Best Jewelry Store near Charleston, SC

The downtown Charleston all-girls private school Ashley Hall is looking for a new way forward to host its annual 'Introduce a Girl to Engineering Day.’ (WCIV-AP, FILE)

CHARLESTON, S.C. (WCIV) — The downtown Charleston all-girls private school Ashley Hall is looking for a new way forward to host its annual 'Introduce a Girl to Engineering Day.’

The event has been hosted since 2017 in partnership with Charleston’s Federal Executive Association and different federal agencies. This year’s program was canceled, citing President Trump’s executive order terminating Diversity Equity and Inclusion, or DEI, as the reason.

“I was blindsided,” said Brooke Brewer, who has a seventh grader at Ashley Hall.

Dr. Anne Weston, Head of School at Ashley Hall, said the decision didn’t come from school officials, and that they were floored when a federal agency liaison contacted Weston with the news.

READ MORE | "Proposal to end D.E.I. in South Carolina faces backlash over lacking diverse input."

Weston said Ashley Hall was told the following: “The Charleston District (including the Federal Executive Association) is not able to participate in or coordinate the Introduce a Girl to Engineering outreach event at Ashley Hall this year.”

Future participation remains unknown, Weston said.

Brewer said her stomach was in knots when she read Weston’s weekend announcement.

“It just hits home when you realize that the federal government is interfering with your child's education and that they're not allowed to hold this program because of that,” she said.

The annual engineering event introduces more than 200 of the school’s seventh through 12th-grade students to local women working in STEM. Agencies like the U.S. Army Corps of Engineers and Joint Base Charleston have previously participated.

“Our girls get to see powerful role models,” Weston said. “They get to imagine what their math, science, computer programming courses that they're taking here now they might follow those through college and on into a career.”

READ MORE | "In Trump's quest to close the Education Department, his own agenda may get in the way."

The Head of School said the federal partners were also upset with the decision, and that they are treating it as a “pause” and not a complete stop.

Since the announcement, Weston said multiple local groups, including the College of Charleston and the Medical University of South Carolina (MUSC), have contacted Ashley Hall eager to participate in a revamped version of the program.

“Our hope would be to be able to continue this programming and if not, we will find new partners. And if we have both, we can partner and have an even larger event in the future,” Weston said.

Women only make up 24% of the STEM workforce in the U.S., according to data from Bushnell University in 2023.

Local non-profit Charleston Women in Tech said engaging young girls in hands-on STEM activities is a way to help close this gap.

“Our commitment to this goal grows from clear evidence that early STEM exposure is crucial for developing the next generation of tech talent,” the group told News 4. “Engaging all talented students in STEM education isn't just about equality, it's about building the skilled workforce our local economy needs to thrive and compete globally.”

‘Introduce a Girl to Engineering Day’ was scheduled for Feb. 21. Now, Ashley Hall is hosting a panel of female, STEM professionals to speak with students.

Parents and school leaders hope to see similar opportunities continue at Ashley Hall.

“This school is so supportive of girls, and they just want them to excel at everything,” Brewer said.

More often than not, tipsters, readers, friends, and family of Eater have one question: Where should I eat right now? What are the new restaurants? What's everyone talking about? While the Eater 18 is a crucial resource covering old standbys and neighborhood essentials across the city, it is not a chronicle of the "it" places of the moment. Enter the Eater Heatmap, which will change continually to highlight the spots crowds are flocking to at the moment or generating a big buzz. Folks are asking, "Have you been yet?" Try one of these newbies today.

This month, the new Jackrabbit Filly location joins the list.

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

Chinese American restaurant Jackrabbit Filly moved up the street to a bigger dining room and more prominent location. With the move comes a more extensive menu with exciting new options. Karrage, dumplings, and fried rice are still on the menu, but now there’s also a crab rangoon cheese ball, mapo tofu vol au vent, spicy Korean gnocchi, and Sichuan seafood wonton soup.

The couple behind Wagener Terrace hangout Berkeley’s recently opened their second restaurant, the Archer. They want it to have the same neighborhood vibes but raise the stakes with a full bar and fine dining-level comfort plates. Chef Paul Farmer (formerly of Three Sirens), puts out plates like duck frites, baked oysters, beef stroganoff, chicken liver mousse, and chilled crab dip.

