Profile: Bradley Hagen, bartender at Swordfish
“What I saw pretty quickly, the medium of cocktails, specifically the way Swordfish does cocktails, gives me more tools in my tool belt.” - Bradley Hagen
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Ariel Turner/Contributor
499 posts
More than a job: Spaghetti Westurn’s Jason Saunders pushes work-life balance for staff
Brunch is officially canceled, for now. But there’s a good reason. Spaghetti Westurn executive chef and owner Jason Saunders cut back operations to Wednesday through Saturday evening because the recently…
Meet Tania Cienfuegos Harris, pastry chef at Stella’s Southern Brasserie
Tania Cienfuegos Harris, pastry chef at Stella’s Southern Brasserie, has held leadership roles in kitchens and some impressive titles, like 2019 South Carolina Chef Ambassador, but she’s relieved to have…
Shaun Garcia, executive chef at Soby’s, plans jump into 3-D art world
After more than 20 years in the kitchen, Shaun Garcia's planning to slowly migrate his skills to a different medium over the next two years.
Profile: Sarah Cochran, co-owner of the Village of West Greenville’s Bar Margaret
Bar Margaret co-owner Sarah Cochran made and served her very first cocktail the night the bar, then operating as Bar Mars, held its soft opening.
Mixologist Ryan Staus of the Trappe Door
A decade into bartending, Ryan Staus credits his talented co-workers over the years for his mixology skills.
Restaurateurs embrace ghost kitchens in a spooky COVID world
How many restaurant concepts can operate in the same kitchen at the same time? Until more recently, the answer would likely have been rhetorical. But it’s 2021, and the obvious…
Profile: Urban Wren chef Taylor Montgomery
"@keeppushingchef" couldn’t be a more appropriate social media handle for Urban Wren executive chef Taylor Montgomery.
Myami Bites chef: Tomas Prado
Myami Bites features classic Miami street food favorites. Get to know chef Tomas Prado.
Craft-ing a creative menu at Rick Erwin’s Clemson
Craft's resume reads much more robust than that of the average under-30 culinary pro.
Profile: Mixologist Laura Etta
For the human body to absorb the curcumin found in turmeric – the spice that makes curry yellow – it needs the piperine contained in black pepper, explained Laura Etta…
Restaurant Roundup 2021: A peek inside some of Greenville’s hottest new eateries, bars and breweries
Here are 24 of the most recently opened and coming-soon spots for your dining adventures.
Life, learning and love in lockdown: Parenting in the time of COVID
A year ago, they hunkered down for two weeks, max. That would be enough time to flatten the curve, they thought — everyone thought.
Hotel Domestique and Restaurant 17 add 22-acre farm to its operations
“We really lucked out finding this piece of land,” says Eric Poovey, Hotel Domestique general manager.
Restaurants get creative to entice customers, boost revenue
“Who doesn’t love nachos and cocktails?” asks Richard King, co-owner of both Greenville White Duck Taco Shop locations. After years of riffing on the menu, using taco ingredients to make…