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Presented by Explore Charleston, this premier culinary event will take place from September 27-29, 2024 in the historic city of Charleston, South Carolina. James London, the chef of Chubby Fish, down the street from Vern’s, was recently named a 2024 James Beard Award semifinalist for his globetrotting creations such as Grilled Oysters with crab fat curry and cashews. A panoply of seafood, some with a distinctly Latin tilt and all of it sparkling fresh, fills the menu of Delaney Oyster House; dishes include Roasted Oysters with Creole Butter and Hushpuppy Crumble, Spanish Octopus and Royal Red Shrimp and Bucatini.
Drink Menu
Charleston has long been admired as the belle of the south, with street upon cobblestone street lined with those terraced, colorful mansions and flowering trees. When you stand on the Battery and look across Charleston harbor, you can see Fort Sumter, the attack on which started the Civil War. Looking out through the windows of the impressive International African American Museum which opened last year and describes the African diaspora in extensive detail, you see Gadsden’s Wharf where an estimated 40% of African captives entered this country as slaves. In 2018, the Charleston City Council passed a resolution acknowledging and apologizing for its slavery role. Also on the not-to-miss list is a caviar puff which perfectly encapsulates Delaney’s sophisticated grasp of deliciousness and willfully casual mood.
Review: Our critic found the 3 best mac-and-cheeses in Charleston area restaurants
No paywalls.No newspaper subscription cost.Free delivery at 800 locations from downtown to North Charleston to Johns Island to Summerville to Mount Pleasant. Receive stories each day by signing up for our free daily newsletter, which delivers the latest local news directly to your inbox every morning. Explore Charleston will be the Presenting Sponsor of the FOOD & WINE Classic in Charleston 2024, with additional sponsors including Discover South Carolina, Lexus, and S. Explore Charleston will be the Presenting Sponsor of the FOOD & WINE Classic in Charleston 2024, with additional sponsors including Discover South Carolina, Lexus, and S.
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At Delaney, everything is a bit of a lark, which makes it especially jarring when the Emanuel AME bells toll loudly at 9 p.m. Despite lavishing tremendous care on its composed plates, Delaney isn’t fond of fuss or ceremony. It’s in no way a rap on this excellent restaurant to say it seems in some ways like the platonic ideal of a snack bar with comfortable seating and an accomplished beverage program, an idea which Delaney implicitly endorses with its humdinger of an ice cream cone. The McCrady’s Tavern caviar service consisted of a painstakingly assembled sundae of egg yolk, crème fraiche and paddlefish roe, capped with a pasture of microscopic chives and presented with a mother-of-pearl demitasse spoon.
The curated menu includes a daily changing menu of local oysters, Tuna Crudo with Salsa Criolla and Horseradish, Seafood Chowder, Chilled Tarvin Shrimp with fancy Cognac sauce and soft serve vanilla ice cream with either aged balsamico and extra virgin olive oil or brown butter and pecans. The restaurant scene is, as always, energetic with some familiar chefs back on the scene in new ventures. The Elliotborough neighborhood bistro Vern’s represents a return to town of Bethany and Dano Heinze, formerly behind the Charleston institution McCrady’s, and it’s a tough reservation to get.
Spots for Oysters in Charleston
A perfect sear job on the scallops is sabotaged irredeemably by the saltiest of country ham sauces. Whether the proximity is overly unsettling is a decision each individual diner has to make; there is no correct answer when raw emotions are involved. But in the context of this assessment, the location has to be considered separately from executive chef Shamil Velazquez’s cooking, which is often exceptional. Southern Living celebrates the essence of life in the South, covering the best in Southern food, homes, gardens and travel. Southern Living connects consumers to the region’s rich culture through a robust multi-platform presence, including print, digital and social as well as its Biscuits & Jam podcast and licensing partnerships. Headquartered in Birmingham, Alabama, Southern Living is part of the Dotdash Meredith publishing family.
Sign up today to receive the flavors, sights, sounds, and traditions of Charleston delivered directly to your inbox. Velazquez no doubt spent plenty of time with sorghum and country ham while working at Husk Greenville, but it’s more interesting to see what he does with ingredients common in Puerto Rico, where he grew up. Even something as overexposed as Caesar salad is made fresh by Velazquez’s fluency in citrus and garlic. His standout dish is a vinegar-bright escabeche, with tender octopus tentacles curling over and around sliced green olives and sizable fragments of fried pork skin, stained pitch black by squid ink. The view from the second-floor piazza is so pristine that it’s where news photographers set up in the immediate aftermath of the 2015 massacre. (At that point, 115 Calhoun St. was still a private residence.) For Charleston residents coping with the very recent event, the closeness could prove challenging.
