Charleston's Food Scene is Getting Spicy: Why Chefs Are Ditching Pasta for Dumplings and We're Here for It
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Charleston's Food Scene is Getting Spicy: Why Chefs Are Ditching Pasta for Dumplings and We're Here for It
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About this listen
**Charleston's Culinary Renaissance: Lowcountry Flavors Meet Global Innovation**
Listeners, Charleston's food scene is sizzling with fresh energy, blending timeless Lowcountry traditions with bold new openings that spotlight local bounty. At the heart of it all, Costa Charleston in Harleston Village delivers chef Vinson Petrillo's coastal Italian flair, where crudo shifts with the tides and arroz con negro paella sings of squid ink and seafood harvested from nearby waters. Nearby, Kultura in Cannonborough-Elliotborough, helmed by James Beard-nominated Nikko Cagalanan, elevates Filipino staples like pancit, sisig, and Valenciana paella brimming with pork, shrimp, and peppers, paired with pandan-infused daiquiris that whisper tropical warmth.
Look ahead to 2026: Bareo, Cagalanan's cozy newcomer in Cannonborough, promises Japanese-inspired dumplings and kakigori shaved ice, while Quarter French on Broad Street fuses Lowcountry twists into French bistro fare, teasing shrimp kissed by Gallic herbs. Trends lean Japanese over Italian, per local buzz, with Sorghum & Salt's new St. Philip Street space amplifying seasonal gems like blue crab with fish sauce and royal red shrimp in kimchi beurre blanc.
Local ingredients anchor it all—plump shrimp over creamy Anson Mills grits at spots like ACME Lowcountry Kitchen, she-crab soup enriched with briny roe at The Palmetto Cafe, and hush puppies crisped to golden perfection at Leon's Oyster Shop. Gullah influences shine in okra soup from Bertha’s Kitchen and benne wafers' nutty crunch from Olde Colony Bakery, while Frogmore Stew at Bowens Island steams with potatoes, corn, sausage, and shrimp.
What sets Charleston apart is this seamless weave of heritage and reinvention, where marsh-fresh catches and heirloom grains fuel chefs unafraid to remix classics. Food lovers, tune in— this is Southern gastronomy evolving, one vibrant bite at a time..
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