Tucked between the tree-lined streets in the Sylvan Park neighborhood of Nashville, Lion’s Share opens the doors to an English-inspired, neighborhood tavern. This opening marks the celebrated return of husband-and-wife duo Robbie Wilson and Emily Perry Wilson to Nashville after a decade-long hiatus. Known for his concept Bird Dog in Palo Alto and his recognition as a James Beard semifinalist for Best Chef: California, Robbie brings high ambition and technical mastery to the opening of Lion’s Share. The Wilsons envision a contemporary take on an inviting English tavern: the crackle of a wood-burning hearth, plush seating set for lounging, and a timeless aesthetic that is both historic and trendsetting.
Chef Robbie Wilson and Emily Perry Wilson, Image courtesy of Sarah Rau
The name, Lion’s Share, is a playful hat tip to British colloquialisms, but also signifies the restaurant’s ethos to “have it all” offering both approachability and luxury. “Lion’s Share is meant to be a sweet spot between comfort and adventure, a space where you can order antelope tartare or a hot dog,” says Robbie. The restaurant will focus heavily on hospitality service, with seasoned industry professionals offering informed, intuitive service for each guest. “I want to keep the menu exciting for my staff while making sure the restaurant becomes a favorite. If we’re labeled an occasion space, we’ve failed. We’re not trying to be impressive, we’re trying to nourish,” says Robbie. Lion’s Share’s location in Sylvan Park was another catalyst for this restaurant, as Robbie and his partners sought to open a restaurant in a fairly untouched part of the city. “The dining out culture in Nashville right now often prompts people to drive across town. We’re trying to encourage the opposite and invest where people already live,” he says.
Lion’s Share is uniquely outfitted to welcome anything from a quick stop at the bar to a six-hour dining experience in their private dining room. The space is lush and cozy, with organic elements that evoke an English drinking club in the Cotswolds. Dusky lighting casts shadow across cognac leather banquettes and tweed high-back chairs and plaid carpeting around the bar feel like a nod to the ’70s. Detail and atmosphere are everything, down to the carefully selected taxidermy along the walls, knick knacks lying across windowsills, and subtle English pub music humming in the background. “We wanted the space to hold a timeless design, rather than a perishable, modern look. Trends will come and go, so we are pursuing a look that’s enduring,” says Robbie. A portrait of Margaret Thatcher holding a dachshund feels like a crystal clear representation of the sophisticated yet lighthearted personality of the space.
A prominent fixture of the space, Lion’s Share’s seven-and-a-half-foot hearth, provides an aromatic accompaniment to the dining experience and a touchpoint for 70 percent of the menu. “We’re mostly using the embers for cooking. It’s a more nuanced tactic that isn’t incredibly obvious but enhances everything with a light touch of color and smoke,” says Robbie. Hearth-kissed favorites from the opening menu include pork belly vindaloo with labneh and cilantro, maitake mushroom with mole blanco, and pastured chicken with natural jus and salsa verde.
Image courtesy of Sarah Rau
The raw bar at Lion’s Share will garner much attention and is a particular favorite for Robbie. “For our raw bar, we’re looking to find that perfect expression of a primal ingredient,” he says. Leaning into Japanese techniques and ingredients, the raw bar features options like big eye tuna with pecan miso and a kanpachi with a mandarin kosho, served with a mandarin you can personally squeeze at the table. Other dishes from the opening menu are antelope tartare with four roses vinegar and oysters with horseradish mignonette. Lion’s Share will utilize their aging room to hang the fish for five to seven days, nurturing the flavor for each piece of sashimi. “I like my oysters and sashimi like my wine—I want to taste the essence of the original element,” says Robbie. Each raw menu item will have small but studied enhancements to coax out the underlying sweet, spicy, and sour flavors.
Image courtesy of Sarah Rau
Lion’s Share will also offer a unique take on happy hour with a “picky bits” menu promoting “duets,” or late-afternoon bites paired with a selected wine at an affordable price. This could range from some quick crudités with a crisp Grüner Veltliner to a baby flounder with an Albarino, all at the discretion of the beverage team.
With so many ostentatious cocktail programs in Nashville already, Lion’s Share’s beverage program is doubling down on the classics. “We’re focusing on proper ice work and glassware, hitting the classics like daiquiris, Manhattans, and martinis,” says Robbie. Martini cart service will also be available for their private dining room. As for wine, they will lean heavily into old world bottles with special appearances from growers and makers they know from their time in California. “We plan to offer an aggressive by-the-glass program, as this is a sign of a really great restaurant,” he says. Leaning into by-the-glass allows guests to pair courses to their individual palates and preferences as well as encourage quick weekday drop-ins for their “duets” program.
With the opening of Lion’s Share, Robbie hopes to shift the narrative in fine dining from “you’re lucky to be here” to an atmosphere of lighthearted luxury aimed at cultivating relationships. Lion’s Share will be a space that doesn’t require any pre-dinner posturing, but encourages guests to sit back in their chairs, order another round, and toast Nashville’s newest neighborhood tavern.
