Small plates with Ariel Turner


Tiger Town pizza in GVL

All you Clemson alumni can finally get that post-game pizza fix in Greenville. Todaro Pizza Greenville officially opened in Markley Station, 116 N. Markley St., on Nov. 5. This second location of the Clemson-fave pizza spot is serving up its famous lunch buffet and slingin’ large pies on Monday nights for $5 off, but dollar-slice night is still on hold until management beefs up the staff a bit, according to the restaurant’s Instagram. Someone please send them some pizza-making staff stat. Thank you.

Winner winner, chicken dinner

The Greater Greenville Chapter of the South Carolina Restaurant and Lodging Association recently recognized the winners of the sixth annual Upstate Hospitality Awards, presented by Sysco Columbia, and Greenville food and beverage professionals made a strong showing. Those award recipients are: Front of the House Employee of the Year, Thelma Pollard, Larkin’s Catering & Events; Heart of the House Employee of the Year, Charles “CB” McKinney, Greenville Country Club; Restaurant Manager of the Year, Shirley McCullough, Greenville Country Club; Restaurateur of the Year, Addy Sulley, Hanz and Franz Biergarten/Addy’s Dutch Cafe; Outstanding Chef of the Year, Brian Dukes, Cafe Enterprises Inc.; Outstanding Bartender of the Year, Leann Nix, Fatz Southern Kitchens; and Hospitality Educator of the Year, Steven Musco, J. Harley Bonds Career Center.

ICYMI: The big 0-1

Husk Greenville, at 722 S. Main St., turns a year old this month, so they’re throwing a party. First up is a little teaser from the bar. Each Wednesday during November, the Husk bar will serve up Ham Delight country ham biscuit sliders. These little savory bites will be available from 5-10 p.m., and the bar will treat you to one if you spend $10 or more. Limit one complimentary slider per person.

Next on the agenda is the real party. On Nov. 28, Husk will celebrate with a five-course Husk birthday menu for $60 per person, including wine pairings. That’s a deal, compared with regular menu prices. Ten percent of the proceeds will be donated to Core, which supports children of food- and beverage-service members navigating life-altering circumstances. Reservations are recommended.

Here’s the menu:

  • Carolina caviar, Husk cultured cream.
  • Hearth-baked Virginia oysters.
  • Ember-grilled Florida spiny lobster tails, sweet potato butter.
  • Slow-roasted Bear Creek Farms strip loin, Broken Oak root vegetables, horseradish.
  • North Carolina apple birthday cake with sorghum ice cream.

For reservations, call 864-627-0404 or visit


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