The Local Palate

7 Historical Inns in the Palmetto State

Posted on September 24, 2026September 24, 2026 by TLP Editors

Post House Inn

Mount Pleasant

Post House IC Kirk Roberts — Image courtesy of Kirk Roberts

In In 2020, Basic Projects partners Kate and Ben Towill reimagined the Post House with a unique mission: pre- serving the Southern charm of Mount Pleasant’s Old Village while drawing inspiration from Ben’s picturesque up- bringing in Cornwall, England. In 2025, the couple moved back to England, and the MICHELIN Key-awarded property was acquired by Indigo Road Hospitality Group, which has preserved the ethos and culture while also maintaining steady upward growth, resulting in the property being named one of the 10 Best Inns in the Continental US by Travel + Leisure in 2026.

The property was built in 1896 on the corner of Venning and Pitt streets. While a getaway at the Post House Inn is the perfect backdrop for an idyllic Southern retreat, the English influence is undeniably at the heart of each room. Antique William Morris wall-paper adorns the walls, worn Persian rugs lie at the base of each ensuite, and local art is hung on gallery walls throughout the dining room.

The on-site restaurant offers locally sourced, coastal tavern fare, like Anson Mills cornbread, duck confit, or a casual bar burger. For after-dinner confections, many of the desserts come with recommended beverage pairings, emphasizing the detail-oriented, finely tuned spirit at the heart of the property.

Wicklow Hall

Georgetown

If you’ve dreamed of truly getting away from it all, this bed-and-breakfast is just the place, set back from the Hammock Coast, 20 minutes south of downtown Georgetown. Stay in one of the five main house suites or rooms, with access to spalike bathrooms with soaking tubs and heated-seat Japanese toilets, or enjoy the privacy of your own rustic-luxe cottage equipped with king bedrooms, a remote-control fireplace, an outdoor hot tub, a grill, and a kitchenette with Keurig coffee maker and Bodum French press (BYO beans). The pet-friendly lodge, formerly a horse stable on this one-time private residence built in the 1800s, can accommodate up to eight guests and offers a full kitchen and a screened-in porch.

Cell service is spotty to nonexistent but Wi-Fi is excellent. Be prepared with bug spray so you can enjoy a walk around the grounds, lush with azalea bushes and Spanish moss and even a pond that’s home to two alligators. If you’re not dining in Georgetown, come with all the fixings for meals that can be prepared with a grill, two-burner cooktop (pots and pans included), or microwave. And for a highly recommended upgrade, the owners will provide an epic breakfast to the tune of their signature lemon ricotta pancakes with real maple syrup, maple blueberry sausage from local farm Chucktown Acres, fresh- squeezed orange juice, and berries.

The Ansonborough

Charleston

While historic accommodations are not in short supply on the Charleston peninsula, peace and quiet certainly is—and that’s where The Ansonborough immediately stands apart. Tucked away three blocks north of the Charleston Market between East Bay Street and the Cooper River waterfront, with accessible on-site parking, this boutique inn, built in 1901, is fresh off a recent renovation that preserved historic features such as exposed brick and Charleston’s trademark high ceilings in a blend of industrial chic and modern deco. Each of the 45 rooms, studios, and suites is unique in layout and design, with a grand mix of brushed gold fixtures, antique subway tile, modern chandeliers, and touches of Regency styling.

The hotel offers unique spaces such as a rooftop garden where guests can lounge with cocktails from the first-floor bar while enjoying the steeples of the Charleston skyline, and a secret poker room in honor of the British Royal Navy officer, George Anson, who won the land that became the Ansonborough neighborhood in a card game. A full breakfast is served until 10 a.m. in the spacious lounge and lobby area.

Circa 1785

Beaufort

Circa Credit Nick Cann Photography — Image courtesy of Nick Cann Photography

Located in the heart of Historic Downtown Beaufort, Circa 1785 is a fully self-service historical inn offering five king suites. The federal-style 1785 home has a fascinating history as a key component of the Reconstruction Era in the Lowcountry, as the site was home to Mather School, which served to educate African American students following the Civil War.

The rooms are fresh but decadent, with canopy beds, meticulously restored hardwood, and luxurious marble bathrooms. For group stays, such as weddings, family reunions, or rehearsal dinners, the entire property can be rented out for up to 10 people.

With automatic check-in and parking available for registered guests, there is no on-site staffing, but assistance is only a call or text away. Guests can spend mornings enjoying complimentary Nespresso beverages on the front porch overlooking the historic waterfront or enjoy the evening at the honor-system wine bar on the second floor. Plenty of dining and shopping amenities are just a short walk away.