Chubby Fish (most recently visited by Martha Stewart) has smartly expanded into the space next door with another cozy nautical space, but this time, the team is focused on world-class cocktails from Christian Favier (formerly of the Ordinary). Rum figures heavily on the list, but there’s also a delicious smoked dirty martini and plenty of fizzy drinks thanks to a fancy Japanese Suntory highball machine. Customers can order snacks from the ever-changing menu, including oysters, crudos, agnolotti, Iberico ham, and more.

Legami is a new Italian restaurant boasting a chef brought in from Rome by a family with roots in Turin, Italy. Washington Street Hospitality, which controls three Pasta Beach restaurants in New England, thought the King Street building would be another location for Pasta Beach, but decided to switch it up once they got into the historic building. Chef Andrea Congiusta cooks modern Italian fare with some influences from France. “We took inspiration from the classic fine dining, but we also want to have something fun, something that looks very fancy, and something you can crave,” says Congiusta. Dishes include king crab tagliolini, beef Wellington, and veal Milanese.

Modern steakhouse Marbled & Fin is giving all the other steakhouses a run for their money. The expansive dining room fills nightly with well-heeled customers ready to see and be seen. On the menu, chef Eucepe “Cepe” Puntriano includes all the steakhouse classics plus an emphasis on seafood dishes for non-meat eaters. Look for seafood towers, wedge salads, wagyu beef, bone marrow with oysters, creamed spinach, and more.

Charleston is going crazy for soup dumplings, and newcomer Chef Loong Dim Sum delivers. The restaurant offers four flavors (pork soup, chicken soup, pork tomato soup, and truffle pork soup). The rest of the menu is quite extensive as well, with selections ranging from Sichuan mala chicken, crab rangoon, dan dan noodles, mapo tofu, and more.

Chef Micheal Toscano recently opened a taco shop next to his Italian restaurant Le Farfalle. Blanca Estrada is Toscano’s ode to his Mexican mother and grandmother, whose cooking was an early influence on his culinary journey. The kitchen offers a selection of tacos, from cochinita pibil to lengua, several specials, like a lamb neck burrito, and several tequila drinks and pineapple vinegar soda.

Ice-cold martinis with a side of caviar set the vibe at By the Way, a new upscale lounge and restaurant in Cannonborough/Elliotborough hoping to draw a slightly more mature clientele away from King Street. It’s from Uptown Hospitality Group, the folks behind hotspots like Uptown Social and Bodega, in partnership with Craig Conover and Austen Kroll, two stars of Bravo TV’s Southern Charm. Fairly intimate with the feel of an old-world tavern, By the Way serves a menu of trendy pub fare like ’nduja deviled eggs, poutine, fried oysters with caviar, and steak frites.

Charming new hotel the Dunlin offers sweeping views of the Kiawah River, abundant hospitality, and coastal Southern fare in its signature restaurant, Linnette’s. Chef Michael DeCicco puts out dishes like a pressed and pickled watermelon salad, wood-fired oysters, cornmeal-crusted flounder, and a sorghum-benne lacquered steak with charred okra.

Chinese American restaurant Jackrabbit Filly moved up the street to a bigger dining room and more prominent location. With the move comes a more extensive menu with exciting new options. Karrage, dumplings, and fried rice are still on the menu, but now there’s also a crab rangoon cheese ball, mapo tofu vol au vent, spicy Korean gnocchi, and Sichuan seafood wonton soup.

The couple behind Wagener Terrace hangout Berkeley’s recently opened their second restaurant, the Archer. They want it to have the same neighborhood vibes but raise the stakes with a full bar and fine dining-level comfort plates. Chef Paul Farmer (formerly of Three Sirens), puts out plates like duck frites, baked oysters, beef stroganoff, chicken liver mousse, and chilled crab dip.

Chubby Fish (most recently visited by Martha Stewart) has smartly expanded into the space next door with another cozy nautical space, but this time, the team is focused on world-class cocktails from Christian Favier (formerly of the Ordinary). Rum figures heavily on the list, but there’s also a delicious smoked dirty martini and plenty of fizzy drinks thanks to a fancy Japanese Suntory highball machine. Customers can order snacks from the ever-changing menu, including oysters, crudos, agnolotti, Iberico ham, and more.

