Sports Bar in Downtown Charleston, SC

CHARLESTON, S.C. (WCBD) – Along downtown Charleston’s Waterfront Park, volunteers picked up debris in the marsh spanning from pier to pier.

Keep Charleston Beautiful, Charleston Waterkeeper, and the MARSH Project partnered together for a cleanup to celebrate World Wetlands Day, improving something that the Lowcountry is known for.

“Here in Charleston, we have salt marshes, they’re a very vital part of our ecosystem. Again as litter accumulates in here, they can’t function as they’re intended to,” Darby Reed, volunteer and events coordinator for Keep Charleston Beautiful, said. “So there’s no better way to celebrate World Wetlands Day by then coming out and cleaning it up.”

40 volunteers showed up to collect litter and plastic nurdles, hoping to leave the marsh better than they found it. Reed said in past cleanups, she has found flip-flops, clothing, and even a musical instrument, but every time is different. Charleston Waterkeeper also assisted volunteers who wanted to help pick out plastic nurdles.

“This area is problematic both in macroplastic pollution and also pre-production pellets or nurdles,” Britney Prebis, community science manager for Charleston Waterkeeper, said. “We find high concentrations of nurdles, which are coming here from the Cooper River and the Ashley River and ending up here in the marshes.”

This year’s theme is “Wetlands and traditional knowledge: celebrating cultural heritage.” Organizers told News 2, Lowcountry marshes are part of the local culture and they plan to continue helping them thrive.

“We just hope World Wetlands Day should be treated as everyday. We live on the peninsula, we love taking our kids down to the marsh and we want it to be a clean environment for them,” Blake Scott, co-founder of The MARSH Project, said. “Also, the species that live there year-round and the species that pass through here, the original snowbirds. So, we want to take care of them too – the birds and the pollinators.”

Out of the many volunteers, some were participating in a marsh cleanup for the first time. The Muellers said they plan to come back to more events as they want to give back to their community.

“It’s always good to clean up your city and pick up trash where you can, and be involved. So, a part of it is getting involved in my community and giving back,” Sophia Mueller, a first-time volunteer, said.

“Just really want to make everything beautiful, and this is a great way,” Noah Mueller, a first-time volunteer, said. “Just out here to give back and spend a beautiful day on the marsh.”

Keep Charleston Beautiful has several cleanup events coming up, including a kayak litter sweep. Charleston Waterkeeper is expected to hold a river sweep, oyster recycling efforts, and more.

Henderson Park, a real estate manager headquartered in Charleston, and real estate developer Landmark Properties broke ground on Mark Charleston, a six-story luxury student housing complex.

Mark Charleston is intended to be completed and opened for the 2027-2028 school year with 355 beds across 99 units. According to a news release, the 1.21-acre site also will have 140 cover parking spaces, 18,800 square feet of amenities and 1,200 square feet of retail space.

“This groundbreaking marks an important milestone not only for this project, but for our continued investment in Charleston,” Nick Weber, CEO and founder of Henderson Park, said in the release. “The Mark Charleston stood out for its prime location and the opportunity to deliver a best-in-class student housing community. We are excited to partner with Landmark Properties to meet the growing need for student housing in Charleston.”

The release said the apartment building will be located at 500 E. Bay St., the previous location of the historic Blanken/Matson House. The house will be relocated on the property as a 1,200-square-foot study space named The Library.

Other amenities for Mark Charleston include rooftop decks, a pool deck, grilling area, outdoor recreation space, a fitness center and computer lab, according to the release.

“The Mark Charleston addresses a clear market need in an area where quality student housing options have historically been limited,” Chase Powell, senior director of development at Landmark Properties, said in the release. “As our first acquisition in the city alongside our outstanding partner Henderson Park, we’re looking forward to delivering a best-in-class community that adds long-term value for residents and the broader local community.”

The real estate companies also donated $10,000 to Doors to Dream, a Charleston-based nonprofit that helps provide supplies, mentors and opportunities for students in Title 1 schools, at the groundbreaking ceremony.

A franchise dessert shop named for and specializing in a classic after-dinner treat prepared nearly every way imaginable is coming to downtown Charleston.