A culinary treasure trove awaits in Wilmington, NC & Island Beaches. Discover hyper-local sips and bites you won’t find anywhere else. Plan a foodie getaway and get a taste of this coastal destination’s one-of-a-kind food scene with these unique items:
Named after owners’ James and Sarah Doss’s saltwater loving dogs, the Lucy Bea Oysters feature a briny flavor with a subtle, scallop-like sweetness. James and Sarah place an emphasis on locally sourced, fresh seafood (they even spearfish the invasive lionfish). Local tip: enjoy these on the half-shell for half price during RX’s Oyster Happy Hour from 5-6 p.m. Wednesday-Friday.
Locally loved and available for a limited time each year, the Churkeychanga is the collab you never knew you needed – but can’t live without. Stuffed with roasted turkey, mashed potatoes and cornbread stuffing, the deep-fried burrito is smothered with jalapeno cream gravy and served with a freshly made cranberry salsa. The Churkeychanga is available each November (typically Nov. 1 through Thanksgiving).
A delicious potion by the ocean, the Mermaid Magic is Kure Beach locals’ preferred way to caffeinate. A cold brew concocted by the sister-duo who opened Happy Hippies in 2018, the Mermaid Magic recipe is a secret – although those with a refined palate claim hazelnut is a key flavor. Choose iced, hot or blended, and those looking for a big caffeine boost can get the signature creation in a half or full gallon.
A Carolina Beach Boardwalk staple since 1939, Britt’s Donut Shop’s glazed donut is something you’ll dream about long after your last bite melts in your mouth. The only thing on the menu, these glazed donuts are made from scratch and served hot out of the fryer. Britt’s is open seasonally – typically March/April through Labor Day. Make sure to bring cash and don’t be discouraged by the line; it moves quickly!
One of Waterline’s flagship brews, the Coffee & Cream is a light-bodied Blonde Ale featuring coffee notes paired with a sweet and smooth finish. Locals say it’s like drinking your favorite iced latte! Enjoy your brew in the outdoor beer garden overlooking the Cape Fear River.
These unique flavors are a result of Wilmington & Beaches’ chefs prioritizing dishes rooted in place and fearlessness to get creative with flavors. There are many coastal destinations to visit, but these unique bites only live in the best of the Carolina Coast.
Twenty-some years ago, if you asked anyone what was so delicious about Wilmington, the immediate answer would have been Flaming Amy’s. The Fajitarito, especially with pineapple jalapeño salsa, was a culinary delight for any palate (and it’s still legit […]
Three food and travel writers share why it’s worth traveling solo through Europe, the Caribbean, and Washington DC.
Flying Solo in Dubrovnik, Croatia
I flew to Dubrovnik in late spring 2025, just before summer chaos hit, chasing that peak Adriatic glow—and honestly, the food. It was my third solo trip there, if you’re counting. The city is ridiculously safe, locals actually look out for you, and walking home alone at night as a woman is never sketchy. But what I love most about Dubrovnik is that strangers quickly become friends, usually over peka and wine. On my first solo trip, Ivan Vuković, hands-down the best guide in the city, texted me to meet him for a lively evening of food and wine with locals. I schlepped up countless stairs, sweating profusely, to a home on the city’s outskirts where Marija and Zlatko Papak were hosting strangers around meat cooking over coals, a.k.a. peka—a centuries-old Dalmatian ritual where meat, potatoes, and vegetables slow-cook for hours under a bellshaped iron lid buried in hot embers and ash. The result is meat so tender it melts on your tongue, infused with smoky, earthy goodness. In summer 2025, the Papaks opened Local, the only dedicated peka spot inside Old Town’s ancient walls.
There are super-affordable flights to and from Dubrovnik, including a seasonal direct from Newark Liberty International Airport (catch a quick connection from the South). If you stay in Old Town, those famous Game of Thrones limestone walls glow honeygold in late afternoon, and everything is walkable. Be prepared for the stairs, though. Vuković’s insider tip: Skip Pile Gate, where cruise ships dump tourists. Use Buža or Ploče gates instead.
Šporki makaruli
You don’t need a car. I rideshare, catch lifts with friends, or bus and boat around. It’s the best for solo travel because you choose your own adventure: Chill in Dubrovnik, or island hop. Absurdly cheap ferries from Gruž Harbour run daily to the Elaphiti Islands (Koločep, Lopud, and Šipan are closest). Or hit the bougie button and call my friend Lukša Malohodžić, who owns Rewind Dubrovnik, for a private boat tour. He’ll give you the Bourdain version of the islands, stumbling upon winemakers and olive oil producers in the middle of nowhere, just around the corner from the most beautiful lunch by the sea.
A magical day at Šipan means BOWA (Best of What’s Around), a seasonal fantasyland of beach cabanas, Croatian eats and sips, and a turquoise beach so idyllic I pinched myself. For longer adventures, ferries run to islands Mljet, and my obsession, Korčula, where an overnight is warranted for Lešić Dimitri Palace and its MICHELIN-starred LD Restaurant (open seasonally, usually May through October, like many restaurants in the area).
