Tu Review with #BoozeApproved Cocktail Pairings

It’s Restaurant Week everyone (cue cheers)! I use Restaurant Week as an excuse to try new places, even if they aren’t participating. This year, the hot new restaurant Tu was at the top of my list. Tu comes from the culinary masterminds that brought us Xiao Bao Biscuit, so I knew I was in for a treat.  I know you will read a lot of other reviews of this place because it’s hot and new, so I’m going to switch it up and not only review the food, but suggest cocktail pairings with each course I tried.

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Sneak Peek of What’s to Come at Renzo

Nyda Freire & Erik Hutson, the owners of my favorite neighborhood bar, Faculty Lounge, are opening a new pizza joint right across the street. Renzo Pizzeria + Wine Bar will serve wood-fired pizzas, Italian cuisine, and affordable wine from small producers. I was lucky enough to preview some of Renzo’s signature pies at a pizza party at Faculty Lounge  and they didn’t disappoint.

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Cocktail of the Week: Mulled Wine

Although I try to cling to my margaritas all year long, it’s time to get a bit more festive in the booze department. With temperatures dropping below 40 in Charleston, the whole city is in a panic. Instead of the usual casual patio sippin’, people are stuck inside their houses under every blanket they own. While you’re huddled under those blankets, I have the perfect drink to warm you up even more: mulled wine. This recipe was adapted from my personal hero Ina Garten, so you know it’s gonna be good.

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The Castejóns: Bringing a Taste of Spain to the Lowcountry

One of the best parts of being a food blogger in Charleston is the amazing chefs/fellow foodies you get to meet. In the case of the Castejóns, they are a chef/foodie power couple that I aspire to be when I grow up. I met them through #TastemakersCHS (a group of top culinary social media influencers) and they were kind enough to host the group at their pop up restaurant at Charlestowne Fermentory. Their authentic Spanish cuisine with a sprinkle of the Lowcountry was so delicious I want to shout it from the rooftops (but I guess posting it on here is a better/less obnoxious option).

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1Kept Charleston: Lunch Edition

The fact that I’ve written three separate posts about this restaurant should indicate just how unique every experience is. Their dinner menu varies from schnitzel to shrimp and grits, so I knew the lunch menu would have to be something special to keep up.

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Poke Tea House: Do the Hokey Poke

Poke is a new trend (for us on the mainland) nowadays and I am fully on board with it. I would imagine most people’s favorite part of sushi is the fish itself or the delicious accompaniments, while my favorite part has always been the sushi rice. Whenever I go to Japanese restaurants, I always ask for a bowl of sushi rice as my side. That being said, poke is pretty much a dream come true for me. It makes the sushi rice the star it has always wanted to be and then the toppings make it even better. So thank you, Poke Tea House, for satisfying my sushi rice obsession.

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My 10 Favorite Places to Eat/Drink North of the Crosstown

For the past three years I  lived in the heart of downtown Charleston and established my favorite places to eat/drink in my general vicinity. Now that I’ve graduated, I moved about a mile up the peninsula, which feels like 10 miles in Charleston distance. I’ve started to establish my new favorite eateries above the Crosstown (highway that goes through Charleston) and I figured I would share them so my fellow neighbors know where to get their grub/drink on.

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Stella’s: My Big Fat Greek Dinner

Stella’s specializes in both modern and traditional Greek cuisine. They keep me coming back with their phenomenal cocktails, appetizers, and hearty entrees. Whenever I have people visiting from out of town, Stella’s is one of the first places I suggest.

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Cocktail of the Week: Sichuan Sting from Xiao Bao Biscuit

When I visited Xiao Bao Biscuit for the first time, I was on a mission to get out of my cocktail comfort zone (AKA tequila) and try something completely new. I definitely accomplished that, because the cocktail I chose came with a warning from the waitress. She told me, “this may sting a little,” (hence the name Sichuan Sting) and I still went for it anyway.

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