Charleston Wine + Food

From hip happenings around town to opportunities for supporting our local culinary + hospitality community, What’s Fresh is Charleston Wine + Food’s latest blog series. Take a seat at one of Charleston’s newest patio pop-ups, have your finger on the pulse of the latest + greatest happenings at your go-to spots in town, and stay in the know of how the industry is continuing to provide active ways for community engagement. 

Here’s what’s fresh in Charleston during the month of April.

Highly-anticipated Pink Bellies now open in downtown Charleston

The wait is over! Highly-anticipated Vietnamese restaurant Pink Bellies is now open for takeout. 

Journeying from food truck to food stall to pop-up, you can now visit Chef + Owner Thai Phi at 595 King St. The takeout menu – available for online ordering Thursday through Sunday from 5:00-8:00 PM – features the popular Pink Bellies’ garlic noodles alongside other entrees and small + shared dishes.

Handy & Hot Hand Pie Collaboration with Local Charleston Chefs

📸 credit: Baxter Miller

Featuring “hot biscuits, proper coffee, and handy lunches,” Chef Vivian Howard’s Handy & Hot has a little bit of something for everyone. And with the help of a few local favorites, she’s bringing even more new flavors to the already popular hand pies.

Currently on the menu: Shuai’s Pie – created by Chef Shuai Wang of Jackrabbit Filly, this flavor-packed hand pie incorporates szechuan pork, sea island red peas, and smoked cheddar. Shuai’s Pie is available until May 31 so you have some time to grab one (or a dozen).

Other chefs in the series will include BJ Dennis, Juan Cassalet, Jill Mathais, Jacques Larson, and Rodney Scott. Keep your eye Handy & Hot’s menu + Instagram to stay up to date on the latest collaboration.

New restaurant The Kingstide now open on Daniel Island

📸 credit: Andrew Cebulka

The Kingstide, The Indigo Road Hospitality Group’s latest restaurant + rooftop bar, is now open on Daniel Island.

The first + only waterfront restaurant on the island, The Kingstide pays homage to the ocean. Executive Chef Kevin Getzewich partners with local + regional fisheries, farmers, and purveyors to showcase the Lowcountry’s bounty through fresh, seasonally driven cuisine.

Showcasing expansive views of the Wando River, The Kingstide features plenty of patio seating and is currently open Wednesday – Monday. Pop in at your leisure upstairs (tables are first-come, first-served), or make your reservation for downstairs seating.



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