Carriage House Inn

Aiken

Set among the oak-lined streets of historic downtown Aiken, the Carriage House Inn offers guests a chance to experience Aiken’s history from the com- fort of a boutique retreat. Built in 1872 as a family residence, the property was far from its former glory when Anne Thomasson purchased it in 1986 with a vision to restore it. Renovations were completed in 2016, and the inn today boasts 37 rooms across three buildings that retain the original hardwood floors and restored windows. Guest rooms in the Pendleton Guest House open onto porches that wrap around the building, and guests can enjoy a view of down- town Aiken from the rooftop terrace.

There’s also a courtyard space between the Main Inn and the Pendleton Guest House, perfect for relaxing with a glass of wine. Located in the heart of downtown Aiken and steps from restaurants and shops, Carriage House Inn is the perfect retreat for visitors to experience the best of the history and modern beauty Aiken has to offer.

Clevedale Historic Inn & Gardens

Spartanburg

Clevedale Crabcakes Credit Mack Abernathy — Image courtesy of Nick Cann Photography

This historic property stands out for a host of reasons: It was once owned by a relative of Grover Cleveland, and General William Westmoreland regularly stayed in one of the suites. Owners Pontheolla Mack Abernathy and Paul Abernathy take turns in the kitchen preparing home-cooked Southern breakfasts (think sweet potato pancakes and crabcakes Benedict). The colonial-style property is set on what was once a 440-acre working farm that now boasts 4 acres of curated gardens. Rooms and suites offer clawfoot tubs, poster beds, chandeliers, and fireplaces, along with individual treats like a view of the English Knot garden and access to a rooftop porch. But we’ve saved the best for last: the vintage 1947 Southern Railway Caboose transformed into a queen-bed suite with a private deck and firepit.

Abingdon Manor Inn and Restaurant

Latta

Tucked into the small town of Latta, Abingdon Manor is a hidden gem that rewards travelers willing to venture outside of Florence. Built in 1902 as the home of Dillon County’s first state senator, the stately mansion features 40 soaring columns across the front of the building, and large porches perfect for unwinding and enjoying the peaceful landscape. Four-poster beds and classic decor evoke the elegance of the early 20th century, while modern amenities like EV charging and massage services create a luxurious atmosphere for guests.

What truly sets Abingdon Manor apart is its acclaimed restaurant, which serves a gourmet, six-course, prix fixe dinner nightly, with drinks before dinner in one of the inn’s parlors. Ingredients are locally sourced, so dishes change seasonally. With an impressive selection of wines to pair with the meal, this fine-dining experience is a delightful indulgence.

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Spend 3 Days in Columbia, South Carolina

Posted on September 22, 2026 by Tate Jacaruso

Columbia doesn’t get enough love. On a recent trip with my sister, it hit me: Why had I never considered just how amazing South Carolina’s capital city was before? Three beautiful rivers, a thriving arts and music scene, nearby Congaree National Park, new and celebrated restaurants, and the Columbia Food & Wine Festival, all in the center of the state—this city is definitely worth the drive. While I’ve enjoyed my spring and summer visits, I recommend going in the fall and winter when the weather cools for outdoor adventure and football season is in full swing. Here’s my weekend guide to Soda City.

Friday

There are several cool places to stay in the region, but my favorite so far has been the Lantern Hotel. Situated in a former firehouse, the hotel has contemporary style with blue and gold accents and cozy rooms. Check in Friday evening and sit at the bar for dinner at Ladder 13, a chic Mediterranean dining concept from Charleston-based chef Kevin Johnson and executive chef Joseph Wolfson and start your weekend twirling pasta and cocktailing.

Saturday

Year round on Saturday mornings, Main Street opens to pedestrians for Soda City Market where you can browse fresh produce, secondhand denim, and local crafts with the alluring scent of street eats wafting through the air. Gathering residents, visitors, and local and regional small businesses, the market is my favorite way to experience Cola’s community.

Catch a Gamecocks football game in the afternoon, then head to the dimly-lit Lula Drake Wine Parlour for dinner. On one memorable visit, I sat by the window and filled up on gnudi (each little ricotta pillow is a heavenly bite), Korean barbecue (tangy and delicious), and a few staff-recommended pours. Across the street, don’t miss Hendrix, a rooftop bar where you can sip your drink with a skyline view.

Sunday

Sleep in on Sunday and head to All Good Books in Five Points for Southern pecan cold brew and iced matcha and pastries from JJ’s while you browse paperbacks. Visit the Riverbanks Zoo & Garden or the Columbia Art Museum in the afternoon. Stop by City Limits BBQ for lunch, helmed by pitmaster Robbie Robinson, for a platter of pork, collards, and jalapeno slaw.

