Bon Appetit salutes 5 F&B spots in GVL, while Vogue features Nose Dive mixologist

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Walker Pickering of Nose Dive Gastropub. Photo | Heath Clark

Judging by the show of hands at last Saturday’s Euphoria media breakfast, the number of local press was easily equal to, if not bested by, the national press.

And it appears those invites are paying off.

On Sunday, Vogue magazine spotlighted one local mixologist for a feature on the back-to-the-basics trend that is taking hold in the bartending world.

Walker Pickering of downtown Greenville’s Nose Dive Gastropub – part of the mighty local Table 301 empire – was asked about old-school cocktails. Jenn Rice of Vogue writes,

“In Greenville, South Carolina, Crafted at Nose Dive’s head mixologist Walker Pickering notes that ‘a cocktail is lot like a relationship – the less complicated it is, the more enjoyable it will be.’ Lately, he’s been focusing on using oils of fruit rinds instead of juice, which elevate drinks with flavor and smell simultaneously, while eliminating the need for an extra liquefied ingredient. Plus, the end result is a fresh, aromatic taste.

“Pickering is most excited about the Gene Hackman for fall – a cocktail composed of three ingredients (four if counting garnish): Larceny Bourbon, Bénédictine, Cynar, and a twist of lemon. It’s simple, yet so striking when the spirits combine.”

Vogue wasn’t the only big-time mag to give GVL a shoutout. Bon Appetit complied a feature on five must-visit F&B spots in Greenville: Methodical Coffee, Bake Room, Swamp Rabbit Cafe, Birds Fly South Ale Project, and The Anchorage.

Of the five, BA writer Alex Delany had the most praise for The Anchorage, writing:

“Dinner at The Anchorage was the best meal I ate in Greenville. Hands down. The young restaurant in West Greenville serves food that defies any categorization. The staff-painted mural on the outside wall makes you think typical farm-to-table awaits. The inventive cocktails include off-the-wall amaros, until you discover the bottles of Pét-Nat and natural Gamay on the back of the menu. Dishes like the charred okra or brown butter grits with scallions might make you think they’re serving contemporary Southern food, while a red shrimp scampi with grilled bread lays down hints of the Mediterranean. But then you eat the grilled octopus, with crispy kale, in miso-chile sauce and lose your mind. The commonality is: letting the flavors of local ingredients speak for themselves.”

(Full disclosure: Walker Pickering is the brother of one of my good friends.)

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