The best moments traveling alone happen over food and wine. At the Papaks’ peka dinner, I met a travel agent who became a friend. The next day, we were sipping Croatian rosé at Beach Bar Dodo, arguably the perfect place to swim in summer and grab a bite without the crowds. (Another tip from Vuković!)
At Konoba Pupo (another seasonally operated restaurant), owner Viktor Kužnin picked out the best bottle of Dingač wine and sat down to join me for a glass (or three). I fell head over heels for my first šporki makaruli (dirty macaroni), traditional pasta with hearty ragù. The black risotto made with cuttlefish ink is also a must when in these parts, and at Kužnin’s newish pastry shop across the way, I learned to love Ston cake with penne pasta(!), nuts, and sweet cream.
Forty Four, owned by NBA player Bojan Bogdanović and his cousin Damir Bogdanović, serves elevated seafood that respects tradition. Get whatever crudo is on the menu. I became obsessed with their Crvik Blasius Malvasija Dubrovačka, an orange wine that Damir introduced me to, which worked with everything. Guesthouse Forty Four sits right above the restaurant, and it’s my choice to stay for solo travelers, quaint and easy, but in the heart of it all, with Damir constantly wandering around chatting with guests.
Croatian wines will surprise you. They’re hard to pronounce at first— Plavac Mali, Pošip, Grk—but taste them all. D’vino Wine Bar has staff who’ll guide tastings without pretension. Between the wines and the local meats and cheeses, you’ll realize you’ve been there for four hours, and it’s time to go…or is it?
One morning, Marija, Zlatko, Ivan, and I drove to Pelješac, about an hour north along the Adriatic Highway featuring some of the prettiest views you’ll ever see, for oysters…for breakfast. Croatian flat oysters have a unique taste profile: briny, sweet, and creamy with a distinctive mineral finish that only these waters produce. We housed bottles of Tomac sparkling wine and got so into the oysters that Ivan filmed us slurping them with sound on. We laughed, replaying it over and over. The slurp sound was magnificent.
In Lapad, where locals actually hang out, I became obsessed with two spots. Cave Bar More is a natural cave bar with tables as close to the sea as possible, perfect for morning coffee, listening to waves, or golden hour Champagne. Hotel Kompas has an outdoor terrace overlooking the Adriatic where Marija and I met for espresso martinis. It should be noted that Croatians love to imbibe. There’s always rakija (a fruit brandy popular in the Balkans) lurking.
Bottom line: Always say yes to rakija, breakfast oysters, peka dinners, and lingering longer. This is where the magic of solo travel in Dubrovnik unfolds.
— Jenn Rice
Washington-Slagbaai National Park, Bonaire
Solo With a Tailwind in Bonaire
In Bonaire, I found the sweet spot between work and wind—and a reminder that solo travel is necessary maintenance.
My windsurfing skills were near zero when Taty Frans (of Frans Paradise) met me on a stretch of sugar sand on the southeast corner of Bonaire in the southern Caribbean. He showed me where to stand and how to hold the sail, then sent me off into the cerulean waters of Lac Bay. I felt full of optimism, Frans being a kind, encouraging teacher, in a constant state of the widest of smiles, lots of “you got this” before I sailed away.
I headed out, the wake behind me the only waves in the bay. Turning really was as easy as he described, and I headed back to the beach. I turned again, and made the same loop, more times than I could count. Bored with my simple circles, I eyed the opening in the bay. I wasn’t sure if Frans would mind if I tried the rougher, windier waters offshore, where the ocean sparkled with whitecaps, its darker blue waters a reminder of its depth. Or perhaps I should just remain in the safe cradle of the bay. Which was it going to be?
Bonaire Windsurfing
I had come to Bonaire alone. Not because my wife doesn’t love travel— she does, and better than I do in many ways—but because every adult ought to go somewhere alone now and then. Solo trips force you to travel differently, to talk to a stranger on the barstool next to you, every day a series of decisions you alone get to make. If that sounds selfish, call it maintenance. It’s self-discovery in the form of a few days to yourself some where that’s new or pleasantly familiar.
After hundreds of trips over the years as a travel writer, including to 21 islands in the Caribbean, Bonaire remains one of my favorite destinations, largely because it’s a melting pot of two vastly different cultures. There’s the one of locals speaking Papiamentu, most everyone laid back and welcoming in the ways of the islands. But Bonaire is part of the Netherlands, and eight in 10 island residents are Dutch, explaining the bitterballen at every bar and the pale, blond teenagers working at every restaurant.
After landing, I rented a car, the best way to see everything on the island, which is just a bit bigger than Brooklyn. But I didn’t need it for my first adventure: The local tourism board helped connect me with Jarne Everts, a Dutch expat who runs a kitesurfing company. Everts pulled up at sunrise in a pickup with mountain bikes hanging off the tailgate. We drove into the interior of the island, just outside the capital, Kralendijk, into country that looks like Arizona borrowed a shoreline: splayed cactus, scrublike coils of wire, rocks and gravel the color of clay pots. We headed off on dusty trails that meandered through the brush until the entire world seemed to fall into the Atlantic. It was beautiful in the sparse, coarse way of deserts.
