Stratton Lawrence

Writer/Southern Rambler @ strattonlawrence.com

Folly Beach, SC

Stratton Lawrence

Virginia born, Southern bred. Currently by the sea in Folly Beach, SC


Fodor’s InFocus Charleston

One of the South's most iconic cities, Charleston has perennial appeal for travelers. I am the sole author of the Charleston content for the 2018-2020 edition.
Fodor's Link to Story

Charleston Bachelor Party: The 72 Hour Guide

Charleston’s nickname may be the Holy City, but these days, there’s more action on King Street on Saturday night than on Sunday morning. The city still balances the pious with the party— Sunday brunch features a colorful mix of seersucker-clad sophisticates and bleary-eyed frat boys nursing a breakfast stout.
The Plunge Link to Story

Charleston: Where the Living's Easy

Once a slow-paced city by the sea, Charleston has transformed from regional secret to international sensation. including a 2016 nod from Travel & Leisure as the “No. 1 City in the World”—are well deserved. An intrepid foodie could book a month’s worth of memorable dinner reservations. Or, visit during Spoleto Festival USA (May-June), Charleston Wine + Food fest (March), or Charleston Fashion Week (March), and you’ll experience a cultural scene that rivals New York City’s, minus the hectic pace.
WNC Magazine Link to Story

How to Cook a Pig in the Ground, Hawaiian Style

Few tastes in this world compare to a first bite of kalua pork that’s just fallen off the bones of a pig you’ve spent two days preparing and roasting. Like the pitmasters of the American South, the Hawaiians know that to create a meal worth remembering for the rest of your life, you can’t cut corners.
The Art of Manliness Link to Story

The 12 Best Restaurants on Folly Beach

Beach towns aren’t always bastions of good eating: When you’ve got waves and sand to draw a crowd, it’s easy to get by with cheap burgers and ice cream. a 6-mile sliver of sand known as “The Edge of America” -- stands apart from its peers, with nearly two dozen beach bars and casual kitchens to its name.
Thrillist Link to Story

Thrillist Charleston Chef of the Year Frank Lee

Frank Lee is Charleston’s rock. Most importantly, he’s Charleston’s food and beverage mentor.
Thrillist Link to Story

Ode to an Oyster Roast

Having lived several winters of my adult life in the great north country (North Carolina, that is), I’m able to commiserate with our poor cousins across the Midwest and New England who suffer from seasonal depression. Even in the relatively balmy environs of Davidson, the freezing evenings of January and February are hardly a time to gather outdoors with friends.
Charleston Magazine Link to Story

With Southern cuisine, the best things stay the same

On the shelf in my childhood kitchen, my mother had a cookbook, published by the local Junior League, called Some Like It South. I took it as a point of pride. "Some" referred to me. I like it South. But in 2014's culinary world, what does that even mean? Does a chicken biscuit consumed in Haight-Ashbury qualify as "Southern"?
DISH Magazine Link to Story

The Charleston Bucket List

Check out (and check off) our 65 Holy City must-dos
Charleston Magazine Link to Story

Frogmore Feast: Late summer means it's time to boil up a fresh supper

Across the marsh, beyond the silhouettes of two shrimp boats pulled to the dock, the sun hovers over the horizon - reluctant, it seems, to put an end to this idyllic summer day. When Johns Island farmer Joseph Fields was a boy, days spent in the field were even tougher than today.
DISH Magazine Link to Story

Empire State South: Southern food meets New York City

The biscuit gleams. A solid spoonful of butter rests precariously at the edge of a slab of chicken and doughy bread, its artery-coating goodness disintegrating unabashedly onto the plate. It's the first bite to go. Pies 'n' Thighs' chicken biscuit ($5), doused in Frank's RedHot, honey, and butter, is the value star of the Brooklyn, N.Y., hole-in-the-wall restaurant's Southern-fried menu.
DISH Magazine Link to Story

John Currence dishes on the state of Southern cooking

Oxford, Miss. -based chef John Currence can be an acquired taste.
Charleston City Paper Link to Story


Stratton Lawrence

Writer, Editor, Southern Rambler

Get in touch at Stratton@strattonlawrence.com or 843.452.7429



  • Music Lover
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