After checkout, navigate to Congaree National Park and wander winding boardwalk trails through a peaceful forest of bald cypress trees. In the fall and winter you’ll enjoy a humidity- and bug-free experience. In the spring, if you’re lucky enough to win tickets, you may experience the synchronous firefly show, an annual natural phenomenon.

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The Guide Kentucky is Here!

Posted on September 22, 2026September 23, 2026 by Erin Oliver

If you guessed my old Kentucky home as The Local Palate’s next state-wide newsletter, you’d be correct!

Hi, Erin Oliver here, reporting not just as Newsletter Content Manager for The Local Palate, but as your writer for The Guide: Kentucky. How lucky am I?

Hopewell Sourdough & Elmwood Eggs PC Erin Oliver — Hopewell Sourdough & Elmwood Eggs, Image courtesy of Erin Oliver

I grew up with incredible influences from Central and Eastern Kentucky, who possessed a reverence for the people and places that keep the Bluegrass fed. Visits to my grandparents in Paintsville meant home cooked meals with fresh produce from their garden over the hill, even in the winters, thanks to Pap’s canning collection. These stays meant tip-toeing in the kitchen to reach for “hidden” double-dipped chocolate peanuts from the farm stand right outside the county line, just to get caught from the mess of melted goodness I smudged all over creation. Summer breaks meant (begrudgingly) picking beans with my mom and big brother in our backyard in Georgetown, growing way too much zucchini, and not letting anyone leave our house without taking two or three or seventeen. I watched my parents manage their own garden, while simultaneously pouring into the pros. My mom’s Monday night lettuce wraps meant hearty ground beef from Hallstead Farms and Meats just down the road. Leisurely Saturday mornings meant eggs from Elmwood Stock Farm and sourdough English muffins from Hopewell Bake Exchange. Meals meant more than just eating—it was gratitude to our neighbors and the acknowledgement of work poured into every plate.

As I grew older, my hobbies centered around food; the farmer’s market became my playground, dining at farm-to-table restaurants embodied my ideal evening, and clinking glasses at distilleries and local wineries was the soundtrack to great gatherings.

Needless to say, I learned the value of loving the state’s food scene. I’ve developed a deep admiration for the farmers, chefs, and artisans who make Kentucky dynamic and delicious–and who often don’t get the culinary credit they deserve.

In case you didn’t know, our state’s food scene is booming.

Holly Hill Inn in Midway KY PC Talitha Schroeder — Holly Hill Inn in Midway KY, Image courtesy of Talitha Schroeder

TANA in Louisville just became the first Taiwanese-American joint in the state, where chef Ming Pu makes dumplings so fresh and delicate you could cry. Brothers Restaurant in Campbellsville has folks fussing over their casual-upscale barbecue, well beyond its small-town residents (with brisket that tender, who can blame them?). Sweet Milk in Owensboro cannot only put your grandmother’s biscuits to shame, but also carry an impressive natural wine collection in addition to a novel cocktail menu. Corto Lima in Lexington keeps winning margarita awards for its iconic prickly pear–which is never not on my mind–while their neighbors at 3Ten are putting purple potatoes into their elixirs (which totally works, by the way). Right on the Bourbon Trail in Frankfort, The Stave makes the scenic route absolutely worth it with their vast bourbon collection and Southern Snack Plate (think: fried bologna, chow chow, pimento cheese) and happens to neighbor Castle & Key Distillery. Wayfarer Tavern in Dayton is breaking pizza barriers with their Pickle Power pie, with toppings like ridged potato chips and a house-made ranch.

I could go on and on–and if you subscribe to The Guide: Kentucky, I will!

Prickly Pear Marg at Corto Lima PC Erin Oliver — Prickly Pear Marg at Corto Lima, Image courtesy of Erin Oliver

What you can expect from The Guide: Kentucky:

The most exciting places to dine–near you and worth the drive
Guides to neighborhoods off the beaten path
Staycation-worthy spots
Seasonal recipes worth cooking now
Profiles of the chefs and tastemakers leading their communities

It’s hard to put into words how diverse, rich, and powerful the culinary scene is in Kentucky, but I’m still going to try.

Strap in Kentucky–we’ve got some serious eating to do.

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Get to Know Celebrated Nashville Chef Deb Paquette

Posted on September 22, 2026 by Trisha Boyer

Deb Paquette was attending college with no clear plan in place when she first learned about cooking school. “When I found out that there was one female to every 17 males in a classroom, I filled out the application at warp speed,” she says.

