Small Plates with Ariel Turner

Happy + Hale holds the distinction of the first restaurant in Greenville (that we know of) to bring frozen rosé slushies downtown. Will Crooks/Greenville Journal

All day frosé

The frozen rosé slushies are back in season and popping up around town. Happy + Hale holds the distinction of the first restaurant in Greenville (that we know of) to bring it downtown, but now Willy Taco Feed & Seed and others have joined in. There’s nothing quite as refreshing as frosé on a hot summer day, but beware, it goes down really easily and quickly and will leave you needing a designated driver if you’re not careful.

Not a sad desk lunch

A new restaurant, Sunflower Eatery, smack in the middle of an office park in the former Independence Deli, opened June 13. Located at 4 Independence Pointe, this new breakfast and lunch spot is the new venture from Robert Hodges, formerly Table 301 Catering general manager. The menu is simple and affordably priced: grab-and-go salads are $6-7, BYO sandwiches are $6.50, and breakfast items range from $1.50-4.50. They’re also serving Methodical Coffee and Kraus Brother’s OJ.

Tater Tot Tuesday

The tot bar at LTO Burger Bar is officially open in the newly renovated bar side of the restaurant at 2541 N. Pleasantburg Drive. At 5 p.m. every Tuesday, show up and top your tots with everything from pulled pork, cheese, salsas and more. If anything’s going to take the place of Taco Tuesday, this could be it.

Save the Date (or buy your tickets)

The Second Annual Southern Growl Goat Roast in Greer is on deck for July 14. This was a packed-out event last year, so plan accordingly. Follow @thesoutherngrowl on Instagram for more details.

Meredith Leigh, the award-winning author of “The Ethical Meat Handbook,” and the new book “Pure Charcuterie,” has partnered with the Swamp Rabbit Café and Grocery to bring a two-day intensive class on do-it-yourself meat curing that is accessible to all. The class will be held July 14-15, 9 a.m.-4 p.m. daily. In the two-day class, students will learn to confidently cure meats via salt, smoke, dehydration, and fermentation. Leigh will begin with a half hog, and along with the class members will spend the two days producing a diverse array of charcuterie recipes. Participants will take home copies of “Pure Charcuterie” and “The Ethical Meat Handbook,” as well as meat from the class and preservation projects to continue in their own kitchens. The event is open to the public and costs $350 per person. Register online at


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