Features

Chain hotels often cannot provide the true flavor of a region, but for those of us traveling around the Southeast, we’re in luck: independent lodging options aplenty are waiting to check us in. All of them honor our favorite locations with corresponding art, cuisine, architecture and excursions, which create a memorable sense of place. In this three-part series on Southern Boutique Hotels, Inns and Bed-and-Breakfasts, we’re introducing you to a few of our regional favorites.

Charleston might be famous for its Lowcountry cuisine, but the Holy City also knows how to deliver big flavor in a small package—especially when it comes to tacos. From traditional street style to creative fusion twists, Charleston's taco spots stand out for their bold flavors, fresh ingredients, and inviting atmospheres.

"Columbia has found its niche! We are truly on the cusp of something special!" says Tim Gardner, proprietor of Maintstreet's eclectic wine bar, Lula Drake, and the 2024 James Beard Award winner, when describing this year's highly anticipated Columbia Food & Wine Festival. "It truly expands the boundaries for the footprint of Columbia's food and hospitality scene," adds Gardner.

Chain hotels often cannot provide the true flavor of a region, but for those of us traveling around the Southeast, we’re in luck: independent lodging options aplenty are waiting to check us in. All of them honor our favorite locations with corresponding art, cuisine, architecture and excursions, which create a memorable sense of place.

In the South, and particularly in the Lowcountry, coconut cake may seem like just another dessert—but in reality, it’s a symbol of history, celebration, and for many people, a keepsake from the generations before them.

When it comes to backyard cooking, it’s hard to beat the iconic Big Green Egg, which is celebrating its 50th anniversary in 2024. The Atlanta-based company brought kamado-style cooking to the United States—especially to the South—where they’re more popular than ever with backyard and professional chefs alike.

Few people in South Carolina need confirmation from the Department of Natural Resources that shrimp is the Palmetto State’s most popular variety of seafood. At least some culinary historians credit Charleston with being the birthplace of she-crab soup, a delicacy that might very well have been invented by chef William Deas in the early 20th century to impress a famous visitor to the Holy City

After Duane Allman went down to Miami to record Layla and Other Assorted Love Songs, guitar tech Joe Dan Petty asked him what it was like to play with Eric Clapton. Duane said that Dickey Betts would wear out Clapton in five minutes.

Chef Adam Kirby wears many hats. Not only does he have a long history of being a chef and owner of multiple restaurants, but a few years ago he branched out and added farmer and farm owner to his bio, a move that further elevates his status in the “farm-to-table” and “locavore” movements emphasizing quality, freshness, sustainability, and community.

Residents and visitors to the Holy City may not know the name, but they likely know the taste of Wholly Cow ice cream. For 40 years, people have been scooping up the small-batch-created ice cream in some of the Lowcountry’s finest restaurants, hotels, and markets.

In recent years, a quiet but spirited (pun intended) revolution has been brewing in the world of beverages. A growing number of indi- viduals are choosing to forgo alcohol in favor of a healthier, more balanced lifestyle. This shift has given rise to a surge in non-alcoholic (NA)—or zero proof—products and compa- nies, signaling a significant cultural change that goes beyond mere trendiness. Instead, it reflects a fundamental reevaluation of priori- ties, with an emphasis on the quality of life and well-being.

If you drive across Louisiana, you’ll find boudin at most of your stops. Boudin is a sausage made by encasing most commonly pork, liver, rice, seasonings, and spices, then cooked by steam or smoking. It’s a dish that has no barriers; it can be made into an upscale dish or humbly eaten with bread as a sandwich. One thing is certain, boudin has a unique history with its creators who are Acadians or “Cajuns” and Louisiana Creoles—and has even found fervent followers of the rice sausage across the Lowcountry of South Carolina

When Good Boy Vodka founder Alex Pratt decided he wanted a product recognized not only for quality and drinkability but for an admirable mission, the brainstorming process didn’t take long. Supporting animals was already a given—he’d owned a German shepherd himself for years—and aligning the brand with U.S. Veterans also made sense.