The Peach Cobbler Factory announced it plans to open Jan. 21 at 28 Wolfe St., between King and Meeting streets.

The menu centers on its namesake dessert, along with blackberry and apple varieties served on their own or paired with ice cream.

Offerings also include 12 varieties of banana pudding, cinnamon buns, cookies, milkshakes and brownies, plus savory cobblers such as a turkey pot pie and breakfast-style biscuit-and-egg options. All items are baked in-house.

A signature made-in-house sweet “peachy” tea will complement the desserts, and gourmet coffee will also be available — a feature offered at only five Peach Cobbler Factory franchise locations nationwide.

The ground-floor shop sits beneath SkyGarden student apartments and will feature a large lounging area. It will open early and remain open late, staying open until 1 a.m. on weekends.

“The sweets and scents will rise,” said Jody Bullock, co-owner.

Bullock, a former paramedic, partnered with Ben Sullivan, a physician assistant, to launch the franchise. The two were exploring restaurant concepts when Bullock’s daughter — a recent North Carolina State University graduate — suggested Peach Cobbler Factory, which had a location near her Raleigh campus.

While visiting Florida to check out one of the stores, Bullock said he happened to meet Peach Cobbler Factory CEO Greg George in person.

The Charleston shop will also emphasize delivery service, a key revenue driver for the brand.

“What I hear from other franchisees is that about 50 percent of sales come from deliveries,” Bullock said.

Founded in 2013 as an offshoot of a Nashville food truck, Peach Cobbler Factory has grown to more than 100 locations across two dozen states. South Carolina currently has five locations, with five additional stores planned throughout the state.

Going Dutch

Dutch Bros Coffee, a fast-growing drive-thru coffee chain from the Pacific Northwest, plans to open its second Charleston-area location in early 2026 at 3678 Ladson Road.

Founded in 1992 in Grants Pass, Ore., the company offers specialty coffee drinks, smoothies, freezes, teas, lemonades, nitrogen-infused cold brews and its proprietary Dutch Bros Rebel energy drink.

The brand has expanded rapidly in recent years and now operates more than 1,100 locations across 25 states.

South Carolina is a new market for Dutch Bros. A cafe is already open in at 101 Angus Drive in Summerville and others have been announced for Greenville and North Augusta.

Light my fire

Island Candles has opened a retail shop at 1230 Folly Rd. on James Island, expanding from an at-home operation into a standalone brick-and-mortar storefront in a former residential building.

The shop is open Thursday through Sunday. It sells handcrafted candles while also offering candle-making parties and private meeting space rentals.

Owned by Jenny Taylor, the business began as a passion project in her garage. She said all of her candles are made in-house using eco-friendly materials, including organic soy and beeswax, nontoxic fragrance oils and organic cotton wicks.

Acai on Coming

My Açaí My Café has opened on a busy downtown corner at 158 Coming St., at the intersection of Coming and Radcliffe streets.

The shop bills itself as the area’s first Brazilian coffeehouse and açaí purveyor, offering made-to-order açaí bowls alongside Brazilian-style coffee drinks.

The café features indoor seating and a retail-style counter with baked goods and a retail area with bags of coffee available for purchase.

Modern Mexican

Cielo Mexican Kitchen + Tequila, the newest concept from the Charleston-area group behind James Island’s short-lived Mexican restaurant Jalisco, is now open in Nexton at 1268 Nexton Parkway.

The leased was announced by Coldwell Banker Commercial Atlantic.

The restaurant features a striking interior inspired by Tulum, Mexico, and offers a menu described as “a modern Mexican culinary journey.”

Diners can indulge in birria and ceviche tacos, tortas, carne asada, and other signature dishes.

Cielo is open for lunch and dinner service.

Cluck and cream

SuperChix, a counter-casual dining concept blending chicken dishes and premium custard, has opened at 1137 Savannah Highway at the Whole Foods-anchored West Ashley Station.

The Charleston location marks the chain’s fourth restaurant in South Carolina and the third for franchisees Todd Justice and Scott Coffman, led by operating manager Jeremy Tuberville.

SuperChix serves hand-breaded crispy and grilled chicken sandwiches, tenders and salads, fries made from Idaho potato and offers a custom sauce bar.

