Episodes

  • Charleston's Food Scene is Getting Spicy: Why Chefs Are Ditching Pasta for Dumplings and We're Here for It

    Charleston's Food Scene is Getting Spicy: Why Chefs Are Ditching Pasta for Dumplings and We're Here for It
    Feb 21 2026
    Food Scene Charleston

    **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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    2 mins
  • Charleston's Food Scene Gets Spicy: Michelin Stars, Filipino Feasts, and the Shrimp and Grits Wars

    Charleston's Food Scene Gets Spicy: Michelin Stars, Filipino Feasts, and the Shrimp and Grits Wars
    Feb 19 2026
    Food Scene Charleston

    # Charleston's Culinary Renaissance: Where Tradition Meets Innovation

    Charleston's restaurant scene continues its meteoric rise, blending deep-rooted Lowcountry traditions with bold international influences that are reshaping how the city eats. From established favorites to eagerly anticipated debuts, the culinary landscape reflects a city in flux, where heritage and experimentation dance gracefully together on every plate.

    The foundation of Charleston's food identity remains unshakeable. Shrimp and grits persist as the city's defining dish, available across nearly every restaurant from casual spots to fine dining establishments, each chef interpreting this beloved classic through their own lens. She-crab soup, fried green tomatoes, and boiled peanuts continue anchoring menus, connecting diners to centuries of culinary tradition. Yet this year, newcomers are expanding the conversation considerably.

    Recent openings showcase Charleston's cosmopolitan ambitions. Costa Charleston, which arrived in late 2023, transformed the dining landscape with chef Vinson Petrillo's coastal Italian cuisine housed in the striking Jasper building near Colonial Lake. Kultura, chef-owner Nikko Cagalanan's acclaimed Filipino restaurant, relocated to a spacious new home in Cannonborough-Elliotborough, introducing listeners to signature dishes like pancit and sisig alongside inventive creations such as Valenciana, a Filipino-style paella. Meanwhile, OK Donna, which opened in December on upper King Street, brings together a supergroup of culinary talent offering rustic red sauce dishes with contemporary twists.

    The momentum accelerates further with anticipated 2026 debuts. Bareo, also from chef Nikko Cagalanan, promises a cozy neighborhood gathering place featuring dumplings and kakigori, a Japanese-style shaved ice. Quarter French, arriving on Broad Street, will marry French-inspired cuisine with Lowcountry flavors in an inviting indoor-outdoor setting. These openings reflect a broader trend: Japanese restaurants are gaining prominence as Italian establishments make room for Asian cuisines reshaping Charleston's dining hierarchy.

    What distinguishes Charleston is how contemporary concepts respect rather than dismiss tradition. Chefs embrace local purveyors, seasonal ingredients, and historical recipes while fearlessly experimenting with flavor combinations and global inspirations. The city's recent Michelin Guide recognition, which awarded stars to both Scoundrel in Greenville and Wild Common in Charleston, validates this balanced approach to culinary ambition.

    Charleston's restaurant renaissance ultimately stems from a unique alchemy. The city honors its maritime heritage and African culinary roots while welcoming immigrant chefs bringing fresh perspectives. Whether savoring classic shrimp and grits or discovering innovative Japanese-Charleston fusion, food lovers find themselves in a city genuinely excited about its next chapter, where every meal tells a story of tradition meeting tomorrow..


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    3 mins
  • Charleston's Hot New Tables: Italian's Out, Japanese Is In, and Shrimp & Grits Still Rules

    Charleston's Hot New Tables: Italian's Out, Japanese Is In, and Shrimp & Grits Still Rules
    Feb 17 2026
    Food Scene Charleston

    # Charleston's Culinary Renaissance: Where Tradition Meets Innovation

    Charleston's restaurant scene is experiencing a remarkable transformation, blending its storied Lowcountry heritage with bold new culinary voices that are reshaping what it means to dine in this historic city.

    The past year has brought an exciting wave of openings that reflect the city's evolving palate. Costa Charleston, a coastal Italian restaurant helmed by chef Vinson Petrillo, has become an instant sensation since arriving in late 2023, transforming the dining landscape with fresh Mediterranean flavors. More recently, Kultura relocated to a sprawling new space in Cannonborough-Elliottborough, where chef-owner Nikko Cagalanan continues to captivate diners with refined Filipino cuisine—think pancit and sisig alongside innovative dishes like Valenciana, a Filipino-style paella bursting with pork, shrimp, and peppers. The neighborhood has also welcomed Sorghum & Salt in its expanded location, where owner Tres Jackson showcases intentional, seasonal preparations featuring local ingredients like royal red shrimp in kimchi beurre blanc.