Legami is a new Italian restaurant boasting a chef brought in from Rome by a family with roots in Turin, Italy. Washington Street Hospitality, which controls three Pasta Beach restaurants in New England, thought the King Street building would be another location for Pasta Beach, but decided to switch it up once they got into the historic building. Chef Andrea Congiusta cooks modern Italian fare with some influences from France. “We took inspiration from the classic fine dining, but we also want to have something fun, something that looks very fancy, and something you can crave,” says Congiusta. Dishes include king crab tagliolini, beef Wellington, and veal Milanese.

Modern steakhouse Marbled & Fin is giving all the other steakhouses a run for their money. The expansive dining room fills nightly with well-heeled customers ready to see and be seen. On the menu, chef Eucepe “Cepe” Puntriano includes all the steakhouse classics plus an emphasis on seafood dishes for non-meat eaters. Look for seafood towers, wedge salads, wagyu beef, bone marrow with oysters, creamed spinach, and more.

Charleston is going crazy for soup dumplings, and newcomer Chef Loong Dim Sum delivers. The restaurant offers four flavors (pork soup, chicken soup, pork tomato soup, and truffle pork soup). The rest of the menu is quite extensive as well, with selections ranging from Sichuan mala chicken, crab rangoon, dan dan noodles, mapo tofu, and more.

Chef Micheal Toscano recently opened a taco shop next to his Italian restaurant Le Farfalle. Blanca Estrada is Toscano’s ode to his Mexican mother and grandmother, whose cooking was an early influence on his culinary journey. The kitchen offers a selection of tacos, from cochinita pibil to lengua, several specials, like a lamb neck burrito, and several tequila drinks and pineapple vinegar soda.

Ice-cold martinis with a side of caviar set the vibe at By the Way, a new upscale lounge and restaurant in Cannonborough/Elliotborough hoping to draw a slightly more mature clientele away from King Street. It’s from Uptown Hospitality Group, the folks behind hotspots like Uptown Social and Bodega, in partnership with Craig Conover and Austen Kroll, two stars of Bravo TV’s Southern Charm. Fairly intimate with the feel of an old-world tavern, By the Way serves a menu of trendy pub fare like ’nduja deviled eggs, poutine, fried oysters with caviar, and steak frites.

Charming new hotel the Dunlin offers sweeping views of the Kiawah River, abundant hospitality, and coastal Southern fare in its signature restaurant, Linnette’s. Chef Michael DeCicco puts out dishes like a pressed and pickled watermelon salad, wood-fired oysters, cornmeal-crusted flounder, and a sorghum-benne lacquered steak with charred okra.

The Charleston (SC) Cougars (15-5) will look to extend a three-game win streak when they visit the North Carolina A&T Aggies (12-8) on February 7, 2025 at Corbett Sports Center.

Charleston (SC) won its previous game versus Hofstra, 73-42, on Sunday. Taryn Barbot was its top scorer with 30 points. N.C. A&T won its most recent game versus Hampton, 74-51, on Friday. Maleia Bracone starred with 17 points, and also had eight boards and six assists.

Watch women’s college basketball, other live sports and more on Fubo. What is Fubo? Fubo is a streaming service that gives you access to your favorite live sports and shows on demand. Use our link to sign up.

When is Charleston (SC) vs. N.C. A&T and when does it start?

This matchup between the Cougars and Aggies will go down on Friday, February 7, 2025. Expect to see the opening tip at 7:00 PM ET.

The Cougars and Aggies will hit the floor at Corbett Sports Center for this matchup on February 7, and if you’d like to see the matchup live, get your tickets now from Vivid Seats!

Watch women’s college basketball all season on Fubo.

Charleston (SC) Cougars vs. North Carolina A&T Aggies Game Preview

Charleston (SC) has a +366 scoring differential, topping opponents by 18.3 points per game. It is putting up 72.9 points per game to rank 71st in college basketball and is allowing 54.6 per outing to rank 15th in college basketball.

The 72.9 points the Cougars average are 19.0 more than the Aggies give up.

