Author Archives: Minero


True to the local-ingredients form that has made him a James Beard winner for best Southeast chef, Sean Brock sees that the tortillas made here are from the Lowcountry’s best kernels of corn and ground fresh daily. Tacos such as green chorizo, pork carnitas, and shrimp and masa grits are reasonably priced. Other plates include […]

How McCrady’s sommelier Cappie Peete’s passion for wine led her to mezcal and more

As the sommelier of McCrady’s, a typical afternoon involves many activities: ordering, stocking, and editing the wine list to start. But my most important task is, of course, choosing the wines to accompany dishes. For any dish, selecting a wine takes careful selection, but imagine trying to pick a pairing for one of Chef de […]

Mezcal Finally Gets Its Day In The Sun

Back in 2013, we talked all things tequila with Gustavo Arellano, the editor of the OC Weekly and the man behind the “¡Ask a Mexican!” syndicated column. A student of Mexican spirits, he was surprised that mezcal — the equivalent of agave moonshine ­— was coming into vogue.

Where to Drink Cocktails in Charleston Right Now

Even though there’s slow movement on the Charleston booze front (thanks, Late Night Moratorium), there’s still some activity. Here’s an updated Cocktail Heatmap of places to visit for a drink as soon as happy hour hits. While this map focuses on restaurants and bars that have opened within the past year, we’ve also included some […]

The Hottest Restaurants in Charleston Right Now, February 2015

More often than not, tipsters, readers, friends and family of Eater have one question: Where should I eat right now? What are the new restaurants? What’s everyone talking about? While the Eater 18 is a crucial resource covering old standbys and neighborhood essentials across the city, it is not a chronicle of the “it” places […]

15 Favorite Casual Small Bites and Snacks in Charleston

The task of selecting some of the city’s top dishes was challenging, but we narrowed it down to a few delicious contenders. Here are our recommendations for some perfect quick bites to be found in Charleston:

The Foodist 2015 Trend Edition

When I used to ask chefs where they were dying to eat, it would be Barcelona or Copenhagen. Now the answer is invariably Mexico. Their discoveries are tomorrow’s dinners, which means lots of newfangled and classic tacos like these:

The Top Food Stories of 2014

Try this for multi-tasking: Sean Brock’s fourth Neighborhood Dining Group restaurant Minero opened on Oct. 3. Two weeks later his four-years-in-the-making cookbook Heritage was released. The New York Times bestseller is now in its third printing.

Minero gains a lengua taco

More than 1600 people virtually voiced their approval when Minero this weekend used its Instagram account to herald the debut of a lengua taco with charred-onion salsa and jicama-cucumber slaw. The handsome taco is the first from Minero to feature offal traditionally associated with taquerias.

13 Food World Predictions for 2015 From Andrew Knowlton

Big-Deal Chefs Will Feed You Tacos. When I used to ask chefs where they were dying to eat, it would be Barcelona or Copenhagen. Now the answer is invariably Mexico.