The “Potato Thing”—a crisp potato pavé with herbs and sea salt—is a standout-sounding accompaniment. The black-truffle mac and cheese and beef-tallow fries are also strong steakhouse companions.

Try something besides beef: The pork chop, lamb chops, scallops and branzino give non-steak diners plenty of reasons to visit.

A Neighborhood Vibe With a Little Downtown Energy

The room is intentionally polished without feeling overly formal. The restaurant describes the atmosphere as warm and designed for lingering, with a full bar, cocktails and a curated wine list. The result is more “special night out” than neighborhood sports bar, but still relaxed enough that you don’t feel like you’ve wandered into a restaurant designed exclusively for tourists.

Customer feedback has largely reinforced that impression. Diners have praised the food, service and atmosphere, with several describing The Lick as a welcome addition to West Ashley and a restaurant that can compete with downtown establishments. Apple Maps currently shows a 4.8 Yelp rating from 28 reviews, with reviewers particularly praising the steak, GiGi’s Bread, service and intimate atmosphere.

There are some caveats. The restaurant’s relatively small footprint can make the room feel noisy when busy, and at least one recent reviewer reported a lengthy wait for food and a disappointing response from management. Those complaints stand out because most other reviews have been notably positive about hospitality and service.

The Charleston Daily Take

The Lick feels like the kind of restaurant West Ashley has been waiting for: upscale enough for a date night or celebration, comfortable enough for a neighborhood dinner and focused enough on steak and seafood to give diners a reason to return.

Our recommendation? Order oysters or tuna tartare, share GiGi’s Bread, go for the 45-day dry-aged ribeye or Wagyu filet, add the Potato Thing and finish with something from the bar.

And perhaps the biggest selling point is the simplest one: you don’t have to cross the bridge to have a serious Charleston dinner anymore.

For reservations and the current menu, visit The Lick At 10 Windermere.

Follow the journey on Instagram.

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Related: 5 excellent dining spots in Charleston with the look and feel of a traditional American Diner

Related: Charleston, South Carolina Area Brunch Guide – Brunch Options with Menu Links

Photo Credit: The Lick

Notice of Public Hearing – Posted August 25, 2026

During construction at a private residence at 15 East Battery, a historic unmarked grave of a single individual was inadvertently discovered. The owner requests approval to relocate the burial to a new location on the property. A licensed forensic archaeologist will be employed to oversee the removal and reinterment of the burial with an appropriate and respectful marker placed at the site. There will be a public hearing before the Charleston City Council on August 25th, 2026 at 5:00pm at City Hall, 80 Broad Street, Charleston, SC 29401, at which time representatives of 13 – 15 East Battery Trust will seek permission from City Council to remove and reinter the burial at a new location on the property. For any questions regarding this request, please contact Glenn Keyes Architects at (843)-722-4100. Order 23882

Source: Public Notice – Post and Courier

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By Mark A Leon

There was a time when Charleston’s culinary identity felt as unmistakable as its architecture.

You could taste the Lowcountry in a bowl of shrimp and grits, a plate of she-crab soup, a basket of fried seafood or a serving of red rice. Charleston cooking was shaped by geography, history, agriculture and the generations of people who called this place home. It wasn’t simply food. It was a sense of place.

But something is changing.

Walk around Charleston today and you’ll find Detroit-style pizza, New York-style bagels, New York-style pizza, Texas-style steaks and restaurants built around culinary traditions imported from cities and regions thousands of miles away. None of these foods are inherently bad—in fact, many are excellent. Charleston has always welcomed outside influences.

The question is whether we are becoming so focused on what’s popular elsewhere that we are slowly losing sight of what makes Charleston different.

Part of this shift is understandable. Charleston is no longer the relatively sleepy Southern city it once was. It is a national destination, a booming tourist market and a magnet for people moving here from across the country. New residents bring their tastes with them, and restaurant owners are responding.

That is business.

If people from New York want the bagels they grew up eating, there is an opportunity. If diners want a Detroit-style square of crispy-edged pizza or a Texas-sized steak, someone will eventually provide it.

But there is a larger cultural question hiding beneath the menu.

When every growing American city begins offering the same culinary trends—smash burgers, Detroit pizza, New York bagels, Nashville hot chicken, Texas barbecue and steakhouses—what separates one city from another?

Charleston cannot afford to become interchangeable.

The irony is that Charleston has an extraordinary culinary history from which to draw. The Lowcountry has one of the most distinctive food cultures in America, influenced by Indigenous traditions, West African heritage, European settlers, enslaved cooks, coastal agriculture and generations of Southern home cooking.

There is an enormous difference between simply serving Southern food and pushing Lowcountry cuisine forward.

Charleston doesn’t need to reject New York pizza. It doesn’t need to banish Detroit-style pizza or pretend a good bagel isn’t worth eating. A great food city should welcome experimentation. Culinary cross-pollination is part of what makes restaurants exciting.

But perhaps the goal should be more than giving Charleston residents everything they can get somewhere else.

Maybe the next generation of Charleston restaurants should ask a different question:

What can we create here that someone cannot experience anywhere else?

