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Issue 3: Charleston

Discover a locally curated guide to the city's finest experiences

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    • Issue 3: Charleston

      Pork schnitzel and house-cured charcuterie with a side of lard biscuits wouldn’t fly in Hollywood, but you’re in the South now, and if you’re craving meat, this is the place to get it. Two-time James Beard Award-nominee Craig Deihl makes 80 types of charcuterie right on the premises, working with local farmers to create some of the best coppa in the country. In the mood for something lighter? Order a dozen local oysters, such as South Carolina’s own Single Ladies—briny, sustainably harvested and delicious.

    • Cocktails at The Gin Joint.
      Photograph by Andrew Cebulka
      • Issue 3: Charleston

        There’s a bacon happy hour at this restaurant—a different bacon-themed appetizer between 5pm and 7pm daily—and a killer bone marrow bread pudding, but don’t let that distract you from the simple beauties on the menu. Chef Jeremiah Bacon’s seared scallops, here shown with orange puree and peas, are some of the best in town. This is a casual but stylish place popular among locals; it’s smart to make a reservation.

      • Photograph by Andrew Cebulka
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        Oysters at The Ordinary.
        Photographs by Andrew Cebulka
         
        Lobster bisque.
         
        Daytime at The Ordinary.
         
        Double-decker seafood tower.
        • Issue 3: Charleston

          A Charleston trip isn’t complete without a few drinks under the stars. This rooftop bar and restaurant is aptly named, and claims to be the only such establishment in town with 360-degree views. It’s certainly our favorite. The short cocktail menu is solid, but the wine list is even better—try the brut rosé from California’s Schramsberg for a sparkling splurge, or the Dragonstone Riesling from Leitz for a sweet steal—and either goes wonderfully with the must-order mussels appetizer.

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          The café counter at Caviar and Bananas.
          Photographs by Andrew Cebulka
           
          Caviar and bananas.
           
          Duck confit panini.
           
          Locally made candies.
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          Martha Lou's Kitchen.
          Photograph by Andrew Cebulka
           
          Martha Lou Gadsden.
          Photograph by Sarah Karnasiewicz
           
          Fried chicken and sides.
          Photograph by Andrew Cebulka
           
          Photograph by Andrew Cebulka