Inside the Wine Cellar at Charleston’s FIG
At FIG, general manager Morgan Calcote blends Old World hits with a predilection for the new mainstream.
- story: Jennifer Fiedler
- photos: Jonathan Boncek
Daily News: Chicagoans Consume The Most Beer and Whiskey, Investigating the Ritual of the Buy Back
Your daily dose of news and happenings from around the drink-o-sphere: - Skeletons of some of the earliest colonists in America have been discovered beneath a Florida wine shop. -…
- story: Chloe Frechette
Daily News: Sifting Through The Rye Whiskey Market, Vegan Wine
Your daily dose of news and happenings from around the drink-o-sphere: - Eric Asimov and a panel of experts sift through the abundance of rye whiskies on the market in…
- story: Chloe Frechette
AC’s
AC's (which is rumored to stand for “Action City”) is popular with drunk, single college kids looking for one thing: Miller High Life. Surely one of the busiest bars on…
- story: Danielle Bergere
Proof
Proof finds itself in the heart of a mostly college bar scene, but adult drinkers seek out Craig Nelson’s grown-up watering hole for the great tunes, straightforward cocktails and simple,…
- story: Danielle Bergere
The Bar at Husk
The name is no accident. Drinks at Husk, Sean Brock's salute to the South and its indigenous ingredients, are served in a freestanding brick building that ably evokes centuries past…
- story: Danielle Bergere
The Grocery
A former vegetarian, chef Kevin Johnson has an easy way with local plants that aren't necessarily trendy or talked-about: He's forever chasing flavor, whether it's found in a fried okra…
- story: Danielle Bergere
The Ordinary
If your Charleston visit doesn't include a deep-sea fishing trip, dinner at The Ordinary is the next best addition to your itinerary: Mike Lata's second restaurant is the city's leading…
- story: Danielle Bergere
McCrady’s
Drinking has been the raison d'être of the building housing McCrady's since 1778, when Edward McCrady opened his tavern. Over rum and ale, McCrady and his friends plotted the Revolution,…
- story: Danielle Bergere
