Due South is now in its 10th year, and Ricardo Pereira is grateful to be a part of what makes Greenville such a great town.
When Evan Leihy envisioned Swordfish, he wanted it to feel secretive and exclusive.
At Entre Nous, one can order from Maestro’s menu of traditional steakhouse and French offerings that share space with his Argentinian classics.
“I love the instant gratification of baking and to be able to talk to so many of my friends while I’m working. To be back on Main Street is just so lovely.” - Teryi Youngblood Musolf
With his skill set and enviable reputation, how is it that Craig Kuhns now teaches cooking classes? Easy - he's a natural.
Listening to Nathan Vanette talk about farming is akin to sitting in a compelling lecture given by your favorite author.
At Indaco, everyone from the hostess to the cooks seem to understand that customers return not for the food, but how they were made to feel while eating that food.
Zorba Lounge is a bar without an apology, and it would feel at home in an episode of The Sopranos.
Chef Brant Tesky of Jones Oyster Co. in downtown Greenville clearly remembers shucking his first oyster.
On a warm, Friday night, alongside the buzz of White Horse Road, under the lights of Sol Mercado in the oddly named Hallmark Square, John Malik found taco nirvana.
With its brash artwork, impeccable soft surfaces, elegant presentation and wide-ranging menu, Scoundrel has an air of a Parisian bistro.
The offerings are closer to dessert than snack.
Once inside The Pita House, there’s a glorious meal of only the best hummus, tomato and cucumber salad, and lamb gyro waiting.
Turning raw sweet potatoes into a fryer-ready product is a bit more challenging than the same process for an Idaho potato.
On a busy Friday night, chef Sammy Dominguez might serve up to 6,000 hungry souls.