Charleston (SC) hits 6.8 three-pointers per game (121st in college basketball), 1.1 more than its opponents (5.7).

The Cougars are averaging 76.9 points per game this season when playing at home, which is 8.9 more points than they’re averaging when playing on the road (68).

In its last 10 games, Charleston (SC) has been scoring 65.4 points per contest, an average that’s significantly lower than the 72.9 it has scored over the course of the 2024-25 season.

N.C. A&T puts up 62.3 points per game (253rd in college basketball) while giving up 53.9 per contest (10th in college basketball). It has a +169 scoring differential and outscores opponents by 8.4 points per game.

The Aggies’ 62.3 points per game are 7.7 more than the Cougars give up.

N.C. A&T connects on 4.3 three-pointers per game (316th in college basketball), while its opponents have made 4.4 on average.

The Aggies average 67.8 points per game at home, and 57.4 away.

N.C. A&T is posting 68.7 points per contest over its past 10 games, compared to its season average of 62.3.

Want to see this game live? Buy tickets for Charleston (SC) vs. N.C. A&T on Vivid Seats.

Rep your favorite team with officially licensed apparel from Lids or Fanatics.

And for more CBB game previews, NCAA basketball picks or even how to bet on college basketball check out the latest NCAAB lines on Betsperts.

We slice our knives through the steak at The Select in downtown Charleston. The sirloin is cooked well beyond the requested medium, resulting in grayish, tough meat that escapes its seasonings.

The 12-ounce slab cost $51. Jaws tired of chewing, we left half of it on the plate.

The beef was supported by a side of bordelaise sauce and french fries with a pure crunch and perfectly salted crust. But should one need to savor the sidekick to an entrée so lavishly priced?

Diners are increasingly weary of costs during an inflationary time when most report eating out is too expensive. Those who do visit restaurants expect the price of what’s on the plate to fit the caliber of the cuisine.

Merit and monetary value often don't add up inside the restaurant at the corner of Columbus and Meeting streets, a part of Charleston that's become a haven for development.

Flagship attraction

The seven-month-old destination — which takes its inspiration from a famous Parisian brasserie — is a sibling of a suburban eatery near Atlanta with the same name. The Select Sandy Springs is housed in a $229-million mixed-use compound, according to Atlanta Magazine.

The restaurant space at 465 Meeting St. in Charleston was part of the roughly $100 million first phase of the Courier Square project, which will eventually take over 12 acres of the upper Peninsula. The Select is sandwiched between The Guild, an eight-story, 220-unit apartment complex, and Greystar's corporate headquarters.

Its modern American food with a French and Latin accent is on display during dinner daily and brunch on Sundays.

The restaurant's doors open to a humming expanse with a wide stainless steel bar wrapped in swiveling forest green stools. Circular high-tops fill in behind, several bordered by caramel leather booths and some facing a podium where musicians play on Thursdays.

All this catches the eye, so it takes a moment to register that the host stand is oddly set well beyond where guests stride inside.

On the far side of the grand wood-finished room — separated from the bar by a floor-to-ceiling shelf stacked with bottles — diners occupy more of the circular tables and square ones with green velvet-backed banquettes with every passing moment.

There are women in dresses and teenagers in hoodies and winter hats. A large crew of businessmen laughs fervently over cans of local beer poured into cold glasses. Groups sip espresso martinis and sing “Happy Birthday” near a pair that’s struck up a conversation with the manager.

Those who start their evening with a cocktail will be pleased with what they find in their glass. My dining companion compliments the margarita ($13), lit by Lunazul Tequila and cut with ginger and lime, while I’m wowed by the rocks glass Grantham ($14). Bobbing in the middle is a large square ice cube, impressively infused with Earl Grey tea, lemon and a sprig of rosemary. The sculpture slowly imparts warm, citrusy notes to the drink’s bourbon base as it melts.

It's an impressive fusion, but the flagship attraction of the seven-drink list might just be the White Rabbit ($15), a frothy delight infused with rosemary and gin from High Wire Distilling. Fresh flavors fortified by egg whites meet the spirit’s tingly spice to form an artful drink that has nearby diners asking, “Which one did you order?”