Everts and I, we didn’t say much as we pedaled, me occasionally shouting about how pretty something was and him answering in accented English. Finding a local with a similar hobby is the secret to traveling solo, a partner in crime, someone you daydream would be your bud if you made this island home.
Afterward, I ate goat at a hilltop place called Posada Para Mira. The stew is so richly seasoned you forgive the bones, pulled between lips and dropped next to the plate’s salad. I drove into Kralendijk, ducking into cafés and bars to test the Wi-Fi before settling on a busy coffee shop out onto an intersection where everybody seemed to honk out of habit. Coffee and pastries on Bonaire are as good as you’d expect from the Dutch, and the number of Europeans on their laptops are a reminder that this island has become a destination for those who want sunnier places to spend the winter.
Which is how I found myself back at my hotel, Harbour Village, where I retrofitted a balcony lounger into a desk and made the sea my white noise. Hammocks between palms doubled as places to write, and a chair at the restaurant on the pier a place to check emails. A solo tip if you don’t plan to entirely unplug: Bring a small portable charger so you can claim a corner with shade and a breeze.
Dinner wasn’t far away, the place on the pier called La Balandra, where the “wait to be seated” sign is a ship’s wheel and spotlights in the water keep barracuda circling below. Later, I headed into town for a late-night pilgrimage to a tikibar for a mai tai and conversation with the bartender, a Dutchman who characteristically never smiled but talked about the happiness of northern Europeans. (This tiki bar has closed since I went, but if you drive downtown at night, every sandy alleyway holds a pub that’s just as welcoming as the last.)
Stewed goat at Posada Para Mira
The next morning I drove north to one of the island’s little cove beaches, each of them feeling hidden, just for you. Driving along the coast later, I passed a strip of charming villas built for scuba divers to wade right offshore into water the color of a Tiffany box. Farther out, where the water drops off and becomes night-sky dark, there’s a wall of coral that attracts aquarium fish of every color.
On the ledger that day were more activities suited to a single traveler. I stopped by the Cadushy Distillery, where they make a liqueur from cactus juice, then drove over to the far side of the island for land sailing—think go-karts with sails, deliriously fun as you try to balance without flipping over (again)—and jumped in with a group about half my age. Nobody seemed to mind, even when I won the second heat. (To be fair, I lost every other race.) Then I headed to Ocean Oasis, an openair bar that felt more Tulum than the board-shorts-and-flip-flops vibe of most everywhere else on Bonaire. They served apps on long cutting boards, and people in white linen picked up an orange glow from the sunset. I found myself sharing a beach lounge area with strangers, beers in buckets and talk of nothing serious. They were late for a dinner reservation, but nobody was getting up.
The next morning I headed downtown on a tip from the bartender at La Balandra, who told me about Pastechiamo, a food truck that sells pastechi, an empanada made of sweet dough. The little cart sat just across from the bay, and I devoured the cheese-stuffed pastry with my legs dangling off a dock.
For my last meal, I stopped at Stoked Food Truck and ordered the tuna sashimiburger, then carried it to the jagged limestone rocks above Te Amo Beach. Tender tuna, crispy wonton bits, spicy mayo, and a fluffy bun—one of the best meals I had on the island, and definitely the one with the prettiest view.
Finally, I headed past the pyramid mountains of salt along the southern coast to meet Frans for my windsurfing lesson. After getting bored with the safety of the bay, I took wider and wider turns until I was just yards, then feet, then inches from where the ocean began. A sandbar kept the waves from entering, and I became crusted in the salt drying on my skin from their spray. I was certain my board could clear the sandbar. All I had to do was lean toward the sea.
Bottom line: There’s a particular kind of joy in attempting something new alone, choosing your level of adventure without conferring with anyone else, feeling the twin pull of safety and the wide open. That’s all solo travel is in the end: a series of those small choices, each one a vote for who you are when nobody’s looking.
— Eric Barton
Admit One in Washington, DC
The Capitol
Just you? I got this question a lot at hostess stands and ticket booths in DC last spring. Even at the check-in desk in the Capitol Building. Just you for the tour? As the ticket salesman looked around for others, I realized that it had never occurred to me to invite someone else along on this trip.
At the beginning of the year, I sent a text out to friends who owned cats in cool cities, asking if they needed a pet sitter during their travels in the coming year. I had one taker, my friend Gabby in DC. It was a pretty great deal: I would watch and care for her cat, Blue, and stay in her townhouse in Columbia Heights while she and her husband, Jacob, took a weeklong trip to Scandinavia.
