Small Plates with Ariel Turner

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Carol's Ice Cream is selling chili for $6 on Wednesday nights.

Restaurant Week

It’s stretchy pants time. Restaurant Week, celebrating its 10th anniversary, runs Jan. 10-20 with more than 80 participating Upstate restaurants. That means more than 80 chances to dine at a discounted price. Restaurant Week menus include between two to five courses for a set price, ranging from $15-$45. New to this year’s lineup in Greenville are Bacon Bros. Public House, El Thrifty, and Fork & Plough. Some spots including Crepe du Jour, Generations Bistro & Bar, Up on the Roof, Joe’s Crab Shack, The Lost Cajun, and LTO Burger Bar are offering lunch menus, as well. For the full list, including menus, visit restaurantweeksouthcarolina.com.

Chili night

There’s nothing quite like a savory bowl of steaming chili on a cold winter night. Chef Alex George of Golden Brown & Delicious agrees, and has started hosting chili and game nights each Wednesday during January at his ice cream shop across the street, Carol’s Ice Cream. No where else in Greenville can you get a bowl of chili made with local Providence Farm beef, piled with all the fixins’, including a cornbread waffle, for $6. That’s a legitimate steal. George says he plans to offer a vegan chili option as well. And you can play a variety of nostalgic board games while you eat. Plus, you’re in an ice cream shop, so you should definitely order dessert too. The shop is located in the Village of West Greenville at 1260 Pendleton St.

Southern Italy wine dinner

Foxcroft Wine Co. is hosting its first wine dinner Jan. 23 at 7 p.m., featuring wines from Southern Italy. The wine bar and restaurant is located at 631 S. Main St. Cost for the dinner is $75 per person. Seating is limited. Call 864-906-4200 to reserve your seats, and visit foxcroftwine.com for more info. Now for the menu and pairings.

First course: grilled octopus with flageolet beans, winter greens, charred citrus vinaigrette; paired with Terredora di Paolo Greco di Tufo 2017 and Terredora di Paolo Falanghina 2017.

Second course: chestnut and ricotta agnolotti with caramelized leek cream; paired with Morgante Nero d’Avola “Don Antonio” 2015 and Morgante Nero d’Avola “Don Antonio” 2014.

Third course: braised pork with sweet potato dumpling and porcini; paired with Bisceglia Aglianico del Vulture “Gudarrà” 2015 and San Marzano Primitivo di Mandiria “Anniversario 62” 2014.

Fourth course: roasted squab with herbed winter vegetables and natural jus; paired with Montevetrano “Core” 2015. Dessert: cardamom bombaloni with kara kara marmalade; paired with Cantine Colosi Passito Sicilia 2014.

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