Imagine Charleston chefs taking the techniques of New York, Detroit or Texas and filtering them through the Lowcountry. Imagine a culinary evolution that respects tradition without being trapped by it.

That is how food cultures survive. They evolve.

Charleston’s culinary identity doesn’t have to disappear because the city is changing. But it does require people willing to protect, reinvent and celebrate the flavors that made this place special in the first place.

Because Charleston can be a city where you find a great New York bagel.

It can also be a city where, after one bite, you know exactly where you are.

And that distinction matters.

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By Mark A Leon

James Island is about to get a new neighborhood steakhouse, and its owners are hoping to create something that feels less like a traditional fine-dining destination and more like a place locals can make their own.

Char House Social, the newest restaurant from Josh and Katie Drewry, owners of The Harlow, is planned for 1234 Camp Road, in the space that most recently housed Smoky Yolk Cafe and previously was home to Smoky Oak Taproom. The restaurant is expected to open this fall. 

The concept will take its inspiration from Texas-style steakhouses, with char-grilled steaks, cocktails, live music and a decidedly relaxed atmosphere.

For the Drewrys, the new restaurant is also a continuation of their relationship with James Island.

From The Harlow to Char House Social

The Drewrys opened The Harlow on Harbor View Road in November 2023. The restaurant quickly established itself as a neighborhood gathering place, combining oysters and other seafood with burgers, cocktails and a casual indoor-outdoor atmosphere. 

Char House Social will take a different culinary direction while maintaining that neighborhood-first philosophy.

The menu is expected to feature familiar steakhouse cuts including ribeyes, filets and New York strips, along with a burger for those looking for something less traditional. 

More than just steak

The restaurant will lean into the kind of casual, social environment that works particularly well for James Island. The space is undergoing extensive renovations designed to accommodate sports fans, live music lovers and groups looking for a place to gather.

Multiple televisions will surround the bar, while a permanent stage will provide space for live performances. Outdoors, several patio areas are planned, along with a second stage in an area the owners are calling The Yard at Char House. 

The beverage program will feature a broad selection of whiskey and bourbon, along with wine, local craft beer and cocktails. 

A new chapter for an old James Island space

The Camp Road property has seen several restaurant concepts in recent years. Smoky Oak Taproom operated there for 13 years before closing in 2021. Dills & Camp Sundries followed, and later the space became home to Smoky Yolk Cafe, which closed last November. The hope is this new concept will leave a lasting impression.

No reservations, but plenty of reasons to stay awhile

Char House Social will not take traditional reservations, although larger parties will be able to call ahead to request a table. 

With steakhouse fare, bourbon and cocktails, multiple outdoor spaces and live music, the concept appears designed to blur the line between restaurant and neighborhood hangout.

And that may ultimately be the biggest draw.

For James Island residents, Char House Social promises to be less about dressing up for a special occasion and more about having somewhere close to home to grab a great steak, listen to music, watch a game or meet friends for a drink.

Char House Social is expected to open this fall at 1234 Camp Road on James Island. Updates are being shared on Instagram at @charhousesocial. 

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The university will celebrate two centuries of passion, spirit and success during 2026-27 academic year

In July of this year, the United States commemorated the 250th anniversary of the signing of the Declaration of Independence, and this fall, the University of South Carolina is marking a milestone of its own.

Founded just 25 years after the signing of the Declaration, USC will celebrate its 225th anniversary throughout the 2026-27 academic year — beginning today (Aug. 18) with the start of the fall 2026 semester.

The anniversary will be incorporated across campus events, honoring the impact the university has had on its students, faculty, staff and local community and looking ahead to what the future holds. 

“This milestone year in the life of our university is an ideal moment for celebration, and we are excited to share these events with our community of Gamecock supporters,” USC President Michael Amiridis says. “We are looking back proudly on more than two centuries as the state’s flagship university, and, at the same time, we are renewing our deep commitment to creating a stronger South Carolina through higher education.”

This year will commemorate 225 years of resilience, spirit and success at USC over the last two centuries, anchored in memories and connections that unite all Gamecocks across generations.

That’s reflected in USC’s 225 commemorative graphic, which is inspired by the university’s campus, incorporating the iconic shape of the historic Horseshoe’s signature brick pathway and the Maxcy Monument.

One of the first major events in the fall semester will be the president’s annual State of the University address, which will be Sept. 9 at 10 a.m. on the Horseshoe. The address is an opportunity for the campus community to celebrate the successes of the last year while also uniting around USC’s vision of the future.

Other anniversary activities include: a new exhibit at the South Caroliniana Library blending USC’s celebration with America’s 250th, the Echoes of Independence exhibition running through December at the Thomas Cooper Library featuring South Carolina history, and much more.

The university will also share stories, photos and videos to showcase what life was like at USC over the centuries.

Chartered in 1801, with the first students arriving in early 1805, USC has served as the flagship institution of South Carolina and has blossomed into a statewide educational system.

From its first classes in Rutledge College on the Historic Horseshoe, USC has become an institution with more than 380,000 alumni, seven system institutions and an annual statewide economic impact of $7.4 billion.

More on the university’s 225th celebration can be found on USC’s website.

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