When I wasn’t home hanging out with Blue, I was exploring the District. The beginning of my trip was Memorial Day weekend, and I wanted to give the museums and monuments a wide berth, so I spent most of it in Georgetown. I stopped at Mediterranean restaurant Alara for brunch, was seated by the front window, and ordered avocado toast with an over-easy fried egg, grilled Halloumi cheese, and drizzled honey on top, a sweet and salty experience. It was a sunny day and the front doors were open, so I people-watched while tucking in to warm bread with olive oil. I met up with my friend Madi and we walked and talked, combing thrift stores, admiring the neighborhood’s rowhouses, and stopping at a bodega for two cold Martinelli’s apple juices.
I was first in line for my tour of the Capitol the next day. They put me in a big group made up of couples and families, and I let my mind and gaze wander to the architecture, the domed, painted ceiling of the Rotunda. Then I hurried to my reservation at The Saga, an upscale restaurant at the RitzCarlton Hotel led by chef Enrique Limardo, for an early dinner. I sipped watermelon gazpacho in a tiny coupe (they do butternut squash in the fall and winter), which was light and fresh, and followed it up with pa amb tomaquet (tomato bread) and gambas alajillo, garlic shrimp with peppers and crusty bread, which came out sizzling and had the perfect amount of spice. For dessert, I chose the churros, which I dunked in melted chocolate.
Blue the Cat
On a rainy morning I wandered presidential paintings in the National Portrait Gallery for hours, and it was still pouring when I arrived at Centrolina for lunch. They offer half portions of pasta, perfect for a lone guest. Amy Brandwein, owner and chef, came out and walked me through the menu. In a sea of white tablecloth options in DC, she said she wanted to open an Italian restaurant “where the food could be the star.” I ordered the rich and indulgent lamb ragu, which warmed me from the inside out, and the neri pasta, each forkful of squid ink noodles tangled with soft-shell crab and seaweed. As I ate my mango, lemon, and raspberry sorbet, I took in the room. Deep greens and blues, flickering candles and unhurried guests, sizzling pans in the open kitchen. I left reluctantly, back out in the rain.
Later in the week at the Museum of Natural History, as I stood in the utter chaos of an eighth-grade field trip, I asked a woman behind the desk when was the best time to come—she said “the second they open” in the morning, and I made plans to come back and do just that. At the National Archives, where a hundred people crowded around the Declaration of Independence taking photos, a guard told me to come back at noon when most visitors are off eating lunch. When I did, the place was almost empty, and I was able to pretend I was Nicholas Cage in a bad movie for as long as I liked.
I sat outside Van Leeuwen Ice Cream the next day, eating scoops of banana bread pudding and fudge brownie and writing a postcard to my sister about my solo adventure. On my last evening, Madi drove me around the monuments: a white obelisk, a vast row of columns, a solemn figure overlooking a pond, not a soul around. A stark contrast to the day before when I sat on Lincoln’s steps, tourists pouring up and down the stairs and families chattering happily. It was as though I blinked and they were gone. I blinked again and I was packing up my things with a long and heartfelt goodbye to Blue, then breakfast with Gabby and Jacob, back from their trip, and finally boarding the train home.
Bottom line: The thing about traveling by yourself is you’re not really alone if you don’t want to be. I picked a city where I have friends, met a few chefs, chatted with locals, and played with Blue. I wanted to build in those moments of companionship, and I also enjoyed those times when it was “just me,” whether I was wandering a quiet museum or savoring a good plate of pasta in peace. When you travel solo, there’s space for all of it.
Tucked away on a secluded barrier island, Kiawah Island Golf Resort is where legendary fairways beckon and generations gather along 10 miles of striking shoreline—for 50 years and counting. The resort is home to many distinctions, including The Sanctuary, one of only five hotels nationwide to earn a Triple Forbes Five-Star rating for accommodations, spa and dining. This award-winning oceanfront hotel spotlights a variety of culinary options designed to delight the senses—of both its overnight guests and area food lovers visiting for the day.
Epicurean Elegance: The Ocean Room
Within The Sanctuary, The Ocean Room carries the honor of being the only restaurant in the state of South Carolina offering a Forbes Five-Star dining experience. The premier steakhouse is the centerpiece of The Kiawah Dining Collection, celebrated for its luxurious setting and the seasonal dishes artfully prepared by Chef de Cuisine, Steven Brooks. The curated menu showcases the bounty of the region—fresh-caught seafood, locally sourced beef, poultry, and farm-fresh produce selected at its peak. A distinguished wine cellar of more than 1,000 superior selections complements every course.
Jasmine Porch at Kiawah Island Golf Resort
The Charmer: Jasmine Porch
A bit more relaxed, Jasmine Porch delights with a vibrant take on authentic Lowcountry-style cuisine. Refined charm is the cornerstone of this restaurant, where brick walls, hand-hewn oak floors and ocean breezes set the stage for a meal that’s coastal, casual, and unforgettable. The Shrimp & Grits has earned its place as a staple entrée here—one bite and you’ll know why.
Outdoor Oasis: Loggerhead Bar & Grill
Dine poolside at The Loggerhead Bar & Grill helmed by Chef de Cuisine Joe Howell, a North Augusta native. Enjoy casual gourmet sandwiches, grilled burgers and fresh salads while overlooking The Sanctuary and The Atlantic Ocean. The Blackened Mahi Mahi Tacos with tangy salsa, sweet-and-sour slaw, fresh cilantro, and a squeeze of lime is just one of the standouts—perfect alongside a frozen daiquiri.
