Robert Moss

Dec 11, 2024 | postandcourier.com | Robert Moss

In almost every way, The Harlow on James Island is a thoroughly modern restaurant. It has a big Instagram wall just to the left of the front door, with “Be Kind and Unwind” in glowing yellow script on a green faux-boxwood panel. An outlet with USB ports awaits at each of the high tops along the dining room wall. The servers punch in orders and swipe credit cards tableside on handheld devices.

Oct 9, 2024 | postandcourier.com | Robert Moss

For me, the two-story brick building at 479 King Street has served as a sort of culinary bellwether, foretelling the rise of Upper King Street as Charleston’s top dining destination — and perhaps now its inevitable fall. In the summer of 2011, the Cocktail Club opened on the second floor of that building, which once housed People’s Clothing Store.

Sep 11, 2024 | postandcourier.com | Robert Moss

A few weeks ago, I asked my wife, “Have we been living under a rock for the past five years?” We had just polished off, with great enthusiasm, a plate of blue crab gnudi at The Establishment. “How come no one ever talks about this place?”Later, I did a little Googling and discovered I wasn’t the only one in the dark. There had been a flurry of press coverage back when the restaurant opened in 2018, but after that ... crickets.

Aug 28, 2024 | postandcourier.com | Robert Moss

From the outside, Malagón seems pretty unassuming. The converted single-family house is painted beige. The only signage is a round brown panel with a single tall M on it, though “Malagón” is inscribed in stylish but discrete gold letters on one plate glass window and “Mercado y Tapería” on the other. Against that modest facade, the bright-red door really stands out. What waits behind it is a remarkable exploration of Spain’s many culinary regions.

Jul 31, 2024 | postandcourier.com | Robert Moss

When Slightly North of Broad opened in 1993, the Apple Newton had just been released and Meatloaf’s “I’d Do Anything For Love” topped the charts on Billboard’s Hot 100. Some things age better than others, like SNOB’s barbecue tuna ($38). The thick, soft slab of medium-rare tuna is still topped with crisp-fried oysters and drizzled in rich country ham butter and “mustard Q” (aka yellow mustard-based barbecue sauce.) It’s a distinctively South Carolina combination, and it’s as delicious as ever.