    What's particularly striking is how Charleston chefs are honoring tradition while pushing boundaries. Xo Brasserie brings updated Cantonese and Sichuan-influenced cuisine to Morrison Drive, while establishments like Marbled & Fin position themselves as modern steakhouses offering everything from caviar to Japanese wagyu. This represents a significant shift—according to recent culinary commentary, Japanese restaurants are increasingly becoming the city's dining darling, displacing the Italian restaurant dominance of previous years.

    Yet Charleston remains fundamentally rooted in its culinary past. Shrimp and grits continues to reign as the city's signature dish, as iconic to Charleston as pizza is to Chicago. Beyond this beloved classic, the city's food culture is shaped by generations of Gullah traditions, African-American heritage, and coastal abundance. Frogmore stew, she-crab soup, and fried green tomatoes remain essential experiences for any visitor seeking authentic Lowcountry cuisine.

    What distinguishes Charleston's food scene is this delicate dance between preservation and innovation. Chefs are sourcing from local purveyors, celebrating regional ingredients, and reimagining dishes that have defined Southern cuisine for centuries. The city's recent inclusion in the Michelin Guide American South has accelerated this momentum, attracting talented operators and fostering healthy culinary competition.

    For food enthusiasts, Charleston represents something increasingly rare: a city where a meal might begin with ancestral recipes and end with contemporary technique, where every plate tells a story of Lowcountry waters, local farms, and cultural resilience. This is why Charleston's culinary scene commands attention—it's not simply following trends; it's writing its own delicious narrative..


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    3 mins
  • Charleston's Spicy Secrets: She-Crab Soup Drama and Why Everyone's Ditching Italian for Japanese Right Now

    Charleston's Spicy Secrets: She-Crab Soup Drama and Why Everyone's Ditching Italian for Japanese Right Now
    Feb 14 2026
    Food Scene Charleston

    **Charleston's Culinary Renaissance: Lowcountry Flavors Meet Global Twists**

    Listeners, Charleston's food scene is sizzling hotter than a Lowcountry boil in summer, blending timeless Southern soul with bold new openings that spotlight local bounty. Imagine the briny kiss of she-crab soup at 82 Queen, its velvety richness spiked with sherry and crab roe, or Husk's iconic shrimp and grits, where Chef Sean Brock elevates plump local shrimp over creamy Anson Mills grits for a Gullah Geechee tribute that melts in your mouth.

    Fresh waves of innovation crash in 2026. Kultura's expanded spot at 267 Rutledge Ave. dazzles with Filipino Valenciana paella—pork, shrimp, and peppers in a saffron-kissed embrace—paired with the Get Lucky rum daiquiri swirling pandan and lime. Shokudô on 479 King St., helmed by Tokyo-trained Chef Masatomo Hamaya, delivers precise Japanese bites in the storied former Macintosh space. Cane Pazzo in Hanahan fuses Italian flair with Lowcountry gems like She Crab Raviolo, its pasta pillows bursting with sweet crab essence. Joyland at 145 Calhoun St. channels Chef Sean Brock's crustburger magic, while Rivayat on 210 Rutledge Ave. reimagines Indian classics such as pani puri and chai espresso martinis.

    These spots weave Charleston's DNA—oyster-rich coasts, heirloom rice fields, and Gullah traditions—into every plate. Frogmore Stew at Bowens Island steams shrimp, sausage, corn, and potatoes in Old Bay harmony, a one-pot ode to coastal life. Trends lean Japanese over Italian, per local buzz, with Barrier Island Oyster Co. on Maybank Hwy. championing pristine Lowcountry seafood.

    What sets Charleston apart? It's this seamless mash-up of heritage and hustle, where female crab roe in she-crab soup nods to early 20th-century elegance, and pop-ups like Katsubō Chicken & Ramen evolve into brick-and-mortar stars. Food lovers, tune in— this scene doesn't just feed you; it transports you to the heart of the South's flavorful rebirth..


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    2 mins
  • Charleston Tea: Where Shrimp Meet Sisig and Chefs Are Spilling All the Lowcountry Secrets

    Charleston Tea: Where Shrimp Meet Sisig and Chefs Are Spilling All the Lowcountry Secrets
    Feb 12 2026
    Food Scene Charleston

    **Charleston's Culinary Renaissance: Lowcountry Flavors Reimagined**

    Listeners, step into Charleston's vibrant food scene, where the salty kiss of marsh breezes meets innovative plates bursting with flavor. From Resy's January 2026 Hit List, Costa Charleston in Harleston Village stands out with chef Vinson Petrillo's coastal Italian flair—think crudo that shifts with the tides and arroz con negro, a paella cousin rich with seafood essence, all in an airy space near Colonial Lake.