She embarked on her new path with dedication and enthusiasm, graduating from The Culinary Institute of America in 1978. Her newfound cooking career took her from New York to her home state of Florida and, when a job during the World’s Fair in Knoxville fell through, she ultimately found her way to Nashville.

Image courtesy of Top Hospitality

After working in several restaurants in and around town, she and her husband opened Zola in 1997. The welcoming fine-dining restaurant with its eclectic dining room delighted diners for 13 years with globally inspired fare (the paella was divine) served alongside hefty pours. It quickly earned a loyal following. Later, Paquette joined the 4Top Hospitality team and opened three restaurants: etch – Nashville in 2012, etc. in 2016, and etch – Franklin in 2024.

Her current concepts are led by executive chef Jess Lambert, and the sumptuous sweets are prepared in-house daily by pastry chef Megan Williams. “The menus are different at each restaurant but carry the same theme: global cuisine that is funky, fun, and fantastic,” she says.

etch, in the heart of downtown, has private dining rooms, an expansive bar program, and a chef’s bar with a view of the open kitchen. “It’s perfect for a business lunch, dinner before a game, or dessert following a visit to the symphony,” Paquette says. From the octopus and shrimp bruschetta to the pork osso bucco with saffron couscous, squash apricot purée, tzatziki, advieh pork sauce, almonds, and dill, mint, and fennel salad, Paquette’s dishes are beautifully layered with contrasting flavors and textures that create a colorful display on the plate. etch – Franklin (located in The Factory at Franklin) offers a similarly inspired menu plus a breezy patio that’s perfect for sipping cocktails.

Image courtesy of Top Hospitality

Tucked away on a quiet corner in Green Hills, etc. (short for etcetera) is the continuation of etch—on a smaller scale. There’s a cozy plant-lined outdoor dining area, happy hour specials, and an edited post-lunch, pre-dinner menu from 2-4 p.m. The za’atar crusted venison with spring vegetable rotolo, pomegranate red lentil hummus, and crunchy pistachio olive crumble—served beneath a zesty lemon herb compound butter—harkens back to the days of Zola and is a classic taste of Paquette’s signature style. This year marks a milestone for the cozy neighborhood gem; they celebrated their 10-year anniversary in August.

Paquette says her overall approach has stayed the same from the earliest days at Zola to the present. “We create food that makes people happy. We are in the hospitality business, and I aim to be hospitable,” she says. “The food is what has kept evolving and challenged me to be a better cook each day.”

Over the past 30 years, she’s had a front-row seat to the changes and challenges in Nashville’s culinary landscape. And, while her genuine hospitality and love of feeding people has remained constant, she says she has “chosen to surprise guests with flavor bombs that entertain your tastebuds and make you want to dance. She likens it to fashion: “Who knows what we will be wearing or eating in five years?”

Decades spent in a professional kitchen haven’t dampened the award-winning chef’s enthusiasm for a good meal at home. “We love to cook thick-cut pork chops. We brine them for 5 to 6 hours. When everything else is ready, they hit the grill (with my husband at the helm), seasoning them with a smoky sweet chili spice blend,” she says. “We’d add a salad and, of course, dessert.”

Like this made-for-fall coffee espresso poundcake with smoked apple whipped cream.

Try Paquette’s Coffee Espresso Pound Cake

Recipe by Deb Paquette

recipe

yields

1 cake

for the pound cake

1.5 cups butter
3 cups sugar
6 whole eggs, beaten well
1.5 cups milk
3.5 cups all purpose flour
1 T. baking powder
1 tsp salt
1 cup fine-ground espresso beans

for the smoked apple whipped cream

2 Granny Smith apples
2 cups heavy cream
3 gelatin sheets
½ cup brown sugar
2 T. smoked vinegar
Pinch of salt

for the japa caramel

2 Mantra Japa Milk Chai Stout beers
1 ½ cups sugar

for the chai chocolate sauce

1 cup milk
¼ cup water
2 cups chopped dark chocolate or chocolate chips
1 T. chai spice (use your own or follow the recipe below!)

for the chai spice

2 tsp cinnamon
2 tsp ground ginger
1 T. cardamom
½ tsp allspice
½ tsp nutmeg
½ tsp clove
¼ tsp cayenne (optional)

for the spicy sweet potato sauce

2 lbs sweet potatoes
¼ lb butter
¼ cup candied ginger
½ – 1 tsp Sriracha
4oz ginger ale

steps

to make the pound cake:

Pre-heat oven to 300 degrees
Line a large bread loaf pan with parchment and coat with spray oil
Cream butter and sugar
Add eggs one at a time and mix thoroughly between each addition
Combine flour, salt and baking powder in large bowl
Alternatively add flour mixture and milk. (DO NOT OVERBEAT!)
Place in pan and cook for 1 hour. Check before taking out – it may need up to 15 more minutes. (Convection ovens will not need additional time)
Cool cake on cooling rack. Loosen edges with a knife and flip cake from pan.
Serve cake with caramel, chocolate, and sweet potato sauce!

to make the smoked apple whipped cream:

Peel and quarter 2 granny smith apples and smoke at 86 degrees for one hour
In a small pot, add 2 cups heavy cream and chopped apples
Simmer on low heat for 20 min.
Meanwhile, put 3 sheets of gelatin in cold water to bloom. When simmering is done, add gelatin (no water) to the cream mixture and dissolve.
Put all ingredients in a blender with brown sugar, smoked vinegar and a pinch salt and blend well
Chill cream for 2-3 hours before whipping
Place ingredients in a small mixer and whip until fluffy. (Will last up to a week!)

to make the japa caramel:

In small pot, combine beer and sugar
Let simmer slowly until it thickens and coats the back of a spoon
Remove from heat

to make the chai chocolate sauce:

In a small sauce pan, bring milk and water to a simmer.
Add chocolate and chai spice (add more spice if you’d like!)
If you need to thin out your sauce a bit, just add a touch of milk

to make the chai spice:

Combine and mix spices well

to make the spicy sweet potato sauce:

Place ingredients in a blender til smooth

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Our 2026 Insider’s Guide to South Carolina is Here!

Posted on September 22, 2026September 22, 2026 by Emily Havener

What’s South Carolina’s story?

It’s a monumental year to get to answer that question. First of all, the state continues to receive acknowledgments as a destination for tourism and hospitality: two properties have been named in Travel + Leisure’s 10 Best Inns in the Continental US; James London’s Chubby Fish was again listed in the top half of North America’s 50 Best Restaurants list for 2026; and four deserving restaurants have MICHELIN stars to defend, including Scoundrel in Greenville. We asked some of these chefs to share their truly local recipes, including 2023 South Carolina Chef Ambassador Erica McCier’s black-eyed pea gumbo.

Then, there’s the role South Carolina played in the American Revolution. Our column 250 Years highlights some of the tangible history still visible around the state, from the clever strategy of Daniel Morgan and the repeat heroism of teenager Dicey Langston to the dark records of enslavement and colonization of land on which Native American tribes relied.

With this in mind, we put our focus into some of the state’s lesser-told stories, like the Gullah Geechee Seafood Trail, deeply rooted in the creativity and tenacity of displaced peoples who built a thriving culture along the coast; and the soul food ofthe Pee Dee Country, where humble ingredients meet culinary innovation. We also asked writer Erin Perkins to check out some unique camping experiences from Coast to Mountains, whether you’re a kayaker who wants to unplug or a glamper in search of comfort and connection with nature.

Don’t forget to explore the local festivals that celebrate a range of South Carolina’s specific talents, as well as products made right here in the Palmetto State. Remember, this issue is just the tip of the iceberg, and we hope it inspires you to go in search of something local.

Sincerely,

Emily Havener signature Dining Guide Ed Letter — **Emily Havener**
Managing Editor
@eatdrinkwriteread

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Baton Rouge: Flavors Worth Sharing

Posted on September 21, 2026September 21, 2026 by TLP's Partners

Unexpected Flavors in Baton Rouge

It’s no secret that Baton Rouge is home to classic Cajun, Creole, and Southern flavors. But, the city offers underrated spots that put their own creative twists on the Spanish, French, African, Asian, and Native American cultures that create a unique melting pot of cuisine.

Crawfish boils are seasoned with garlic butter and lemongrass and served with edamame at Chow Yum. Cajun and French flavors influence the elevated Latin American dishes at Mestizo’s Louisiana Mexican Cuisine.

Baton Rouge offers those familiar Louisiana favorites with a little lagniappe (something extra).

Nationally Recognized

In 2025, the Michelin Guide launched its first-ever American South regional guide, and Baton Rouge landed on the list. Elsie’s Plate & Pie earned a recommendation for its famous savory and dessert pies while The Saint, located at the Saint Francisville Inn just 30 minutes north of downtown Baton Rouge, earned recommendation for its upscale Creole-American cuisine.

Baton Rouge also earned a visit from Guy Fieri on his hit series “Diners, Drive-Ins & Dives” on Food Network. The show filmed at multiple Baton Rouge stops, spotlighting Phil’s Oyster Bar for its charbroiled oysters, Iverstine Butcher for its farm-to-table cuts, Dempsey’s for its flavorful gumbo and Elsie’s for its delicious pies.

