The City Magazine Since 1975

Chef Mike Lata

August 2021
Plus tips on hosting a traditional crab crack

September 2019
Often depicted as an extravagance for the über wealthy, caviar warrants its reputation for opulence. An arduous...

February 2017
Every few years, we survey Charleston’s culinary scene, asking area gourmands, food writers, and other F...

September 2016
Charleston associate editor Jenny Ouellette went behind the scenes of a cooking show featuring two of our area’s...

September 2015
How do you define “luxury”? Perhaps it’s an occasional indulgence, or a unique experience, or even something...

January 2015
The Ordinary’s Mike Lata puts fresh bivalves to work in three recipes

February 2014
Last December, a group of F...

January 2014
The Goodens start Bulls Bay Saltworks

May 2013
544 King St., (843) 414-7060

March 2013
Hearts, livers, ears, skin—here’s where to find the tastiest “nasty bits” of pig in town

February 2013
Our taste & tell guide to the latest F&B openings in Charleston

September 2011
Celebrating the season’s bounty at home with FIG chef Mike Lata

December 2010
Dream Meal

February 2010
Local students play with food for a cool art project benefitting Louie’s Kids and Slow Food Charleston