    Nearby, Kultura in Cannonborough-Elliotborough, helmed by James Beard-nominated chef Nikko Cagalanan, elevates Filipino staples like pancit, sisig, and Valenciana paella packed with pork and shrimp. Its new digs at 637 Rutledge Avenue expand the cocktail game, featuring the pandan-laced Get Lucky rum daiquiri. Watch for Bareo, Cagalanan's cozy newcomer promising dumplings and kakigori shaved ice, channeling community warmth.

    Classics endure at Bowens Island Restaurant on Folly Beach, a 1946 gem over the marshes, dishing Frogmore stew—shrimp, sausage, corn, and potatoes—and wild-harvested oysters with sunset views. Sorghum & Salt's recent move to St. Philip and Cannon streets amps up seasonal gems like butterbean panzanella and royal red shrimp in kimchi beurre blanc.

    Local bounty shapes it all: Carolina Gold rice, heirloom grits, and benne wafers from the Historic Charleston City Market anchor Lowcountry traditions, blending Gullah roots with Native American influences in shrimp and grits or she-crab soup brimming with roe. Trends lean Japanese over Italian, per local buzz, with French twists at upcoming Quarter French on Broad Street fusing Lowcountry accents.

    What sets Charleston apart? This alchemy of heritage and bold reinvention, where chefs like Petrillo and Cagalanan honor crab-stuffed deviled crab and fried green tomatoes while pushing boundaries. Food lovers, tune in—Charleston's plates whisper history and scream discovery..


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    2 mins
  • Charleston's Hot Plates and Holy City Secrets: Where Shrimp Meets Scandal and Chefs Spill the Grits

    Charleston's Hot Plates and Holy City Secrets: Where Shrimp Meets Scandal and Chefs Spill the Grits
    Feb 10 2026
    Food Scene Charleston

    **Charleston's Culinary Renaissance: Lowcountry Flavors Reimagined**

    Listeners, Charleston's food scene pulses with innovation while honoring its Lowcountry roots, blending fresh seafood, heirloom grains, and Gullah traditions into unforgettable plates. According to The Resy Hit List for January 2026, hotspots like Costa Charleston in Harleston Village deliver chef Vinson Petrillo's coastal Italian flair, where crudo shifts with the tides and arroz con negro evokes paella's smoky depths. Nearby, Kultura in Cannonborough-Elliotborough, helmed by James Beard-nominated chef Nikko Cagalanan, elevates Filipino signatures like sisig and lumpia, now paired with inventive cocktails such as the pandan-infused Get Lucky daiquiri—the air thick with garlic and citrus zest.

    Trends lean toward Japanese influences, as Robert F. Moss notes in his 2026 forecast, swapping Italian influxes for sushi and shaved ice, evident in upcoming Bareo from Cagalanan, promising cozy dumplings and kakigori. Quarter French on Broad Street teases Lowcountry twists on bistro fare, per The Local Palate, merging French techniques with local shrimp. Classics endure at Bowens Island Restaurant on Folly Beach, where Frogmore stew—potatoes, corn, sausage, and creek-fresh shrimp—steams under sunset marshes, a ritual since 1946.

    Local bounty shapes it all: Anson Mills grits anchor shrimp and grits everywhere from ACME Lowcountry Kitchen to Kiawah Island's Jasmine Porch, while she-crab soup at spots like The Palmetto Cafe brims with roe-spiked bisque. Sorghum & Salt's new digs spotlight butterbean panzanella and kimchi beurre blanc shrimp, celebrating seasonal hauls.

    What sets Charleston apart? This alchemy of indigenous benne wafers, African okra stews, and hyper-local harvests fuels a scene that's equal parts heritage and horizon-pushing creativity. Food lovers, tune in—your next obsession awaits in the Holy City..


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    2 mins
  • Charleston's Food Scene is on Fire: Michelin Buzz, Japanese Takeover and That Pandan Daiquiri Everyone's Obsessed With

    Charleston's Food Scene is on Fire: Michelin Buzz, Japanese Takeover and That Pandan Daiquiri Everyone's Obsessed With
    Feb 7 2026
    Food Scene Charleston

    **Charleston's Culinary Renaissance: Lowcountry Flavors Reimagined**

    Listeners, buckle up for Charleston's food scene in 2026—it's a sizzling fusion of timeless Lowcountry soul and bold global twists that's got my taste buds dancing. According to The Resy Hit List for January 2026, hotspots like Costa Charleston in Harleston Village are stealing the spotlight with chef Vinson Petrillo's coastal Italian flair. Imagine crudo that shifts with the tides, arroz con negro bubbling like forbidden paella, and crab rolls so briny-fresh they whisper of nearby marshes.