The Local Palate also named Baton Rouge as one of the South’s Top 10 Culinary Towns in 2025 as part of its readers’ poll.

Hidden Gems Under the Bridge

Tucked under I-10 between the Garden District and Louisiana State University, the Perkins Overpass area is a foodie’s paradise in Baton Rouge. This neighborhood is bustling with over a dozen restaurants, bars, and eateries, serving up everything from classic seafood and comfort food to sweet treats. The area is packed with restaurants for every lifestyle and pace, from the swanky lounge at The Colonel’s Club to pizza at local favorite Digiulio Brothers Italian Café. Perkins Overpass is the walkable district to taste your way through Baton Rouge.

From po-boy shops to fine dining, Baton Rouge has a food scene that’ll fit your pace.

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The Darling Oyster Bar’s Shrimp and Grits | Video

Posted on September 19, 2026 by Maggie Ward

At The Darling Oyster Bar in Savannah, shrimp and grits is more than a menu staple. For Marcus Brown Phillips, it’s the kind of dish that feels like home.

“Any restaurant I go to, I always look for shrimp and grits,” Phillips says. “I grew up eating shrimp and grits a lot. It was a big dish in my house.”

At The Darling Oyster Bar, where Phillips has worked since 2019, that familiar Southern combination gets a version all its own. The restaurant’s shrimp and grits layers local ingredients and coastal flavors into a dish that feels right at home in Savannah.

Phillips starts with shrimp in a hot pan before adding fennel, red peppers, and ham. A shake of Old Bay brings in another layer of seasoning, followed by a generous helping of butter. Once everything has cooked down, he adds the ingredient he considers essential to getting the dish right: The Darling’s housemade shrimp stock.

“The key to the shrimp and grits is the shrimp stock,” Phillips says.

Made by simmering shrimp with celery, carrots, salt, pepper, and Old Bay, the stock concentrates the briny, savory flavor of the seafood and forms the base of the sauce. As it reduces with the butter and vegetables, it thickens into a rich coating for the shrimp.

The grits keep the dish rooted close to home. The Darling has sourced its grits locally for years from Marsh Hen Mill on Edisto Island, preparing them simply with water, heavy cream, salt, and pepper. That creamy base is topped with the shrimp and its buttery pan sauce before crispy brussels sprouts add texture and acidity. Finished with red wine vinegar, salt, and pepper, they bring a bright counterpoint to the richness underneath.

For Phillips, part of the appeal is just how approachable the dish remains. “Anybody can make it. It’s real easy,” he says. “It gives a home feeling.”

That sense of comfort extends beyond the plate. Phillips has spent years growing in The Darling’s kitchen, a place he credits with giving him opportunities to advance his career.

“I’ve gotten way further than I have in all the restaurants that I’ve been to,” he says. “The Darling is my place to be.”

It’s a fitting sentiment for a dish built around the same idea: a Savannah take on a Southern classic that, above all else, tastes like home.

Shrimp and Grits

Recipe by The Darling Oyster Bar

recipe

yields

1 serving

ingredients

8 shrimp, peeled and tail removed
¼ cup red bell pepper, julienned
¼ cup fennel, julienned
Pinch of country ham, small diced
1 teaspoon cooking oil
⅓ cup shrimp stock
4 cubes cold butter
1 teaspoon Old Bay seasoning
Pinch of kosher salt
Pinch of black pepper
1 serving cheesy grits, prepared

steps

Heat a sauté pan over medium-high heat and add the oil.
Add the julienned red pepper, fennel, and diced country ham. Sauté until the vegetables begin to soften and the ham becomes lightly caramelized.
Add the shrimp and cook until approximately 75% done.
Pour in the shrimp stock and bring to a simmer.
Add the butter and swirl the pan until the butter is fully incorporated and the sauce is slightly emulsified.
Season with the Old Bay, salt, and pepper.
Continue cooking until the shrimp are fully cooked and the sauce lightly coats the vegetables and shrimp.
Spoon the cheesy grits into a serving bowl and pour the shrimp, vegetables, and sauce over the top.
Deep fry brussels leaves until crispy. Add a little salt and red wine vinegar.

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8 Flavorful Recipes to Celebrate Hispanic Heritage Month

Posted on September 17, 2026September 17, 2026 by Mandy Milder

Each year, the history and culture of Hispanic-Americans is celebrated from September 15 to October 15. Millions of Americans trace their roots to various Spanish-speaking countries around the world, and this month is an opportunity to honor their heritage and celebrate their cultures. From traditional recipes to regional dishes, cooking offers a delicious way to appreciate and experience Hispanic culture. We’ve chosen eight recipes that offer a delicious way to appreciate and experience Hispanic culture.

