Glossy, tall tables and funky decorative woodwork on the walls make Daniel's Restaurant & Lounge feel like a ritzy nightclub lounge. The tapas is just as distinctive as the decor—tastes from all over the globe come together in each small plate made with locally sourced ingredients. Feel free to try Greek lamb sliders alongside tandoori chicken skewers. Or sample miniature sushi tuna pizzas alongside tender carolina crab cakes. The portions are more substantial than your typical tapas joint, too. Still, if you want something other than small plates, Daniel's also offers a more straightforward selection of steaks and seafood, including their signature surf and turf, NY strip steak, and slow-cooked, herb roasted chicken. After dinner hours, Daniel's transforms into a nightclub and hosts DJs and dance parties.
Alonzo Boschulte remembers his own stage fright when he guides beginning students onto the dance floor. With years of training, he grew from an amateur to a certified ballroom teacher and professional competitor registered with the National Dance Council. At Savannah Ballroom Dancing, he strives to echo this journey by transforming total novices into confident twirlers.
Lessons in more than 15 varieties of Latin and ballroom dance occupy the school's floor space. With pupils ranging in age from 6 to older than 80, the instructors stress the importance of mixing private, group, and practice classes to expose everyone to different dance scenarios. They also laud the fitness benefits of learning to dance, which hones one's sense of rhythm and muscular strength more safely than being at the bottom of a vertical conga line.
Though built only in 2011, the nonprofit Redux Contemporary Art Center’s new 12,000-square-foot facility stays bustling all year, hosting six to eight free exhibitions in two galleries. After taking in the artwork, visitors can attend numerous free events, such as artist talks, film screenings, panels, and concerts. More than 100 classes foster artistic inclinations throughout the year as local qualified instructors help students master disciplines such as painting, drawing, and printmaking.
Redux's galleries stay full thanks in part to its 22 private artist studios, which accommodate emerging and mid-career artists with up to 240 square feet of creative space. Twenty-four-hour studio passes grant access to Redux’s darkroom, print studio, and woodshop. To encourage a sense of community, artists can participate in quarterly critiques, attend visiting-artist lectures, and debate their studio neighbors on artistic controversies such as whether Michelangelo’s David is as good as the earlier one he sculpted from Play-Doh.
Charleston Culinary Tours’ guides introduce visitors and locals to the cuisine of a city rich with Southern charm, grace, and history. Their tours explore the historic districts of downtown and King Street, allowing visitors to gain knowledge of the area, taste innovative cuisines, and meet the owners and chefs responsible for crafting the meals. They also offer a farmer’s market tour, which allows guests to pick out their own ingredients, venture to a partner restaurant as a group, and watch as a chef creates a customized meal from the ingredients.
At Loggerhead’s Beach Grill, merrymakers gaze out at the Atlantic Ocean while forking into broiled, fried, and steamed seafood. A wooden deck blooming with yellow-and-white umbrellas sets the stage for local shrimp, flounder, and crab to gossip about Poseidon’s sloppy backstroke, and the indoor bar’s palm-frond awning and colorful lights maintain a beachside atmosphere even while landlubbers bite into terra-based half-pound burgers. Flat-screen televisions glow as live reggae or acoustic jams bombard lucky cochleae, inspiring stuffed patrons to lean back, unbutton their top bellybutton, and admire colorful signs hanging from the eatery's peaked ceiling.
Famulari's Pizzeria doesn’t play favorites when it comes to tossing dough and slathering on sauce. The eatery instead lets diners choose between New York–style and Chicago-style crusts, both of which are made by hand and can be topped with the same gourmet ingredients. Crowned one of Charleston City Paper's staff picks, Famulari's deep-dish measures about three inches high and “ooz[es] with meat and cheese.” To enhance pizzas, diners can choose from a library of meats and veggies, eight different cheeses, and eleven sauces, including Thai peanut, hot sauce, and secret-recipe red. Guests can also nosh on pasta and sandwiches.