Its frozen custard is churned in-house throughout the day.

The brand was first developed in 2015 under Yum! Brands Inc. and is based in Plano, Texas. The West Ashley store is the chain’s 46th location.

CHARLESTON, S.C. (WCBD) – The Holy City, aptly named for its skyline dotted with towering church steeples, is home to an array of historic worship sites. Here’s a list of some of Charleston’s most famous churches that are holding Christmas Eve and Christmas Day services.

Grace Church Cathedral / 98 Wentworth Street, Charleston

Grace Church Cathedral is an Episcopal church first consecrated for worship in 1848 by Bishop Christopher Gadsden. Over the years, the structure has weathered damage from earthquakes, hurricanes, and Civil War shelling. Although it has undergone extensive repairs, Grace Church stands today as a gathering space for worshippers.

Here are Christmas Eve and Christmas Day service times:

Wednesday, Dec. 24 – 6 pm and 11 pmThursday, Dec. 25 – 10 am

Bethel United Methodist Church / 57 Pitt Street, Charleston

Bethel United Methodist Church is a self-described open faith community with a rich history. Established at the corner of Calhoun and Pitt Street in 1797, the church served both Black and white members until 1852. The first building, a National Historic Landmark, is Charleston’s oldest standing Methodist church.

The current house of worship was created in 1882 across the street from the previous site.

Here are Christmas Eve and Christmas Day service times:

Wednesday, Dec. 24 – The Tableaux: A Bethel Tradition at 6 pm.

The Cathedral of St. John The Baptist / 120 Broad Street, Charleston

The Cathedral of St. John the Baptist began in a temporary chapel blessed by Bishop John England, Charleston’s first bishop, in 1821, and was named in honor of St. Finbar, the patron saint of Cork, Ireland. In 1850, the foundation for the first cathedral was laid, but a fire broke out in 1861 that destroyed the structure.

The cathedral was later rebuilt on the site of the burned-down foundation and remains the only Catholic cathedral in South Carolina.

Here are Christmas Eve and Christmas Day service times:

Wednesday, Dec. 24 – 7 pm Candlelight Vigil Mass, 9 pm Spanish Mass, 11:15 pm Christmas Choral Prelude followed by Midnight Mass

Thursday, Dec. 25 – 10 am Solemn Mass

St. Michael’s Church / 71 Broad Street, Charleston

St. Michael’s Church is part of the Anglican tradition and is housed in the oldest church edifice in the City of Charleston. Its cornerstone was laid in 1752, with the site open for service by 1761. Since its original opening, the cathedral hasn’t changed much except for the addition of a sacristy in 1883.

Notably, a scar can be seen at the base of the pulpit left after a shell burst near the chancel during the Federal bombardment of Charleston in 1865.

Here are Christmas Eve and Christmas Day service times:

Wednesday, Dec. 24 – 6 pm Christmas Eve service with Holy Communion, 11 pm Christmas Eve service with Holy Communion

Thursday, Dec. 25 -10 am Christmas Day service with Holy Communion

Charleston's dining scene continued to flourish throughout the last 12 months.

The three Michelin stars the city received in the inaugural American South Guide showcased the Lowcountry as a restaurant destination sought out by travelers worldwide. Meanwhile, locals flocked to places on the Charleston peninsula and beyond, where growth continues to create new dining neighborhoods.

This list of the area's top five new restaurants to debut in 2025 underscores the trend of standout spots operating farther from the historically crowded dining corridors along King and East Bay streets. Find them tucked away on quiet downtown streets or in strip malls in Hanahan.

Visit each for gnudi, square pizzas, beef Wellington, chicken parmesan, lumpia and much more.

Cane Pazzo

Cane Pazzo (1276 Yeamans Hall Road), located in a strip center between North Charleston and Goose Creek, might not be on diners’ radar as much as other Italian newcomers, such as Pelato and Allora.

But it should be, for the food Mark Bolchoz is cooking in his first independent venture has personality, nuance and plenty of intrigue, with vegetables and heritage meats shining just as bright as the hand-rolled pastas.