Guests who bypass the stripped-down style of Delaney’s casual interior dining rooms, lightly furnished with unvarnished wooden tables and curtains in natural hues, are seated outside in wicker easy chairs. That means those who face north are looking right at Emanuel’s familiar arched windows for the entirety of their meals. At the last restaurant opened by Neighborhood Dining Group, customers were urged by their servers and a thousand social media posts to order the caviar. Our patio looks over the Historic Charleston Market and is great for those breezy days and warm nights Charleston provides.
For the past 40 years, the world’s premier culinary festival has been held annually in Aspen, Colorado. This fall it is expanding to the historic city of Charleston — in collaboration with Explore Charleston and Dotdash Meredith brands, Southern Living and Travel + Leisure. While a peppery blue crab rice is terrific, mostly because there’s just so much darn crab in it, a dish billed as fish beignets is a puzzle. It’s entertaining to watch bonito flakes dance atop the triangular puffs, but the pastries are so thoroughly saturated with sorghum syrup that a Greek bakery could slip them into its display case without anyone blinking.
A historical single across from Marion Square houses this chic, seafood-centric restaurant. Try impressive dishes such as the grilled Spanish octopus or spicy snapper ceviche with chili crisp and puffed rice. More traditional but equally delicious are the crispy fish or oyster platter and the shrimp roll sourced straight off the trawlers at Tarvin Seafood. Programming throughout the weekend will include one-of-a-kind local tours and experiences showcasing Charleston’s local gems and vibrant culture curated by Jacqui Gifford, Editor in Chief of Travel + Leisure. Set amongst the backdrop of the scenic Kiawah River, Southern Living will host the Southern Living Lowcountry Tailgate where attendees can experience the cherished Southern tradition featuring an oyster roast hosted by Matt and Ted Lee, BBQ by Erica Blaire, and live music.
Once inside, the soaring ceilings, exposed brick walls and original wooden beams reflect our warehouse district’s historic past. The unique interior and our great staff beautifully meld to create an ultra-cool atmosphere that exudes “Charleston”. The DOH beverage program features innovative and refreshing cocktails, craft beers, and a wine list inspired by marine influenced terroir from around the world.
“Can you guess what that is,” asks Bill Harris, founder, co-owner and extremely knowledgeable private guide of Oyster Point Tours which specializes in detailed, authentic walking tours around the city. I ask whether it relates to the cotton or rice trade, the industries that led to the fortunes of many of the former residents of this street. “Think of a woman wearing a voluminous hoop skirt climbing into a carriage,” Harris says. “She can’t get into it from the street but she can if she stands on this stone, half of a grinding wheel.” In that moment, one image makes history come alive; it’s easy to imagine the personalities, the social life, the day to day activities of this street and with it, of this beguiling city. Food & Wine celebrates the global epicurean experience with its award-winning magazine, website, social platforms, newsletters, podcasts, premium events such as the Food & Wine Classic in Aspen, and accolades like its annual Best New Chef awards. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel, and home coverage, the inspires and empowers people to discover, create, and devour the best in food and drink—every day and everywhere.
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The puff is a potato shell crammed with sour cream, then topped with chives and a thimbleful of caviar. It’s essentially a potato skin for the upper crust, except that it’s so small you could down it in one bite. Save for the caviar, the remainder of the menu is split into “cold” and “not cold” sections, a format pioneered locally by Mike Lata at The Ordinary. The wedge of white chocolate at the base of the cone is not, but it’s a lovely touch, as is wrapping the cone in paper so guests can stroll across Marion Square with one in hand.
Other simple shellfish options include peel-and-eat shrimp, slathered with the restaurant’s version of Old Bay seasoning, and a mound of fantastically sweet blue crab claws, flecked with Aleppo pepper and served with a bracing dip founded on garlic and sour orange juice. To be sure, there are few sites in downtown Charleston that don’t have a direct link to the city’s history of deadly racism. It is not standard practice in the course of a review to probe what atrocities a restaurant’s building might have witnessed. But it’s relevant here because the stately white church functions as part of Delaney’s soundscape and visual design.
Call them blini if you must but I have a hard time believing these magnificent cakes would make a Tsarist nostalgic. They taste instead like Boy Scout merit badge material, with all of the lift and buttermilk tang that a breakfast cook envisions when buying a griddle. Their cornmeal aroma is equally beguiling, instantly bringing fireside warmth to a restaurant that shuns brown liquor and room-temperature red wine on the grounds that it serves seafood and vegetables almost exclusively. "I am excited to be partnering with my colleagues at Southern Living and Travel + Leisure to build on the storied legacy of the FOOD & WINE Classic in Aspen and introduce this singular experience in a new destination," Hunter Lewis, Editor in Chief at Food & Wine, shared in a statement. "No other place shares a blend of hospitality, foodways, culture, architecture, and history like the Holy City, and I can't wait to see this dynamic new event come to life there next fall. A huge thank you to Charleston for welcoming us in a big way."
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