Magic Milkshake of the Month, the Camp Kiawah Shake at Beaches & Cream at The Sanctuary Hotel
Pure Joy: Beaches and Cream
Beaches & Cream is a cheerful stop for dessert or midday indulgence full of fresh, local flavors. Signature Magic Milkshakes made with Wholly Cow ice cream sourced nearby are an instant favorite—topped generously with handcrafted sweets from the pastry team. The 21 and over crowd can opt for a spirited version prepared with a boozy splash.
The Go-To: Signature Gourmet Coffee Shop
Stop in Signature Gourmet Coffee Shop for specialty blends and friendly atmosphere. Reminiscent of a quaint corner café, you’ll find artisanal coffees, fresh pastries from the resort’s nationally recognized Executive Pastry Chef, Jordan Snider, hot and cold breakfast and lunch sandwiches, and grab-and-go items to keep you fueled for the day’s adventures.
Dining In and Savoring More
Guests of The Sanctuary have access to in-room dining for the duration of their stay. From breakfast to dinner, service is available around the clock to ensure comfort, convenience, and privacy—allowing guests to relish the flavors of the resort on their own schedule. Here, dining in is an extension of personalized hospitality, designed to elevate every moment of your getaway.
Get delicious details on all 16 restaurants, cafés, and eateries of The Kiawah Dining Collection. Beyond the table, five championship golf courses, and endless recreation awaits—a legacy five decades in the making.
At Kiawah Island Golf Resort, fine dining may steal the spotlight, but casual eateries offer a taste of the resort’s playful side—including a new place to perch and converse.
“No one throws shade better than a Southern lady, especially one who can cook. ‘Oh, bless your heart, why don’t you portion off the ketchup or make sure the sweet tea is sweet enough?’ That means you can’t cook!”
“I found it!” While reminiscing about Sunday suppers church kitchens, and why she doesn’t think of herself as a chef, Erika Council was also rifling through stacks of old recipes. She was after a particular one for sweet potato pie, one that’s been made by four generations of women in her family.
Image courtesy of Erik Meadows Photography
Council helms Atlanta’sBomb Biscuit Co., where she’s both the owner and— yes, chef. “I guess in theory I am,” she says, “because I cook food at a restaurant. But the people I’m inspired by cooked food for the masses all the time, and none of them were actually chefs,” she says. What she started first as a pop- up pivoted to biscuit deliveries during the pandemic and, in 2021, became her biscuit-centric restaurant with a lineage that’s an homage to her grandmothers.
Council calls her paternal grandmother “a Southern icon, hands down.” Mildred Council was known as Mama Dip, and her legendary restaurant in Chapel Hill, North Carolina, was a beloved mainstay for almost half a century (it closed last summer). It was her maternal grandmother, Geraldine Dortch, and the church kitchen she oversaw at the St. James AME Zion Church in Goldsboro, North Carolina, that vividly shaped how Council feels about cooking and feeding people today.
“I think about how impactful those people were on my journey. I’ve been inspired by some amazing chefs, but I never wanted to be the one who couldn’t work in the church kitchen.”
For Council, rich recollections of that small-town church kitchen and the community it nourished echo in the comfort she finds in feeding the “extended family” of regulars at Bomb Biscuit, the friends who now gather at her home for Sunday supper, and the passed-down recipes that stir sweet memories. Especially that sweet potato pie.
“The recipe is written down on a piece of paper that was taped to a piece of cardboard. It looked like it might have been the back of a box,” she says. “It’s my great-grandmother’s handwrit- ing and you can barely see what it says.
“When I started making the sweet potato pie, I very much made it how it was written. I make my pie crust from scratch, but my mom bought the pie crust. My granny used to make pie crust, but when she got older she started buying the crust, but it was always the kind you’d roll out and put in a pie dish, so you couldn’t tell she bought it.”
It’s “very much a special occasion pie,” Council says. “I love it because it’s nostalgic and makes me remember those special events and times when that sweet potato pie was always there.”
Get the Recipe
Image courtesy of Erik Meadows Photography
Sweet Potato Pie
yields
Makes 1 pie
ingredients
Sweet potatoes, mashed (“She doesn’t tell you how much, but I’ve learned it’s 3.”)
A can of milk (Council says her granny used evaporated milk.)
3 cups sugar (Council says she uses 21⁄2 cups of sugar.)
Half-stick butter
1 teaspoon nutmeg
1⁄2 teaspoon cinnamon
4 eggs
Parbaked pie crust
steps
Council paraphrased while reading her grandmother’s sweet potato pie recipe. “I switched up some of the ingredients. I sometimes add a little cayenne to it, just being extra. But still very much the base of nutmeg, cinnamon, a little clove,” she says, adding, “Obviously you need a pie crust.”
Bake at 400 degrees for 10 minutes, then 350 degrees for an hour.