Tantalizing aromas and an intense heat drift from Cane Pazzo’s open kitchen to the dining room, which has an elegance that might catch you by surprise. Servers well-versed in the selections likely will recommend starting with the sourdough bread, toasted until its crust crackles and center steams.

From there, guests can enjoy sharing pork and beef meatballs, gnudi with sweet potato and balsamic, truffle-showered fettuccine and more. The menu changes often, with Bolchoz relying on local ingredients to drive his modern Italian offering.

Kultura 2.0

Kultura opened in October at 267 Rutledge Ave., the former home of Chasing Sage. It moved in after operating its first two years at 73 Spring St. As the Filipino restaurant settles into its new and improved location, it's a great time to revisit the James Beard Award finalist’s cooking.

The new space has the same layout as its predecessor, but the vibe is completely different. Lit by Capiz chandeliers, the room features a standing counter set next to a colorful, roomy bar, clad in Spanish tiles and fit for a full meal.

The restaurant offers many of the top hits that helped earn Nikko Cagalanan a James Beard Award finalist nod in the Emerging Chef category — such as his comforting arroz caldo and braised duck adobo — with multiple key additions.

Lumpia, for instance, arrives in a banana leaf-lined basket looking like long, thin breadsticks. Golden fried breading wraps around a coil of ground pork laced with aromatic herbs, carrots and cabbage.

Other fun bites include hipon, the Filipino word for shrimp. Cagalanan’s are sourced from Tarvin Seafood and served head-on as part of a do-it-yourself platter. Grab a piece of nori, coat it in garlicky sticky rice and add a piece of shrimp. Roll it up and dunk it in a sticky wasabi soy for a Lowcountry spin on Filipino cooking.

Merci

Merci has been on the tip of locals’ tongues since it debuted in March. The restaurant’s stylish setting, precise plating and elegant emulations of French cuisine make this a place you'll want to visit regularly.

Depending on what’s ordered, four to six items should satisfy a party of two at Michael and Courtney Zentner's first restaurant, which they debuted after introducing themselves to Charleston through their private events company, The Drifter.

Some dishes arrive on their own, while others might be delivered as a pair. Plates and silverware are whisked away when each round is finished, readying the table for the next perfectly paced course.

No matter the night, Michael Zentner typically highlights some type of crudo, whether it’s tuna draped over green tomato and watermelon or snapper resting in a cucumber bath that could be likened to gazpacho. And the beef Wellington, whose soft, buttery meat is separated from flaky pastry by a traditional mushroom duxelle, has emerged as a signature dish.

Tutti Pizza

Some of the Charleston-area's best pizza right now is coming out of the deck ovens inside Tutti Pizza (700 King St.), owned by Femi Oyediran and Miles White of next-door wine bar Graft.

The new venture is a partnership with Anthony Guerra of Oakwood Pizza Box. The pies at his Raleigh restaurant, and now Tutti, are a nod to New York City pizzerias, like Di Fara and Umberto’s, that Guerra frequented as a kid.

Tutti operates a bustling takeout program, but these pizzas are best when enjoyed inside the well-lit dining room, which has an energy that's relaxed but upbeat. Guests who sit in one of the swivel stools at the bar can feel the heat from the deck ovens as they watch the restaurant’s chefs place dollops of mozzarella, pepperoni rounds and bits of sausage atop fresh-rolled dough.

Tutti offers traditional circular pies, as well as ones shaped into thick squares. The latter slices deliver everything I like in a pizza: a crisp but cushiony crust adorned in sesame seeds and a layer of melty cheese, slightly burnished from the high heat.

Volpe

Ken Vedrinski's new restaurant has remarkably remained under the radar since opening in the spring. Those who seek it out will find that it serves some of the very best Italian food in downtown Charleston.

Volpe's format highlights family-style dining. Diners receive multiple small appetizers, one pasta, a fish and meat course and dessert. What sounds like an imposing amount of food is actually just right, at least in my experience.

The parade of plates might start with tuna crudo, brown butter cauliflower, burrata and an exemplary Caesar salad. After an appropriate amount of downtime, pastas with duck sausage, crispy pork and flounder — breaded, pan-fried and topped with a sauce sweetened by warmed grapes — might arrive next.