Small Plates with Ariel Turner


Coffee above ground

Coffee on Stone, what the second location of downtown staple Coffee Underground has been named, opened without much fanfare last week in the Westone development at 109 W. Stone Ave. Full coffee options are available, and every day they’re adding more food offerings. The vibe inside is similar in color palette to the original location, but the familiar, well-worn love seats and coffee tables have been traded in for banquette seating and two-tops. In the adjoining space next door, the World Piece restaurant concept from CU’s owner Dana Lowie is on the verge of opening, as well. I’m told it should be soon, and all the North Main-Stone Avenue residents can rejoice!

The Big Easy on Main

The next closest thing to a New Orleans drive thru daiquiri shop opened Nov. 5 at 116 N. Main St: Frozen N’awlins-style drinks are on the menu of the second Greenville location of The Lost Cajun. The new location was announced this summer when Clay Eaddy, owner of The Lost Cajun franchise at 3612 Pelham Road, Suite A, purchased business assets from Bottle Cap Group and took over its lease for the space that was formerly Wu’s Cajun Sea Food. The food menu, which features gumbo and beignets, is exactly the same as the other franchise location, but Eaddy said previously he’s hoping a main draw will be the frozen hurricanes and daiquiris (with virgin ones for kids). With around 70 seats, the restaurant will serve lunch and dinner every day and will likely stay open later on weekends.

Grown-up field trip

It’s like an elementary school field trip, only the bus riders are adults, and they get to drink wine. So, basically, it’s way more fun. On Sunday, Nov. 11, Topsoil, a new plant-based, wine dinner series from Patrick McInerney and chef Adam Cooke of Due South Coffee, is hosting its second dinner off-site at a farm in a mountain setting. Guests will meet at Due South Coffee at 4 p.m. for a beverage to go, pile in a chartered bus, and ride to the location by 5:15 p.m. in time for a glass of wine by the fire. At 6 p.m., dinner will begin, and guests will arrive back at Hampton Station at 9 p.m. The fall feast that will be sourced from local farmers, and dinner will again include the expertise of a sommelier, a farmer, a chef, and a coffee professional. Tickets are $100 and include transportation, wine, and dinner. To reserve seats, email



Related Articles