Spanish French Toast

Serve up a simple Spanish-style breakfast with this delicious French toast recipe from Curate: Authentic Spanish Food from an American Kitchen by Katie Button with Genevieve Ko. Known as torrijas, this sweet, comforting breakfast is usually made around Easter, but there’s no reason to wait until spring. Bring this to the table for Hispanic Heritage Month for a festive breakfast everyone will love.

Salvadoran Pupusas

Bring a classic Salvadoran appetizer to the table with Demhaj Junior’s pupusa recipe. These stuffed corn tortillas offer a crispy bite with their corn exterior and a variety of savory flavors that melt on the tongue, including pork, cheese, and beans.

Lorco de Papa — Image Courtesy of Lauren Vied Allen

Locro de Papa

Start welcoming the cooler weather arriving during Hispanic Heritage Month by making chef Kiera Wright-Ruiz’s Locro de papa. This warm, rich stew with Ecuadorian origins comes from her cookbook, My (Half) Latinx Kitchen: Half Recipes, Half Stories, All Latin American. The cheese and potatoes, combined with vegetable stock and Hispanic flavors, make for the perfect heart-healthy comfort meal.

Ultimate Ropa Vieja

Ropa vieja, the national dish of Cuba, offers a flavorful, well-balanced meal to celebrate Hispanic culture. Slow-simmered, Kimberly Killebrew’s recipe combines shredded steak with bell peppers, onions, and tomato sauce to create a mouth-watering flavor combination.

Silpancho

Silpancho takes steak, eggs, rice, and potatoes to a new level. Renards Gourmets, a French duo based in Paris, created this recipe with savory, comforting flavors combined with crispy textures that make this dish a Bolivian staple.

Crema de Chicharron — Image Courtesy of Mixtli

Crema de Chicharrón

This savory Mexican soup created by San Antonio chef Rico Torres of Mixtli, combines fried pork skins with a soup base of tomatoes, onions, and chiles to present a must-try dish. Smoky and a little spicy, crema de chicharrón is sure to become a household favorite during Hispanic Heritage Month.

Potatoes au Gratin with Huancaína Cheese Sauce

What better way to celebrate Hispanic heritage than with a dish that perfectly captures the flavors of Peru? With potatoes lathered in cheese sauce and mixed with peppers and onions, this simple yet flavorful dish from Miami chef Eileen Andrade of Finka Table & Tap brings the vibrant tastes of Peru to the table.

Tarta de Santiago (Spanish Almond Cake)

It wouldn’t be a true celebration without a sweet treat, and Spanish almond cake is a frontrunner for us. This recipe by Caroline’s Cooking is sweet, lemony, and soft, and provides a bite that melts in your mouth.

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At the Table

A Field Guide to Field Peas

Big Red Ripper, Zipper, Rucker, Stick Up, Old Timer, Turkey Craw, Whippoorwill, Purple Hull, Pinkeye, Crowder, Wash Day, Rattlesnake, Iron Clay, Bird, Cow, Colossus, Hercules, Mississippi Silver, Sha…

Recipes

Crema de Chicharrón

Housed in a renovated railway car, Mixtli is the brainchild of chefs Diego Galicia and Rico Torres. Mixtli strives to preserve the historically rich foods of Mexico from its pre-hispanic roots to its contemporary evolution and integrated worldly influences. […]

First Look

A First Look at Minero’s Mexican Menu

Charleston’s Minero has found a new home, and this time, the Mexican cantina is bringing so much more with it to the oak-lined enclave.

A Taste of College Football in Texas

Posted on September 15, 2026 by Gabi De la Rosa

In Texas, football season is about much more than what happens on the field. Across the state, each game day comes with its own edible traditions. From Dr. Pepper and Blue Bell ice cream in Waco to giant Bavarian pretzels in Austin and corny dogs in Dallas, food is woven into each experience, making every kickoff a chance to eat, drink, and cheer on the home team.

University of Texas

Since the University’s first-ever undefeated football season in 1893, fans have gathered at Scholz Garten, the oldest operating beer garden in America. Before games, fans pack the historic beer garden to indulge in giant Bavarian pretzels, brats, and cold draft beer before walking to DKR-Texas Memorial Stadium to watch the game. The pregame party has become so synonymous with UT football that it has earned its own name, the “tailgarten.”