An eclectic menu

I consulted the menu before my first visit and was intrigued by an eclectic ensemble: burgers and squash risotto might share the table with salads, ceviches, and creations amplified by luxuries like lobster and duck. A special happy hour offering features some items not found on the full menu, such as crispy chicken legs glazed in tamari and shrimp sautéed in garlic, tomato and lemon.

All this is the handiwork of chefs Remi Granger and Julian Parker, who is currently leading day-to-day operations in Charleston. Dishes were developed with an eye on local ingredients and noticeably nuanced marinades and seasonings, Parker said.

Consider the harvest salad ($16) with braised and fresh pears, cucumber, halloumi cheese and candied pecans — a composition that jumps off the page. But the lettuce arrived slick, as if it had just been washed, showering the rainbow of garnishes. Nuts, cheese and fruit were chopped in pieces too small to easily corral with a fork.

Speaking of small bites, lobster is shuffled into a quartet of miniature fried arancini ($16), each graced with a dollop of ‘nduja aioli. Calm spice emerges from within the rice balls, whose ratio of risotto to breading is adeptly balanced, enhancing the crunch crust. Though the lobster appears present in name only, a layer of basil pesto, swiped on the plate, further endears us to the crunchy orbs.

Duck makes an appearance in meatball form ($14), the quartet of small spheres splayed out on a shallow oval dish. The doppelgängers of the arancini are capped in a crown of tahini labneh and a Fresno pepper and surrounded by fig jam that blends in with the black dinnerware. Scattered pine nuts and a cilantro chutney commingle to confuse the palate; one bite is tart with a hint of spice, while the next taste turns intensely sweet.

Perhaps my favorite starter over three meals was the simplest. For $8 — more than many would like to pay for bread — patrons can feast on a warm crusty French baguette. Joining the loaf on a wooden cutting board is salted butter, softened at room temperature for optimal spreading.

The kitchen, wrapped in teal tile and commanded by an energetic expeditor, appears to be a well-oiled machine. But the pace of the food slows as the dining room fills.

Precarious pacing

Depending on the night and party size, a meal at The Select could last 45 minutes or more than two hours.

One evening, we ordered three entrees, stating plans to share each. Surprise — and, at first, joy, followed by confusion — swept over the table as one order of grouper ($42), riled up by an orange and miso glaze, was divided between multiple plates.

The marinade complements the firm white fish, its tang joined by a bracing blackened crust that sent my dining companion into a brief coughing fit. While she excused herself to the restroom, I turned my attention to the ink-colored rice resting beneath — the ominous-looking grains earthy and al dente. A few scattered shiitake mushrooms tasted of the red wine vinegar they were pickled in.

It was only after the grouper, since swapped for sea bass, had been finished that the second entrée — steak-frites ($51) — hit the table, the meat split and served on separate plates. We didn’t ask for a multi-course meal but that’s what was taking place. Was this by design or due to a slowdown in the kitchen?

I can't be sure, but a few weeks later, a 7:15 p.m. rush slowed my dinner down significantly.

Soup that 'Beat Bobby Flay'

Those who eat at the bar can be in and out in a flash. During one visit, the braised short rib ($36) was delivered as I took my fourth bite of the French onion soup ($15).

The bubbling bowl helped chef Granger “Beat Bobby Flay” on the competitive television show in 2020, making it a signature selection. It overflows with pungent German gruyere cheese, forming a lid that covers caramelized Vidalia onions in a steaming, boldly seasoned broth. Discerning diners will detect the presence of veal and chicken stock supplemented by sherry wine, adding acidity amid warm spices like rosemary and thyme.

It’s a hearty, rich and aromatic soup that deserves your full attention, for the strong flavors permeate the palate. But once the slow-cooked short rib arrived, I dismissed the stoneware crock to the side to enjoy my entrée while it was hot.

Potatoes mashed with an appropriate amount of butter and cream blanket the plate, with the meat layered on top. It’s more shredded than an online photo suggests, but the tender boneless ribs are a robust match for these cooler months. I would agree with each server's resounding suggestion that this is a signature dish at The Select.

