Latest news with #Eater'sSouth
Eater
2 days ago
- Business
- Eater
D.C.-Based Timber Pizza Co. Sets Up Shop in Charleston
is an editor of Eater's South region, covering Atlanta, Nashville, Miami, New Orleans, and the Carolinas. She has been writing about the food scene in the Carolinas and Savannah for 12 years. Erin has resided in Charleston, South Carolina, for the past 20 years. Timber Pizza Co. is now open in Charleston. Timber Pizza Co. Timber Pizza Co., based in Washington, D.C., has brought its seventh shop to 741 Meeting Street in Charleston. The critically acclaimed pizzeria is known for its crispy, 'Neapolitan-ish' pies. Co-founders Chris Brady and Andrew Dana, started the brand in 2014 as a farmers market stand propped up by a pizza oven and '67 Chevy pickup truck. They opened their first brick-and-mortar pizza shop in 2016 with chef Daniela Moreira. Timber Pizza Co. offers a rotating list of 12-inch pies, including 11 white, red, and green varieties at any given time. Timber's specialty pies come piled with creative ingredients like Carolina barbecue sauce, strawberries, Peruvian sweet peppers, braised pork, micro cilantro, and more. All pies can be made gluten-free. The shop also serves empanadas and interesting salads, such as the Snoopy, featuring mixed greens, cucumber, roasted corn, candied peanuts, cilantro, chives, and a charred scallion dressing. Brady and Dana recruited chef Jeremy Waybright, formerly of Tempest, to run the Charleston kitchen. 'We've always felt Charleston and Timber were a perfect match,' says Brady, 'After years of visiting for pleasure and spending two years on this project, we're so excited about where we're opening and the excitement of the community.' The Charleston Timber Pizza Co. is open Monday through Thursday, from 4 p.m. to 10 p.m., and Friday through Sunday, from 11:30 a.m. to 10 p.m.
Eater
6 days ago
- Entertainment
- Eater
The Next Season of ‘Top Chef' Heads to the Carolinas
is an editor of Eater's South region, covering Atlanta, Nashville, Miami, New Orleans, and the Carolinas. She has been writing about the food scene in the Carolinas and Savannah for 12 years. Erin has resided in Charleston, South Carolina, for the past 20 years. Tom Colicchio, Gail Simmons, and Kristen Kish will be in the Carolinas this summer. David Moir/Bravo via Getty Images Top Chef host Kristen Kish and judges Tom Colicchio and Gail Simmons will be in Charlotte, North Carolina, and Greenville, South Carolina, this summer to film season 23 of the cooking competition show. The recent announcement was made in partnership with the Charlotte Regional Visitors Authority and Visit Greenville SC. In the press release, Senior Vice President for NBCUniversal, Ryan Flynn, says, 'We're excited to return to the South for Top Chef Carolinas. Charlotte and Greenville are perfect chefs' playgrounds fueled by exceptional local ingredients, bold flavors, a strong agricultural foundation, stunning natural landscapes, and the warm, genuine hospitality the South is known for.' This exciting news also comes on the heels of the announcement that Greenville will host the 2025 Michelin Guide ceremony for the American South. Greenville has been making culinary strides in recent years, including taking home a James Beard Award and marking the 20th anniversary of its signature food festival, Euphoria. This isn't the first time the Top Chef crew has focused on the Carolinas — in 2016, they filmed the 14th season in Charleston, South Carolina, with then-host Padma Lakshmi dining her way through the Lowcountry. If you live in Charlotte or Greenville, the best place to stalk the cheftestants is usually your nearest Whole Foods, as the chefs shop there before most of the competitions.
Eater
18-07-2025
- Entertainment
- Eater
Kingfisher Team Breaks the Sports Bar Archetype in Durham
is an editor of Eater's South region, covering Atlanta, Nashville, Miami, New Orleans, and the Carolinas. She has been writing about the food scene in the Carolinas and Savannah for 12 years. Erin has resided in Charleston, South Carolina, for the past 20 years. The owners of underground cocktail bar Kingfisher and retro lounge Queeny's have another project on the way for downtown Durham, North Carolina. Restaurateurs Michelle Vanderwalker and Sean Umstead recently announced that they will open a 'community-driven sports bar for everyone,' named E.O. Athletic Club, this fall at 341 West Main Street. The focus of E.O. Athletic Club will be fostering community through sports. As with Vanderwalker and Umstead's other projects, everyone is encouraged to visit — NFL fans, WNBA fans, ultimate frisbee fans, Olympic curling fans, and even Tar Heel fans in the Duke-centric town. The owners plan to host watch parties, theme nights, and competition games. Basically, this will not be your average bro-centric sports bar. E.O. Athletic Club will serve Northeast-inspired pizzas, loaded baked potatoes, wings, sandwiches, salads, and other high-end bar fare. The establishment will be open for lunch, dinner, and late-night takeout. The bar is named for biologist E. O. Wilson, who is the subject of the PBS film E.O. Wilson – Of Ants and Men. 'The name came from a conversation Michelle and I had about a documentary on E.O. Wilson,' says Umstead, 'Which said that nothing shows human desire for belonging better than sports and sports fandom. We really want to embrace the community and togetherness that comes so naturally from sports.' E.O. Wilson will join the growing trend of modern sports bars leaning away from the archetype of macho sports bars with sticky floors. Spots like Jolene, Jolene in Atlanta, the Sports Bra in Portland, and Watch Me! In Long Beach, California, challenge the notion that watching athletes is only for football-obsessed dude bros. Eater Carolinas All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Eater
14-07-2025
- Business
- Eater
After Tragic Accident, F&B Community Rallies Behind Longstanding Lowcountry Fisherman