ScholzGarten courtesy of ScholzGarten — Image courtesy of Scholz Garten

Texas A&M University

In College Station, each gridiron showdown at Texas A&M University starts at the Dixie Chicken, a favorite Aggie hangout just across the street from campus. Founded in 1974, the bar, known as “the Chicken” to regulars, became famous for serving the most beer per square foot in America. In addition to cold Lone Star beer, the bar dishes up its bestselling Freddy Burger and loaded Tijuana fries piled high with melted cheese, bacon bits, and sliced jalapeños. Before opening kickoff, crowds of fans sing the Aggie War Hymn before making their way to Kyle Field.

Red River Rivalry

Arguably one of the biggest rivalries in college football is the over-century-old Red River Rivalry between the University of Texas and the University of Oklahoma. Each year the teams match up at the Cotton Bowl in Dallas at the Texas State Fair, and for fans, the pregame ritual that is almost as important as the game itself is eating a corn dog from Fletcher’s Original Corny Dogs. Purists insist on calling it a corny dog and line up as early as 8 a.m. to ensure they get their pregame treat hot from the fryer and slathered with yellow mustard. During the 24-day fair, Fletcher’s sells more than half a million corn dogs, with more than 60,000 sold on Cotton Bowl day alone. It is the unofficial breakfast of champions during the Red River Rivalry.

Southern Methodist University

Dixie Chicken Freddy Burger Credit Dixie Chicken — Dixie Chicken Freddy Burger, Image courtesy of Dixie Chicken

At Southern Methodist University (SMU), game day starts long before kickoff with “Boulevarding.” On Bishop Boulevard, the main thoroughfare winding through campus, Mustang football fans turn tailgating into a full-fledged feast. Students, alumni, and fans fill the boulevard with tents, grills, food trucks, and all the classic tailgate fixings. One of the best parts is that the party is oftentimes communal, with fans opening their tents and inviting others to taste what they’ve got cooking.

Baylor University

In Waco, one of the longest-standing traditions at Baylor University comes with a cold Dr. Pepper topped with a heaping scoop of Blue Bell ice cream. This sweet pairing began in 1953 when Coca-Cola was served with ice cream before Waco-born Dr. Pepper became Baylor’s official soft drink. Students can enjoy this nostalgic treat all year during Dr. Pepper Hour held on Tuesday from 3 to 4 p.m. During football season, the energy in Barfield Drawing Room is even livelier when student athletes, coaches, and Baylor’s mascots, Bruiser and Belle, make appearances.

Texas Tech University

For more than a century, family-owned Slaton Bakery has been serving sweet treats in West Texas, many of which have become a part of Texas Tech’s Red Raider tradition. The bakery’s Guns Up donuts are a game day favorite, along with red-and-white thumbprints, petit fours, and iced Texas Tech cookies. Slaton Bakery opens at 6 a.m., and for fans ahead of the big game, one of the biggest challenges is getting there in time to grab Guns Up donuts, which usually sell out before 11 a.m.

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What you can expect from The Guide: Kentucky:

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Try Paquette’s Coffee Espresso Pound Cake

Recipe by Deb Paquette

recipe <img decoding="async" class="card2__section__icon" src="https://thelocalpalate.com/wp-content/themes/local-palate/assets/images/icons/plus.svg" alt="heading-plus-icon" data-eio="l" />

yields

for the pound cake

1.5 cups butter

3 cups sugar

6 whole eggs, beaten well

1.5 cups milk

3.5 cups all purpose flour

1 T. baking powder

1 tsp salt

1 cup fine-ground espresso beans

for the smoked apple whipped cream

2 Granny Smith apples

2 cups heavy cream

3 gelatin sheets

½ cup brown sugar

2 T. smoked vinegar

Pinch of salt

for the japa caramel

2 Mantra Japa Milk Chai Stout beers

1 ½ cups sugar

for the chai chocolate sauce

1 cup milk

¼ cup water

2 cups chopped dark chocolate or chocolate chips

1 T. chai spice (use your own or follow the recipe below!)

for the chai spice

2 tsp cinnamon

2 tsp ground ginger

1 T. cardamom

½ tsp allspice

½ tsp nutmeg

½ tsp clove

¼ tsp cayenne (optional)

for the spicy sweet potato sauce

2 lbs sweet potatoes

¼ lb butter

¼ cup candied ginger

½ – 1 tsp Sriracha

4oz ginger ale

steps

to make the pound cake:

to make the smoked apple whipped cream:

to make the japa caramel:

to make the chai chocolate sauce:

to make the chai spice:

to make the spicy sweet potato sauce:

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What’s South Carolina’s story?

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Shrimp and Grits

Recipe by The Darling Oyster Bar

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yields

ingredients

8 shrimp, peeled and tail removed

¼ cup red bell pepper, julienned

¼ cup fennel, julienned

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