If you are looking for a flavorful small-town experience just outside of Nashville, Springfield’s 1st Fridays deliver the perfect mix of food, music, and community charm. Held May through October on the first Friday of each month, this lively downtown festival transforms the historic Springfield square into a destination for food lovers and festival-goers alike. More than 80 vendors line the streets, offering everything from handcrafted goods to mouthwatering festival eats that make the evening a true taste of Tennessee.
Visitors from across the region come to explore, sample local flavors, and experience the welcoming atmosphere that makes Springfield a hidden gem for weekend travelers.
Festival Flavors Worth the Trip
One of the biggest draws of 1st Fridays is the incredible variety of food. As you stroll around the square, you will find a delicious lineup of food trucks and vendors serving everything from savory barbecue to refreshing sweet treats.
Picture smoky BBQ street tacos packed with bold flavor, tropical shaved ice served in a fresh pineapple, and cool scoops of ice cream that make the perfect summer dessert. The aroma of grilled favorites and sweet festival snacks fills the streets as visitors sample their way through the event.
It is the kind of food experience that turns a simple evening into a memorable night out. Real food. Real flavor. Real good.
Music, Shopping, and Small-Town Charm
Beyond the food, 1st Fridays bring the entire downtown to life with live music, local shopping, and a vibrant festival atmosphere. Visitors can enjoy performances from talented musicians while browsing unique vendors and discovering the charm of Springfield’s historic square.
The combination of great food, entertainment, and welcoming community spirit makes 1st Fridays the perfect destination for a relaxed evening getaway.
Plan Your Visit
Whether you are planning a day trip, a night out with friends, or a family-friendly outing, 1st Fridays offer a fun and flavorful way to experience Springfield. Come hungry and discover why visitors keep coming back to taste real Tennessee in Springfield.
Charleston’s ever-evolving hospitality scene has gained a new hotel: The Cooper. The much-anticipated downtown property opened its doors following several delays in April 2026 along with The Crossing, a Mediterranean restaurant overlooking the harbor. Nick Dugan, executive chef of nearby Sorelle, is leading the kitchen at the new dining concept, which is open to both hotel guests and the public. We connected with the chef to learn more about the menu and his vision for the space.
Nick Dugan, Image courtesy of Jovani Demetrie
The Local Palate: What inspired The Crossing? Does the name have significance?
Nick Dugan: The restaurant has an incredible view of the Charleston Harbor, so it was important to us that we incorporate the water in every element. From the nautical design to the fresh-caught seafood, everything at The Crossing celebrates our local waterways. As for the name, we kept coming back to the idea of Charleston as a place where people, cultures, and flavors have always crossed paths. “The Crossing” reflects that movement and sense of connection, and the way our menu brings Mediterranean influences together with local ingredients.
TLP: What brought you to the project?
ND: I moved from Las Vegas to Charleston four years ago to help open Sorelle and immediately fell in love with the city. It’s quickly become home to me, and I find daily inspiration in the product we have access to and the amazing people I get to work with. Now with The Crossing, I have the opportunity to build something just as special and continue to share my passion for coastal cuisines. There is nothing more inspiring than having a front row seat to the waters you’re sourcing from. At Sorelle, we’ve always been focused on quality ingredients and thoughtful cooking, and this felt like a natural extension of that. Just with a bigger stage and a view I’ll never get tired of.
TLP: How will Lowcountry ingredients come into play?
ND: They’re at the center of everything we do. Mediterranean cooking is really about celebrating what’s fresh and local, and that philosophy fits Charleston perfectly. Our fishermen and the waters around us give us incredible product to work with, so the menu is built around that. The Mediterranean technique is the lens, but the ingredients are very much ours. [Editor’s note: The chef is working with local purveyors including King Tide Farms, Storey Farms, CudaCo, Lowcountry Oyster Company, and Marsh Hen Mills.]
TLP: Walk us through the menu. Are there any items you’re particularly excited about?
ND: The menu is designed for sharing. We want it to feel lively and communal, the way a great Mediterranean meal should. You start with mezze: hummus, muhammara, and baba ganoush, paired with wood fired pita we’re making in house. Then you move into the seafood, which is really the heart of it. The whole fish program is something I’m especially proud of. Guests come in, they see the fish displayed on ice, and when it comes back to the table, it’s presented and filleted right in front of them. It’s a real moment. We also have a rotating crudo program, an extensive shellfish offering, and for guests who want something from the land, dry aged beef tenderloin and Colorado lamb chops. Honestly, I’m excited about all of it, but the tableside experience is something Charleston hasn’t really seen before.
TLP: Do you expect mainly hotel guests or do you envision this as a dining spot for locals as well?
ND: Absolutely both. Charleston has relatively few true waterfront dining options, and we think locals are going to respond to that. The space is welcoming whether you’re staying at the hotel or just coming in for a meal with friends. We want The Crossing to feel like a place that belongs to Charleston, not just to the hotel. The harbor has always been central to this city, and we want people to come experience it with us.