Not one of them mentioned the pasta primavera ($24), featuring radiatore coated in a white sauce of Parmesan, cream and, supposedly, truffle. Any hint of the rare mushroom used by the chefs is lost in the alfredo sibling, which coats the ruffled noodles and jumble of “mixed fall vegetables” — broccoli, zucchini and squash that night. I commend the use of local Rio Bertolini’s pasta, but at best the bowl is a suitable option for a particularly picky dining companion who's after something safe.

The wagyu burger ($25) was more impressive, living up to the promise of patties created from the prized cut of marbled meat. Though cooked a touch too long for my preference (we weren’t asked for a preferred temperature), the fattened patties and squishy bun made for an impressive bite — one ignited by a smoky aioli with truffle, garlic and a hint of Dijon.

The mayonnaise-based sauce is smoked in-house over two hours, Parker, the chef, told me. It was one of multiple diligent preparation methods he described when detailing the restaurant’s focus on evolving the menu to best suit the Charleston market.

The shortcomings I experienced had more to do with execution than planning — which brings me back to the steak-frites, a dish that underscores how value factors into a restaurant experience. Some places are worth the high price tag; others are not.

I won't bemoan a $30 steak that doesn’t meet my expectations. But for $51, diners should expect a prime cut cooked closer to the requested temperature.

President Donald Trump’s ban on diversity, equity and inclusion programs in the federal government has caused a prestigious South Carolina all girls school to cancel a popular women in engineering day.

Ashley Hall, a Charleston private school founded in 1909, had planned to host its annual Introduce a Girl to Engineering Day on Feb. 21. But the school was suddenly told that its federal partners were unable to participate.

“I’ll say it was unexpected, there was a lot of disappointment... I think it’s one of the great things that we do at our school,” said Dr. Anne Weston, an alumna of Ashley Hall and the current head of school.

Since 2017, the school had joined with a group of federal agencies to introduce Ashley Hall’s upper school students to STEM fields and jobs in the federal government and armed forces.

Those agencies included the U.S. Army Corps of Engineers, U.S. Air Force, U.S. Naval Nuclear Power Training Unit, U.S. Coast Guard, U.S. Naval Information Warfare Center Atlantic, National Centers for Coastal Ocean Science and U.S. Fish and Wildlife Service.

The school pauses regular classes for half a day so that students can rotate through classes led by professionals from the different federal agencies and branches of the armed services. Students work on projects including plant and wildlife identification, experiments on the build up of toxins, storm surges and 3D printing while learning about jobs in science, technology, engineering and math fields from female scientists and engineers.

But these federal agencies were not allowed to participate or coordinate in events due to a President Trump’s executive order “terminating DEI in the Executive Branch, and the general pause on outreach initiatives,” said Dylan Burnell, a spokesperson for the Charleston District of the Army Corps of Engineers.

The executive order, signed the day Trump took office, required all executive departments and agencies to terminate all policies, programs, regulations and guidance related to diversity, equity, inclusion and accessibility.

In its order, the Trump administration said that such policies “not only violate the text and spirit of our longstanding Federal civil-rights laws, they also undermine our national unity, as they deny, discredit, and undermine the traditional American values of hard work, excellence, and individual achievement in favor of an unlawful, corrosive, and pernicious identity-based spoils system.”

The school specifies that the purpose of the day is to help get more women interested in STEM fields to help close the gap of female representation in sciences and engineering.

According to the Massachusetts Institute of Technology, women make up just 24% of the STEM workforce in the United States.

“Girls start losing confidence in math and science in upper elementary school. We are building confident learners by encouraging girls to see that there are all kinds of opportunities for them,” said Weston. “One of the beauties of an all girls school in their mind is that we can teach directly to the way that girls learn best and help then learn confidence.”

The school describes its mission as producing “women who are independent, ethically responsible, and prepared to meet the challenges of society with confidence.” It counts among its alumnae former First Lady Barbara Bush and billionaire CEO and philanthropist Martha Rivers Ingram.

As a result of the cancellation, Weston said that school has decided to “pivot” and will be hosting a panel presentation instead.

“We’ve had a tremendous outpouring of support from various constituencies and people who want to partner with us,” Weston said. “We want to very much stay mission focused on how we best serve our girls.”

This story was originally published February 12, 2025 at 12:00 AM.

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