As the warm weather of the season creeps in, so does a new Dish, Charleston City Paper’s quarterly guide to all things food in the Holy City.
The spring issue is all about freshness and what spring can bring to the table (literally). Chefs from Basic Kitchen to Welton’s Tiny Bakeshop provide insights into crafting menus using seasonal produce like peas and asparagus from local farmers. Meanwhile, if you’re searching for a place to take a vegetarian friend, look no further than our fresh spotlight of veg-friendly eateries. But if you’re hankering for some pork, a handful of restaurants in the city offer it in other ways than just barbecue.
Our ever changing Top 50 list is here, too, alongside the CP Hotlist. In both, we highlight some of the best and most talked about restaurants in Charleston. One special extra in this issue: If you’re looking for tastes of the world, peruse out list of international cuisine for places where you can try dishes from Jamaica and Western Africa to Pakistan and Brazil. Go out and eat your hearts out, readers (just watch out for pollen). – Michael Pham
Stories from this issue of dish
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