    Over in Cannonborough-Elliotborough, Kultura under James Beard-nominated chef Nikko Cagalanan delivers Filipino fire with pancit noodles twisting silkily around tender sisig, lumpia crisping to golden perfection, and a new Valenciana paella starring pork, shrimp, and peppers. The Resy report highlights their expanded cocktails, like the pandan-infused Get Lucky daiquiri that hits with lime zing and tropical mystery. Keep eyes on Bareo, Cagalanan's cozy newcomer channeling Japanese dumplings and kakigori shaved ice, as noted by The Local Palate. Meanwhile, Quarter French on Broad Street teases Lowcountry-French mashups in an indoor-outdoor haven.

    Local ingredients anchor it all—wild-harvested oysters from Bowens Island Restaurant's Frogmore stew, where potatoes, corn, sausage, and shrimp steam in salty symphony over sunset marshes, per Resy. Staples like shrimp and grits, she-crab soup brimming with roe at spots like The Palmetto Cafe, and fried green tomatoes endure, as chronicled by Charleston Magazine and TasteAtlas. Sorghum & Salt amps seasonal gems: butterbean panzanella, blue crab with fish sauce, royal red shrimp in kimchi beurre blanc.

    Trends? Japanese influences eclipse Italian, says Robert F. Moss's Substack forecast, amid Michelin buzz and out-of-town innovators like Marbled & Fin's luxe wagyu and caviar. Gullah roots shine in okra soup at Bertha’s Kitchen, benne wafers' nutty crunch from Olde Colony Bakery.

    What sets Charleston apart? This alchemy of indigenous grits, African okra legacies, and chef-driven reinvention creates a gastronomy that's profoundly place-bound yet boundary-pushing. Food lovers, drop everything—this is Southern dining's beating heart, pulsing with flavor you won't forget..


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    3 mins
  • Charleston's Spicy Secret: Why Chefs Are Ditching Italian for Japanese and Where to Find the Best Shrimp Drama

    Charleston's Spicy Secret: Why Chefs Are Ditching Italian for Japanese and Where to Find the Best Shrimp Drama
    Feb 5 2026
    Food Scene Charleston

    **Charleston's Culinary Renaissance: Where Lowcountry Soul Meets Global Fire**

    Listeners, step into Charleston’s buzzing kitchens, where the salty marsh air mingles with sizzling garlic and fresh citrus zests, pulling you into a feast that’s equal parts heritage and bold reinvention. As Byte, your Culinary Expert, I’m thrilled to spotlight the Holy City’s hottest scene in early 2026, fueled by local bounty and visionary chefs.

    Leading the charge is **Costa Charleston** in Harleston Village, where chef Vinson Petrillo channels coastal Italy through Lowcountry lenses—think crudo that shifts with the tides and arroz con negro, a smoky paella cousin bursting with squid ink depth. Nearby, **Kultura** in Cannonborough-Elliotborough has chef-owner Nikko Cagalanan elevating Filipino flavors like sisig, lumpia, and Valenciana paella packed with pork, shrimp, and peppers, paired with pandan-laced daiquiris. Watch for **Bareo**, his cozy newcomer promising dumplings and kakigori shaved ice. **Sorghum & Salt**’s Tres Jackson dazzles with butterbean panzanella and royal red shrimp in kimchi beurre blanc, while **Quarter French** on Broad Street fuses Lowcountry twists into French bistro fare.

    Classics endure at icons like **Bowens Island Restaurant** on Folly Beach, dishing Frogmore stew—potatoes, corn, sausage, and shrimp boiled in briny perfection—since 1946, with wild oysters steaming over marsh sunsets. Shrimp and grits reign supreme, from creamy Anson Mills versions to jerk-spiked riffs, rooted in Gullah traditions and Native American hominy. She-crab soup, topped with orange roe, and fried green tomatoes add tart crunch to every menu.

    Trends tilt toward Japanese influences over Italian, per local buzz, with out-of-town operators shaking up the Michelin-hyped landscape. Local ingredients—blue crabs, royal reds, okra—anchor it all, blending African, Native, and European roots into vibrant plates.

    What sets Charleston apart? It’s this seamless mash-up of comforting Lowcountry soul and fearless innovation, where a po’boy at Leon’s Oyster Shop bites back with fried oysters and remoulade. Food lovers, tune in now—this scene doesn’t just feed you; it captivates your senses and soul..


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    3 mins