is an editor of Eater's South region, covering Atlanta, Nashville, Miami, New Orleans, and the Carolinas. She has been writing about the food scene in the Carolinas and Savannah for 12 years. Erin has resided in Charleston, South Carolina, for the past 20 years. On July 1, Abundant Seafood owner Mark Marhefka was on the water with his boat, Amy Marie, when it was hit by lightning. This destroyed the electronic equipment and key navigation systems on board. The crew was safe, but the Amy Marie couldn't return to sea without those components. Marhefka is behind the company that supplies many of Charleston's top-tier restaurants with local seafood. Spots like FIG, the Ordinary, the Obsinate Daughter, Nico, and Indigo Road restaurants work with him to bring triggerfish, grouper, wreckfish, amberjack, and more to their menus. FAB conference founder Randi Weinstein jumped into action to help get Amy Marie back on the water. 'I am launching a GoFundMe for him as his boat is honestly in pretty critical shape and will cost a ton to get him out on the water again,' she writes to Eater, 'Mark has always been there for the community, events, food for chefs, CSF's (community supported fisheries), and more. I hope we can all band together to help him out.' Weinstein writes, 'Mark is the most humble of men and honestly had no idea what the damage was once they made their way back after a 20 hour journey home without navigation. Mark just got back up and running after some medical issues that had kept him off the shores for a few months. I have never seen anyone work as hard as Mark. This is grueling work being at sea for days on end in order to bring this community, the Charleston community, the freshest of fish.' Chef Mike Lata (the Ordinary and FIG) stepped in early to help Marhefka get the boat back out, but there is more to be done. The fundraiser is less than $10,000 away from its goal of $75,000. Scrolling through the donor list, you'll spot many prominent names from the food and beverage industry, like restaurateur Steve Palmer, chef Nico Romo, chef Cynthia Wong, butcher Ted Dombrowski, chef Jason Stanhope, and more. The GoFundMe closes on Friday, July 18.
Eater
10-07-2025
- Entertainment
- Eater
Charleston Chef Shuai Wang Reflects on ‘Top Chef' and ‘Picklegate'
is an editor of Eater's South region, covering Atlanta, Nashville, Miami, New Orleans, and the Carolinas. She has been writing about the food scene in the Carolinas and Savannah for 12 years. Erin has resided in Charleston, South Carolina, for the past 20 years. Chef Shuai Wang had a very busy weekend at his North Charleston restaurant King BBQ. Wang, who recently competed on Top Chef and made it to the finale, invited season 22 winner Tristen Epps to be a guest chef at the Carver Avenue barbecue spot. The first customer to queue up to try Epps's Afro-Caribbean cuisine showed up at 8 a.m., and the line went on from there until King BBQ opened at 11 a.m. Many fans waited three hours to get a taste of oxtails, pork belly, mango chow, and more. They sold out by 1 p.m. Eater caught up with Wang after the pop-up to see how life has been since the end of Top Chef season 22. Eater: Congrats on the show and the successful pop-up. What was it like meeting all those fans? Shuai Wang: Everyone's been so genuinely sweet and supportive, especially all the Charlestonians. Everyone's been saying, 'We were rooting for you the whole entire time. Regardless if you won or not, we're just so proud of you and proud of how you represented Charleston.' It's very heartwarming. I didn't realize how many kids watch Top Chef, so there are a lot of small children coming in, wanting to meet me. This one girl had lunch at King [BBQ] with her family, because she thought I would be there, but I wasn't. So she dropped by Jackrabbit [Filly], because she made me a friendship bracelet, and she wanted to give me a hug. I almost cried because it's so, so sweet. Everyone's just been amazing and supportive. So I can't say enough good things about my fans. Did you watch yourself on the show as it aired during the season? I did. I did because we don't get to see how they edit things or how we look on camera or whatever. But I watched the whole entire season, even the Picklegate incident [during episode 6, Wang accidentally throws away another contestant's pickle garnish]. But it was really fun. Hearing some of the things that the judges say about your food was crazy. Like Tom [Colicchio] talking about my grilled cabbage dish — what an honor. Speaking of judges, how did it feel to receive that sort of immediate feedback, because I don't think you get that in the restaurant, except for, like, Yelp reviews. And my wife [Corrie Wang]. You know what? It's either good or bad. I really appreciate them. Because, with the good ones, I think, 'Oh, my God. I can't believe I did that well.' And with the bad ones, I think, 'This is a great learning experience' or 'I should have done this instead of that' or like, 'If I ever make this dish again, in real life, how do I improve upon that? All the comments are very constructive. Some of them you don't get to see on camera. Tom is obviously a wealth of knowledge and super talented at so many restaurants. He's just very smart. And Kristen [Kish] has been to been in our shoes. Gail [Simmons] is a super badass and makes really amazing food — when she cooked for us at the finale, it was so, so good. All of their criticism was very constructive and a huge learning experience for me. Looking back is there anything you would have done differently? Minus the pickle incident. Minus pickles? I don't think so. I wish I wasn't so nervous in the beginning, but I couldn't help it, There's so much anxiety and nervousness. I probably would have done a little better, earlier, but that wouldn't create such good television later on. I wish I had more time to practice between Calgary and Milan, but I came back and went straight to work, so I got distracted. Other than that, I don't know. I'm not a person for regrets, because things turn out the way they're supposed to. I'm happy with everything that happened, and honestly, I had such a good time. Eater Carolinas All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
