For those who didn’t book a reservation last month and are now considering an array of options, the Greenville Journal has put together a comprehensive dining guide for Valentine’s Day.
The 50-plus-seat restaurant will be shot-gun style similar in concept to a Chipotle or Moe’s, with the open kitchen and assembly line on the right, a chalkboard menu, a concrete bar with seating on the left, a few seats outward facing to the street and mezzanine-level seating.
Jointly owned by Shawn Kelly, current executive chef of High Cotton Charleston, and Roddy Pick and Chad Bishop of Greenbrier Farms, Fork & Plough will have an “ever-evolving menu focused on seasonality” and feature Greenbrier meats and vegetables as well as prepared foods, onsite butchering, specialty items, and beer and wine.
It’s a win-win: indulge in some locally made treats and help families in need.
This is the Sato family’s second location in Greenville and fourth in South Carolina, with other locations in Columbia and Charleston.
Table 301 restaurant group is gearing up for Valentine’s Day.
The event will highlight newcomers to the Upstate’s culinary scene: Jianna, Willy Taco, UP on the Roof, The Green Room, Good Life Catering, Nothing Bundt Bakes and more.
Attendance to the festival has been on a downward trend for the past five years: In 2012, the paid attendance was just more than 12,000; in 2013, the attendance was 11,782; and 2016’s attendance being 7,499.
The concept is simple: wood-fired 12-inch pizzas made from strictly local ingredients and local beer, soda and kombucha on tap, consumed outside on the patio.
Vault & Vator, a new bar concept by the owners of American Grocery, is a pre-Prohibition paradise
A treasured roll recipe in the hands of a mother-daughter baking team rises to the occasion