Just north of Charlotte, the towns of Cornelius, Davidson, and Huntersville make it easy to turn a simple day into something special. With lake views, cozy spots, and plenty to explore, Lake Norman sets the scene for a romantic day done right.
Every good date begins with breakfast or coffee. In Cornelius, neighborhood cafés Waterbean and Cocotte serve up classic pastries and rich coffee, the perfect way to ease into the morning. The coffee shop vibes in Davidson are hard to beat, too. Summit Coffee’s original location, known as “Basecamp,” sits right on Main Street. Known as a hot spot for Davidson College students, it’ll take you back in time to your college days the second you walk through the door. Harvest Artisan Café has breakfast covered in Huntersville with toast, salads, smoothies and more. Any of these will get your day going. They’re even better with a plus one.
Kindred
After breakfast, the best place to be is outside. Lake Norman’s parks make it easy to trade busy schedules for quiet trails and fresh air. Explore 16 miles of trails at Latta Nature Preserve and stop by the Quest Center for a glimpse into the area’s wildlife. Ramsey Creek Park is another great place to linger along the shoreline. The park offers a sandy beach, shaded picnic spots, and open views of Lake Norman that feel made for a slow afternoon. Take a walk along the water, stretch out on the beach, or simply sit back and watch the boats drift by. Around here, moments like these are part of the charm.
By midday, appetites start to kick in, and it’s time for lunch. Davidson alone could keep you busy for weeks, with beloved spots like Kindred and The Soda Shop drawing folks from all over. Closer to Cornelius, 131 Main has long been a go-to for a sit-down lunch that’s polished yet relaxed. Over in Huntersville, Birkdale Village offers a bit of everything, where you can wander from a great meal into endless shopping or simply linger in the social district without any real agenda.
As the afternoon rolls on, here’s your excuse to raise a glass. Spots like Suffolk Punch Brewing, King Canary, and Lost Worlds create the kind of atmosphere where one drink often turns into two, just enough to get you started on the perfect nightcap.
When evening arrives, the lake truly shows off. Waterfront restaurants take over golden hour, and dinner stretches into the night over fresh food, craft cocktails and the sound of water nearby. Lake Norman’s Hello, Sailor, North Harbor Club, and LakeHouse Wine Bar & Grill all set the perfect lakefront scene.
Whether it’s coffee for two, a quiet walk in a lakefront park, or dinner by the water, Lake Norman proves that the best romantic outings don’t require much planning — just one special person and the perfect date night destination.
A legendary Southern dessert is turning 75. Bananas Foster was created in 1951 in New Orleans at Brennan’s, and its origin story starts with too many bananas. Siblings Owen and Ella Brennan asked chef Paul Blangé to utilize a surplus at the family’s produce company. What commenced was an alchemy of butter, brown sugar, banana liqueur, and rum flambéed tableside. It remains the French Quarter’s best light show, repeated nightly across Brennan’s eight storied dining rooms.
Marking its 80th year, Brennan’s is now led by its first female executive chef, Kris Padalino. Her pastry acumen makes her an ideal guardian of the beloved dessert. “Bananas Foster is more than just a dessert; it’s a piece of culinary history,” she says. “Whether you’re enjoying it in our dining room or trying it in your home kitchen, you’re participating in a tradition that connects generations of diners to the soul of New Orleans hospitality.”
The dish echoes the making of caramel and is easy to achieve at home. Don’t fear the flame; alcohol burns off quickly and is contained by the pan. An oval shape works best. The dessert is spooned over vanilla ice cream, so use a good one. The completed sauce is resplendent, warm and glossy, and deserves a quality partner.
Like its hometown, Bananas Foster is equal parts theater and indulgence, proof that at Brennan’s, sweet endings are an integral part of the New Orleans refrain: laissez les bons temps rouler.
Get the Recipe
Image courtesy of Sam Hanna
Recipe
yields
Serves 2-4
ingredients
¼ cup butter
1 cup brown sugar
½ teaspoon ground cinnamon
¼ cup banana liqueur
4 bananas, peeled and cut in half length wise, then halved
Countertop butane range (about 8,000 BTU) with 8-ounce butane canister
steps
Combine butter, sugar, and cinnamon in a large, oval-shaped sauté pan. Place pan on gas burner over low heat and cook, stirring, until sugar dissolves. Stir in banana liqueur, then place bananas in pan. After about 2 minutes, when bananas soften and begin to brown and butter and sugar are bubbling, carefully add rum. Continue to cook sauce until rum is hot, about 30 seconds.
Tip pan towards you very slightly so dry part of pan gets really hot, about 20 seconds. Then tip pan away from you, not enough to spill the liquid but just enough so that the cooking flame can catch alcohol fumes and ignite. Immediately level the pan flat on the burner and turn off the gas. Flame will burst up so be prepared, but don’t worry: It will die down quickly. You can keep a metal lid or pan cover on the side if you’re worried about the flame extending too long.
When flames subside, scoop bananas out of pan with tongs and place four pieces over each portion of ice cream. Generously spoon warm sauce over ice cream and serve immediately.
